HORN · Pork
Hot Links
Coarse-ground, smoked, and properly spiced.
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Coarse-ground, smoked, and properly spiced.
By Matt Horn | Updated on October 6, 2026
Cook2-3 hrs
Prep1 hr (plus overnight cure)
ServesAbout 10 links
AdvancedA hot link is a study in texture and heat. Grind coarse, keep everything cold, and let the paprika and cayenne build the color and the burn. Smoke low to 160°F and they'll snap when you bite. These are the links we'd serve at a backyard cookout with a cold drink.
Ingredients
- 012 lb pork shoulder
- 021 lb beef brisket trimmings
- 032 tbsp paprika
- 041 tbsp chili powder
- 052 tsp kosher salt
- 062 tsp coarse black pepper
- 072 tsp garlic powder
- 081 tsp mustard powder
- 09½–1 tsp cayenne
- 10½ cup ice-cold water
- 11Natural hog casings
Method
- Step 1Cut the meat into small cubes and keep very cold.
- Step 2Combine spices and toss thoroughly with the meat. Refrigerate several hours or overnight.
- Step 3Grind through a coarse plate. Add cold water and mix aggressively until the mixture becomes tacky and holds together.
- Step 4Soak casings and stuff into 5–6 inch links.
- Step 5Smoke at 225°F until the sausages reach 160–165°F internally.
- Step 6Rest briefly before serving.
Matt's Notes
Cold is everything — if the fat warms during the grind, the texture turns mealy instead of snapping.
What you'll need
