More Great Recipes: Main Dish | Pork | Refrigerator

Spicy Red Links

User Avatar
Member since 2008
Got a question about this recipe?
Use our BakeBot Ai Chat for instant answers.
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

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

7 Recipes

The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 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
Torta Cubana
Torta Cubana
Hi, I'm BakeBot!

Got cooking questions? I've got answers!

For a customized chat, select response style: Home Cook, Pro Cook, or Adventurous (with a side of sass)

I can also help modify any recipe on BakeSpace.

Ask away!
Want to create a recipe? Try our BakeBot AI Recipe Maker!