Smoked Sausage Links with Spicy Mustard Glaze

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Spicy pork sausage links smoked over pecan wood and finished with a tangy, spicy mustard glaze that adds a bright kick. This American-inspired barbecue recipe, ready in about 150 minutes, pairs pork sausage links, pecan wood chips, yellow mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 140 min Serves 6 American cuisine 350 cal/serving

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Ingredients

2 pounds pork sausage links
2 cups pecan wood chips
1/4 cup yellow mustard
2 tablespoons brown sugar
1 tablespoon apple cider vinegar
1 teaspoon hot sauce
1/2 teaspoon black pepper

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Instructions

Step 1: Preheat your smoker to 225°F and add 2 cups pecan wood chips for a sweet and nutty smoke flavor. Arrange 2 pounds pork sausage links evenly on the smoker grate.
Step 2: Smoke the sausages for 2 hours, maintaining 225°F, until the internal temperature reaches 160°F and the casing is firm.
Step 3: While sausages smoke, whisk together 1/4 cup yellow mustard, 2 tablespoons brown sugar, 1 tablespoon apple cider vinegar, 1 teaspoon hot sauce, and 1/2 teaspoon black pepper in a small bowl to create a spicy mustard glaze.
Step 4: After 2 hours, brush the glaze generously over the sausages and continue smoking for another 15-20 minutes until the glaze is tacky and caramelized.
Step 5: Remove the sausages from the smoker and let rest for 5 minutes before serving with extra mustard on the side or in a bun with pickles for a classic Texas-style treat.