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Recipe for making your own homemade spicy hot link sausages on the barbecue or smoker.

Hot Links - A type of spicy hot peppery smoked sausages often found at barbecues in Texas and South America. There are also varieties of Russian and Polish spicy hot links.

Ingredients:

2 1/2 pounds ground pork - shoulder cut.

2 1/2 pounds ground beef - round, brisket, or sirloin.

2 teaspoons crushed red pepper

2 teaspoons paprika

2 teaspoons dried sage

2 teaspoons dried sweet basil

2 teaspoons dried oregano

Dash salt and ground black pepper

2 teaspoons ground cumin

2 teaspoons anise seed.

Directions for making hot links:

Mix meats with all of the above listed spices.

To make the sausage links, attach 2 1/4 inch sausage casings to the stuffer nozzle on your meat grinder. Stuff the casings to the desired length of sausage you wish to make, then cut the hot links and secure their ends with string.

Barbecue the links at around 225 deg F for about 2 hours or you can slow smoke them at 185 deg F for around 4 hours.

To make sausage patties simply form the meat mixture into a roll and then cover with wax paper.

Then slice the roll into pattie sizes and peel off wax paper.

The patties can be either fried or grilled on the barbecue.

This page is from our Pork Sausages category.

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