I never liked the name Hot Guts, but, that's the name.
The risk, and I am sure the OP is aware is that sausage with too much fat can do odd things, like burst during cooking, shrink a LOT out if the cooker and burn folks if served hot. Akaushi fat, similar to Kobe fat, melts at a lower temperature than normal suet or lard, it stays very liquid to temps just above 100 degrees once cooked. In a sausage, you run the risk if bursting on the plate, or once cut, the sausage dries out quickly.
I think it will be delicious, as the beef will taste great. And although I have never been to Texas, the versions of hot guts I have has out here seemed too dry to me, so theses guy just be perfect. It's worth noting that in Japan, this beef is normally served raw, or barely heated, because of it's low render point
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
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