House Smoked Sausage* Recipe

Directions

1. 1

   Prepare the Meat Mixture

   In a large bowl, combine the pork shoulder and pork fatback. Add minced garlic, black pepper, salt, smoked paprika, and cayenne pepper. Mix well until the spices are evenly distributed.

2. 2

   Stuff the Sausages

   Rinse the hog casings thoroughly and soak them in cold water for about 30 minutes. Fit the casings onto a sausage stuffer and carefully fill them with the meat mixture. Tie off the ends securely.

3. 3

   Smoke the Sausage

   Preheat your smoker to 225°F (107°C). Place the sausages in the smoker and smoke for about 2 to 3 hours, or until the internal temperature reaches 160°F (71°C).

4. 4

   Cool and Serve

   Once cooked, remove the sausages from the smoker and let them cool slightly. Serve with mustard and pickles on the side.