Hope I Get To Stuff My Sausage and Do A Little Grinding This Weekend

Stlsportster

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Casings delivery scheduled for Friday.

Now it’s on.

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By the way, I’ve read thru lots of threads and have lots of recipes and links.

But...if any of y’all Texas boys (or cowgirl) have a traditional Texas hot link recipe...I’m a blank canvas.
 
Joel - The LEM 5-Pound stuffer you made me buy on Amazon arrived yesterday, and I'm getting ready for a stuffing party of my own this weekend!

I'm thinking of using NaturaLamb casings for a better mouth feel, natural sensations, and "skin-to-skin" intimacy between me and my sausages. Thinner is better right? :clap:
 
Um..yeah thinner is better but I might need the beef casings!

I ordered from https://www.sausagemaker.com

They had a small pack of lamb and hog casings for cheap, and a $9.99 pricker. I’ll give them both a go. The lamb are the right size for breakfast links. The hog are the size for kielbasa and brats.

Still no Texas hot link recipes ?
 
Google east Texas hot guts or Texas hot guts. The links don’t always lead to a recipe but usually lead to interesting stories, methods, traditions etc. The bbq places I follow on IG are always coming up with new interesting ideas. Brisket Boudin, green chile everything, there was even a German Frito Pie Sausage recently. As we’ve talked thru the years I’ve said one of the most interesting ways to enjoy a bbq restaurant is order the sausage and sides. Coarse ground not bologna texture, spicy with some grease, beef or beef pork lots of black pepper, snappy skin. I usually won’t order sausage with cheeses but won’t turn it down if that’s all that’s available

https://www.thespruceeats.com/texas-red-hot-beef-sausages-2313404

ATTST: I really admire the Brethren who make sausage and share their adventure
It’s a good read.
 
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