Authentic Texas Smoked Sausage Recipes

Texas Hot Links (aka Texas Hot Guts): Bigger, Better …

WebFeb 10, 2020 · Set up your grill or smoker and maintain a steady 225°F (107.2°C). Smoke the sausages at 225°F (107.2°C) until they hit 160°F …

Rating: 4.1/5(111)
1. Prep. Put the whole black peppercorns into a plastic bag and smash the heck outta them with a small frying pan until you have chunks of cracked peppercorns. Mix them with the rest of the black pepper, paprika, garlic powder, salt, sage, and chile powder in a small bowl. Remove the seeds and stems from the jalapeno and mince it into tiny bits. Peel the onion and garlic and mince them too. Now, go to our article on the Science of Making Sausage and follow steps (1) through (16).
2. Smoke. Set up your grill or smoker and maintain a steady 225ºF. Smoke the sausages at 225°F until they hit 160°F internal temperature, about 1 to 2 hours. As long as they hit that internal temp, you can experiment with the time to get your preferred level of smoke on the sausage.
3. Serve. You can serve Hot Guts nekkid on a plate with some saltine crackers and hot sauce (traditional Texas style) or with some potatoes and a salad, or on a bun, or incorporate them into a dish like German Potato Salad or Choucroute Garnie, the classic Alsatian hot dish of sauerkraut, potatoes, various charcuterie, and mustard.

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Texas Hot Links – 2 Guys & A Cooler

WebOct 6, 2020 · Cold smoke for 6 hours. Next set the temp to 135F for 1 hour, then raise to 155F for 1.5 hours, and finally raise the temp to 175F till the …

1. Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Add all of the seasonings (except the Non-Fat Powder Milk) and place the seasoned meat and fat in the freezer for an hour or until the temp reaches 32f – 34F.
2. clean and rehydrate your hog casings
3. Grind your very chilled meat and fat on a course plate (10mm) then regrind on a medium plate (4.5mm). Make sure everything is very chilled while grinding.
4. Add the ice cold beer and the non-fat dry powder milk to your mince meat and mix till it becomes very tacky. If you grab a small handful it will stick to your hand if you hold your hand upside down.

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