Hot Links from Scratch
Thomas J. Story
These rich and spicy sausages make the most of beef and pork trimmings and are spiked with cayenne pepper. You will need a meat grinder and sausage stuffer and hog casings, all of which you can order online.
How to Make It
1
Cut the pork and beef trimmings into approximately 1⁄2 inch cubes. In a large bowl, combine the chopped meat, the rub, and a cup of water to help distribute the rub evenly, and mix thoroughly. Place the seasoned meat back in the fridge at least three hours or overnight for the following day.
2
After the rub has set on the meat, run the meat through a meat grinder on the coarse setting according to the manufacturer’s instructions.
3
Using your hands, mix the meat thoroughly. Once the meat is mixed properly, you should be able to grab a handful of meat and it should stick together.
4
In a large bowl, soak the hog casings in warm water for 10-15 minutes. Stuff casings using a sausage stuffer, according to the manufacturer’s instructions. We typically like to make our links 4-6 inches long.
5
Set your smoking temperature to 225°F. Smoke the links until they reach an internal temperature of 165°F, about 30 minutes. Also look for a beautiful red color on the sausage. Take your cooked links, place on a piece of white bread, spoon some of your favorite BBQ sauce on the side, and serve.
Ingredients
2 tsp coarse black pepper
3 tbsp paprika
2 tsp granulated garlic
2 tsp kosher salt
2 tsp mustard powder
2 tsp chili powder
1 ½ lbs pork butt or shoulder
½ lb brisket trimmings
⅓ cup water
all-natural hog casings
Directions
1
Cut the pork and beef trimmings into approximately 1⁄2 inch cubes. In a large bowl, combine the chopped meat, the rub, and a cup of water to help distribute the rub evenly, and mix thoroughly. Place the seasoned meat back in the fridge at least three hours or overnight for the following day.
2
After the rub has set on the meat, run the meat through a meat grinder on the coarse setting according to the manufacturer’s instructions.
3
Using your hands, mix the meat thoroughly. Once the meat is mixed properly, you should be able to grab a handful of meat and it should stick together.
4
In a large bowl, soak the hog casings in warm water for 10-15 minutes. Stuff casings using a sausage stuffer, according to the manufacturer’s instructions. We typically like to make our links 4-6 inches long.
5
Set your smoking temperature to 225°F. Smoke the links until they reach an internal temperature of 165°F, about 30 minutes. Also look for a beautiful red color on the sausage. Take your cooked links, place on a piece of white bread, spoon some of your favorite BBQ sauce on the side, and serve.
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