📝 About This Recipe
A cornerstone of Soul Food and Southern BBQ traditions, these Hot Links are a masterclass in balance, blending smoky heat with savory richness. Rooted in the butcher shops of East Texas and Chicago, these sausages are defined by their coarse texture, heavy hand of cayenne and sage, and that iconic snap of the casing. Making them from scratch allows the deep, peppery spices to bloom, resulting in a juicy, fire-red link that is worlds away from anything store-bought.
🥗 Ingredients
The Meat Base
- 4 pounds Pork Butt (cubed into 1-inch pieces, chilled until nearly frozen)
- 1 pound Beef Chuck Roast (cubed and chilled)
- 1 pack Hog Casings (natural, rinsed and soaked in warm water)
The Spice Cure
- 2 tablespoons Kosher Salt
- 1.5 tablespoons Cayenne Pepper (adjust for heat preference)
- 2 tablespoons Coarse Black Pepper (butcher grind preferred)
- 2 tablespoons Smoked Paprika (gives the signature red color)
- 1 tablespoon Dried Sage (rubbed)
- 1 tablespoon Garlic Powder
- 1 tablespoon Red Pepper Flakes (crushed)
- 1 teaspoon Pink Curing Salt #1 (essential for safety and color during smoking)
- 1 tablespoon Sugar (to balance the heat)
The Bind
- 1/2 cup Ice Cold Water (can substitute with cold light beer)
- 2 tablespoons Yellow Mustard (helps the bind and adds tang)
👨🍳 Instructions
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1
Place all metal grinder parts (auger, blade, and plate) in the freezer for at least 30 minutes before starting to ensure the fat doesn't smear.
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2
In a large bowl, combine the pork and beef cubes. Toss with the salt, cayenne, black pepper, paprika, sage, garlic powder, red pepper flakes, curing salt, and sugar until every piece of meat is well-coated.
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3
Grind the seasoned meat using a coarse (6mm or 8mm) plate. The goal is a rustic, pebbly texture, not a fine paste.
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4
Add the ice-cold water (or beer) and yellow mustard to the ground meat. Mix vigorously by hand or with a paddle attachment for 2-3 minutes until the meat becomes tacky and develops a 'primary bind'.
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5
Fry a small patty of the mixture in a skillet to taste for seasoning. Adjust salt or heat if necessary, then chill the bulk mixture for 1 hour.
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6
Slide the soaked hog casing onto the stuffer tube, leaving about 6 inches hanging off. Stuff the meat into the casings, being careful not to overfill, which can cause bursting.
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7
Twist the long rope into 6-inch links, alternating the direction of the twists (clockwise for one, counter-clockwise for the next) to prevent unraveling.
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8
Use a sterilized needle or sausage pricker to pop any visible air bubbles in the links.
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9
Hang the links or place them on a rack in the refrigerator, uncovered, overnight (12 hours). This allows the 'pellicle' to form, which helps the smoke stick.
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10
Preheat your smoker to 225°F (107°C) using hickory or oak wood for an authentic Southern flavor profile.
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11
Smoke the links until they reach an internal temperature of 155°F (68°C). This usually takes between 2 to 3 hours depending on thickness.
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12
Immediately plunge the smoked links into an ice water bath for 2 minutes to stop the cooking and prevent the casings from wrinkling.
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13
Pat dry and finish them on a hot grill or in a cast-iron skillet for 2-3 minutes per side to get that perfect, charred snap before serving.
💡 Chef's Tips
Keep everything cold! If the fat warms up, it will leak out during cooking, leaving you with dry sausage. Don't skip the curing salt; it provides the characteristic pink color and prevents spoilage during the low-temp smoking process. For a 'Chicago-style' link, increase the amount of coarse black pepper and add a pinch of ground cloves. If you don't have a smoker, you can poach the links in simmering water until done, then sear them heavily in a pan with liquid smoke added to the oil. Always use natural hog casings for the best 'snap' when you bite into the link.
🍽️ Serving Suggestions
Serve on a slice of plain white bread to soak up the spicy oils and juices. Pair with a side of vinegar-based coleslaw and slow-cooked collard greens. Offer a ramekin of spicy mustard or a thin, vinegar-heavy BBQ sauce for dipping. Serve alongside a cold glass of sweet tea or a crisp lager to cut through the heat. Top with pickled jalapeños and onions for an extra layer of zing.