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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-22-2010, 06:50 AM   #1
The Virginian
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Default Looking for Texas Hot Links

2 years ago at the American Royal a member of the bbqbrethren team gave me and my teammate some texas sausages that were fantabulous. I am looking for recommendations on good Texas sausage that is available online. The particular sausage in question was a hot link with jalapenos, but I am open to suggestion.

Brett
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Unread 01-22-2010, 07:31 AM   #2
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I have made and enjoy these. No Jalapeno, but no reason they can't be added I suppose...

BigWheels Texas Hot Links

5 pounds coarse ground pork butt
2 pounds coarse ground beef
1 cup cold water
2 tablespoons fresh ground black pepper
2 tablespoons crushed red pepper
2 tablespoons hungarian paprika
1 tablespoon minced fresh garlic
1 tablespoon granulated garlic
1 tablespoon kosher salt
1 teaspoon ground bay leaves
1 teaspoon whole anise seeds
1 teaspoon whole mustard seeds
1 teaspoon corriander
1 teaspoon sugar
1 teaspoon ground thyme
6 teaspoons mortons tender quick
1/2 teaspoon msg

Mix all the spices, cure, and garlic into the water and place in refrigerator while you grind the meats. Mix up the meats then add the water to the meat mixture a little at a time, kneading to combine. Run meat mixture through the coarse plate one more time and stuff into medium hog casings. Smoke or slow grill till they are done.
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Unread 01-22-2010, 07:53 AM   #3
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I would say that it's probably Opa's Jorge can probably inform you better...

http://opassmokedmeats.com/ccp0-prodshow/70020.html
http://opassmokedmeats.com/ccp0-prodshow/70015.html

definitely the best sausage I have ever tried!!
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Unread 01-22-2010, 08:17 AM   #4
ique
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Quote:
Originally Posted by The Virginian View Post
2 years ago at the American Royal a member of the bbqbrethren team gave me and my teammate some texas sausages that were fantabulous. I am looking for recommendations on good Texas sausage that is available online. The particular sausage in question was a hot link with jalapenos, but I am open to suggestion.

Brett

Hey Brett, that was Jorge and his stash of OPA sausage most likely. Agreed great stuff!
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Unread 01-22-2010, 09:03 AM   #5
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http://www.kreuzmarket.com/sausage.shtml

The list their jalapeno links. $1.80 per link minimum of 10. Not sure about the shipping.

Or google Shulenburg sausage. Many of them ship their sausages.

As mentioned OPA's is good and can be found in many supermarkets, HEB for sure.
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Unread 01-22-2010, 09:04 AM   #6
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Attachment 36168might as well have some pictures - i did not take these


Attachment 36169
taylors


Attachment 36171
meyers
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Last edited by barbefunkoramaque; 04-03-2011 at 02:32 PM..
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Unread 01-22-2010, 09:09 AM   #7
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Coopers ships theirs as well. Best Jalapeno sausages I have ever had.
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Unread 01-22-2010, 09:19 AM   #8
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Quote:
Originally Posted by barbefunkoramaque View Post
Attachment 36168might as well have some pictures - i did not take these


Attachment 36169
taylors


Attachment 36171
meyers
Now that's just wrong!! Now I'm hungry!!lol
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Unread 01-22-2010, 09:24 AM   #9
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Quote:
Originally Posted by bigabyte View Post
I have made and enjoy these. No Jalapeno, but no reason they can't be added I suppose...

BigWheels Texas Hot Links

5 pounds coarse ground pork butt
2 pounds coarse ground beef
1 cup cold water
2 tablespoons fresh ground black pepper
2 tablespoons crushed red pepper
2 tablespoons hungarian paprika
1 tablespoon minced fresh garlic
1 tablespoon granulated garlic
1 tablespoon kosher salt
1 teaspoon ground bay leaves
1 teaspoon whole anise seeds
1 teaspoon whole mustard seeds
1 teaspoon corriander
1 teaspoon sugar
1 teaspoon ground thyme
6 teaspoons mortons tender quick
1/2 teaspoon msg

Mix all the spices, cure, and garlic into the water and place in refrigerator while you grind the meats. Mix up the meats then add the water to the meat mixture a little at a time, kneading to combine. Run meat mixture through the coarse plate one more time and stuff into medium hog casings. Smoke or slow grill till they are done.
Hey, serious question, a guy like you should be using Praugue 1. When MTQ and MSG. NTTAWWT Easier for you to get? Of course, looking at your ratios, they look right as far as compared to the SN ratio in praugue 1.
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Unread 01-22-2010, 09:26 AM   #10
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Quote:
Originally Posted by WannaBeBBQueen View Post
Now that's just wrong!! Now I'm hungry!!lol

the tiny slice of brisket musta been complimentary. I like that. One of my favorite traditions up off in ct. was Ilianos Pizza that gave you a little slice of pizza as you walked in or if you waited too long.
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Unread 01-22-2010, 09:29 AM   #11
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That's just how the recipe was. It's not mine, that's why I gave credit. It's an old recipe, I think we've all seen it a million times. I think I only posted it to get a +1 on my post count! It's the hot link recipe I enjoy. Besides, someday soon we will all learn of the strange magical powers of good caused by MSG!
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Unread 01-22-2010, 09:30 AM   #12
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DIvaQ's right - those jap sausages and the Big Chops are the stars at Coopers.
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Unread 01-22-2010, 09:55 AM   #13
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Quote:
Originally Posted by WannaBeBBQueen View Post
I would say that it's probably Opa's Jorge can probably inform you better...

http://opassmokedmeats.com/ccp0-prodshow/70020.html
http://opassmokedmeats.com/ccp0-prodshow/70015.html

definitely the best sausage I have ever tried!!
Never had it but I love Kreutz. I just order 25 links at a little under $3 per after shipping.
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Unread 01-22-2010, 10:23 AM   #14
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you can buy elgin hot guts at HEB round here. LOL
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Unread 01-22-2010, 10:52 AM   #15
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I'm the guilty party, Brett.

Julie and Chris were right, and Julie had the right link. Say hi to Andy for me next time you talk to him.
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