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To make the pesto, add arugula, garlic, cheese, and nuts to the bowl of a food processor or blender, and puree. As the processer is running, drizzle in the oil. Season the mixture with salt, and pepper, to taste. If the pesto is too thick, thin it out with water.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 375 degrees F and preheat, lid closed, for 10 to 15 minutes.
Smoke the sausages whole for 20 minutes, or until it reaches an internal temperature of 170 degrees. Let rest for 10 minutes, then cut the sausage links into large 1 1/2-inch chunks.
Transfer the sausage to a platter and serve with dollops of the arugula pesto. Enjoy!
Traeger Grill and Baldface Lodge Combine Forces