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Texas Style Hot Links

smokin monkey

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Texas Style Hot Links

Thanks to Reinhard for his thread on Hot Links, http://www.smokingmeatforums.com/t/232748/made-some-willies-texas-style-hot-links

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 dried powdered milk (I added this to retain moisture)

Minced the Pork,


Mixed in Dry Ingridients and Spitfire Beer,


I let this sit overnight in the fridge to enhance the Flavours.


Quick taster!


Casing Stuffed


Vac Packed ready for the freezer!

Original Thread can be found here http://www.smokingmeatforums.com/t/242288/sausage-time

Back to The Smokin Monkey Cook Book http://www.smokingmeatforums.com/t/253497/the-smokin-monkey-cook-book
 
Last edited:

SmokinAl

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That's some good looking sausage!

Nice job!

Al
 

pc farmer

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Nice  job.

I gotta try this recipe some day.
 

dward51

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Texas sausage is some of my favorite.  Good look stuff there!!!!
 

indaswamp

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I'm gonna give this recipe a whirl, but I am planning on using 40% Duck meat, 40% pork butt, 20% brisket fat cap (leftover from trimming the recent brisket I cooked)

*I know there is a lot of controversy surrounding the use of brisket fat in sausages, but I've done my research. There is good fat and bad fat on a brisket. Good fat is the fat cap, bad fat is the deckle according the Aaron Franklin. http://www.smokingmeatforums.com/t/262204/suggest-a-sausage-recipe-beef-fat-and-duck-meat

Will post a thread when I start.
 

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