Begin by thoroughly rinsing and soaking the natural hog casings in water according to the package instructions. This will make them pliable and easier to work with later on.

In a large mixing bowl, combine the ground pork shoulder with all the seasoning ingredients - salt, black pepper, crushed red pepper flakes, paprika, garlic powder, onion powder, dried thyme, ground coriander, and ground fennel seeds.

Mix the ingredients together until well combined. You can use your hands or a mixing spoon. Make sure the seasoning is evenly distributed throughout the meat.

If you have a meat grinder with a sausage stuffer attachment, load the sausage mixture into the stuffer. If not, you can use your hands to stuff the sausages manually.

Carefully slide the soaked hog casings onto the sausage stuffer nozzle. Leave about 6 inches hanging off the end. Tie a knot at the end of the casing to secure it.

Start slowly feeding the sausage mixture into the casings, making sure they are evenly filled. Leave a little space between each sausage to allow for expansion during smoking.

Twist the sausages into individual links, about 6 inches long. You can use kitchen twine to tie off the ends if desired.

Once all the sausages are formed, place them on a tray lined with plastic wrap. Cover them with another layer of plastic wrap and refrigerate for at least 2 hours or overnight to let the flavors meld.

Preheat your Masterbuilt smoker to 225°F (107°C) using your choice of wood chips (apple, cherry, or maple). Make sure to soak the wood chips in water for about 30 minutes before adding them to the smoker.

Once the smoker is up to temperature and the wood chips are producing a nice, steady smoke, carefully place the sausages on the smoker racks. Leave some space between each sausage to allow for proper smoking.

Smoke the sausages for approximately 2-3 hours, or until they reach an internal temperature of 160°F (71°C). Use a meat thermometer to check the temperature.

Once the sausages are perfectly smoked and have a beautiful mahogany color, remove them from the smoker.

Allow the sausages to rest for a few minutes before slicing and serving. You can enjoy them as-is or in your favorite dishes.

Serve these delicious homemade smoked sausages with your choice of sides – coleslaw, grilled veggies, potato salad, sauerkraut, mustard, or pickles. The options are endless!