Attempt to make Lockhart, TX style Beef Sausage

bdskelly

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Feb 3, 2013

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DFW North Texas

• Feb 27, 2014

• #21

Dutch said:

Got me some Cure #1 ordered from sausage maker-will probably see it in about 10 days. Meanwhile in the mailbox yesterday was a book that Ma Dutch ordered for me. Ma saw me looing at it on Amazon back in October. I guess she didn't see me looking at Rytek's book. . . .

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Dutch

I bought this one on ebay and got it for half the price.  It's pretty darn good. 

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• bdskelly
• Feb 27, 2014

 

billyj571

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Aug 23, 2011

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Marysville WA

• Mar 1, 2014

• #22

Nice looking sausage. Thanks for the recipe gona try that sounds real good.

 

Last edited: Mar 1, 2014

bigwheel

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Oct 31, 2009

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Foat Wuth

• Mar 3, 2014

• #23

Wow thanks Santa. Got it copied. Hope you and Mrs. Santa have been well. As think we have chatted previously I had only one encounter with them world famous Hill Country sausages consisting of when the nice neighbor form Austin decided to snag us some januine Elgin Hot guts. Was by far the greasiest nastiest gut bombs I ever seen till been tricked into buying some E. Texas Pittsburgh Hotlinks. Now talk about nasty..whew. No wonder they eat mostly grits in that area. They should follow Smitty's Recipe. Now you can cut the cereal binder on my portion..and just a little more fat.

 

• 

Reactions: hoity toit

bad santa

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Feb 20, 2013

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Friendswood, Texas

• Mar 9, 2014

• #24

Howdy bigwheel, good seeing you around again. Sadly Mrs. Santa passed away 2 years back but all in all I can't complain. Still alive and kicking...

 

bigwheel

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Oct 31, 2009

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Foat Wuth

• Mar 9, 2014

• #25

Deepest condolences on that sad news. Prayers of comfort headed upwards for you and yours.

Been making any cookoffs? They had good a shot in the local paper about one of the recent big ones in Jouston. It looked mighty smokey around there..just as most folks claimed it tended to get I think.

 

bad santa

Meat Mopper

Feb 20, 2013

227

16

Friendswood, Texas

• Mar 10, 2014

• #26

As a matter of fact bigwheel, Gordo and myself are doing a ribcook this weekend at the local watering hole...

apologies, wasn't intending to hijack thread...

 

Last edited: Mar 10, 2014

bigwheel

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Oct 31, 2009

405

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Foat Wuth

• Mar 10, 2014

• #27

Well kindly tell him hi from us and try not to let him drink up all your Pabst. Best of fortunes on the competition.

 

Dutch

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Midvale, UT

• Mar 12, 2014

• #28

@ Foamheart- I really wanted Rytek's book but I'm finding interesting information in the book. Ma found a recipe for Gyros that she's be pestering me to make.

@ Brian (BD) nice find on that book. I have that on my Amazon wishlist; I'll have to check out ebay.

 

alblancher

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Louisiana

• Mar 12, 2014

• #29

I found the cereal binder as described at "The Sausage Source".  Doesn't seem to be the same as the more currently used soy based binders.

Do you think they are the same?  I've never needed a binder because I normally make pork sausage and boudins. 

May give this a try,  saves me a trip to Texas!

 

hoity toit

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New Braunfels, TX . in the beautiful Texas Hill Co

• Mar 29, 2014

• #30

Very nice job on twisting the links. I use non fat powdered dry milk as a binder in the ones I make and your recipe is dang close to the old style. look in Rytek Kutas book as there are some very good old-time but basic recipes that are tried and proven,. I would say that book IS the bible of sausage making.  (and what do I know..heck i'm from New Braunfels)

HT

 

joshdura

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May 11, 2009

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10

• Jun 15, 2014

• #31

Sorry for the late bump. I actually made this exact recipe this weekend. Tried a bit more pepper though, went with 5 tablespoons and it ended up a little bit more peppery than I would have liked. I would probably go with 3-4 next time. Overall though, it turned out great. Thanks for the recipe and the idea. Pictures below.

Grinding the meat:

photo 3.JPG

• joshdura
• Jun 15, 2014

Linked up:

photo 2.JPG

• joshdura
• Jun 15, 2014

The final product:

photo 1.JPG

• joshdura
• Jun 15, 2014

 

darwin101

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Jun 16, 2013

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• Jun 15, 2014

• #32

Good lookin sausage, I can see the pepper  

 

Last edited: Jun 15, 2014

palladini

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May 23, 2013

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Ding A Ling, Ontario, Canada On the banks of the

• Jun 17, 2014

• #33

Dutch said:

Great looking sausage! On beef sausage I really don't care for a lot of fat but on the other hand gotta love the fat in pork sausage.
I need to find me a local source for cure #1. I can get it from Butcher-Packer but they want more for shipping than the cure costs.

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Hey Dutch, is there TSC store anywhere in you neck of the continent?  If so, pay them a visit.  My local TSC carries all kinds of LEM seasonings and gadgets.  That is where I can get Casings, Cure #1, seasonings of all kinds, great place for the sausage making nut in the community.

Or

in the USA

 

Last edited: Jun 17, 2014

neoo

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Aug 27, 2014

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Wellsboro, PA 16901

• Aug 28, 2014

• #34

This is the post that led me to SMF for the first time a couple days ago. I googled "Lockhart sausage recipe". Gonna give it a try within a couple weeks. Will post results w/ pics.

 

valtone1

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Dec 29, 2015

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10

• Dec 29, 2015

• #35

Hello - are you speaking of Black pepper of Cayenne in this recipe that needs to be 3-4 Tblspoons next time ?

 

hoity toit

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New Braunfels, TX . in the beautiful Texas Hill Co

• Jan 4, 2016

• #36

joshdura said:

 
Sorry for the late bump. I actually made this exact recipe this weekend. Tried a bit more pepper though, went with 5 tablespoons and it ended up a little bit more peppery than I would have liked. I would probably go with 3-4 next time. Overall though, it turned out great. Thanks for the recipe and the idea. Pictures below.

Grinding the meat:

photo 3.JPG

• joshdura
• Jun 15, 2014

Linked up:

photo 2.JPG

• joshdura
• Jun 15, 2014

The final product:

photo 1.JPG

• joshdura
• Jun 15, 2014

Click to expand...

You nailed it. Looks right on the money.

 

countryboy-q

Fire Starter

Feb 21, 2014

51

11

Texas

• Jun 11, 2017

• #37

tdimler said:

You might try Amazon...that's where I get mine.

TD

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You can use Watsons. That's where o get most of my stuff from.

 

countryboy-q

Fire Starter

Feb 21, 2014

51

11

Texas

• Jun 11, 2017

• #38

The T is that Tablespoon or teaspoon?

 

indaswamp

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South Louisiana-Yes, it is HOT

• Jun 11, 2017

• #39

There is a youtube of one of those establishments stating in fact that they do use bull flour in the mix as a binder. The proprietor stated that years ago, they tried to switch to milk powder and soy flour, but the texture and moisture content got out of whack so they went bac to the original recipe and still use bull flour.

 

indaswamp

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• Jun 11, 2017

• #40

On the grilling-

Aaron Franklin says that cooking beef links made with beef fat-they must be cooked on a grill @275~300* for 30~45 minutes to render out the brisket fat, otherwise you end up with lumps of beef fat when eating it....