Featured Texas Hot Link Sausage QView (Hot Gut)

[tallbm]

What a waste of vacuum bags...... I'll bet those links wont make it past 2 weeks. lol

Boykjo

Hahhaa yeah I kinda thought the same thing but I'm going to try and force myself to make a pack or two last so I can pull them out on a rainy day :D

 

[KDMM]

Thank you for a well written post. I am brand new to this site and came specifically for a Hot Guts recipe. I had tried one I found on you tube but it was severely lacking in taste. I see that you used the cellulose casings. do they allow the smoke to penetrate?

 

[Tinner340]

Way to hammer out the details!! Hot Guts look amazing!! And goes good with mustard I see :)

 

[tallbm]

Thank you for a well written post. I am brand new to this site and came specifically for a Hot Guts recipe. I had tried one I found on you tube but it was severely lacking in taste. I see that you used the cellulose casings. do they allow the smoke to penetrate?

Hi there and welcome!

Thanks, I'm glad you are finding the post helpful :)
Yeah it is hard to find a good one. I found one that was in the ballpark and worked it into shape to be the kind of Texas Hot Gut sausage I remember getting as a kid. They are disappearing from the world but these should bring it back for u :)

Those cellulose casings allow smoke penetration for sure.

Way to hammer out the details!! Hot Guts look amazing!! And goes good with mustard I see :)

Thanks, I'm glad you like it.
Yeah I eat them with mustard all the time. I rarely eat bread these days so it's mostly mustard. I'll eat some with a little bbq sauce too but mostly a good amount of mustard :)

 

[LoydB]

When I have a kitchen again, I'm trying this, looks great.

Are the fennel seed measurements right? That's a tiny, tiny amount for a 5# batch.

 

[LoydB]

These are the percentages for those wanting to build their own spreadsheet (table sugar version, and I increased fennel seed over original recipe):

 

[tallbm]

When I have a kitchen again, I'm trying this, looks great.

Are the fennel seed measurements right? That's a tiny, tiny amount for a 5# batch.

Yeah it's just a touch of fennel. It's no issue to increase if you really like more fennel flavor. As you know that stuff is strong so a little goes a long way.

I put all my seasonings, fennel, and liquid in a blender and blend it good before mixing. My blender does a number on the fennel seeds so I may be getting more dispersed fennel flavor due to the blades shredding most of the seeds. I rarely get more than half of a seed in a bite of sausage. That may be why so little fennel goes so far for me in this recipe. Blender magic :D

Also for others out there reading this, more fennel may start to turn the profile more towards Italian sausage flavors. Not a bad thing at all but something to know if using fennel and or anise.
Good Italian sausage is something people can make as well since they will already have fennel on hand for this recipe :D

 

[BrianGSDTexoma]

Carlo, Getting ready to make these. Was thinking of just going with AC Leggs but decided I need to try yours. Think I got everything put into my recipe manger OK. Is this still the recipe you are using? I also ordered some SS tubes for stuffer.

Meat (50/50 pork/beef) 454 gm
Water 2 floz
Black Pepper, course 2.5 gm
Red Pepper, crushed 1 gm
Cayenne, ground 1 gm
Paprika, ground 1.5 gm
Garlic, granulated 2.5 gm
Kosher Salt 7.5 gm
Erythritol 3 gm
Mustard, ground 0.5 gm
Coriander, ground 0.5 gm
Thyme, ground 0.5 gm
Bay Leaf, ground 0.5 gm
Fennel Seeds, whole 0.15 gm
NDFM (NonFat Dry Milk) 4.5 gm
Cure #1 1.135 gm

 

[millerbuilds]

Looks great! Nice work and thank you for posting the recipe you used, always great to compare notes with others.

- Jason

 

[tallbm]

Carlo, Getting ready to make these. Was thinking of just going with AC Leggs but decided I need to try yours. Think I got everything put into my recipe manger OK. Is this still the recipe you are using? I also ordered some SS tubes for stuffer.

Meat (50/50 pork/beef) 454 gm
Water 2 floz
Black Pepper, course 2.5 gm
Red Pepper, crushed 1 gm
Cayenne, ground 1 gm
Paprika, ground 1.5 gm
Garlic, granulated 2.5 gm
Kosher Salt 7.5 gm
Erythritol 3 gm
Mustard, ground 0.5 gm
Coriander, ground 0.5 gm
Thyme, ground 0.5 gm
Bay Leaf, ground 0.5 gm
Fennel Seeds, whole 0.15 gm
NDFM (NonFat Dry Milk) 4.5 gm
Cure #1 1.135 gm

Yeah Brian that's it! I hope you enjoy it :D

Looks great! Nice work and thank you for posting the recipe you used, always great to compare notes with others.

- Jason

Thanks Jason. I hope you get a chance to make it and enjoy it :D