• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Made Some Willies Texas Style Hot Links

reinhard

Master of the Pit
OTBS Member
1,192
288
Joined Feb 6, 2013
Wrote that recipe down awhile back and sure enough a friend wanted some hot sausage.  Brought over 5 pounds of pork butt for me to use and he wanted it lightly smoked.  I told him, "What do you think this is a drive up window like McDonalds"? LOL  Oh, well, I had another recipe with jalapenos but  I think Willie's looked hotter and it was.  He was happy with it anyway and that's what it's all about. I thought the links had some heat but also flavor.  For those who do not like much heat, this is not for you.  Here is the recipe again and what I did and a few pics.  Reinhard

5 pounds pork butt

12 oz of good beer

2 T black pepper

2 T crushed red pepper

2 T cayenne

2 T papricka

3 T kosher salt

2 T mustard seeds

1/4 cup diced garlic

1 tsp cure #1

1 cup dry'd powdered milk [I added this to retain moisture]

I ground the pork once with a medium plate.  Spread the powdered milk and mustard seeds over the meat.  Put the rest of the ingredients and cure in the beer and mixed it up and poured it over the meat and mixed it all up good.  Put the sausage mix in the fridge overnight for the spices and cure to meld.  Next day I stuffed it all into hog casings.  Let the casings air dry for a spell and then put them in the smoker with a temp at 130 deg for awhile.  Then I put the temp up to 190 deg with only one load of oak/maple mix for smoke since he only wanted a light smoke.  When the internal was at 155 or so I pulled them out and put them in cold water.  Then took them out when they cooled and let them dry on the counter until they cooled further.  In they went in the fridge again overnight and the next day I vac sealed them.


Pork ground once.


Everything is in the mix and all mixed up.  Even looks spicy.


Didn't take long to link up 5 pounds of these fire sticks.


That's what a light smoke looks like I guess.


And the money shot!!!
 

pc farmer

Epic Pitmaster
Staff member
Administrator
OTBS Member
★ Lifetime Premier ★
15,235
4,670
Joined Feb 17, 2013
Looks good to me.

Nice job
 

driedstick

Smoking Guru
OTBS Member
SMF Premier Member
5,958
611
Joined Nov 3, 2011
I will take the same with heavy smoke and a beer please, 


Great looking snausage there - 


DS
 

crazymoon

Smoking Guru
OTBS Member
SMF Premier Member
6,466
1,913
Joined Aug 24, 2014
RH, excellent looking sausage , well done sir !
 

reinhard

Master of the Pit
OTBS Member
1,192
288
Joined Feb 6, 2013
Thanks everyone.  This recipe came from this forum.  The only thing I changed was adding the powdered milk.  If you like it hot then this is it.  Reinhard.
 

driedstick

Smoking Guru
OTBS Member
SMF Premier Member
5,958
611
Joined Nov 3, 2011
 
Thanks everyone.  This recipe came from this forum.  The only thing I changed was adding the powdered milk.  If you like it hot then this is it.  Reinhard.
Reinhad how do you think this would be in a snack stick?? 

DS
 
 

chilefarmer

Meat Mopper
263
20
Joined Apr 16, 2012
Nice sausage, wishing I had a link and a slice of light bread. You did good. Thanks for the photos and recipe. CF
 

WaterinHoleBrew

Epic Pitmaster
OTBS Member
SMF Premier Member
10,083
2,880
Joined Jun 18, 2013
Very nice job, I've made them before & they are awesome ! Yours look really good ! Thumbs Up
 

reinhard

Master of the Pit
OTBS Member
1,192
288
Joined Feb 6, 2013
Thanks again everyone!!! Driedstick, I think they would be great as sticks.  I would like to try it with 80/20 ground beef with sticks.  Reinhard.
 

DanMcG

Smoking Guru
OTBS Member
SMF Premier Member
5,521
2,369
Joined Feb 3, 2009
Nice lookin hot links Reinhard!
 

foamheart

Epic Pitmaster
OTBS Member
11,107
3,068
Joined Apr 4, 2013
Nice looking sausage, but I would expect that. So 5 pounds of meat with 2T of flake and another 2T of cayenne?

The powdered milk and the beer is to start putting out the fire before you eat it?  I know, I know....LOL

I can't wait for some cooler weather, I can make sausage and hang 'em from the patio awning and cook 'em right now.

<copies the recipe in case of nuclear holocaust>

Nicely done.
 

reinhard

Master of the Pit
OTBS Member
1,192
288
Joined Feb 6, 2013
Thanks Foam, and yes those measurements are correct.  When I first saw them I thought it was a typo but that recipe hasn't changed and that's how I made it.  It had more heat on my taste test pattie, but that's without it being smoked.  Smoking does temper it a bit but there is heat but it has flavor.  Didn't mind it a bit. Reinhard
 

tropics

Epic Pitmaster
OTBS Member
★ Lifetime Premier ★
14,521
6,240
Joined Jun 25, 2014
Reinhard They do look tempting,I would have to cut back on some of the heat.

Richie
 

crankybuzzard

Smoking Guru
Staff member
Moderator
OTBS Member
SMF Premier Member
5,245
2,113
Joined Jan 4, 2014
Looks great, and the juice running shows how well the moisture was retained!
 

SWFLsmkr1

Epic Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
Group Lead
11,187
5,303
Joined Dec 25, 2010
Looks real good.

Nice job
 

driedstick

Smoking Guru
OTBS Member
SMF Premier Member
5,958
611
Joined Nov 3, 2011
I think I may try this recipe this weekend also, but in a snack stick form, 

You said 12oz of good beer?? is there any bad beer?? 
 

What flavor beer did you use? 

Thanks

DS
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.