Trim any obvious sinew from the pork butt. Cut pork butt into 1” x 4” strips.
Parfreeze pork butt for 40 - 60 minutes.
Mix the meat and all other ingredients except the stock together into a large bowl. Use your hands to mix together until everything is equally distributed.
Grind the mixture once through a medium die then use your hands to emulsify the mixture and completely combine the ingredients.
Run the mixture through the grinder a second time, making sure to work quickly so everything stays cold.
Add the stock to the mixture and once again use your hands to mix everything together thoroughly until the meat mix becomes sticky and fully combined.
Add the loose sausage mixture to the stuffer and pack it down to remove all air pockets.
Stuff the casings: poke a small hole in the end of the casing with a knife or a sausage pricker to let air escape and then slowly feed the mixture through the stuffer and into the casing. Do not overstuff or casings will break.
Poke small holes throughout the sausage to release any trapped air.
Tie into links at 3 links per pound, or 5” - 6” link length.
Place in refrigerator to dry for 2 hours up to overnight.
When ready to cook, preheat smoker to 250°F, and place hickory and apple wood chunks on the coals.
Smoke sausages for 45 - 60 minutes.
Preheat a cast iron skillet or heavy bottomed pan to medium heat and add 3 tablespoons of rendered fat or oil.
Place the bangers into the pan and brown on all sides, about 3 minutes per side.
Once browned, add ½ cup of water and steam the sausages until their internal temperature registers 165°F. Continue to add water as needed. Flip sausages every few minutes.
Serve bangers over smashed potatoes - Sláinte!