hot guts recipe needed

[NBBD]

who is willing to spill the beans....

salt, pepper cayenne... Simple enough but what percentages to start with (my test batch is going to be 4.4lb 2kg 3:1 venison to pork belly)

then, to garlic or not....

[qman]

Here is one I have used.

HOT Guts:

2.5 pounds ground pork shoulder
2.5 pounds ground beef [brisket preferably]
2 teaspoons ground sage
2 teaspoons crushed red pepper
2 teaspoons paprika
2 teaspoons ground cumin
2 teaspoons dried sweet basil
2 teaspoons anise seed
2 teaspoons dried oregano
Salt and black pepper to taste


Mix meats with spices. Stuff in 2 ¼ inch casings. Tie off with string at desired length.
Barbeque for 2 hours at 225, or slow smoke at 185 for 4 hours.
You can also make patties and grill or fry.

[Trailer Trash]

I have never heard of, "Hot Guts Sausage". What is it ?????

[qman]

I have never heard of, "Hot Guts Sausage". What is it ?????
Texas smoked sausage that originated in the Elgin/Austin and surrounding area. From the German/Polish/Checz smokehouses.
A course grind of beef, pork or a combo of them, loose packed in natural casings. Spicy, with lots of cayenne.
This is what I understand. Some of the Texas's brethren can correct me if I am wrong.

[THoey1963]

All I know is after a quick Google search, I want to try some of those. Not into making sausages (yet), so I'll have to find a place to buy them.

[qman]

All I know is after a quick Google search, I want to try some of those. Not into making sausages (yet), so I'll have to find a place to buy them.
You can always make it up like a fatty and smoke it bare-naked rather than stuff in casings. I have been doing that a lot since I developed health issues.

[THoey1963]

You can always make it up like a fatty and smoke it bare-naked rather than stuff in casings. I have been doing that a lot since I developed health issues.

While that sounds like a great idea, I'd still need the grinder to mix it up right.

[NBBD]

thanks for the replies all. Still haven't decided on the percentages yet but will get mixing and stuffing in the am

thoey:
meat for sausage can be made without a grinder if you have a food processor... I'll sometimes use it instead of my grinder.

[THoey1963]

I seriously keep forgetting about that. I have one of those Ninja units and it says it can grind up meat...

[qman]

Food processor will work fine for small batches. Just pulse it and be careful not to chop it too fine for the Hot Guts.

[thirdeye]

http://i.imgur.com/oFhTsI6.jpg

http://i.imgur.com/PRjSrEX.jpg

Bigwheel's World Famous Texas Hot Links is my go-to recipe. I do lessen the beef on some batches.

5 pounds boston butt
2 pounds lean beef
1 bottle ice 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 Morton's 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. Wrap in a piece of bread and slap on the mustard heavy. Wash it down with ice cold beer.

[Bbq Bubba]

Texas smoked sausage that originated in the Elgin/Austin and surrounding area. From the German/Polish/Checz smokehouses.
A course grind of beef, pork or a combo of them, loose packed in natural casings. Spicy, with lots of cayenne.
This is what I understand. Some of the Texas's brethren can correct me if I am wrong.

Stuffed into intestines for casings, thus "hot guts" :wink:

[qman]

Absolutely right, BbqBubba. The term "natural casings" is just a polite way of saying it. Just habit. No need on here to avoid reality unless Poobah is listening.:mrgreen:

[NBBD]

thanks third eye:

I've been considering using the BW recipe as my guide... I think your pic sold me...

[thirdeye]

thanks third eye:

I've been considering using the BW recipe as my guide... I think your pic sold me...

I like the rings for smoking them as there is no loose end for any juices to escape when they are hanging, both of those took about 3-1/2 hours to get to 160°. I also like to make breakfast patties with a pound or two as this recipe is excellent just pan fried with eggs.

[frognot]

All I know is after a quick Google search, I want to try some of those. Not into making sausages (yet), so I'll have to find a place to buy them.

Terry, on your way to the North Texas Spring Bash May 30th ( http://www.bbq-brethren.com/forum/showthread.php?t=204891 ) stop in Elgin at Southside Market and grab some hot guts to bring.

Bash preparations made simple. We'll heat them & help ya eat them (and even chip in paying for them).

https://southsidemarket.com/Products/Elgin-Sausage.aspx

[gtr]

Terry, on your way to the North Texas Spring Bash May 30th ( http://www.bbq-brethren.com/forum/showthread.php?t=204891 ) stop in Elgin at Southside Market and grab some hot guts to bring.

Bash preparations made simple. We'll heat them & help ya eat them (and even chip in paying for them).

https://southsidemarket.com/Products/Elgin-Sausage.aspx

And Meyer's is fantastic as well - just down the street from Southside.

[1MoreFord]

You might like Bigwheel's Texas hotlinks recipes in this thread from The Smoke Ring.

http://www.thesmokering.com/forum/viewtopic.php?t=16060

[KC Transplant]

If you can't do casings corn husks work well too. Just soak them like you would for tamales. Put some in the middle, roll it up and tie the ends. The husk let's the smoke through and doesn't burn up if you soak them.

[CharredApron]

http://i.imgur.com/oFhTsI6.jpg

http://i.imgur.com/PRjSrEX.jpg

Bigwheel's World Famous Texas Hot Links is my go-to recipe. I do lessen the beef on some batches.

5 pounds boston butt
2 pounds lean beef
1 bottle ice 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 Morton's 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. Wrap in a piece of bread and slap on the mustard heavy. Wash it down with ice cold beer.
Nice to see your around, thanks for the recipe

[Trailer Trash]

Texas smoked sausage that originated in the Elgin/Austin and surrounding area. From the German/Polish/Checz smokehouses.
A course grind of beef, pork or a combo of them, loose packed in natural casings. Spicy, with lots of cayenne.
This is what I understand. Some of the Texas's brethren can correct me if I am wrong.

I'm half Czech and a quarter German. Guess I'd better get on this! Here I thought it was all about beer in my family.....