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Ingredients
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Meat Ingredients
Casing Ingredients
Method
Preparation
Prepare the Casings
Rinse the hog casings under cold water and soak them in warm water for at least 30 minutes. This will make them pliable for stuffing.
Mix the Meat
In a large bowl, combine the ground pork and ground beef. Add the smoked paprika, garlic powder, onion powder, salt, black pepper, and red pepper flakes. Mix well until all spices are evenly distributed.
Add Water
Gradually add the water or ice water to the meat mixture, mixing thoroughly until the mixture is sticky and well combined.
Stuffing the Sausage
Stuff the Casings
Carefully feed one end of the soaked hog casing onto a sausage stuffer. Tie a knot at the end of the casing, and begin stuffing the casing with the meat mixture. Be careful not to overstuff, as the sausages need room to expand.
Twist into Links
Once the casing is filled, twist the sausage into 12-inch links and tie off the ends. Repeat until all the meat mixture is used.