Ingredients: My Sage Breakfast Sausage recipe contains the following ingredients that get mixed into the ground pork: 1 tablespoon sage dried or minced fresh 1 teaspoon kosher salt 1 teaspoon brown sugar teaspoon freshly ground black pepper teaspoon red pepper flakes or more if you like heat teaspoon marjoram fresh if you have it So Jay Stone here is the formula I promised. 1 tsp Prague Powder #1 (5.7 g) 5 tsp Prague Powder #1 (28 .5 g) Will certainly make this recipe again. Gene Pitts, Wilsonville, Alabama Go to Recipe 17 / 37 Taste of Home 1/2 lb fresh beef fat (227 g) 2 1/2 lbs fresh beef fat (1.13 kg) It's similar to a classic green bean casserole, but the melted cheese just puts it over the top. If the flavors are too strong after cooking, they will often mellow out with time, but try to err on the side of less seasoning as opposed to too much. Jeremiah Cutlip is known for his resourcefulness on the grill and in the kitchen. Hunters may use venison in place of beef to make smoked salami. Just be sure to squeeze out as much air as possible to prevent freezer burn. Add the spices and form into links or patties. I really appreciate this recipe that youve provided and look forward to making it! For 46 years, 80-year-old George Just has been seasoning sausage in the heart North Dakota's German country. Love this recipe to use leftover pork shoulder after making Gaby's Instant Pot Pork Carnitas. Definitely keeping this in the repertoire. 8. Natural sausage casings have a distinctive curve. 1/4 tsp Prague Powder #1 (1.4 g) 1 1/4 tsp Prague Powder #1 (7.0 g) I'm going to try it later today with ground turkey and also frying up some pancetta first in the pan for the fat and taste. Refrigerate up to 7 days or vacuum seal and freeze up to 6 months. We smeared it on toast with mayo for breakfast and whenever a snacking urge hit. Beef bacon can be stored safely at 38-40F (3-4C) up to 7 days or vacuum seal and freeze up to 6 months. 2 tbsp paprika (14.4 g) 2/3 cup paprika (72 g) We I think that's going to be up to the Lord I guess as look as they let me in the door I'll continue to help." Insert a clip-on digital thermometer into one link. Stuff freshly mixed batter into fibrous casings (cut into lengths to fit your smoker), refrigerate overnight to cure. Cut away all visible fat and connective tissue from the beef or venison. HOW TO COOK SAUSAGES. All the years I was growing up on the farm, my father and my brothers were the sausage makers in the family. Add wood chips, close vents, gradually raise temp to 170F (77C). It could happen, because my idea of a particular sausage might not be what you had in mind, a problem easily remedied by personalizing the recipe formula. 25 lbs. 5. 7. Russell Lipp, Strasburg. Stuff the sausage very tightly into plastic sausage bags. Drain potatoes; arrange in an ungreased 13x9-in. More in line with American tastes and easy to make at home. Finally the sausage would be stuffed and my Mother and my sister and I would package it into freezer bags. *Though bacon has been cured and smoked, it must be fully cooked before it can be eaten. The seasoned sausage mixture can be used bulk style and shaped into patties, or stuffed into a wide assortment of sausage casings. The German/Czech sausage recipe here is exactly what I've been looking for. 3 lbs beef chuck (1.36 kg) 15 lbs beef chuck (6.80 kg) Can't wait to try your recipe. You can skip the shower altogether and allow the snack sticks to cool at room temperature for about an hour. You can reduce the cooking time by removing the links from the smokehouse when they reach an internal temp of 120F (49C). Smoked Sausage with Pasta Loaded with sausage, mushrooms, tomatoes and basil flavor, this quick recipe satisfies the toughest critics. 4. After links reach 152F (67C), remove from smoker, shower with cold water till internal temp drops to 110F (43C). This tasty, lightweight, protein-packed, snack food could prove to be a lifesaver as we scramble to put distance between ourselves and hordes of crazed zombies. 