Smoked Hot Links

Name: Smoked Hot Links
Ingredients: 9 feet sausage casings (optional); Apple cider vinegar (optional); 5 pounds pork butt, coarsely ground twice or medium once; 2 tablespoons granulated garlic; 1 to 2 tablespoons rubbed sage; 1 tablespoon dried parsley; 1 tablespoon sea salt; 2 teaspoons fennel seeds, cracked; 1 teaspoon dried oregano leaves; 1 teaspoon dried thyme leaves; 1 teaspoon black pepper; 1/2 to 1 teaspoon cayenne; 1 cup ice water, if needed; Barbecue sauce; Hot sauce (such as Louisiana Hot Sauce or Texas Pete)

15 ingredients

11 steps

Ingredients

9 feet sausage casings (optional)
Apple cider vinegar (optional)
5 pounds pork butt, coarsely ground twice or medium once
2 tablespoons granulated garlic
1 to 2 tablespoons rubbed sage
1 tablespoon dried parsley
1 tablespoon sea salt
2 teaspoons fennel seeds, cracked
1 teaspoon dried oregano leaves
1 teaspoon dried thyme leaves
1 teaspoon black pepper
1/2 to 1 teaspoon cayenne
1 cup ice water, if needed
Barbecue sauce
Hot sauce (such as Louisiana Hot Sauce or Texas Pete)

Directions

1

If you're using sausage casings, the day before you plan to stuff the sausage, rinse the casings under cold water inside and out.
2

Prepare a solution of 1 cup water to 1 capful of cider vinegar.
3

Soak the casings in the solution overnight.
4

In a large bowl, mix the pork with the garlic, sage, parsley, salt, fennel, oregano, thyme, pepper, and cayenne.
5

Stir.
6

If using casings, mix in the ice water if the meat mixture is too dry to stuff into the casings.
7

Stuff the sausage mixture into the casings or make into loaves, sticks, or patties.
8

If you're making sticks, links, or logs, it helps to use plastic wrap to form the meat into the desired shape.
9

Hang stuffed casings for at least an hour in a cool, dry place and then refrigerate at least overnight but for no more than 5 days before using.
10

Sticks, links, or logs can be cooked immediately.
11

You can fry, smoke, or grill the sausage as desired.