Texas hill country style sausage day
 

pouring rain yesterday so I thought I'd get busy w/ this.
measurements-
8ttl. lbs 80/20 beef/pork after trimming
top round for beef & butt for pork.

2.5 heaping tbsp minced garlic(from a jar)
1 heaping tbsp cracked black pepper
3 tsp coarse sea salt
2 tsp hot Hungarian paprika
4 tsp regular spanish paprika
sprinkle of fajita spice

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fry test nice & lean & spicy.
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tasted real close & looked right but I won't be sure until it sits overnight & then smoked. it could be a tad spicier but still good.

helpful hint-grease or rub the stuffer tube w/ a dab of meat before putting the very 1st casing on. I forgot & man it was a b*tch.http://www.smoked-meat.com/forum/ima...s/sweating.gif

told ya it was flooding-
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for the Texas boys that are familiar w/ V&V sausage this is an accurate clone recipe.:wink:

Nice, very nice!!!

I am from the Texas Panhandle and was not familiar with V&V until now. Just looked it up.

I am gonna have to whip a batch of that up very soon. Thanks for the post.

Did you use any curing salt?

no.this is a fresh sausage.
it's a Hungarian style sausage adapted by the Texas folk & it doesn't contain caraway seed either like most recipes.

Looking fwd to the final review after you smoke'm. Great work and thanks for sharing.


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Bookmarked! I will absolutely be doing this! I still don't think I've had better sausage than what they got in Elgin and New Braunfels. This'll be my next batch. :whoo:

Nice work there! :clap2:

ty. it's the same as what you would get there. oak & pecan will make it really authentic & you can even add some ground dried jalapenos.:loco:

Next time put casing in a bowl of water.Get some of it inside the casing before putting on the tube.Use one hand to guide casing on the tube and the other to keep water moving down the unapplied casing.It's OK to have some water still in it to lube it as you stuff.One of those things that's easied shown than described.

Looks great Rob!!

I've just been under the impression that any sausage that is smoked, should have some curing salt added to lessen the risk of botulism.

Depends on the temp you smoke at and for how long. Curing isn't really necessary for hot smoking.

Add some fennel seed freshly ground.

Good lookin sausage brother!