Texas-Style Smoked Sausage with Spicy Mustard Glaze

By AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

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 developed and reviewed.

Smoked pork sausage links infused with traditional Texas spices, finished with a spicy mustard glaze for a bold, tangy kick. This American-inspired barbecue recipe, ready in about 165 minutes, pairs pork sausage links, kosher salt, black pepper 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: 15 min Cook: 150 min Serves 6 American cuisine 350 cal/serving

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Ingredients

2 lbs pork sausage links
1 tsp kosher salt
1 tsp black pepper
1 tbsp chili powder
1 tsp garlic powder
2 cups hickory wood chips
1/4 cup yellow mustard
2 tbsp honey
1 tbsp hot sauce

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Instructions

Step 1: Season 2 lbs pork sausage links with 1 tsp kosher salt, 1 tsp black pepper, 1 tbsp chili powder, and 1 tsp garlic powder, rubbing evenly over the surface.
Step 2: Preheat your smoker to 225°F and add 2 cups hickory wood chips to the smoker box for flavor.
Step 3: Place the sausage links on the smoker rack and smoke for 2 to 2.5 hours until internal temperature reaches 160°F and the skin is firm.
Step 4: Meanwhile, whisk together 1/4 cup yellow mustard, 2 tbsp honey, and 1 tbsp hot sauce in a small bowl until smooth to create a spicy mustard glaze.
Step 5: During the last 15 minutes of smoking, brush the sausage links generously with the mustard glaze and continue smoking to allow the glaze to set and slightly caramelize.
Step 6: Remove the sausages from the smoker, let rest 5 minutes, then serve hot with extra glaze on the side.