In a large mixing bowl, combine the ground pork, smoked paprika, garlic powder, cumin, oregano, red pepper flakes, salt, black pepper, and diced pork fat. Mix thoroughly until well combined.

Stuff the Sausage

Rinse the sausage casings in cold water and soak them in water for about 30 minutes. Stuff the casings with the sausage mixture, tying off the ends securely. Prick the sausages with a pin to release any air pockets.

Smoke the Sausage

Preheat your smoker to 200°F (93°C). Smoke the sausages for approximately 2-3 hours, or until they reach an internal temperature of 160°F (71°C).

Pickled Vegetables Preparation

Prepare the Pickling Liquid

In a saucepan, combine the white vinegar, water, sugar, and salt. Heat over medium heat until the sugar and salt dissolve, then remove from heat.

Pickle the Vegetables

Place the sliced carrots, radishes, and cucumber in a jar. Pour the pickling liquid over the vegetables, making sure they are fully submerged. Let them cool to room temperature, then refrigerate for at least 4 hours before serving.

Plum Chutney Preparation

Cook the Chutney

In a saucepan, combine the chopped plums, onion, brown sugar, apple cider vinegar, grated ginger, cinnamon, and salt. Simmer over medium heat for about 30 minutes, stirring occasionally, until the chutney thickens.

Cool and Store

Let the chutney cool before transferring it to a jar. Store in the refrigerator for up to 2 weeks.