Oklahoma Hot Link Sausage

Ingredients

• 4 pounds pork shoulder, cubed, with fat
• 1 pound pork fat back, cubed
• 3 tablespoons kosher salt
• 1 tablespoon cayenne pepper
• 2 tablespoons smoked paprika
• 1 tablespoon crushed red pepper flakes
• 2 tablespoons garlic, minced
• 1 tablespoon black pepper, coarsely ground
• 1 tablespoon ground mustard seed
• 2 teaspoons ground cumin
• 1 teaspoon curing salt (Prague Powder #1)
• 1 cup ice water
• 12 feet natural hog casings, soaked and rinsed

Method

1. 1

   Cut the pork shoulder and fat back into 1-inch cubes and spread on a sheet pan. Freeze for 30 minutes until very cold but not frozen solid.

   30:00 · Chill meat
2. 2

   In a small bowl, mix the kosher salt, cayenne, smoked paprika, red pepper flakes, garlic, black pepper, mustard seed, cumin, and curing salt.

3. 3

   Grind the chilled pork and fat back through a meat grinder fitted with a coarse (3/8-inch) plate into a large bowl set over ice.

4. 4

   Sprinkle the seasoning mix over the ground meat and drizzle with the ice water. Mix by hand for 2 to 3 minutes until the mixture becomes tacky and binds together.

   3:00 · Mix meat
5. 5

   Fry a small test patty in a skillet over medium heat for 2 minutes per side and taste for seasoning, adjusting salt or heat if needed.

   4:00 · Fry test patty
6. 6

   Fit a sausage stuffer with a casing and stuff the meat mixture firmly, avoiding air pockets. Twist off into 6-inch links.

7. 7

   Lay the links on a sheet pan and refrigerate uncovered overnight to let the cure set and the casings firm up.

8. 8

   Preheat a smoker to 225°F using fruitwood such as apple, pecan, or hickory.

9. 9

   Smoke the links at 225°F for 2 1/2 to 3 hours, or until the internal temperature reaches 155°F.

   2:30:00 · Smoke links
10. 10

    Remove the links from the smoker and let rest for 10 minutes before slicing and serving.

    10:00 · Rest links