4 1/2 lbs pork butt (2.1 kg) 22 1/2 lbs pork butt (10.2 kg), 1/2 lb pork back fat (227 g) 2 1/2 lbs pork back fat (1.13 kg), 2 1/2 tbsp table salt (54.8 g) 3/4 cup table salt (274 g), 1/2 tsp coriander, ground (0.85 g) 2 1/2 tsp coriander, ground (4.25 g), 1 1/4 tsp nutmeg (2.5 g) 2 tbsp nutmeg (12.5 g), 1 1/2 tsp cayenne pepper (3.3 g) 2 1/2 tbsp cayenne pepper (16.5 g), 1 1/2 tsp ground black pepper (3.75 g) 2 1/2 tbsp ground black pepper (18.8 g), 1 1/2 tbsp powdered dextrose (13 g) 1/2 cup powdered dextrose (65.3 g), 2 tbsp rubbed sage (7.8 g) 2/3 cup rubbed sage (39 g), 1/2 cup ice cold water (118 ml) 2 1/2 cups ice cold water (590 ml). Darrin Deile, Store Owner, Stan's Super Valu. I do a 70/30 ratio. The most difficult part of the whole process is waiting for the bacon to cure. 2. Traditionally my family used sage flavoured, regulat grind, pork sausage to stuff the kneck hole of our roast turkeys. Hold until sausage is 152F (67C) internally. Reduce the heat; simmer, uncovered, until tender, 8-10 minutes. Smoked sausage and onions features a mustard sauce balanced by Balsamic, honey and vinegar. Use 75-80% lean venison trim to 25-20% pork fat. For the first time in decades, I now have a recipe that will do that job. Some fat comes out the ends. @AnonymousPittsburgh, of finely ground beef. 1 tsp mace, ground (2.6 g) 5 tsp mace, ground (13 g) 3 1/4 tbsp cracked black pepper (32 g) 1 cup cracked black pepper (160 g) 1/2 tsp onion powder (1.8 g) 2 1/2 tsp onion powder (9.0 g) What really continues to bring hungry people to this town, however, is inside the town's grocery store. 1/2 tsp garlic powder (1.55 g) 2 1/2 tsp garlic powder (7.75 g) Cut out the eyes. 5 lbs. Go to Recipe. Grill 'em, split 'em and load 'em on toasted buns with garlicky peppers and onions. boneless pork shoulder or pork butt 3 teaspoons sage 2 teaspoons salt 2 teaspoons black pepper 2 teaspoons marjoram 1 teaspoons crushed red chili peppers teaspoon savory teaspoon cayenne chili pepper teaspoon nutmeg 1 teaspoon allspice Directions: Hang salami chubs at room temperature for 1 hour to bloom. Do not allow the water to get hotter than 170F (77C). Pat dry before slicing. Remove 152F (67C) chubs from smoker, shower with cold water until internal temp drops to 110F (43C). Sausage is primarily a combination of ground meats and fat laced with measures of salt, herbs, spices, and other ingredients, including sugar or dextrose, and sometimes cure and a binding agent. Its simple enough to alter ingredients in an effort to appease your flavor requirements, but I wouldnt suggest it until after you have completed your first batch of sausage and have a better understanding of how the sausage making process works. It wasn't the best but it was okay. Heat the oil in a large saute pan or braiser pan over medium-high heat. 25 lbs. 4. 1/4 cup honey (84.3 g) 1 1/4 cups honey (422 g). From the plains of Kansas, up through the Dakotas and into Canada, there is a unique community whose German ancestors emigrated to America from the Russian Empire. 35-38mm prepared hog casings. This is excellent. These spicy sausages are meant to be grilled and served on a toasted bun with mayonnaise and brown mustard, but you can slice the links into coin-size pieces and add to your favorite soups and stewsits a great sausage no matter how you eat it. Add a green salad for a delicious meal. Rinse well with water to clean. of water anyway.) This famous variety of sausage is often named the best sausage ever, and when you try it you'll know why. A word of caution to not bash commercial brands for something that you may or may not understand. There always was a canned pint jar of leberwurst (liver sausage) in my German Russian home refrigerator. Pressure cook for 75 minutes at 10 pounds pressure or whatever your canner indicates for pork meat. 9. Did you think it needed to be more salty, sweet, or spicy? Refrigerate up to 7 days or vacuum seal and freeze up to 6 months. Let stand for several hours. 6. Refrigerate sausage up to 7 days or vacuum seal and freeze up to 6 months. Im not claiming that the following recipe is going to produce the next great Slim Jim, but it has earned good reviews among the folks who were gracious enough to give it a try. 1 tsp onion powder (3.6 g) 5 tsp onion powder (18 g) 1 1/2 tsp dry mustard powder (3.45 g) 2 1/2 tbsp dry mustard powder (17.3 g) To use bulk style, stuff meat batter into poly meat bags or shape the batter mixture into equal size patties. Form mixture into 6 patties. 