Hot Links Recipe
Smokehouse by the Pound
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Ingredients
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Hot Links Ingredients
Method
Hot Links Preparation
- 1
Prepare the Meat Mixture
In a large mixing bowl, combine the ground pork shoulder, ground beef brisket, and pork fat. Mix well.
- 2
Add Seasonings
Add garlic powder, smoked paprika, black pepper, cayenne pepper, and kosher salt to the meat mixture. Mix until all ingredients are well incorporated.
- 3
Incorporate Ice Water
Slowly add the ice water to the meat mixture, mixing until the mixture becomes sticky and well combined.
- 4
Prepare Casings
Rinse the hog casings under cold water and soak them in water for about 30 minutes. Make sure they are clean and ready for stuffing.
- 5
Stuff the Casings
Using a sausage stuffer, carefully fill the casings with the meat mixture, being careful not to overstuff. Twist sausages into links of about 6 inches.
- 6
Tie Off the Links
Tie off the ends of the casings securely to prevent the filling from escaping.
- 7
- 8
Serve
Remove the hot links from the smoker and let them rest for a few minutes before serving. Enjoy them hot with your favorite sides!
