Étapes

• Step 1

  In a medium bowl, combine the meat and seasonings, mix well.

  Ingrédients

  • 3 Pound ground pork

  • 1/2 Tablespoon ground mustard

  • 1 Tablespoon poudre d’oignon

  • 1 Tablespoon poudre d’ail

  • 1 Teaspoon pink curing salt

  • 1 Tablespoon Sel

  • 4 Teaspoon poivre noir

• Step 2

  Add ice water to meat and mix with hands working quickly until everything is incorporated.

  Ingrédients

  • 1/2 Cup ice water

• Step 3

  Place mixture in a sausage stuffer and follow manufacturers instructions for operating. Use caution not to overstuff or the casing might burst.

  Ingrédients

  •  Hog casings, soaked and rinsed in cold water

• Step 4

  Once all the meat is stuffed, determine your desired link length and pinch and twist a couple of times or tie it off. Repeat for each link.

• Step 5

  When ready to cook, set Traeger temperature to 225℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

  225 ˚F / 107 ˚C

  Super Smoke

• Step 6

  Place links directly on the grill grate and cook for 1 to 2 hours or until the internal temperature registers 155℉. Let sausage rest a few minutes before slicing. Enjoy!

  225 ˚F / 107 ˚C

  155 ˚F / 68 ˚C

  Super Smoke