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Ingredients
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Ingredients
Method
Preparation and Cooking
- 1
Prepare the Sausage Mix
In a large bowl, combine beef sausage, pork sausage, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper. Mix well until all ingredients are evenly incorporated.
- 2
Prepare the Casings
Soak the natural hog casings in water for at least 30 minutes to make them pliable. Rinse them thoroughly under cold water.
- 3
Stuff the Sausages
Using a sausage stuffer, carefully fill the hog casings with the sausage mixture, being careful not to overstuff. Twist sausages into desired lengths and tie the ends with kitchen twine.
- 4
Preheat the Smoker
Preheat your smoker to 225°F (107°C) and add wood chips for smoking.
- 5
Smoke the Sausages
Place the sausages in the smoker and smoke for about 2-3 hours or until the internal temperature reaches 160°F (71°C).
- 6
Cool and Serve
Remove the sausages from the smoker and let them cool slightly before slicing. Serve hot or store in the refrigerator.