1 1/2 tsp garlic powder (4.65 g) 2 1/2 tbsp garlic powder (23.1 g) and put 60 hours a week,". 1 1/2 tsp garlic powder (4.65 g) 2 1/2 tbsp garlic powder (23.1 g) 8. Stuff the sausage very tightly into plastic sausage bags. 2 1/2 lbs beef chuck (1.13 kg) 12 1/2 lbs beef chuck (5.67 kg) Because of the possibility of microorganism contamination, do not reuse the marinade once the venison or beef has been removed. ground ginger 1/2 cup cold water, approximately In large bowl, combine all ingredients except water and mix very well. 5 lbs. Use a sausage pricker to prick any air bubbles out of the links. Hang venison hots at room temperature to cool then peel off casing. PORK - obviously and it's a good thing that it is the first ingredient. 7. Combine ground pork/fat with remaining ingredients; mix/knead well until the mixture is sticky and batter like. Add wood chips, close vents, gradually raise temp to 170F (77C). For one rural community in North Dakota it dates back to the turn of the century. 5 lbs. Delicious! I'll have breakfast sausage for awhile. 1/2 cup ice cold water (118 ml) 2 1/2 cups ice cold water (590 ml) 1 1/2 cups dark brown sugar (348 g) 7 1/2 cups dark brown sugar (1.76 kg) If you used dried herbs, try using fresh next time and see which you prefer. I added two tablespoons of water and let the sausage rest overnight. Take out of water and put between boards with weights on top to make flat. Do not allow the water bath to get hotter than 170F (77C). Add some salt and pepper and garlic juice (soak a head of chopped garlic in about cup hot water and then strain it). So, I have no picture capturing leberwurst in a jar to share with you. Ive tried multiple sausage recipes, but they never quite hit the taste profile I was looking for. OnlyInYourState may earn compensation through affiliate links in this article. I have heard the story many times of my grandmothers blowing up and how she washed green beans off the kitchen ceiling and walls for days. 1. Next day, arrange meat strips on oiled racks or screens in a single layer, leaving enough space to allow air flow. This was very good, as close to the discontinued Hormel sausage as I have found. This is so easy, and really outstanding! In medium sized bowl, thoroughly combine all ingredients. 5. Restaurant recommendations you trust. 1 1/2 tsp coarse black pepper (3.9 g) 2 1/2 tbsp coarse black pepper (19.5 g) I only ask because I am and this totally looks like the kind of breakdown I would offer if I were giving someone feedback. I used all dry herbs. As a community that can claim three homelands (Southwestern Germany, Southern Russia and the American Midwest), the Germans from Russia have interesting food traditions.. One aspect of those traditions is, of course, sausage. I really need to dip into sausage-making more often - I'm glad you like the German/Czech recipe! pinch of ground cloves. Cut the log into 15 slices and place them on top of the caramel sauce in the 9 x 13-inch pan. packages for breakfasts for 2. Do not allow the water bath to get hotter than 170F (77C). Prep takes 5 minutes, then you can cook for 8 hours on low or 4 hours on high. Add meat strips, cover, refrigerate/cure overnight. *The USDA recommends that the internal temperature of cooked sausage reach 160F (70C) when checked with a quick-read digital thermometer. In a large bowl, combine pork, bacon, maple syrup and SAGE MIXTURE; be careful not to over mix. Mix very well. Mix together Prague Powder #1, pickling salt, molasses and brown sugar, rub mixture into top, bottom, sides and. Use 85% lean venison trim to 15% beef fat. Mix well, and then using a sausage stuffer, fill sausage casings with the liverwurst and tie ends. 2% May not seem like a lot but cheap and poor quality additives like dextrose (causes pathogenic bacterial gut growth in a high sugar diet which the FDA recommends is >35g for men + >25g for women), msg, undisclosed spices (really?! From your remarks I take it that you may not have thought through your comments about Jimmy Dean brand sausage.It happens to be the most consumed sausage in the US. Remove tongue and brain. And because you made it yourself, youll have the satisfaction of knowing that your family is eating the besteven when times are the wurst. 