Smoky Cheddar Sausage Links Recipe

Prepare meat and seasoning

Chill a large mixing bowl and your ground pork briefly in the refrigerator for 10–15 minutes so the meat stays cold while mixing. Cold meat improves texture and helps bind with the milk and water.

In the chilled bowl, combine smoked paprika, kosher salt, black pepper, granulated garlic, mustard powder and brown sugar. Stir the dry spices to distribute evenly.

Add the cold ground pork to the bowl. Sprinkle the dry spice mixture over the meat. Add the ice water and cold whole milk. Using clean hands or a sturdy spoon, mix gently but thoroughly until the spices are evenly distributed and the meat becomes slightly tacky — about 1½ to 2 minutes. Do not overwork; stop when the mixture holds together when pressed.

Fold in the finely diced smoked cheddar and chopped thyme (if using) until evenly distributed. Keep the mixture cold; place briefly in refrigerator if it warms up.

Form a small test patty (about 1½ tablespoons). Pan-fry in a lightly oiled skillet over medium heat for 2–3 minutes per side until cooked through. Taste and adjust seasoning (add up to ¼ tsp salt or ¼ tsp smoked paprika if needed). If you adjust, incorporate the changes into the remaining mixture.

Prepare hog casings according to package instructions: rinse inside and out several times in water. Soak casings in lukewarm water for 30 minutes; run water through them to remove any salt. If using collagen casings, follow package rehydration or skip soaking as directed.

Fit a sausage stuffer or a meat grinder with a stuffing tube. Lubricate the tube with a little neutral oil or water. Slide the prepared casing onto the stuffing tube leaving a 4–6 inch overhang; tie a knot at the end of the casing to seal.

Transfer the sausage mixture to the stuffer. Stuff gently to avoid large air pockets — apply steady pressure so the casing fills evenly. Aim for links about 4–5 inches long. After filling about 6–8 inches of casing, twist the filled sausage at regular intervals to form individual links, alternating directions for each link. Prick any large visible air pockets with a sanitized needle and smooth them out.

In a large saucepan, bring 2 cups water and 1 tablespoon apple cider vinegar to a gentle simmer (not a boil). Add the stuffed sausages in a single layer and poach gently for 10–12 minutes, turning occasionally, until internal temperature reaches 150°F (65°C). Poaching firms them and sets the shape without bursting the casings.

Remove sausages from poaching water and pat dry with paper towels. Heat a skillet over medium-high heat and add 1 teaspoon neutral oil. Sear the sausages 1–2 minutes per side to develop color and a light crust, turning frequently so the cheese doesn’t leak excessively. Alternatively, grill over medium heat for 3–4 minutes per side.

If desired, sprinkle a light dusting (about 1/4 tsp total) of extra smoked paprika over the finished links for additional smoky color and flavor. Rest the sausages 5 minutes before serving to allow juices to redistribute.