Hot Links Sausage
User Reviews
5
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Prep Time
2 hrs
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Cook Time
4 hrs
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Additional Time
1 d
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Total Time
1 d 6 hrs
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Servings
16 links
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Calories
311 kcal
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Course
Main Course, Breakfast, Dinner
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Cuisine
American
Hot Links Sausage
Description
Hot Links Sausage combines pork butt and pork backfat with a robust spice blend including granulated garlic, onion powder, paprika, cayenne, chipotle, and red pepper flakes, along with salt and curing salt (Cure #1). The curing salt preserves the meat and inhibits bacteria during curing. After curing and grinding, the meat mixture is mixed with spices and water to develop a sticky texture necessary for binding.
The mixture is packed into hog casings, twisted into six-inch links, and dried at room temperature to form a dry casing surface before smoking. Smoking at low temperatures first dries the casing further, then smoke and heat slowly cook the links to a safe internal temperature, developing complex smoky flavors and a firm texture. Alternatively, the sausages can be poached to temperature after drying, providing safer and precise cooking control.
These sausages can be stored wrapped in butcher’s paper in the fridge to dry and mature longer, or frozen for extended storage. Variations with venison are possible by adjusting fat content. The blend of smoky, spicy flavors and curing gives this sausage a distinctive character popular in barbecue and smoked meat applications.
Preparation and storage notes emphasize using Cure #1 only, identifying suitable casing sizes, and proper refrigeration for shelf life. The recipe highlights smoking and drying procedure specifics to achieve the desired texture and flavor.
Ingredients
- 4 1/2 lbs pork butt about 2,050g
- 1/2 lb pork backfat or fatty pork belly; about 230g
- 5 1/2 tsp kosher salt or sea salt; heaping tsp; about 33g total
- 1 tsp salt level tsp; 5g, curing salt #1
- 1 1/2 tsp granulated garlic about 4.5g
- 1 1/2 tsp onion powder about 7g
- 1 tsp black pepper coarsely ground; about 4g
- 1 Tbsp dark brown sugar about 16g
- 1 1/2 Tbsp paprika about 14g, sweet
- 2 tsp red pepper flakes about 4.5g
- 1 1/2 tsp cayenne pepper about 4.5g
- 1 1/4 tsp chipotle pepper about 4.5g, ground
- 1/2 cup dry milk about 56g
- 1/2 cup water plus more if needed, up to a cup, ice
- Hog casings 28-32 mm
Instructions
- Cut the meat and the fat into 2" pieces, rub with a mix of salt and cure #1, and refrigerate for at least 12 hours and up to 24-48 hours.
- Grind the pork and the pork belly/back fat (partially frozen for 20 min in a freezer) through a medium size plate - 1/4" (6mm).
- Add the ice water, all of the spices and mix well, until the meat is sticky.
- Stuff into 28-32mm hog casings, twist into about 6" links and hang to dry at room temperature for 2-3 hours.
- Preheat your smoker to 130F - 140F.
- Hang sausages in the smoker and dry for 30-60 minutes, until the skin is dry to touch without smoke. Then apply smoke for 3-4 hours until the desired color is achieved.
- Slowly raise the temperature in the smoker to 170F-175F until the internal temperature has reached 154F - 158F. You may have to increase the smoker temperature to 185F-195F to achieve that.
- Alternatively, poach the sausages in 167F water for 25 - 30 minutes or until the internal temperature is at least 154F. Poaching is a much quicker and more effective method. You can also bake the sausage in the oven at 175F for about 40-60 minutes to get the internal temperature to 154F.
- Cool the sausage down and store it in a refrigerator or a freezer. Cooling can be achieved by placing sausage in an ice bath to cool it down quickly. It with result in a fuller, more plump product. Similarly, you can place the sausage flat on a cool surface, like a granite countertop.
Notes
- Use Prague Powder Cure #1, not Cure #2, to ensure safe curing of these sausages.
- Chipotle pepper adds smoky heat and is available in Mexican grocery stores.
- For venison versions, use 70-75% venison with 25-30% pork back fat to maintain texture.
- Store wrapped in butcher’s paper in the fridge to dry and mature or vacuum seal and freeze for long-term storage.
- Drying the sausages in the fridge for a few weeks enhances shelf stability before freezing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16links
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Calories | 311kcal | 16% |
| Carbohydrates | 3g | 1% |
| Protein | 26g | 52% |
| Fat | 21g | 32% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 89mg | 30% |
| Sodium | 979mg | 41% |
| Potassium | 528mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 561IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 60mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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