Home Made Hot Links

[RG]

I had a big ole butt in the freezer and decided to use it to make some sausage. I cut it into chunks and ran it through my meat grinder. I used 6 pounds for Hot Links and saved 2 3/4 pounds for breakfat (fresh) sausage. After mixing in the spices and running through the grinder again I stuffed some natural hog casings and smoked them on the new pellet pooper. I have to say, the brand of casings I used for these was not my usual brand and I did NOT like them at all. You'd think a pig is a pig and all things being equal they'd work the same, regardless of brand. WRONG! Now I know, stick with what I am used to. I had a few blowouts while stuffing these but managed to get through the batch. The remaining casings went into the trash.

These aren't the prettiest ones I've made due to the casings being crappy but I am hoping they'll taste like they're supposed to. Take a look!

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[RG]

I did a test fry on one of the links and the wife approves! It'll be better grilled but at least I know that while ugly, they taste good, lol.

[Texan in Tulsa]

Those look pretty dang good.

[swthorpe]

Great job, RG!   The sausage looks tasty from here!

[BedouinBob]

Nice looking links RG! What brand of casings do you use?

[RG]

Nice looking links RG! What brand of casings do you use?

[RG]

This is what I normally use and like it better.

[RG]

Ready for the freezer! You gotta love Foodsavers!

[BedouinBob]

Thanks for the casing info RG. Those hot links look awesome!

[RG]

Thanks for the casing info RG. Those hot links look awesome!

Thanks man! They're pretty dang good. I'll be grilling up a few tomorrow for guests.

[BedouinBob]

Hey Jason, I am working on getting into doing some sausage and am interested in your recipe for hot links. Overall, I am trying to figure out how I can do Italian dry sausage in Colorado using a small dorm sized refrigerator. I haven't figured that out yet but I am interested in non-cured sausage in the mean time.

[drains]

I bet they taste great! Nice job RG!

[RG]

Hey Jason, I am working on getting into doing some sausage and am interested in your recipe for hot links. Overall, I am trying to figure out how I can do Italian dry sausage in Colorado using a small dorm sized refrigerator. I haven't figured that out yet but I am interested in non-cured sausage in the mean time.

Hey Bob, somehow I missed you asking for the recipe, sorry! Here it is : Hot Links

[BedouinBob]

Thanks Jason, I'll give it a try.

[Jeffinn]

If you make alot of sausage try Syracuse sausage casings. You have to buy a bigger quantity but the keep for a long time in the fridge. They provide high quality casings (sheep or hog). I use them alot and really like them.