Step 1

For the sausage: Combine the brisket and fat and put through a sausage grinder on a coarse setting.

Step 2

Combine the fennel seeds, garlic powder, black pepper, red pepper flakes and pink salt in a bowl.

Step 3

Combine the ground beef and fat with the spices. Place in the refrigerator, covered, for 24 hours. Transfer to the freezer 1 hour before stuffing.

Step 4

Soak the hog casings in a half gallon of water and the lemon juice for 30 minutes.

Step 5

Remove the casings and run cold water through one end until the water comes out the other end.

Step 6

Load the combined ingredients in a sausage stuffer and put the hog casing on the stuffer tube. Stuff the sausage and section into 5-inch links.

Step 7

Hang the sausage on a wire hanger in your refrigerator for 2 hours.

Step 8

Preheat a smoker to 225 degrees F.

Step 9

Smoke the sausages for 2 hours.

Step 10

Remove the sausages from the smoker to rest and set aside.

Step 11

For the mustard sauce: Meanwhile, combine the mustard, vinegar, brown sugar, ketchup, chili powder, black pepper, granulated sugar and garlic hot sauce in a nonstick pot and whisk until well mixed. Place on medium heat. Cook, stirring often to prevent the sugars from settling on the bottom of the pot, until it comes to a boil. Simmer on low heat for 20 minutes, stirring often. Take the sauce off the heat and chill in the refrigerator overnight.

Step 12

For the Alabama sauce: Meanwhile, combine the mayonnaise, apple juice, vinegar, horseradish, lemon juice, black pepper, salt and cayenne in a large mixing bowl and stir until smooth. Place in a jar and shake well. Place the sauce in the refrigerator and allow to chill overnight.

Step 13

For the Big Pinks sauce: Place the brown sugar, granulated sugar, mustard powder, paprika, ground pepper, salt, garlic powder and cayenne in a mixing bowl and combine well.

Step 14

Place the ketchup, vinegar, molasses, Worcestershire and lemon juice in a nonstick pot, along with the dry ingredients, and place on medium heat, stirring frequently, until it comes to a boil. Lower the heat to low and allow to simmer for 20 minutes. Let the sauce cool, then place in a jar and refrigerate overnight.

Step 15

To assemble: Split the sausages down the middle and cook on the grill on high heat.

Step 16

Brush the sausage with the mustard sauce and Big Pinks sauce and allow the sauces to caramelize.

Step 17

Split the rolls, butter and toast.

Step 18

Apply a generous portion of Alabama and mustard sauces to the rolls.

Step 19

Brush the sausages again with the Big Pinks and mustard sauce, then put a piece (or two) of ‘Murican cheese on the sausage. (We’d do this on the truck, but the cheese would fall through the grates!)

Step 20

Once the cheese has melted, put the sausages on the rolls and top with the onion rings. ENJOY!