1/2 lb pork back fat (227 g) 2 1/2 lbs pork back fat (1.13 kg) My wife is from North Dakota, where her parents made their own sausage - but no one really had a recipe, they just added this and added that - but omg it's by far the best. 1/2 cup ice cold water (118 ml) 2 1/2 cups ice cold water (590 ml) In a large bowl, combine the first 9 ingredients. Well, everyone - I often make mistakes, and last week it struck me that I've been looking at the first "German Sausage" recipe all wrong. 1 1/2 tsp pickling salt (9.75 g) 2 1/2 tbsp pickling salt (48.8 g) Reduce heat to medium-low. I need to start over. 4. Stuff the batter mixture into cellulose casing, twist into 5-6 (13-5 cm) links, tie off each link with a piece of cotton, twine, refrigerate overnight to cure. 4. I will try this with fresh home ground pork, probably pork butt. Other spices can be added to the recipe such as mustard seeds, onion flakes, etc. 4 1/2 lbs beef chuck (2.1 kg) 22 1/2 lbs beef chuck (10.5 kg) 1 tsp Prague Powder #1 (5.7 g) 5 tsp Prague Powder #1 (28.5 g) 5 lbs, 1 lb lean beef or venison (454 g) 5 lbs lean beef or venison (2.27 kg) I grind my own pork to use for many things, and your recipe did not disappoint! 4. Add wood chips, close vents, and gradually raise smoker temperature to 170F (77C). 2 1/2 tbsp table salt (54.8 g) 3/4 cup table salt (274 g) 1 1/2 tbsp ground black pepper (11.3 g) 1/2 cup ground black pepper (56.3 g) Margaret Eid, Huron, South Dakota. Being a devoted fan of the hit series Walking Dead on AMC, I am fully aware that we could face a zombie apocalypse in the very near future, so I think that having an ample reserve of homemade jerky on hand at all times may be a good thing. I still crave its' peppery flavor. Venison hot dogs are one of my wife's favorite sausages. Thank you very much! Refrigerate up to 7 days or vacuum seal and freeze up to 6 months. Old traditions and small towns tend to go hand in hand. Swedish potato sausage combines equal amounts of venison, ground pork and potato for a traditional sausage that the sausage makers might not even realize has roots in another nation. I freeze them raw on a baking sheet between sheets of wax or parchment. I realize that if I am again to taste the delicacy, I will have to make it. 1/2 cup non-fat dry milk (47.3 g)* 2 1/2 cups non-fat dry milk (237 g)* Ingredients: 10 lbs. In the cookbook, "Food N Customs Recipes of the Black Sea Germans", published by the Germans from Russia Heritage Society (GRHS), Bismarck, North Dakota, page 28; Mike Welder describes how to make leberwurst: Clean the head of a pig by scalding it in hot water and baking soda. Are you an engineer? Tie off cellulose casings as explained below. Serve with warm baguette and butter. Adding more or less of a particular spice will change the flavor of your sausage without causing too much damage to the end product, in fact, the change could enhance the flavor. Add meat strips, cover, refrigerate/cure overnight. Add sliced potatoes, cabbage, and the sausage to the crockpot with butter and apple sauce. Properly dried jerky should keep 2 weeks in a sealed container or you can vacuum seal and freeze up to 6 months. 2. If you dry jerky in an oven or a dehydrator but you prefer a smoked effect, simply add liquid smoke to the marinade at the rate of 1/2 to 1 teaspoon for each 5 pounds of meat or follow the manufactures instructions. Add chips, close vents, gradually raise smoker temp to 170F (77C). Submerge in a 170F (77C) hot water bath until the internal temperature of the links are 152F (67C). more about me Self Proclaimed Foodie is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com, Best Homemade Alfredo Sauce {Easy 4 Ingredient Recipe + Video}, This post may contain affiliate links. More notes on recipes above, from Milton Darr: For head cheese, use as much of the head as you are comfortable with ears, snout, etc., also gristly stomach meat). I don't have any fresh or dried sage but I do have dried thyme and I'm not going to break quarantine just for some sage. 2 1/2 lbs fatty pork butt (1.13 kg) 12 1/2 lbs fatty pork butt (5.67 kg) Submerge in a 170F (77C) hot water bath until the internal temperature of the product is 152F (67C). 