Hot Links
Hot Links are a quintessential barbecue favorite, known for their bold, spicy flavor and succulent texture. Crafted from coarsely ground pork butt and a blend of savory spices, these sausages are a celebration of robust, smoky flavors that are sure to tantalize your taste buds. Perfect for summer cookouts or as a comforting winter treat, these homemade links offer a depth of flavor that store-bought sausages simply can't match. The spice mix, featuring cayenne, paprika, and crushed red pepper, delivers a gentle yet satisfying heat, while garlic powder and onion powder add a savory complexity. The smoky finish achieved during the slow-smoking process makes these links a standout dish on any menu.Preparing Hot Links at home is not only rewarding but also allows for customization to suit your taste preferences. Whether enjoyed fresh off the grill, sliced into a hearty gumbo, or served as a main dish alongside classic barbecue sides like coleslaw and baked beans, these links are a versatile and crowd-pleasing addition to any meal. Make a large batch, freeze them for later, and enjoy the convenience of having homemade sausages ready for any occasion.
Equipment
- Meat Grinder: To achieve the coarsely ground pork texture.
- Mixing Bowl For blending the meat and spice mixture.
- Sausage Stuffer or Casings: Essential for shaping the links.
- Smoker: A key tool for infusing the sausages with their signature smoky flavor.
Ingredients
- 10 lbs deboned pork butt coarsely ground
- 5 tbsps Morton Tender – Quick
- 3 tbsps onion powder
- 3 tbsps paprika
- 2 tbsps garlic powder
- 2 tbsps black pepper
- 2 tbsps chopped chives
- 1 tbsp crushed red pepper
- 2½ tsps cayenned
- 2 cups ice water
Instructions
- Combine Tender–Quick, onion powder, paprika, garlic powder, black pepper, chives, red pepper, and cayenne in a large bowl,; mix well.
- Stir in ice water.
- Add pork; mix well.
- Stuff into 32–35mm diameter casings, making links about 6 inches long.
- Hang on a rack or place on a grill.
- Smoke in a smoker at 110 to 130 degrees for 3 to 6 hours.
- Increase the temperature to 160 degrees. Cook until the internal temperature reaches 155 degrees on meat thermometer.
- Remove the sausage; spray with water to cool.
- Store in the refrigerator or freezer.
Notes
May add 3 tbsps MSG to pork mixture.
Flavor Enhancements:
- Add 3 tablespoons of MSG for an umami boost.
- Experiment with different wood chips in the smoker, such as hickory or applewood, for varying smoky undertones.
Storage:
- Store in the refrigerator for up to 5 days or in the freezer for several months.
Tips for Perfect Sausages:
- Use ice-cold water to keep the meat mixture cool and ensure better texture during stuffing.
- Avoid overpacking the casings to prevent them from bursting during smoking.
Nutrition
Calories: 3kcalCarbohydrates: 1gProtein: 0.1gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.01gSodium: 2mgPotassium: 15mgFiber: 0.2gSugar: 0.1gVitamin A: 160IUVitamin C: 0.1mgCalcium: 3mgIron: 0.1mg
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