Homemade Hot Links

Every grill master should have a great from scratch sausage recipe. These Homemade Hot Links will blow away your tastebuds with their incredible flavors and texture! They are a perfect place to start, for a beginner, but an equally great recipe for you more seasoned sausage makers to add to your repertoires.

Homemade Pork Hot Links



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 SeasoningCode 3 Spices Grunt RubHouse 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.

You might also enjoy: Beer Battered Smoked Sausage Corn Dogs

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 225ºF until the internal temperature reaches 160ºF. Alternatively, grill the sausages over high heat (400ºF+) over indirect heat until the internal temperature reaches 160ºF.

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  1. Vic Otto
    June 20, 2018

    Hello Chef Tom!

    My wife and I really enjoy your videos. We appreciate your unassuming style. You offer a lot more than a recipe and some instruction within the video. Just through your conversation there are tips on how to make certain cuts on a piece of meat (brisket), answers to queations I never knew I had, and many suggestions along the way to where you finally “say” mmm! Keep up the good work and your friendly personality!

    Grins, Vic

  2. Brian Timms
    June 20, 2018

    Do you have any videos for king or Spanish mackerel?

  3. Steven Bowser
    June 21, 2018

    Very Nice Presentation Great Lookin Link


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