Homemade Pork Hot Links Food

HOMEMADE PORK HOT LINKS

Steps:

• Place the cubed pork shoulder in the freezer. When the pork is half frozen, remove and grind using the LEM Products #12 Big Bite Grinder with a coarse (10 mm) die.
• Combine the Cattleman's Grill 8 Second Ride Carne Asada Seasoning, Code 3 Spices Grunt Rub, House of Q Slow Smoked Gold Mustard Sauce, cayenne powder and smoked paprika and mix well.
• Combine the ground pork and seasoning mixture and mix by hand to evenly distribute the seasonings. Grind the pork a second time through a fine die (5 mm). Chill the sausage mixture for 20 minutes.
• Transfer the sausage to the bowl of a KitchenAid 5 Quart Stand Mixer. You may need to divide the mixture in half and work in batches. With the paddle attachment, mix on medium speed to form the primary bind, about 60 seconds. Transfer the mixture to a LEM Products 10 lb Sausage Stuffer.
• Feed your soaked and rinsed LEM Products Natural Hog Casings onto the horn of the stuffer. Lay out a sheet pan with water on it under the stuffer. Stuff the casings. Tie off the end. Twist sausages, if desired, using the pinch - pinch - twist method. Store in the refrigerator, uncovered, overnight, if smoking. Smoke sausage at 225°F until the internal temperature reaches 160°F. Alternatively, grill the sausages over high heat (400°F+) over indirect heat until the internal temperature reaches 160°F.

SMOKED HOT LINKS

Steps:

• If you're using sausage casings, the day before you plan to stuff the sausage, rinse the casings under cold water inside and out. Prepare a solution of 1 cup water to 1 capful of cider vinegar. Soak the casings in the solution overnight.
• In a large bowl, mix the pork with the garlic, sage, parsley, salt, fennel, oregano, thyme, pepper, and cayenne. Stir. If using casings, mix in the ice water if the meat mixture is too dry to stuff into the casings.
• Stuff the sausage mixture into the casings or make into loaves, sticks, or patties. If you're making sticks, links, or logs, it helps to use plastic wrap to form the meat into the desired shape. 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. Sticks, links, or logs can be cooked immediately.
• You can fry, smoke, or grill the sausage as desired.