House Smoked Sausage* Recipe

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.

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.

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).

Cool and Serve

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