For details please review the smoked sausage recipes of the Privacy Policy. In a medium bowl, combine the meat and seasonings, mix well. Add ice water to meat and mix with hands working quickly until everything is incorporated. Place mixture in a sausage stuffer and follow manufacturers instructions for operating.
Use caution not to overstuff or the casing might burst. Once all the meat is stuffed, determine your desired link length and pinch and twist a couple of times or tie it off. For optimal flavor, use Super Smoke if available. Let sausage rest a few minutes before slicing.