Place sausage grinder parts in the freezer.

Place 3-4 hog casings in cold water. 

Mix brown sugar, spices, salt and pepper, set aside.

Cut pork into 2 inch chunks, divide into 2 bowls and refrigerate.

Assemble grinder and grind one bowl of pork at a time, keeping the other chilled.

Add all of the ground pork to a large sheet pan or bowl.

Use your hands to mix ground pork with peppers.

Mix in spices.

Add vegetable oil and mix to combine.

Divide mixture into 2 bowls. Refrigerate one.

Run all of the pork mixture through the grinder one more time.

Divide mixture into two bowls and refrigerate.

Clean the grinder and add sausage stuffer attachments.

Rinse a casing with cold water running through it. 

Thread onto sausage stuffer and tie off the end. 

Run sausage mixture through the stuffer, filling the casing. You may need to prick the end with a toothpick to let the air escape at first.

When the casing is about full, stop the grinder and tie off the end. 

Form sausage into a coil and refrigerate while you stuff the remaining sausages.

Chill sausage links until grill fire is ready.

Prepare a grill fire to about 300° using pecan or hickory for smoke flavor.

Place sausage on the grill over indirect heat. Our grill only had room for 2, so we used a baking rack to stack the third sausage. 

Cook with the grill lid closed keeping the grill temperature between 250° - 300° for about 1 1/2 - 2 hours. Sausage needs to reach 165° using a digital thermometer to be cooked through. We removed ours at about 1 1/2 hours and an internal temperature of about 180°.

Remove to a sheet pan and cool slightly before slicing.

We cut ours into about 3 inch slices and vacuum sealed them  after they had cooled.