I believe I pinched this recipe from Len Poli's site. It's been my go to hot sausage recipe for sometime now. It has a nice heat level that sneaks up on you.
Here's the recipe
Ground everything through a medium plate, added the spices and water then reground through a fine plate. stuffed into 32-35 hog casings that were on the large side.
For the water amount I started with 5% of the meats weight and then added more till it felt right
I ended up with about 7 lbs of links and 3 lbs of patties. I started to cold smoke them with pecan sawdust.
After 6 hours of not so cold smoke (smoker ended up around 120°f for most of the smoke) I pulled them and poached them to plump them back up a little.
After the poach I had to toss a few on the grill to taste test.
All in all the sausage came out great, and thanks for checking them out.