Texas Hot Links----one of my favorite sausages

[chef willie]

So many sausages to make but there are always a few of your favorites you make again & again. Shook things up a bit by using 3 pounds of pork loin I had on hand and 2 pounds of 85-15 ground beef instead of all pork and beer for the liquid/spices/cure mix. Over night rest in the fridge, stuffed (38/42 MM) and then poached to a fully cooked 168 IT. Cooled off in a water bath, cut the links and bagged up some for work consumption...the rest will be eaten, given away & shared with the bar cronies on Monday. Toss on the grill or a hot CI skillet to sizzle up and crack a sweat with a cold one......Willie

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• chef willie
• Mar 20, 2015

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• chef willie
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• chef willie
• Mar 20, 2015

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• chef willie
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• chef willie
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[Rafter H BBQ]

That looks awesome CW, I could tear into a few of them with a couple cold ones ! Very nice ! Is this your own recipe or one ya followed if I could ask as they do look phenomenal !

 

[pc farmer]

They look great.

 

[bama bbq]

Looks great. If not proprietary, I'd like to get your recipe for your Hot Links. I grew up on them in TX but haven't had a decent one locally.

 

[disco]

Great sausages, Chef.

Disco

 

[gary s]

Man those look great, I love those hot links      

Gary

 

[gary s]

What all is in your seasoning ?

gary

 

[crazymoon]

CW, Nice looking links !

 

[reinhard]

Great work on those links.  Love to have some right now. 

Reinhard

 

[DanMcG]

Look great, and I'd like to see he recipe if you feel like sharing.

 

[dirtsailor2003]

Wow! Looks great Willie! POINTS!

 

[chef willie]

That looks awesome CW, I could tear into a few of them with a couple cold ones ! Very nice ! Is this your own recipe or one ya followed if I could ask as they do look phenomenal !

Looks great. If not proprietary, I'd like to get your recipe for your Hot Links. I grew up on them in TX but haven't had a decent one locally.

 
What all is in your seasoning ?

gary

Thanks all.....this batch is a blend of 2 recipes that I now like. This time I used some GB as mentioned instead of all pork. Not necessary to smoke them...I do and I don't at times. Grilled fresh over indirect coals is also superb. I usually use a smaller casing for better yield. Regardless, here it is. Fresh jalapenos run through the grind is also bonus points...I use about 1 big one per pound. The garlic I get from Costco, peeled & ready, so I use about 6-10 through the grinder. A fresh medium onion can also be a plus....again, ground through with all else or a couple Tbls of granulated. This time I only did one grind....no big difference IMO, but my grinder is a KA with only 2 plates.

WILLIES TEXAS STYLE HOT LINKS

5 # PORK BUTT

12 ounce good Beer

2 Tbl black pepper

2 Tbl crushed red pepper (pizza pepper)

2 Tbl cayenne

2 Tbl paprika

3 Tbl kosher salt

2 Tbl mustard seeds

¼ cup garlic, minced

1 tsp Cure #1

1 tsp ground coriander

Mix all spices with beer to make a slurry. Grind pork through coarse plate. Mix spice slurry well into coarse grind. Grind again through fine plate. Stuff in casing. I did 150 degrees for 1 hour to dry casings, no smoke. Bumped to 200 degrees using 3 rows of pecan dust in AMNS. Pulled at 165 IT.

 

[chef willie]

They look great.

Thanks....one of my fav's

 
Great sausages, Chef.

Disco

Thanks Disco....appreciate that

 
Man those look great, I love those hot links      

Gary

me too....mo hotter, mo better

 
CW, Nice looking links !

Thanks again....

 
Great work on those links.  Love to have some right now. 

Reinhard

Had one for b'fast at work......real fine

Look great, and I'd like to see he recipe if you feel like sharing.

Just posted....have fun

Wow! Looks great Willie! POINTS!

Thanks Case.....fire in da hole

 

[DanMcG]

Thank you Sir, that's a good looking recipe!

 

[threemuch]

Just did this recipe, except I took out the Cayenne and put in 4 tablespoons of Sriracha sauce.  Did 5 pounds with pork butt and 5 pound of chicken thighs, both are fantastic.  Thanks for the recipe!