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Texas Style Hot Links

smokin monkey

Master of the Pit
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Joined Oct 27, 2013
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:


SMF Hall of Fame Pitmaster
Staff member
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★ Lifetime Premier ★
Joined Jun 22, 2009
That's some good looking sausage!

Nice job!


pc farmer

Epic Pitmaster
Staff member
OTBS Member
★ Lifetime Premier ★
Joined Feb 17, 2013
Nice  job.

I gotta try this recipe some day.


Master of the Pit
OTBS Member
Joined Nov 24, 2011
Texas sausage is some of my favorite.  Good look stuff there!!!!


Smoking Guru
OTBS Member
Joined Apr 27, 2017
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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