Smoked Hot Links

• 9 feet sausage casings (optional)
• Apple cider vinegar (optional)
• 5 pounds pork butt, coarsely ground twice or medium once
• 2 tablespoons granulated garlic
• 1 to 2 tablespoons rubbed sage
• 1 tablespoon dried parsley
• 1 tablespoon sea salt
• 2 teaspoons fennel seeds, cracked
• 1 teaspoon dried oregano leaves
• 1 teaspoon dried thyme leaves
• 1 teaspoon black pepper
• 1/2 to 1 teaspoon cayenne
• 1 cup ice water, if needed
• Barbecue sauce
• Hot sauce (such as Louisiana Hot Sauce or Texas Pete)

1. If you're using sausage casings, the day before you plan to stuff the sausage, rinse the casings under cold water inside and out.
2. Prepare a solution of 1 cup water to 1 capful of cider vinegar.
3. Soak the casings in the solution overnight.
4. In a large bowl, mix the pork with the garlic, sage, parsley, salt, fennel, oregano, thyme, pepper, and cayenne.
5. Stir.
6. If using casings, mix in the ice water if the meat mixture is too dry to stuff into the casings.
7. Stuff the sausage mixture into the casings or make into loaves, sticks, or patties.
8. If you're making sticks, links, or logs, it helps to use plastic wrap to form the meat into the desired shape.
9. 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.
10. Sticks, links, or logs can be cooked immediately.
11. You can fry, smoke, or grill the sausage as desired.

feet sausage casings, apple cider vinegar, pork butt, garlic, sage, parsley, salt, fennel seeds, oregano, thyme, black pepper, cayenne, water, barbecue sauce, sauce

Taken from www.foodnetwork.com/recipes/smoked-hot-links-recipe.html (may not work)