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German Hot Links

Learn how to make German-style hot links from scratch. Juicy, spicy, perfect for savoy cabbage or grilling.
Prep Time30 minutes
Cook Time2 hours 20 minutes
Total Time2 hours 50 minutes
Course: Main Course
Cuisine: German
Keyword: hot links recipe, German sausage recipe, homemade sausage, smoked sausage, pork belly sausage
Servings: 6 -8 hot links

Ingredients

  • 600 g pork belly or pork shoulder + 20% added fat
  • 400 g beef with marbling
  • 18 g curing salt or regular salt
  • 5 g black pepper
  • 5 g garlic powder
  • 5 g onion powder
  • 5 g paprika
  • 4 g mustard seed
  • 2.5 g cayenne pepper
  • Natural pork casing soaked and cleaned

Instructions

  • Cut the meat into grinder-friendly chunks and chill for 1–2 hours.
  • Grind the meat using a medium grinder plate. Keep it cold.
  • Mix in all spices for 4–5 minutes until the mixture becomes sticky.
  • Stuff the meat into casings slowly, keeping them taut but not overfilled.
  • Twist the sausages to desired length, avoiding air pockets.
  • Dry sausages in a smoker at 50°C for 20 minutes without smoke to set the casing.
  • Increase smoker temperature to 60°C and smoke for 2 hours.
  • Serve with savoy cabbage and potatoes, or grill/pan-fry to taste.