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Hot Links from Scratch

 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
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.