1 lb lean beef or venison (454 g) 5 lbs lean beef or venison (2.27 kg) Then they would disappear again. Hang hot links at room temperature for 1 hour to bloom. They eventually emigrated to western North Dakota (Dunn County). Combine remaining ingredients in a glass bowl or tub; mix well. Sonoran Desert living and southwest breakfasts are nice, but your sausage recipe took me back! 1/2 tsp celery seed, ground (1.35 g) 2 1/2 tsp celery seed, ground (6.75 g) Next day, arrange meat strips on oiled racks or screens in a single layer, leaving enough space to allow air flow. It is perfect just the way it is. Sounds great - I am glad that you're making it work! Thanks for the recipe. Hearty chunks of smoked sausage and canned tomatoes with chilies add just the right amount of zip to a packaged rice mix. 2 1/2 tbsp paprika (18 g) 3/4 cup paprika (90 g) 1/2 tsp coriander, ground (0.85 g) 2 1/2 tsp coriander, ground (4.25 g) 1 cup ice cold water (236 ml) 5 cups ice cold water (1.1 L) Add wood chips, close vents, gradually raise temp to 170F (77C). Because of the possibility of microorganism contamination, do not reuse the marinade once the venison or beef has been removed. 6. Free! Stuff freshly mixed sausage batter into fibrous casings, refrigerate overnight to cure. 1 tsp onion powder (3.6 g) 5 tsp onion powder (18 g) Sausage and Pepper Sandwiches Pick a dark, malty lager for simmering the sausages. Source: That Low Carb Life Smoked Sausage Green Beans and Potatoes Casserole Darrin Deile, Stan's Super Valu, Store Owner, "Fully retire? 3. 6. Next day, hang bologna chubs in 130F (54C) smoker with dampers wide open; hold for one hour. Boil til soft like gluten. George Just, Stan's Super Valu. Chill pork/fat to 34F (1C), grind one time through a 3/16 (5mm) plate. Combine remaining ingredients in a glass bowl or tub; mix well. They would disappear into the basement and mix up big batches of sausage and periodically appear upstairs to test fry a patty. Chill meat to 31F (-0.55C), slice into 1/4 (0.64 cm) thick strips, cut across the grain for a tender bite or with the. Thanks. Instructions. Do not allow the water bath to get hotter than 170F (77C). 2 1/2 tbsp pickling salt (48.7 g) 3/4 cup pickling salt (244 g) 1. 1 lb. This might be why some people are confused. 2 1/2 tbsp pickling salt (48.7 g) 3/4 cup pickling salt (244 g) grain for a chewy bite. 32-35mm prepared hog casings. 3. My Sage Breakfast Sausage recipe contains the following ingredients that get mixed into the ground pork: Popular store bought breakfast sausage contains the following: PORK, WATER, CONTAINS 2% OR LESS OF: CORN SYRUP, SALT, SPICES, DEXTROSE, MONOSODIUM GLUTAMATE. Meanwhile, crumble sausage into a large skillet; add onion. Hunters may use venison in place of the pork butt for this recipe. Only thing I changed was coriander instead of marjoram. These recipes come from the. My sister decided that he must be thinking he was dying to turn loose of his recipe. Start with 15 lb hog rind cooked separately (a gluey mess!). 7. 1 tbsp white pepper (8.1 g) 1/3 cup white pepper (40.5 g) Combine pork, paprika, garlic salt, salt, and black pepper in a large bowl; set aside. 5 lbs, 25 lbs. The following honey barbecue jerky recipe is a testament to thatdelicious! Sure to impress. Remove 152F (67C) snack sticks from smoker, shower with cold water until internal temp drops to 110F (43C). The sausage needs to be mixed thoroughly to distribute the seasonings evenly. People seriously go crazy over this stuff! When making it for pizza I add a Tablespoon of Cumin, 1 Tablespoon of red wine vinegar and 1/2 tsp of cayenne pepper. Cut the ears off and eardrum sections out. Add pork; mix lightly but thoroughly. Will try, and will try making my own sausage. 3 lbs lean venison trim (1.36 kg) 15 lbs lean venison trim (6.80 kg). 1/2 teaspoon freshly ground black pepper 1.165 grams (0.00257%) 1/2 tsp garlic powder (1.55 g) 2 1/2 tsp garlic powder (7.75 g) About 8 years ago we put out a family cookbook and my father gave us his recipe. It is hard to beat the basic german/czech sausage made in central Texas. To cook sausage in the oven, here's what I did: I preheated a conventional oven to 350F and sprayed a nonstick baking sheet with canola oil. 8. 