Just sharing a recipe - Texas Hot Links

[gearloose]

I was recently searching this forum for a hot link recipe.  I forgot that I had several recipes I collected 14-15 years ago.  Here's a variation on Texas Hot links.  I got this from a guy on the old KCBS BBQ forum in 2003.

*****

Bigwheel's Genuine Texas Hotlinks6-7 lbs. Boston Butt1 bottle beer2 T. coarse ground black pepper2 T. crushed red pepper2 T. Cayenne2 T. Hungarian Paprika2 T. Mortons Tender Quick1 T. Kosher Salt1 T. Whole Mustard Seeds1/4 cup minced fresh garlic1 T. granulated garlic1 T. MSG1 t. ground bay leaves1 t. whole anise seeds1 t. coriander1 t. ground thymeMix all the spices, cure, and garlic into the beer and place in refrigerator while you cut up the meat to fit in the grinder. Pour the spiced water over the meat and mix well. Run meat and spice mixture through the fine plate and mix again. Stuff into medium hog casings. Smoke or slow grill till they are done. Wrap in a piece of bread and slap on the mustard heavy. Bob Willsmusic and Lone Star Beer on the side.

I have a few other sausage recipes from back then. if folks are interested, I'll post them.

 

[crazymoon]

GL, Looks tasty !

 

[SmokinAl]

It sure sounds good!

Al

 

[bluewhisper]

Nice. I remember the Bigwheel handle from the Q boards in the 1990s.

 

[gearloose]

Here's his fresh bratwurst recipe:

Bigwheel's Lonesome Yankee Bratwurst (revised 12-19-03)

10 lbs. Boston butt

3 T. salt

1 T. sugar

2 T. dry mustard

1 T. MSG (replace with an equal amount of salt if you anti MSG)

1 T. ground coriander

1 T. ground sage

1 T. paprika

1 T. black pepper 1

T. ground rosemary

2 t. cayenne pepper

2 t. ground nutmeg

1/2 t. ground cloves

2 cups water or beer or a combo of the two*

Add all spices to liquid..blend and put in the freezer while you cut the meat to fit grinder. Add cold spiced liquid to meat and mix well. Grind through fine plate..mix well again. Stuff into medium hog guts. Twist into 5 inch links or thereabouts. Refrigerate immediately and freeze any not used within a couple of days. *Beer seems to intensify the flavor of the spices. So if you like a little more pronounced spice flavor use beer..(Budweiser works well). If you like a little blander use water. To split the difference use a cup of each. Had one Yankee nag they was too spicy with all beer.

 

[nimrod]

Thanks for the recipes Gearloose,

All my recipes call for beer and once in a while some goes in the mix, mostly they are for the cook.

I would think they were too spicy from the cayenne pepper not the beer. I usually have to cut the amount of pepper in half to suite my taste.

I'll give these a try soon.

 Craig

 

[myownidaho]

Thanks for the recipe! I'm going to run this one on Sunday with a blend of 60% ground beef and 40% pork butt.