The components of the sausage grinder in the freezer.

Add 3–4 hog casings to a bowl of cold water.

Combine salt, pepper, and brown sugar; put aside.

Pork should be cut into 2-inch chunks, divided between two bowls, and chilled.

Set up the grinder, then ground one bowl of the pork at a time while keeping the other refrigerated.

Fill a big sheet pan or bowl with all the ground pork.

Mix peppers and ground pork with your hands.

Mix in the spices.

Mix in the vegetable oil after adding it.

Give the mixture a second bowl. Refrigerate one.

One more trip through the grinder with the entire pork mixture.

Refrigerate mixture after dividing it into two portions.

Add attachments for a sausage stuffer and clean the grinder.

Run cold water through a casing to rinse it.

Tie off the end after threading onto the sausage stuffer.

Fill the casing with the sausage mixture as it passes through the stuffer. To let the air out at first, you might need to poke the end with a toothpick.

Stop the grinder and tie off the end when the case is nearly full.

While you pack the remaining sausages, coil the sausage and place it in the refrigerator.

Until the grill fire is ready, chill the sausage links.

To add flavor to the smoke, prepare a grill fire at about 300° using pecan or hickory.

Sausages should be placed on a grill with indirect heat. We stacked the third sausage using a baking rack because our grill could only fit two.

Cook for approximately 1 1/2 to 2 hours with the grill lid covered and the temperature set between 250° and 300°. A digital thermometer must read 165° for sausage to be fully cooked. Ours was removed at around 1 12 hours and a temperature of roughly 180°.

Before slicing, transfer to a sheet pan and let cool somewhat.

When ours had cooled, we sliced them into around 3-inch slices and vacuum sealed them.