Smoked Pork Sausage Link Recipe
Make Smoked Pork Sausage Link Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meat
Seasonings
Liquid
Method
Preparation
- 1
Prepare the casings
Soak the pork sausage casings in cold water for at least 30 minutes. Rinse them inside and out to remove any salt and impurities. Set aside.
- 2
Prepare the meat mixture
In a large bowl, combine the pork shoulder and pork fatback. Grind the mixture using a meat grinder fitted with a coarse plate. Repeat the grinding if a finer texture is desired.
Seasoning the mixture
- 3
Add seasonings
To the ground pork mixture, add kosher salt, black pepper, garlic powder, paprika, cayenne pepper, dried thyme, and sugar. Mix thoroughly using your hands or a spatula.
- 4
Add liquids
Pour in the water and white vinegar. Mix until all ingredients are well combined and the mixture is sticky.
Stuffing the sausages
- 5
Stuff the casings
Carefully slide one end of the soaked casing onto the sausage stuffer. Tie a knot at the end of the casing. Fill the casing with the meat mixture, being careful not to overstuff. Twist at intervals to create links.
- 6
Tie off the sausages
Once the casing is fully stuffed, tie off the open end with a knot. Repeat the process with the remaining casings and meat mixture.
Smoking the sausages
Finishing
- 9
Cool and store
Once smoked, remove sausages from the smoker and let them cool at room temperature for 30 minutes. Store in the refrigerator or freeze for later use.