Hot Links (1/4lb.) Recipe

Hot Links (makes 4 quarter‑pound links)

1. 1

   Prepare casings

   If using natural hog casings, place them in a bowl of warm water for 30 minutes to loosen salt. Rinse under running water, flush through with water, and keep in cool water until ready to stuff. If using synthetic casings follow package hydration instructions.

2. 2

   Chill equipment

   Place the grinder/food processor bowl, blade, and mixing bowl in the refrigerator or freezer for 15–30 minutes so the meat stays cold during processing.

3. 3

   Mix spices and cure

   In a small bowl combine kosher salt, black pepper, crushed red pepper flakes, smoked paprika, hot paprika (or cayenne), granulated garlic, onion powder, brown sugar, dry mustard, and cure #1 if using. Stir to blend evenly.

4. 4

   Grind the meat

   Cut the pork shoulder and beef chuck into 1–1.5 inch cubes and keep cold. Pass the meat through a coarse grinder plate once. For a tighter texture, chill and pass through a medium plate a second time. Transfer ground meat to a chilled mixing bowl.

5. 5

   Combine meat, spices and water

   Evenly sprinkle the spice mixture over the ground meat. Add 1/4 cup ice water to help distribute spices and improve texture. Using your hands or a sturdy spoon, mix thoroughly for 2–3 minutes until the mixture is tacky and the spices are evenly incorporated. If mixture feels dry, add up to the remaining 1/4 cup ice in small increments until tacky but not watery.

6. 6

   Stuff the casings

   Mount a sausage stuffer or large funnel on a grinder/stuffer. Thread the prepared hog casing onto the stuffing tube, leaving a 6–8 inch tail. Fill the stuffer with seasoned meat and apply steady pressure to fill the casing, avoiding air pockets. Fill to a medium firmness (not overstuffed). Twist into 4 equal links about 4 ounces (1/4 lb) each, tying or twisting between links. Pinch and expel any trapped air with a needle.

7. 7

   Rest and set

   Hang the links in the refrigerator uncovered for 6–12 hours to allow the flavors to meld and the casings to dry slightly. If using cure #1 and planning to store, follow curing time guidelines; otherwise cook within 48 hours.

8. 8

   Cook - grilling

   Preheat a gas or charcoal grill to medium (about 350°F / 175°C). Lightly oil the grates or brush links with 1 tablespoon vegetable oil. Place the links on the grill and cook over indirect heat first for 6–8 minutes, turning occasionally to brown evenly. Move to direct heat and grill 2–4 minutes more, rotating until an instant‑read thermometer inserted into the center reads 160°F (71°C).

9. 9

   Cook - stovetop alternative

   Heat a large skillet or cast‑iron pan over medium heat and add 1 tablespoon vegetable oil. Add links and brown on all sides for 6–8 minutes. Reduce heat to medium‑low, cover and cook for another 6–8 minutes, turning occasionally, until internal temperature reaches 160°F (71°C).

10. 10

    Finish and serve

    Let links rest for 3–5 minutes after cooking. Serve whole or split on a bun with condiments such as mustard, pickled peppers, onions, or hot sauce. Refrigerate leftovers within 2 hours and consume within 3–4 days (or freeze).