Smoked Beef Sausages with Mustard

Ingredients

• 5 pounds beef chuck
• 2 pounds pork fat
• 6 cloves garlic
• 1 tablespoon black pepper
• 1 tablespoon coriander
• 1 tablespoon mustard seeds
• 2 tablespoon kosher salt
• 1 cup ice water
• 10 feet hog casings
• 1 cup yellow mustard

Instructions

1. 1

   Soak the hog casings in cold water for at least 30 minutes, then rinse them thoroughly under cold water.

2. 2

   Cut the beef chuck and pork fat into small chunks, about 1-inch pieces.

3. 3

   In a food processor, combine the beef chuck, pork fat, garlic, black pepper, coriander, mustard seeds, and kosher salt. Pulse until the mixture is finely ground but not pureed, about 30 seconds.

4. 4

   Add the ice water to the meat mixture and pulse again until well combined and slightly sticky, about 1 minute.

5. 5

   Stuff the sausage mixture into the prepared hog casings, being careful not to overstuff. Tie off the ends with butcher's twine.

6. 6

   Preheat your smoker to 180°F (82°C).

7. 7

   Place the sausages in the smoker and smoke for about 2-3 hours, or until they reach an internal temperature of 160°F (71°C).

8. 8

   Remove the sausages from the smoker and let them cool slightly before slicing.

9. 9

   Serve the smoked beef sausages with yellow mustard on the side.