Grind all meat through a ⅜ plate. Put ground meat into a shallow pan and refrigerate at 38-40ºF for an hour.

Stir the cream, egg and all the remaining ingredients and thoroughly mix together. Remove the meat paste from the refrigerator and mix it all together thoroughly.

Stuff into Hog casing twisting at 4-5 in lengths.

Refrigerate sausage overnight to develop flavour.

Move to pre-heated 130ºF Bradley Smoker. Smoke at 130ºF for one hour and raise the temperature to 140ºF to smoke for an additional hour. Cut the smoke off and raise the temperature to 170ºF. When the internal temp of the sausage is at 160ºF sausage is done.

Remove from Bradley Smoker and put into an ice water bath. Take it out of the ice bath when the internal temperature of the sausage lowers to 110ºF.

NOTE: A Bradley digital thermometer is required for monitoring the internal temperature of the sausage. This will prevent you from opening the door of your
smoker, causing heat loss when checking the internal temperature of the sausage.