Smoked Sausage Recipe
A half pound of our in house smoked “spicy” sausage.
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Sausage Mixture
In a large bowl, combine the ground pork, pork fatback, smoked paprika, garlic powder, black pepper, cayenne pepper, and salt. Mix well to combine.
- 2
Add Ice Water
Gradually add the ice water to the sausage mixture, mixing thoroughly until the mixture is sticky and well combined.
- 3
Prepare the Hog Casings
Rinse the hog casings under cold water and soak them in water for about 30 minutes. Rinse them again before using.
- 4
Stuff the Casings
Using a sausage stuffer, carefully fill the casings with the sausage mixture, being careful not to overstuff. Twist sausages into links of desired size.
- 5
- 6
Cool and Store
Once smoked, remove the sausages from the smoker and let them cool to room temperature. Store in the refrigerator or freeze for later use.