Our Traeger Smoked Sausage Burnt Ends recipe is an easy way to elevate classic BBQ smokies into a smoky, sticky, crowd-pleasing appetizer. Little smoked sausages are tossed in mustard, coated with a savory rub, slow-smoked on a pellet grill, then sauced and finished until glossy and caramelized. They’re perfect for holidays, game days, parties, and potlucks — bite-sized, flavorful, and simple to make.
Traeger Smoked Sausage Burnt Ends
I grew up with Little Smokies at holiday gatherings, and they’ve always been a favorite — for kids and adults alike. There’s something irresistible about tiny, sauce-coated sausages you can spear with a toothpick before the meal even starts. This recipe transforms that nostalgic snack into a richer, deeper-flavored appetiser using a pellet smoker. The low-and-slow smoke builds complexity, while a quick saucing and high-heat finish create that signature sticky exterior.
Most simple versions simply heat smoked sausages and glaze them in barbecue sauce. This take borrows technique from classic burnt ends: a light mustard binder, a flavorful rub, a slow smoke, then saucing and a short, hotter finish. The result is smoky, slightly sweet, and wonderfully caramelized — a little bite with big flavor.
See more of my Traeger recipes for pellet grill inspiration!
Recipe Shopping List
Before you start, gather these pantry and grill items. Refer to the full recipe card below for exact quantities and serving yield.
- Smoked sausages (Little Smokies or a similar small smoked sausage)
- Mustard (yellow, Dijon, or stone-ground depending on your preference)
- BBQ rub (a balanced all-purpose rub works well)
- Barbecue sauce (pick a flavor you enjoy: sweet, tangy, or spicy)
- Grill-safe pan or disposable foil pan
Looking for more appetizer ideas? Try smoked meatballs, bacon-wrapped scallops, or smoked dips.
How to Make This Recipe
Here’s an overview of the process so you can see how the recipe flows. Full measurements and step-by-step instructions are available in the recipe card below.
- Preheat the pellet grill: Set the smoker to around 200°F (about 93°C).
- Coat and season: Drain the smokies, pat them dry, toss with mustard, then sprinkle with your rub. Transfer them to a grill-safe pan for smoking.
- Smoke low and slow: Place the pan in the smoker and smoke for approximately 1 to 1½ hours to infuse flavor.
- Sauce and finish: Increase the temperature to about 300°F (150°C), add barbecue sauce, toss to coat, and return to the grill for 15–20 minutes until sauce sets and the edges caramelize.
- Serve: Transfer to a serving dish and offer toothpicks and napkins — they disappear fast!
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More Appetizer Recipes
If you enjoy these burnt ends, try pairing them with other party favorites. A variety of textures and flavors will round out your spread and keep guests coming back for more.
- Smoked BBQ Grape Jelly Meatballs (sweet and tangy)
- Bacon-Wrapped Scallops (rich and savory)
- Double-Smoked Artichoke Dip (creamy and smoky)
- Smoked Garlic Confit Goat Cheese (tangy and spreadable)
Traeger Smoked Sausage Burnt Ends
Yield: 12 servings
Prep Time: 5 minutes
Cook Time: 2 hours
Total Time: 2 hours 5 minutes
Ingredients
- 2 pounds small smoked sausages (Little Smokies or similar)
- 3 tablespoons mustard (yellow, Dijon, or stone-ground)
- 3 tablespoons barbecue rub (your favorite all-purpose rub)
- 2 cups barbecue sauce
Instructions
- Preheat your pellet grill to 200°F (93°C).
- Drain the sausages and pat them dry with paper towels. Place them in a mixing bowl.
- Add the mustard and toss until each sausage is lightly coated.
- Sprinkle the rub evenly over the sausages and toss again to distribute.
- Transfer the sausages to a grill-safe pan in a single layer and place the pan in the smoker.
- Smoke for 1 to 1½ hours, allowing the sausages to absorb smoke and develop color.
- Increase the grill temperature to 300°F (150°C). Pour the barbecue sauce over the sausages and toss to coat.
- Return the pan to the grill and cook an additional 15–20 minutes, or until the sauce is tacky and beginning to caramelize at the edges.
- Remove from the grill and serve warm with toothpicks and napkins.
Tips and Variations
- Use a high-quality smoked sausage for best flavor. Beef, pork, or mixed sausages all work well.
- Adjust the rub quantity to taste — add a touch of brown sugar for extra caramelization or a pinch of cayenne for heat.
- If you prefer a thicker glaze, toss the sausages in sauce, then broil briefly in an oven-safe pan, watching carefully to avoid burning.
- For easier cleanup at large gatherings, cook in disposable foil pans; for better heat retention and presentation, use a sturdy enamel or cast-iron pan.
Nutrition Information (estimate per serving)
- Calories: 323
- Total Fat: 22g (Saturated Fat: 7g)
- Cholesterol: 47mg
- Sodium: 1177mg
- Carbohydrates: 21g (Sugar: 17g, Fiber: 1g)
- Protein: 10g
Nutrition data is an estimate and will vary based on brands and portion sizes.
This simple recipe turns familiar smoked sausages into a standout appetizer that’s smoky, saucy, and crowd-pleasing. Whether you’re feeding a party or adding a couple of new items to your holiday spread, Traeger Smoked Sausage Burnt Ends are an effortless hit — small bites with big flavor.