Smoked Hot Links Recipe

Name: Smoked Hot Links
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 feet sausage casings (optional); Apple cider vinegar (optional); 5 pounds pork butt, coarsely ground twice or medium once; 2 tablespoons granulated garlic; 1 to 2 tablespoons rubbed sage; 1 tablespoon dried parsley; 1 tablespoon sea salt; 2 teaspoons fennel seeds, cracked; 1 teaspoon dried oregano leaves; 1 teaspoon dried thyme leaves; 1 teaspoon black pepper; 1/2 to 1 teaspoon cayenne; 1 cup ice water, if needed; Barbecue sauce; Hot sauce (such as Louisiana Hot Sauce or Texas Pete)

Servings: persons

9 feet sausage casings (optional)
Apple cider vinegar (optional)
5 pounds pork butt, coarsely ground twice or medium once
2 tablespoons granulated garlic
1 to 2 tablespoons rubbed sage
1 tablespoon dried parsley
1 tablespoon sea salt
2 teaspoons fennel seeds, cracked
1 teaspoon dried oregano leaves
1 teaspoon dried thyme leaves
1 teaspoon black pepper
1/2 to 1 teaspoon cayenne
1 cup ice water, if needed
Barbecue sauce
Hot sauce (such as Louisiana Hot Sauce or Texas Pete)

1
If you're using sausage casings, the day before you plan to stuff the sausage, rinse the casings under cold water inside and out.
2
Prepare a solution of 1 cup water to 1 capful of cider vinegar.
3
Soak the casings in the solution overnight.
4
In a large bowl, mix the pork with the garlic, sage, parsley, salt, fennel, oregano, thyme, pepper, and cayenne.
5
Stir.
6
If using casings, mix in the ice water if the meat mixture is too dry to stuff into the casings.
7
Stuff the sausage mixture into the casings or make into loaves, sticks, or patties.
8
If you're making sticks, links, or logs, it helps to use plastic wrap to form the meat into the desired shape.
9
Hang stuffed casings for at least an hour in a cool, dry place and then refrigerate at least overnight but for no more than 5 days before using.
10
Sticks, links, or logs can be cooked immediately.
11
You can fry, smoke, or grill the sausage as desired.

1390

kcal

Calories

Fat

Carbs

154

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 9 feet sausage casings (optional), Apple cider vinegar (optional), 5 pounds pork butt, coarsely ground twice or medium once, 2 tablespoons granulated garlic, and more.

Yes, Smoked Hot Links falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Smoked Hot Links

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions