Texas Hot Links----one of my favorite sausages

Discussion in 'Sausage' started by chef willie, Mar 20, 2015.

  1. chef willie

    chef willie Master of the Pit OTBS Member

    So many sausages to make but there are always a few of your favorites you make again & again. Shook things up a bit by using 3 pounds of pork loin I had on hand and 2 pounds of 85-15 ground beef instead of all pork and beer for the liquid/spices/cure mix. Over night rest in the fridge, stuffed (38/42 MM) and then poached to a fully cooked 168 IT. Cooled off in a water bath, cut the links and bagged up some for work consumption...the rest will be eaten, given away & shared with the bar cronies on Monday. Toss on the grill or a hot CI skillet to sizzle up and crack a sweat with a cold one......Willie

    Last edited: Mar 20, 2015
  2. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    That looks awesome CW, I could tear into a few of them with a couple cold ones ! Very nice ! Is this your own recipe or one ya followed if I could ask as they do look phenomenal !
  3. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    They look great.
  4. Looks great. If not proprietary, I'd like to get your recipe for your Hot Links. I grew up on them in TX but haven't had a decent one locally.
  5. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Great sausages, Chef.

  6. Man those look great, I love those hot links      [​IMG]

  7. What all is in your seasoning ?

  8. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    CW, Nice looking links !
  9. reinhard

    reinhard Master of the Pit OTBS Member

    Great work on those links.  Love to have some right now. [​IMG]Reinhard
  10. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Look great, and I'd like to see he recipe if you feel like sharing.
  11. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Wow! Looks great Willie! POINTS!
  12. chef willie

    chef willie Master of the Pit OTBS Member

    Thanks all.....this batch is a blend of 2 recipes that I now like. This time I used some GB as mentioned instead of all pork. Not necessary to smoke them...I do and I don't at times. Grilled fresh over indirect coals is also superb. I usually use a smaller casing for better yield. Regardless, here it is. Fresh jalapenos run through the grind is also bonus points...I use about 1 big one per pound. The garlic I get from Costco, peeled & ready, so I use about 6-10 through the grinder. A fresh medium onion can also be a plus....again, ground through with all else or a couple Tbls of granulated. This time I only did one grind....no big difference IMO, but my grinder is a KA with only 2 plates.


    5 # PORK BUTT

    12 ounce good Beer

    2 Tbl black pepper

    2 Tbl crushed red pepper (pizza pepper)

    2 Tbl cayenne

    2 Tbl paprika

    3 Tbl kosher salt

    2 Tbl mustard seeds

    ¼ cup garlic, minced

    1 tsp Cure #1

    1 tsp ground coriander

    Mix all spices with beer to make a slurry. Grind pork through coarse plate. Mix spice slurry well into coarse grind. Grind again through fine plate. Stuff in casing. I did 150 degrees for 1 hour to dry casings, no smoke. Bumped to 200 degrees using 3 rows of pecan dust in AMNS. Pulled at 165 IT.
  13. chef willie

    chef willie Master of the Pit OTBS Member

    Thanks....one of my fav's
    Thanks Disco....appreciate that
    me too....mo hotter, mo better
    Thanks again....
    Had one for b'fast at work......real fine
    Just posted....have fun
    Thanks Case.....fire in da hole
  14. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Thank you Sir, that's a good looking recipe!
  15. threemuch

    threemuch Fire Starter

    Just did this recipe, except I took out the Cayenne and put in 4 tablespoons of Sriracha sauce.  Did 5 pounds with pork butt and 5 pound of chicken thighs, both are fantastic.  Thanks for the recipe!

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