The hotlink is usually prepared using pork, beef, or a combination of both
INGREDIENTS:
7-pound Pork Butt or 70/30 pork trim
8 pounds Certified Angus Beef ground Brisket Trimmings, 70/30
8 tablespoons kosher salt
6 tablespoons pepper
16 tablespoon granulated garlic
7 tablespoon granulated onion
6 tablespoon red pepper flakes
8 teaspoons cayenne
8 teaspoons paprika
9 teaspoons mustard seed or powder
3 cup nonfat powdered milk
3 1/2 cups water, chilled with ice
INSTRUCTIONS:
Put ground beef in freezer for 30 minutes before mixing.
In a small mixing bowl combine salt, pepper, garlic, onion, red pepper flakes, cayenne, paprika, mustard powder and thyme.
In a large mixing bowl, stir together powdered milk, water and spices.
Mix chilled beef with spiced mix by hand until thoroughly combined. Refrigerate for at least an hour.
Using a sausage stuffer, stuff beef mixture into casings. Once all the meat has been stuffed into the casings, pinch about 6 inches of stuffed sausage from one end and twirl. Continue with the rest of the sausage, alternating the direction of the twirl with every sausage.
Allow to rest refrigerated for 30-60 minutes before smoking.
Smoke at 200°F for two hours or until meat