• Make sure your meat is very cold throughout this process.

Grind the Sausage

• Dice the meat into cubes.
• Set up your meat grinder with a larger die. Pass the meat through the grinder into a bowl.
• Blend in the spices and water by hand. Place in the freezer for at least 10 minutes.
• Place the smaller die on your meat grinder. Pass the meat through the grinder again.
• Using a stand mixer, blend the meat with the paddle attachment for 45 seconds.
• Cook up a small patty to test the flavors. Adjust, as needed.
• Cover the bowl, and refrigerate the meat for 1-2 days.

Stuffing the Sausage

• Pack the meat into your sausage stuffer, pressing out excess air.
• Slide the sausage casings onto the stuffer tube.
• Crank the stuffer, until the meat starts to come out of the tube. Tie the casing in a knot.
• Continue cranking the stuffer, filling the casing. Once the links are as long as you would like them, trim the casing and tie it in a knot.
• Place the links on a rack-lined sheet pan. Refrigerate uncovered for 1-2 days.

Smoking the Sausage

• Heat the smoker to 160F degrees. Add the sausage, and smoke for 1 hour.
• Increase the temperature to 170F degrees. Smoke for 1 hour.
• Increase the temperature to 180F degrees. Smoke until the internal temperature of the sausage reaches 160F degrees, about 3 hours.
• Once it reaches the correct temperature, remove it from the smoker, and place in a bath of ice water, until it reaches an internal temperature of 120F degrees.
• Place back on a rack-lined sheet pan and let cool to room temperature.
• Refrigerate for up to one week or freeze for up to 9 months.