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Ingredients
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Meats
Spices and Seasonings
Miscellaneous
Method
Preparation
- 1
Prepare the Casings
Soak the natural hog casings in cold water for at least 30 minutes to soften them. Rinse thoroughly and keep them in fresh water until ready to use.
- 2
Mix the Meat
In a large mixing bowl, combine the ground pork, ground beef, and pork fatback. Ensure that the meat is well combined.
Seasoning
- 3
Add Spices
In the meat mixture, add salt, black pepper, garlic powder, onion powder, paprika, red pepper flakes, dried thyme, and sugar. Mix thoroughly until all spices are evenly distributed.
- 4
Incorporate Ice Water
Gradually add the ice water to the meat mixture and knead until the mixture is sticky and well combined.
Stuffing and Linking
- 5
Stuff the Casings
Using a sausage stuffer, carefully fill the soaked hog casings with the sausage mixture. Be sure not to overstuff them to prevent bursting during cooking.
- 6
Tie the Sausages
Twist the sausages at regular intervals to form links, and tie off the ends securely. You should have approximately 20 links.
