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Traeger Smoked Sausage Burnt Ends

Our Traeger Smoked Sausage Burnt Ends recipe is super simple, but really takes BBQ Smokies to a whole different level. Tossed in mustard, sprinkled with rub, and then slow smoked on the pellet grill for a couple of hours before getting sauced, tossed, and smoked some more. Amazing, smoky flavor, super easy to make, and they make a great holiday, football, party, or potluck appetizer!

Traeger Smoked Sausage Burnt Ends

I grew up with BBQ Little Smokies, and they are still a staple at just about every holiday dinner we have. Not only do the kids LOVE them, but this 40-year-old kid still does too. I mean, what is more fun than tiny little bbq sauce covered hot dogs that you get to eat with toothpicks BEFORE dinner?

Not much.

Except maybe this grown-up version.

I didn’t really think while I was making these that I’d wind up loving them as much as I did, but WHOA. The pellet grill really works some magic!

Most versions you’ve probably eaten are super easy. Just little smoked sausages and your favorite barbecue sauce. This one borrows some technique from our favorite burnt ends to turn those mini smoke sausages into little flavor bombs.

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Smoke Sausage Burnt Ends shopping list

Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

  • tiny smoked sausages (Little Smokies work great and are the most common brand)
  • mustard
  • bbq rub (we used our Everything Rub and it was perfect!)
  • barbecue sauce

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How to make “Crockpot Little Smokies” on the Traeger

This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.


Preheat your pellet grill

We’re shooting for around 200°, give or take.


Rub your smokies

Throw the smokies into a bowl. Lightly coat your smoked sausages with mustard and then sprinkle with the rub. Place them into a grill-safe pan.


Smoke ’em

Place the pan in the smoker and let it ride for 1-1 1/2 hours.


Sauce ’em

Pour in some of your favorite barbecue sauce and throw the pan back on the grill. Turn up the temperature to about 300° and let cook for 15-20 minutes.



Serve with toothpicks and napkins!

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Want more great appetizers ideas?

Because we’ve got a ton! Appetizers are kind of my thing. Pick out a few of these below to round out your party finger foods!

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Yield: 12 servings

Traeger Smoked Sausage Burnt Ends

Traeger Smoked Sausage Burnt Ends

This simple and classic appetizer is taken for a smokey, delicious turn when we turn those tiny smoked sausages into a burnt end style bite!

Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes


  • 2 pounds small smoked sausages (like Little Smokies, or similar)
  • 3 tablespoons mustard (yellow, dijon, stone ground, just pick your favorite here)
  • 3 tablespoons bbq rub (my Everything Rub is great for this!)
  • 2 cups barbecue sauce


  1. Preheat your grill to 200°.
  2. Drain the smokies well, pat dry with some paper towels, and place them into a bowl. Toss the smokies with the mustard until they are evenly coated. Sprinkle on the rub over all the sausages, and then place them into a grill-safe pan.
  3. Smoke the sausages for 1 - 1 1/2 hours.
  4. Turn the temperature up to 300°F. Sauce the smokies, and put them back on the grill. Cook for an additional 15-20 minutes, or until the sauce is set.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 323Total Fat: 22gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 47mgSodium: 1177mgCarbohydrates: 21gFiber: 1gSugar: 17gProtein: 10g

Nutrition data provided here is only an estimate.

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Nicole Johnson

Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.

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