Blend or chop all ingredients to a smoothy like consistency. Do this in a cooler or very cold environment if possible
stuff into 38-42mm hog casings
Hang or coil in smoker
Smoke Schedule:
1/2 hour at 130° dampers open with no smoke
1/2 hour at 150° close dampers and add smoke
Smoke at 170° until internal temp of sausage is 145
Continue cooking but cut smoke and add humidity if possible until internal temp is 160°

Cold shower for 10 or ice bath for 20 minutes

Air dry for until they are at room temp and put in the cooler before vac packing the next day