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PdfPlace all ingredients except ice water and casings into a large pan and blend well
Grind seasoned meat twice through a medium-sized grinder plate to distribute seasonings well
Add ice water to the ground mixture and incorporate thoroughly
Test for proper seasoning by frying a small patty-sized portion of sausage mixture and adjust seasonings if necessary
Using the sausage stuffing meat into the casings
Heat your smoker to approximately 140°F with the vents open
Cook the sausage for 30 minutes to dry the casings
Close the vents and increase the temperature to 165°F
Apply a generous portion of pecan wood chips to the firebox
Cook until internal temperature of sausage reaches 160°F
Constantly keep a heavy smoke surrounding the meat
When done, cool sausage quickly and freeze in 1-pound packs
Serve as an hors d'oeuvre with red beans or slice in your favorite gumbo