Hot Links Recipe

Place natural hog casings in a bowl of cool water and let soak for at least 30 minutes. Rinse them thoroughly by running water through the length of the casing to remove salt. Keep in cool water until ready to use.

Chill equipment and meat

Place grinder bowl, grinder plates, and mixing bowl in the freezer or refrigerator for 15–30 minutes. Keep the ground meat cold by working quickly and adding a few ice cubes to the meat as needed.

In a large mixing bowl, combine the coarsely ground pork and beef. Sprinkle the kosher salt, cure #1 (if using), and granulated sugar evenly over the meat.

Add black pepper, crushed red pepper flakes, sweet smoked paprika, hot smoked paprika or cayenne, ground coriander, ground mustard, minced garlic (or garlic powder), apple cider vinegar, Worcestershire sauce, liquid smoke (if using), and 3 tbsp ice-cold water.

Mix the meat thoroughly with clean hands or a sturdy spoon for 2–3 minutes until the mixture becomes tacky and cohesive. If mixture feels warm, chill for 10–15 minutes and then finish mixing. The ice-cold water helps extract proteins for good binding.

For a smoother texture (optional), pass the spiced meat through a medium grinder plate again or pulse 2–3 times in a food processor in small batches, keeping the meat cold between pulses.

Fit your sausage stuffer or the grinder attachment with the soaked casing. Run a small amount of water through the casing to lubricate it. Leave a 6" free tail at the end.

Spoon or feed the sausage mixture into the stuffer feed tube and begin filling the casing slowly, keeping even tension. Fill to medium firmness — not too tight (to avoid bursting) and not too loose (to avoid air pockets).

When you reach the end, twist the casing every 4–6 inches to form individual hot links. Alternate twists to create links. Use a skewer or needle to prick any visible air bubbles and press out the air gently.

Hang the links in the refrigerator uncovered on a rack for 2–8 hours to dry the casing slightly — this helps develop a better skin when cooking.

Optional smoking: Preheat your smoker to 180–200°F (82–93°C). Smoke the links for 1–2 hours until they reach an internal temperature of 150°F (65°C). This adds classic smoky flavor and helps set the casing. If you used cure #1, you can go to 150°F; without cure, keep below 160°F and consume promptly.

To pan-sear: heat 1–2 tbsp neutral oil in a skillet over medium heat. Add links and cook, turning frequently, for 10–12 minutes until browned and internal temperature reaches 160°F (71°C).

To grill: preheat grill to medium (about 375–400°F / 190–200°C). Grill links 10–12 minutes, turning occasionally, until nicely charred and internal temperature reaches 160°F (71°C).

To roast: place links on a rimmed baking sheet and roast at 375°F (190°C) for 15–20 minutes, turning once, until internal temperature reaches 160°F (71°C).

Let cooked links rest 3–5 minutes. Serve hot on buns with mustard, onions, pickles, or sliced as part of a platter.