Wrote that recipe down awhile back and sure enough a friend wanted some hot sausage. Brought over 5 pounds of pork butt for me to use and he wanted it lightly smoked. I told him, "What do you think this is a drive up window like McDonalds"? LOL Oh, well, I had another recipe with jalapenos but I think Willie's looked hotter and it was. He was happy with it anyway and that's what it's all about. I thought the links had some heat but also flavor. For those who do not like much heat, this is not for you. Here is the recipe again and what I did and a few pics. Reinhard 5 pounds pork butt 12 oz of good beer 2 T black pepper 2 T crushed red pepper 2 T cayenne 2 T papricka 3 T kosher salt 2 T mustard seeds 1/4 cup diced garlic 1 tsp cure #1 1 cup dry'd powdered milk [I added this to retain moisture] I ground the pork once with a medium plate. Spread the powdered milk and mustard seeds over the meat. Put the rest of the ingredients and cure in the beer and mixed it up and poured it over the meat and mixed it all up good. Put the sausage mix in the fridge overnight for the spices and cure to meld. Next day I stuffed it all into hog casings. Let the casings air dry for a spell and then put them in the smoker with a temp at 130 deg for awhile. Then I put the temp up to 190 deg with only one load of oak/maple mix for smoke since he only wanted a light smoke. When the internal was at 155 or so I pulled them out and put them in cold water. Then took them out when they cooled and let them dry on the counter until they cooled further. In they went in the fridge again overnight and the next day I vac sealed them. Pork ground once. Everything is in the mix and all mixed up. Even looks spicy. Didn't take long to link up 5 pounds of these fire sticks. That's what a light smoke looks like I guess. And the money shot!!!