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

Do you want Texas Hot Links or Texas Hot Guts?

Here's my take on Hot Guts:

https://tvwbb.com/showthread.php?78162-Texas-Hot-Guts-Revisited

6 parts beef
2 parts pork
1 part brisket fat

1.5% Kosher salt
1.5% Black pepper
0.25% Cure #1
0.10% Cayenne Pepper
0.05% Marjoram
0.05% Sage

10% Water

or my attempt to put it in standard measurements:

3lb 4oz Chuck Roast
1lb 2 oz Pork Rib Scraps
1/2 lb brisket fat

2tbsp Mortons Kosher Salt
4tbsp Coarse Black Pepper
3/4 tsp Cure#1
3/4 tsp Cayenne Pepper
1/2 tbsp Marjoram
1 tsp Sage

1 cup water

The herbs aren't necessary. If you leave them out, that's more authentic and fine. I put the water in after grinding and during mixing. The link is a more detailed explanation with some pictures.

Texas Smoky Links

2 lbs pork butt
1 lb beef chuck
1 tsp ground coriander
2 tsp ground cumin
2 tsp chopped garlic
1 Tbs ground black pepper
2 tsp red pepper flakes
1 tsp Prague Powder #1, (curing salt)
1/2 cup ice water
4 tsp salt
1 pinch ground allspice
1 pinch ground cloves
1 Grind pork 3/8 plate-beef 1/4" plate- mix and stuff in hog casings - 8"links. Hot smoke to 155F or cold
smoke at least 12 hours.

Texas Hill Country Sausage

4 lbs pork butt with fat
2 lbs beef chuck or round, with fat
1 large onion, minced
6 cloves garlic, minced
2 Tbs fresh sage, minced
1 Tbs salt
1 Tbs fresh ground black pepper
2 Tbs crushed red pepper
1 tsp cayenne
4 yards hog casings
1 Coarse grind the meat. Mix in seasonings. Refrigerate over night. Prepare casings. Stuff to 1" thick, 5" long
and tie off. They can be frozen or refrigerated at this time
2 To smoke: rub sausages with oil. Don't over do it or they get messy and then turn to mush. Smoke at 225 for
two hours with oak or mesquite until the skin looks ready to pop.

If you want to make some Real boudin, Here are the links to the links.


https://www.youtube.com/results?search_query=boudin+recipe

I have a McRib sausage recipe if needed.........