Question about making hot links

[73saint]

I am about to start making my own Texas style hot links. I’ve done a bunch of research, and about settled on my approach but I have one question as it relates to whole mustard seed. Should I keep it whole, or use my ninja to break it up/grind it somewhat?

I’m not familiar with using whole mustard seed, and I can’t visualize it being whole within the links. But if that’s standard practice, I’ll certainly do so.

Any thoughts?

 

[indaswamp]

I've seen it either way. Whole seeds will give you a burst of mustard flavor as you chew the sausage, where as mustard powder will spread the mustard flavor throughout the link. I've had it both ways, just depends on what you are looking for. In my personal recipe for cajun smoke sausage, I use dry mustard powder.

 

[73saint]

Thanks Indaswamp that makes sense! Maybe I’ll start with a course grind on some whole ones and go from there.

 

[chopsaw]

I like it both ways . My opinion is whole makes it more like polish sausage ( which is how I like it and make it ) But the red hot type links I buy use powder .

 

[73saint]

I like it both ways . My opinion is whole makes it more like polish sausage ( which is how I like it and make it ) But the red hot type links I buy use powder .

I just watched another video, and now I’m leaning towards your method..leaving them whole.

Thanks for the input, Chop!

 

[chopsaw]

You made me grab some from the freezer ,,, LOL .

 

[indaswamp]

You made me grab some from the freezer ,,, LOL .

LOL!!! I hate it when that happens!! Well, not really.....faster you eat it, the faster you can make some more!!!

 

[Bearcarver]

I like to just smash them with a spoon---Not perfect--Just roughly & quick, just to get the oil flowing.
Same thing with Fennel Seed, if you use it.

Bear

 

[indaswamp]

I like to just smash them with a spoon---Not perfect--Just roughly & quick, just to get the oil flowing.
Same thing with Fennel Seed, if you use it.

Bear

I go a step further with fennel seeds...I toast them to bring out the oils. But I'm Italian coonass and we toast everything.....LOL!

 

[Bearcarver]

I go a step further with fennel seeds...I toast them to bring out the oils. But I'm Italian coonass and we toast everything.....LOL!

You can toast the Mustard seeds too, before crushing them.
Even if you're Pennsylvania Dutch.

Bear

 

[indaswamp]

You can toast the Mustard seeds too, before crushing them.
Even if you're Pennsylvania Dutch.

Bear

I've never toasted mustard seeds....Hmmmm.......

 

[chopsaw]

But I'm Italian coonass and we toast everything.....LOL!

I'm not either one , and I toast my fennel .

 

[daveomak]

Gently toasting in a frying pan, helps to extract the oils to add some great flavor....

 

[73saint]

This is what my 5lb batch looks like. The fry test was great. Not as much heat as I was expecting (I went w willies hot links recipe) but still a nice heat level.

Can’t wait to fire up the grill and try em over some hot pecan coals.

Oh and by the way, I toasted the coriander and mustard seeds so I’m sure that will only enhance the flavor. And I used Stella Artois for the beer (it’s what was in the fridge).

 

[chopsaw]

looks good saint .

 

[73saint]

The hot links were great, perfect balance of heat and I got the fat just right. Maybe next time I may go a slightly finer grind but I’m not complaining. Also made a 5 lb batch of my normal, spicy Italian and had some leftover chuck roast that I ground for burgers. Busy day, but I have a lot of goodies now!

Thanks for all the input.

 

[chopsaw]

Nice job bud . Always good when it works !

 

[indaswamp]

For most of the sausages we make, I like first grind through the kidney plate. Add salt dry, do protein extraction for primary bind, then add cure. Second grind through 1/4" (6mm) plate.

I went 3/8" (10mm) plate first grind when I made the pineapple sausage for more protein extraction (smaller pieces; more surface area contact with salt). Then thru 1/4" plate. It is a very homogenized meat paste. I can't imagine using a hamburger plate to make pork sausages....not necessary IMO.