8. How would you rate BA's Best Breakfast Sausage? I now live alone and dont cook like I use to. Chorizo is a spicy sausage that comes in two main types: Mexican chorizo, which is a fresh, raw pork sausage; and Spanish chorizo, which is a dry, cured sausage. Place pork in a large bowl. Cabbage stretches your dollar and adds tons of fiber and flavor to an easy soup dish. Do not allow the water to get hotter than 170F (77C). 1. 4 1/2 lbs pork butt (2.1 kg) 22 1/2 lbs pork butt (10.2 kg) 2 tbsp corn syrup solids (27.6 g) 2/3 cup corn syrup solids (138 g) Thanks! Upon the completion of your first batch, you may think the finished sausage is terrific as is or theres too much coriander or fennel seed or not enough pepper to suit your taste. Method. Here, Mexican chorizo adds incredible flavor and heat to a bell pepper filling of celery, carrot, onion, tomato, and rice. Hold till internal temp of sticks is 152F (67C).*. For one rural community in North Dakota it. From you article I can tell you are well intentioned. Add spice mixture and mix with your hands until well combined. Fry the patties on medium heat in a cast iron skillet. 1 tsp Prague Powder #1 (5.7 g) 5 tsp Prague Powder #1 (28.5 g) 5 lbs. It takes about 10 seconds for the temp to be accurately displayed with this unit. We got a variety of sausages, cold meat sticks, hot dogs, and beef jerky. Excellent recipe. 1/4 teaspoon marjoram fresh if you have it .14 grams (.57 grams per teaspoon) (0.000309%) 1 cup ice cold water (236 ml) 5 cups ice cold water (1.1 L) They're always a treat, but especially alongside pancakes or French toast. Hang brisket in 110F (43C) smoker, vents wide open, hold (no smoke) until surface of brisket is dry to the touch. 8. I would note there are two places in the recipe where you list the ingredients. Mix again and let sit overnight before I package for freezer. Wow, so impressed with all the great comments and suggestions. 1/4 cup ketchup (60 g) 1 1/4 cups ketchup (300 g) 3. Next time adding some roasted Hatch chilies! Next day, hang sticks in a preheated 130F (54C) smoker with dampers wide open; hold for one hour. 2 1/2 tsp coarse black pepper (6.5 g) 1/4 cup coarse black pepper (32.5 g) A landowners group will seek more than $275,000 in lawyers' fees after North Dakota's Supreme Court found a state law pushed by the energy industry amounted to the unconstitutional taking of. Although times have changed over the years.one recipe has stayed the same and has attracted customers across. In a large skillet coated with cooking spray, cook patties in batches over medium heat until a thermometer reads 160, 5-6 minutes on each side. 1/4 cup corn syrup solids (54.4 g) 1 1/4 cups corn syrup solids (272 g) 1 1/2 tsp granulated sugar (7.35 g) 2 1/2 tbsp granulated sugar (36.8 g) 1 lb. Start by weighing out the correct amount of meat and fat, grind as directed, mix the freshly ground meat with the list of ingredients to form a sausage batter, stuff batter into the casing. Do my rough grind, add spices , mix and then chill, then fine grind. Cheers. Remove 152F (67C) links from smoker; shower with cold water until internal temperature drops to 110F (43C). Submerge in a 170F (77C) hot water bath until the internal temperature of the chubs are 152F (67C). Be back to rate later. DEXTROSE - Sweetner and Binder so that it holds together. Transfer brisket to Ziploc freezer bag, seal bag, cure at 38F (3C) for 7 days, turning brisket bacon every day. Ive been considering getting my German Russian friends together to partake in the laborious grind thinking that camaraderie would help alleviate the tediousness. Remove 152F (67C) chubs from smoker, shower with cold water until internal temp drops to 110F (43C). 5 lbs. 5. 1 tsp liquid smoke, optional (5 ml) 5 tsp liquid smoke, optional (25 ml) 1. Hot links derive their distinctive fiery taste from a mix of cayenne and red pepper flakes. 2. 2. 1 tsp Prague Powder #1 (5.7 g) 5 tsp Prague Powder #1 (28.5 g) We like to make biscuits and gravy on special holiday mornings, and I used to buy Jimmy Dean chubs, but no more!