Authentic Smoked Arkansas Style Hot Links Recipe for the Arteflame Grill

There is truly nothing like the satisfaction of making your own sausages from scratch, and Arkansas-style hot links are the holy grail for lovers of Southern BBQ. Unlike their Texas counterparts, which focus heavily on beef, Arkansas hot links typically feature a savory 50/50 or 60/40 blend of pork and beef, heavily seasoned with cayenne, paprika, and garlic to deliver a slow-building heat. While you can buy generic links at the store, they often lack the snap and complex flavor profile of a homemade batch. This recipe is designed specifically to be cooked on the Arteflame grill, taking advantage of its unique ability to provide both a wood-fired smoke flavor and a perfect sear. The plancha surface ensures the casings crisp up beautifully without bursting, locking in those spicy, savory juices. Whether you are a seasoned pitmaster or a weekend warrior, these hot links will transport your taste buds straight to the Delta.

Ingredients

• 3 lbs Pork Butt (Ground)
• 1 lb Beef Chuck (Ground)
• 2 tbsp Paprika
• 1 tbsp Cayenne Pepper (adjust for heat)
• 1 tbsp Crushed Red Pepper Flakes
• 1 tbsp Garlic Powder
• 1 tbsp Onion Powder
• 1 tbsp Coarse Black Pepper
• 1 tbsp Kosher Salt
• 1 tsp Ground Cumin
• 1 tsp Dried Sage
• 1 tbsp Sugar (optional, helps with caramelization)
• 1 cup Ice Cold Water
• Natural Hog Casings (soaked and rinsed)

Instructions

Step 1: Prepare the Meat and Spices

1. Ensure your meat is extremely cold before starting. If you are grinding your own meat, cut the pork butt and beef chuck into cubes and place them in the freezer for 30 minutes until firm but not frozen solid.
2. In a small mixing bowl, combine the paprika, cayenne pepper, red pepper flakes, garlic powder, onion powder, black pepper, salt, cumin, sage, and sugar. Whisk thoroughly to ensure an even distribution of the spice blend.

Step 2: Mix and Bind

1. Place the ground pork and beef into a large bowl (or a stand mixer bowl).
2. Pour the spice blend over the meat. Add the cup of ice-cold water. The water is crucial as it helps distribute the spices and creates a bind, giving the sausage the correct texture.
3. Mix the meat by hand or use a stand mixer with a paddle attachment on low speed for about 2–3 minutes. You want the mixture to become tacky and sticky, which indicates the proteins have extracted properly.

Step 3: Stuff the Casings

1. Rinse your hog casings thoroughly to remove excess salt.
2. Load your sausage stuffer with the meat mixture. Slide a casing onto the nozzle, leaving a few inches hanging off the end.
3. Slowly crank the stuffer to fill the casings. Be careful not to overstuff, as the links expand when cooked. Twist the rope into links of your desired length (usually 4 to 6 inches). Prick any air bubbles with a sterilized needle.

Step 4: Fire Up the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill. You want to establish a good bed of coals to heat the griddle (plancha).
2. Lightly oil the cooktop with vegetable oil or beef tallow.
3. Place the hot links on the outer edge of the cooktop where the heat is moderate (around 250°F – 300°F). You want to cook them gently to bring the internal temperature up without splitting the casings immediately.

Step 5: Sear and Serve

1. Once the sausages are nearly cooked through (internal temperature reaches 150°F), move them closer to the center of the grill for a final high-heat sear.
2. Roll them frequently to crisp up the skin on all sides, achieving that signature snap.
3. Remove from the grill once the internal temperature hits 160°F. Let them rest for 5 minutes before serving.

Tips

Making homemade sausages requires attention to temperature and texture to avoid a crumbly result. The most critical rule in sausage making is to keep everything cold. If the fat gets too warm during the mixing or stuffing process, it will smear rather than emulsify, leading to a dry sausage. Keep your grinder parts and mixing bowl in the freezer before use. When cooking on the Arteflame, patience is your best friend. Do not rush the process by placing raw links directly on the hottest part of the grill; this will cause the fat to render out too quickly and the casings to burst. Instead, utilize the different heat zones of the Arteflame plancha, starting cool and finishing hot. Finally, always let the sausages rest in the refrigerator, uncovered, for a few hours (or overnight) before cooking. This helps the casings dry out slightly, ensuring a better snap, and allows the flavors to meld together.

Variations

While the classic Arkansas style is defined by its cayenne kick and garlic undertones, you can easily customize this recipe to suit different palates or dietary preferences. Experimenting with the ratios and add-ins can turn this staple recipe into a signature dish for your cookouts. Here are a few ways to tweak the formula while keeping the soul of the dish intact:

• Cheesy Hot Links: Mix in 1 cup of high-temp cheddar cheese cubes (the kind that doesn't melt away completely) during the binding step for a gooey interior.
• The Ghost Variation: For serious heat seekers, substitute the crushed red pepper with 1 teaspoon of Ghost Pepper or Habanero powder.
• Sweet & Spicy: Add 2 tablespoons of maple syrup or brown sugar to the spice mix to counterbalance the cayenne heat.
• Poultry Substitute: Swap the beef and pork for ground turkey thigh and chicken skin (for fat) if you avoid red meat, though the texture will be softer.
• Beer Brat Style: Substitute the ice water with a cold lager or amber ale for a malty depth of flavor.

Best pairings

Arkansas hot links are robust and spicy, so they need sides that can either cut through the heat or complement the savory richness. Traditionally, these links are served very simply, often on a slice of plain white bread to soak up the grease, similar to classic barbecue joints. However, if you are hosting a full backyard feast on your Arteflame, you can elevate the meal with a few well-chosen sides. The goal is to balance textures—crispy skin needs creamy sides, and spicy meat needs something slightly acidic or sweet.

• Classic Southern Coleslaw: A vinegar-based or creamy slaw provides a cold, crunchy contrast to the hot, spicy sausage.
• Braised Greens: Collard or mustard greens cooked with a ham hock add an earthy bitterness that pairs perfectly with pork.
• Potato Salad: A mustard-based potato salad complements the garlic and onion powder in the links.
• Saltine Crackers & Pimento Cheese: A traditional appetizer to munch on while the sausages finish grilling.

Conclusion

Mastering the art of Smoked Arkansas Style Hot Links is a journey that rewards you with every bite. By controlling the ingredients, you avoid the fillers found in commercial brands and get to enjoy the pure, unadulterated flavor of quality meat and fresh spices. The Arteflame grill is the perfect partner for this recipe, offering the versatility to smoke the sausages gently before searing them to perfection on the flat top. Whether you serve them on a bun, sliced up in a gumbo, or just straight off the grill with a side of saltines, these hot links are sure to become a requested favorite at your BBQ gatherings. Fire up the grill, gather your ingredients, and enjoy the authentic taste of the South.