• Place hog casings in a large bowl and cover with cold water. Soak for 2 hours. Remove from water, rinse, and set aside.
• While casings soak, peel potatoes and soak in cold water
• Remove potatoes from water and rinse. Cut into small cubes (small enough to fit through the feed tube of your food processor)
• Add potatoes and chopped onions to a food processor. Pulse for one minute, scraping inside walls of the processor as needed.
• Drain mix in a colander to drain excess starch
• Add potato and onion mixture to a large bowl. Add ground beef and pork. Mix with hands for 5 minutes, or until it starts to firm. Add salt and black pepper, and continue to mix.
• With a sausage stuffer, stuff hog casings with sausage mix. Avoid overfilling (meat will plump during cooking) by leaving 1 inch of space at each end. Use scissors to cut each casing and tie ends with string.

To Smoke

• Fire up smoker to 225°F (107°C). If you are using a charcoal grill, set up for 2-zone indirect cooking.
• Place sausage links on smoker or grill grates. Close lid and cook until internal temperature reaches 160°F (70°C).
• Sear sausages over high heat either on the grill or in a large skillet.

To Boil

• Heat water in a large pot. Bring to boil and then reduce heat to simmer.
• Carefully place sausage links in water in a single layer (don’t allow them to pile up). Simmer for 20-30 minutes, or until sausage internal temperature is 160°F (70°C).
• In a large skillet, heat butter over medium-high heat. Add boiled sausage links and sear for 2 minutes on each side.