Spicy Red Links

User Avatar
Member since 2008
No Video

Serves | Prep Time | Cook Time

Why I Love This Recipe

© A. J. Di Liberti 2007, 2008

Ingredients You'll Need

2 lb pork butt, cubed
½ lb fat back, 1” pieces
1 shallot, minced
2 garlic cloves, minced
1 T. fennel
1 T. coarse ground black pepper
1 T. red pepper flakes
1 t. white pepper
2 t. cayenne pepper
2 t. kosher salt
¼ C. cognac


Soak 12 – 16 feet of hog casing in water, rinse to remove excess salt.

Combine all ingredients except cognac in a bowl, mix and chill for 1 hour.

Coarsely grind seasoned meat, add liquid and mix well.

Stuff ground meat into hog casing, avoiding air bubbles, if you get air trapped in the casing puncture with a tooth pick after twisting the links.

After all the meat has been used, twist the sausage into hand width lengths, chill for about an hour to set, then cut to separate the links.

Questions, Comments & Reviews

More Great Recipes: Main Dish | Pork | Refrigerator
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

Mixed Berry Tart
Mixed Berry Tart
Slutty Brownies
Slutty Brownies
Oreo Balls
Oreo Balls