Every grill master should have a great from scratch sausage recipe. These Homemade Hot Links will blow away your taste buds with their incredible flavors and texture! They are a perfect place to start, for a beginner, but an equally great recipe for you more seasoned sausage makers to add to your repertoires.
Category
Entree
Cuisine
American
Servings
20
Prep Time
1 hour
Cook Time
30 minutes
Calories
325
Ready to make Homemade Hot Links? The perfect combination of smoky, savory, and spicy flavors! This scratch sausage recipe will tantalize your taste buds and satisfy your cravings with an unforgettable texture. Jump-start your culinary creations with these delicious links
Ingredients
- 5 lb Boston butt pork shoulder, cubed
-
5 tbsp Cattleman’s Grill 8 Second Ride Carne Asada Seasoning
-
5 tbsp Code 3 Spices Grunt Rub
-
5 tbsp House of Q Slow Smoked Gold Mustard Sauce
- 10 tsp cayenne powder
- 5 tsp smoked paprika
-
LEM Products Natural Hog Casings
Directions
Place the cubed pork shoulder in the freezer. When the pork is half frozen, remove and grind using the LEM Products #12 Big Bite Grinder with a coarse (10 mm) die.
Combine the Cattleman’s Grill 8 Second Ride Carne Asada Seasoning, Code 3 Spices Grunt Rub, House of Q Slow Smoked Gold Mustard Sauce, cayenne powder and smoked paprika and mix well.
- Combine the ground pork and seasoning mixture and mix by hand to evenly distribute the seasonings. Grind the pork a second time through a fine die (5 mm). Chill the sausage mixture for 20 minutes.
Transfer the sausage to the bowl of a stand mixer. You may need to divide the mixture in half and work in batches. With the paddle attachment, mix on medium speed to form the primary bind, about 60 seconds. Transfer the mixture to a LEM Products 10 lb Sausage Stuffer.
Feed your soaked and rinsed LEM Products Natural Hog Casings onto the horn of the stuffer. Lay out a sheet pan with water on it under the stuffer. Stuff the casings. Tie off the end. Twist sausages, if desired, using the pinch - pinch - twist method. Store in the refrigerator, uncovered, overnight, if smoking. Smoke sausage at 225°F until the internal temperature reaches 160°F. Alternatively, grill the sausages over high heat (400°F+) over indirect heat until the internal temperature reaches 160°F.
Nutrition
Nutrition
- Serving Size
- 4 oz
- per serving
- Calories
- 325
- Carbs
- 4 grams
- Protein
- 22 grams
- Fat
- 28 grams
- Sodium
- 304 milligrams
