Hot Links Recipe

Introduction

Ingredients

• 2 pounds of ground beef
• 2 pounds of ground pork
• 1 tablespoon of salt
• 1 tablespoon of black pepper
• 1 tablespoon of cayenne pepper
• 1 tablespoon of paprika
• 1 tablespoon of garlic powder
• 1 tablespoon of onion powder
• 1 tablespoon of red pepper flakes
• 1 tablespoon of dried oregano
• 1 tablespoon of dried thyme
• 1 cup of ice water
• Sheep or hog casings

Instructions

1. In a large mixing bowl, combine the ground beef and ground pork.
2. Add all of the spices and mix well. Make sure that all of the spices are evenly distributed throughout the meat.
3. Slowly add the ice water to the mixture and mix well. The water will help to bind the meat together and make it easier to stuff into casings.
4. Prepare your casings by rinsing them thoroughly in cold water.
5. Attach the casing to the sausage stuffer and slowly feed the meat mixture into the stuffer.
6. As the meat is being fed into the casing, twist the casing every 6 inches to make individual links.
7. Once all of the meat has been stuffed into the casings, tie off the ends of the links with butcher's twine.
8. Preheat your smoker to 225°F and place the hot links on the smoker rack.
9. Smoke the hot links for 2-3 hours, or until the internal temperature of the sausage reaches 160°F.
10. Remove the hot links from the smoker and let them rest for 10 minutes before serving.

Nutrition

• Calories: 350
• Total Fat: 25g
• Saturated Fat: 10g
• Cholesterol: 90mg
• Sodium: 700mg
• Total Carbohydrates: 2g
• Dietary Fiber: 0g
• Sugars: 0g
• Protein: 27g

Conclusion