Step 1

In a glass bowl or measuring cup, cover hog casings in warm water and let soak for 1 hour.

Step 2

In a small bowl, whisk together Competition Smoked, parsley, black pepper, red pepper flakes, oregano, fennel, and paprika.

Step 3

In a large bowl, combine ground venison and ground pork. Mix together by hand, then add seasoning and distilled ice water. Mix mixture by hand for 1 minute, until seasoning is incorporated throughout.

Step 4

Prepare the sausage stuffer and fit one hog casing over a 1 to 1 ¼ inch horn. Place a sheet tray, with a bit of water on it, underneath the nozzle of the stuffer and start filling the casing.

Step 5

Once the casing is filled, twist off into desired lengths, prick to rid of any air bubbles, wrap and refrigerate overnight.

Step 6

Fire up your Pit Boss Platinum Series Lockhart on SMOKE mode and let it run with the lid open for 10 minutes then preheat to 200° F. If using a gas or charcoal grill, set it up for low, indirect heat.

Step 7

Pull open both side handles to increase the level of smoke and temperature in the smoking cabinet. Goal is to maintain a temperature between 150 and 160° F.

Step 8

Hang the linked sausage with S-hooks from the top rack, being careful to not have links touching for even smoking. Smoke for 3 hours, then increase grill temperature to 225° F, which will raise the temperature of the smoking cabinet to 170° F and continue smoking the sausage for another 1 to 2 hours, until the internal temperature of the sausage reaches 155° F.

Step 9

Set hoagie rolls in the upper cabinet to keep warm, then remove sausage from the smoking cabinet. Portion cut with scissors, then set aside.

Step 10

Meanwhile, place a cast iron skillet on the gill.  Open the sear slide.  Add olive oil and butter, then sauté peppers and onion for 3 minutes.  Slide the skillet to the left then sear sausages over open flame for 1 minute.

Step 11

While peppers and onion are on the grill, place 2 slices of provolone in each roll, then keep warm in the cabinet.

Step 12

Enjoy sausage sandwiches hot with marinara, provolone cheese, sautéed bell peppers and onion, and fresh basil. Alternatively, place sausages in an ice water bath for 15 minutes, dry at room temperature and refrigerate or freeze for future use.