I need to get some good authentic Texas Hot Link recipes from you Tejas boys (and gals) that know what they are supposed to taste like. I made some killer tasting hot links awhile back but my neighbor does not eat pork and I would like to share some with him this time. The first and only HL's that I made were about 2/3 pork and 1/3 beef.
All Beef Texas Hot Link Recipes
- Thread starter Q Junkie
- Start date
I gotta bump this at least one time.
Maybe I am wrong but I was to understand that the best Texas Hot links were 100% beef.
I would not worry about the pork/beef if not for my neighbor who doesn't get to eat much of what I cook and just wanted to do something with him in mind this time.
I know I can Google it but I do not trust Google for quality BBQ like I do you guys.
Maybe I am wrong but I was to understand that the best Texas Hot links were 100% beef.
I would not worry about the pork/beef if not for my neighbor who doesn't get to eat much of what I cook and just wanted to do something with him in mind this time.
I know I can Google it but I do not trust Google for quality BBQ like I do you guys.
Bludawg
somebody shut me the fark up.
- Joined
- Jul 4, 2009
- Location
- Jonesbor...
Use brisket in place of the Pork
Bigwheel's Genuine Texas Hotlinks
AKA: Jeff Wheeler
6-7 lbs. Boston Butt
1 bottle beer
2 T. coarse ground black pepper
2 T. crushed red pepper
2 T. Cayenne
2 T. Hungarian Paprika
2 T. Morton's Tender Quick
1 T. Kosher Salt
1 T. Whole Mustard Seeds
1/4 cup minced fresh garlic
1 T. granulated garlic
1 T. MSG
1 t. ground bay leaves
1 t. whole anise seeds
1 t. coriander
1 t. ground thyme
Mix all the spices, cure, and garlic into the beer
and place in refrigerator while you cut up the meat
to fit in the grinder.
Pour the spiced beer over the meat and mix well.
Run meat and spice mixture through the fine plate
and mix again. 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.
haven't tried this one yet but it's on the list
Texas Red-Hot Beef Sausages
1-1/2 tablespoons fine sea or Kosher salt
1-1/2 tablespoons ground cayenne pepper
1 tablespoon sweet paprika
1/3 cup granulated sugar
1-1/2 teaspoons mustard powder
2 teaspoons freshly ground black pepper
1 teaspoon ground coriander seeds
1-1/2 teaspoons chile powder
3 to 4 pounds beef chuck, very cold
1/3 cup ice water
1-1/2 tablespoon yellow mustard
20 feet large or medium hog casings
These sausages should be hot-smoked until cooked through (to an internal temperature of 148°F. If you’re not equipped to hot-smoke, they are also fantastic poached or gently grilled.
Bigwheel's Genuine Texas Hotlinks
AKA: Jeff Wheeler
6-7 lbs. Boston Butt
1 bottle beer
2 T. coarse ground black pepper
2 T. crushed red pepper
2 T. Cayenne
2 T. Hungarian Paprika
2 T. Morton's Tender Quick
1 T. Kosher Salt
1 T. Whole Mustard Seeds
1/4 cup minced fresh garlic
1 T. granulated garlic
1 T. MSG
1 t. ground bay leaves
1 t. whole anise seeds
1 t. coriander
1 t. ground thyme
Mix all the spices, cure, and garlic into the beer
and place in refrigerator while you cut up the meat
to fit in the grinder.
Pour the spiced beer over the meat and mix well.
Run meat and spice mixture through the fine plate
and mix again. 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.
haven't tried this one yet but it's on the list
Texas Red-Hot Beef Sausages
1-1/2 tablespoons fine sea or Kosher salt
1-1/2 tablespoons ground cayenne pepper
1 tablespoon sweet paprika
1/3 cup granulated sugar
1-1/2 teaspoons mustard powder
2 teaspoons freshly ground black pepper
1 teaspoon ground coriander seeds
1-1/2 teaspoons chile powder
3 to 4 pounds beef chuck, very cold
1/3 cup ice water
1-1/2 tablespoon yellow mustard
20 feet large or medium hog casings
These sausages should be hot-smoked until cooked through (to an internal temperature of 148°F. If you’re not equipped to hot-smoke, they are also fantastic poached or gently grilled.
Thanks Blu, that recipe was one of the three that I used to make my first batch. My main concern was that 100% beef would be dry or "mealy". I know some recipes call for dried milk or some kind of textured soy stuff.
I will just roll with it as is. I mean whats the "Wurst" that can happen? :laugh:
I will just roll with it as is. I mean whats the "Wurst" that can happen? :laugh:
MeatyOakerSmoker
is Blowin Smoke!
- Joined
- Nov 15, 2010
- Location
- NJ
Man that's something I can't find in these parts no matter how much I try. I'm also in the market for one of these recipes.
