HOMEMADE HOT LINKS RECIPES

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HOMEMADE SMOKED HOT LINKS RECIPE :: THE MEATWAVE



Homemade Smoked Hot Links Recipe :: The Meatwave image

With a lot of spices and and beefy chuck, these hot links are bursting with flavor.

Provided by Joshua Bousel

Total Time 9 hours

Cook Time 1 hours

Yield 8 to 10 servings

Number Of Ingredients 17

2 lbs beef chuck
1 lb pork fatback
1/2 cup cold water
2 tablespoons minced garlic
1 1/2 tablespoons kosher salt
1 tablespoon sweet Hungarian paprika
1 tablespoon coarsely ground black pepper
2 teaspoons sugar
1 teaspoon dried marjoram
2 teaspoons ground cayenne pepper
1/2 teaspoon dried sage
Pinch of ground allscipe
Pinch of cardamom
Pinch ground cloves
Pinch of ground coriander
Pinch of cinnamon
Medium Sausage Casings

Steps:

  • In a small bowl, mix together the garlic and all the spices. Grind beef and pork fat together through the 3/8 inch plate of your meat grinder. In a large bowl, mix the ground meat and spices together, kneading with you hand until everything is well blended.
  • Stuff into medium sausage casings and tie into 6" links. Dry overnight in the refrigerator.
  • Smoke sausages at 225 degrees, until they reach an internal temperature of 155-160 degrees.
  • Serve right away, or allow to cool and reheat on a hot grill. Hot links will keep in the refrigerator for 4 - 5 days, or in the freezer for 2 months.

OTIS BOYD’S FAMOUS HOT LINK SAUSAGE RECIPE - FOOD.COM



Otis Boyd’s Famous Hot Link Sausage Recipe - Food.com image

Make and share this Otis Boyd’s Famous Hot Link Sausage recipe from Food.com.

Total Time 1 hours

Prep Time 1 hours

Yield 20 serving(s)

Number Of Ingredients 11

2 1/2 lbs ground pork
2 1/2 lbs ground beef
2 teaspoons dried sage
2 teaspoons crushed red pepper flakes
2 teaspoons paprika
2 teaspoons ground cumin
2 teaspoons dried sweet basil leaves
2 teaspoons anise seed
2 teaspoons dried oregano
1 dash salt
1 dash ground black pepper

Steps:

  • Mix the meats with the spices.
  • For sausage links, attach 2 1/4-inch sausage casings to the stuffer nozzle.
  • on a hand meat grinder.
  • Stuff the casings to the desired length, cut the links, and secure the ends with.
  • string.
  • Barbecue at 225 deg F for 2 hours or slow-smoke at 185deg F for 4 hours.
  • For sausage patties,form the meat mixture into a roll and cover with wax paper. Slice the roll into patties and peel off the.
  • wax paper. Patties can be fried or grilled.

Nutrition Facts : Calories 293.5, FatContent 20.4, SaturatedFatContent 7.7, CholesterolContent 91.9, SodiumContent 87.2, CarbohydrateContent 0.5, FiberContent 0.2, SugarContent 0.1, ProteinContent 25.3

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