Hot Sausage Recipe
Just one of the sausage recipes in our collection, it's easy to make, and once you try our hot sausage recipe, you may say goodbye to store bought sausage forever. Hot links derive their distinctive fiery taste from a combination of cayenne and red pepper flakes. These spicy sausages are meant to be grilled and served on a toasted bun with mayonnaise and brown mustard, but you can slice the links into coin-size pieces and add to your favorite soups.
4 1/2 lbs pork butt (2.1 kg)
1/2 lb beef fat (227 g)
2 1/2 tbsp pickling salt (48.7 g)
1 tsp Prague Powder #1 (5.7 g)
1 1/2 tsp garlic powder (4.65 g)
1 1/2 tsp onion powder (5.4 g)
1 1/2 tbsp red pepper flakes (9.45 g)
2 tbsp paprika (14.4 g)
2 tbsp corn syrup solids (27.6 g)
1/2 cup non-fat dry milk (47.3 g)*
1/2 cup ice cold water (118 ml)
32-35mm prepared hog casings
1. Chill pork butt and beef fat to 34°F (1°C), grind one time through a 1/4” (6 mm) plate.
2. Combine ground pork and fat with remaining ingredients, mix well until mixture is sticky and batter like.
3. Stuff freshly mixed meat batter into hog casings; twist into 5-6” (13-15 cm) links. Refrigerate overnight to cure.
4. Next day, hang links in a preheated 130°F (54°C) smoker, dampers wide open, hold at this temperature for one hour.
5. Add wood chips, close vents, gradually (in half hour increments) raise smoker temperature to 170°F (77°C).
6. Hold at 170°F (77°C) until links reach an internal temperature of 152°F (67°C)*.
6. Upon reaching 152°F (67°C), remove links and shower with cold water until internal temperature drops to 110°F (43°C).
7. Hang hot sausage links at room temperature for 1 hour to bloom.
8. Refrigerate up to 7 days or vacuum seal and freeze up to 6 months.
You can reduce the cooking time by removing the product from the smokehouse when it reaches an internal temperature of 125°F (52°C). Submerge in a 170°F (77°C) hot water bath until the internal temperature of the product is 152°F (67°C).
Hunters may use venison in place of the pork butt to produce first-rate hot links. For the best results, use 75-80% lean venison trim to 25-20% beef fat. *You may use soy-protein concentrate in place of non-fat dry milk.