By Traeger Kitchen
Pork to fork wood-fired goodness. Ground pork, onion, garlic and ground mustard pair perfectly for this homemade mesquite smoked sausage. You'll never go back to store-bought.
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|3 Pound||ground pork|
|1/2 Tablespoon||ground mustard|
|1 Tablespoon||onion powder|
|1 Tablespoon||garlic powder|
|1 Teaspoon||pink curing salt|
|4 Teaspoon||black pepper|
|1/2 Cup||ice water|
|Hog casings, soaked and rinsed in cold water|
In a medium bowl, combine the meat and seasonings, mix well.
3 Pound ground pork
1/2 Tablespoon ground mustard
1 Tablespoon onion powder
1 Tablespoon garlic powder
1 Teaspoon pink curing salt
1 Tablespoon salt
4 Teaspoon black pepper
Add ice water to meat and mix with hands working quickly until everything is incorporated.
1/2 Cup ice water
Place mixture in a sausage stuffer and follow manufacturers instructions for operating. Use caution not to overstuff or the casing might burst.
Hog casings, soaked and rinsed in cold water
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.
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
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