Not my recipes....
Before You Start, an interesting read.....
https://www.texasmonthly.com/bbq/history-of-texas-german-sausage/
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Texas Hotlinks, Genuine - by Bigwheel
https://www.bbq-brethren.com/forum/showpost.php?p=357028&postcount=2
http://texasbbqforum.com/viewtopic.php?t=151
5 pounds boston butt
2 pounds lean beef
1 bottle cold beer
2 tablespoons fresh ground black pepper
2 tablespoons crushed red pepper
2 tablespoons Hungarian paprika
1 tablespoon cayenne pepper
1 tablespoon minced fresh garlic
1 tablespoon granulated garlic
2 teaspoons ground corriander
1 teaspoon kosher salt
1 teaspoon ground bay leaves
1 teaspoon whole anise seeds
1 teaspoon whole mustard seeds
1 teaspoon sugar
2 teaspoons ground thyme
6 teaspoons Mortons Tender Quick
1 teaspoon MSG
Mix all the spices, cure, and garlic into the beer and place in refrigerator while you cut up the meats into grinder sized pieces. Dump the spiced beer on the cut meat and mix it up good. Run spiced meat mixture through the grinder coarse or medium plate and stuff into medium hog casings. Smoke or slow grill till they are done.
I have seen slight variations (below) to this classic hot link recipe, the most common is to go with all pork instead of the 2# of beef & some call for a cup of beer instead of a bottle.
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Texas Hotlinks (2008) - another variation, Looks simular to above
5 pounds coarse ground pork butt
2 pounds coarse ground beef
1 cup cold water
2 T. fresh ground black pepper
2 T. crushed red pepper
2 T. hungarian paprika
1 T. 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 through a coaese plate. chill meat and run through the coarse plate again. Mix the meat and the water, adding a little at a time, kneading to combine. Stuff into medium hog casings. Smoke or slow grill till they are done.
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Texas Red Hots - by Okie Sawbones
https://www.bbq-brethren.com/forum/showpost.php?p=3920542&postcount=4
2 pounds beef chuck
2 pounds pork shoulder
1 lb. pork fat (ask your grocery butcher)
2 tablespoons kosher salt
1-1/2 tablespoons ground cayenne pepper
2 tablespoons red pepper, crushed
1 tablespoon garlic powder
¼ cup minced garlic cloves
2 tablespoons sweet paprika
1/3 cup granulated sugar
2 tablespoons mustard seeds
1 teaspoon bay leaves, ground
2 tablespoons coarse black pepper (freshly ground)
1 teaspoon ground cumin (add more if you want a SW flair)
1 tablespoon hot chile powder
1 tablespoon MSG (optional)
¼ cup bull flour (or another binder)
1 bottle dark or amber beer
1 tsp. pink salt
10 grams phosphates (I get mine at Butcher BBQ)
Combine all dry ingredients in a quart jar and mix well. Grind meats and fat through a medium plate, about a 4.5 mm. Place the meat in the meat mixer, and then add the beer and minced garlic. Mix a few turns, then pour in the quart jar mix of dry ingredients. Mix well. Place in the sausage stuffer and stuff 32-35 mm hog casings. Smoke at 170F until the internal temperature is 155F. Plunge in ice water to cool and prevent casing wrinkle. Dry on a rack for one hour to bloom.
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Texas Hot Links
https://www.meatsandsausages.com/sausage-recipes/fresh/american/texas-hot-links
1000 gram (2.2 lb) Pork Butt, semi-fat
Ingredients per 1000g (1 kg) of meat
18 g Salt
4.0 gram (2 tsp) Pepper
1.0 gram (1 tsp) Red pepper, crushed
1.0 gram (1/2 tsp) Cayenne pepper
2.0 gram (1 tsp) Hungarian paprika
2 cloves Garlic, smashed
2 tsp Mustard seeds, whole
1/4 tsp Anise seeds
1/4 tsp Fennel seeds
1/2 tsp Coriander
1 Bay leaf, finely crushed
1/4 tsp Thyme, ground
2 fluid ounces Beer
Grind meat with 1/8” (3 mm) plate.
Mix ground meat with all ingredients and beer.
Stuff into 32-36 mm hog casings. Refrigerate.
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Kansas Hot Links
http://www.bbq-brethren.com/forum/showpost.php?p=1223764&postcount=15
10 lbs. Pork Butt
2 1/2 lbs. Beef Chuck Roast
1 cup Non-fat Dry Milk Powder
1 cup Dark Lager Beer
2 Tbs. Fresh Ground Black Pepper
2 Tbs. Ground White Pepper
2 Tbs. Crushed Red Pepper Flakes
3 Tbs. Cayenne Pepper
3 Tbs. Fresh Minced Garlic
5 Tbs. Kosher Salt
1 tsp. Smoked Paprika
3 Tbs. Brown Sugar
1/2 tsp. Ground Coriander
1/2 tsp. Ground Bay Leaf
1 tsp. Sweet Basil, or Thyme
1/2 tsp. Ground Sage
1 tsp. Dry Mustard
12 Tb. Tapatio Brand Hot Sauce
Big Pinch Each Of Aniseed and Cumin
2 1/4" Collagen Casings-Optional
Cut meat into grinder-sized chunks and put into freezer for about an hour to chill.
Put spices/herbs into a bowl and add the beer slowly while stirring, until all of the beer is added, and there are no lumps. Pour over the meat chunks and then put this into the refrigerator to chill. Grind the meat once with the coarse-grind blade. Stuff into 2 1/4" casings and twist off into 5" or 6" links, or roll into "meatballs" and roll into patties between two sheets of waxed paper.
If you plan to smoke these, add 2 ½ tsp. of cure to the mix to prevent bacterial formation while in the smoker.
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