Texas Style Hot Links

Discussion in 'Sausage' started by chef willie, Jul 28, 2014.

  1. chef willie

    chef willie Master of the Pit OTBS Member

    I've made these before but it's been a while.....so many sausages, so little time. But, I'm doing the cook at the VFW Post annual picnic this coming Saturday....chicken quarters for 150 people or so on an open pit in the back and wanted something just to nosh on for the guys dropping by the pit to chat that like it a little on the hotter side. I cut back a tad on the crushed red peppers and cayenne so the GF could enjoy some but they still have a nice after burn that kinda creeps up after a bite or two. I fully cooked them to 165 IT by a low poach, then chilled overnight before a skillet saute test which added some color to the casings. I'm thinking these are gonna be really good looking on the expanded metal pit. 

    ground once through the fine plate

    linked raw---overnight rest in the reefer

    poached to 165 IT for safe eating later

    after poaching another overnight rest and a skillet taste test----awesome

  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Awesome Job, Willie!!![​IMG][​IMG]

    Those look Great from my house!!![​IMG][​IMG]

    Shame you're so far away----I love to whip out my old metal VFW card!!

  3. dandl93

    dandl93 Smoking Fanatic

    Great looking links hope it is a success at your picnic also have some fun when you are cooking.

  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Wish I was coming by your pit this weekend!! Those look great Willie! You're gonna have some happy buddies!!!! Yumm!!!
  5. elginplowboy

    elginplowboy Meat Mopper

    Congrats looks great. Recipe?
  6. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Better watch yourself..... you'll end up PERMANENT chef at the VFW.... OH..... wait....... that could be a good thing.... there are perks to jobs like that.....
  7. chef willie

    chef willie Master of the Pit OTBS Member

    Hey....hang onto that...not metal anymore. Thx, Bear.....so hoping all goes well......many pics hopefully to post up after the fact
    Thanks.....good eating for sure so hoping others like them. Gawd, I hope I have some fun....LMAO....gonna be 93 here
    We can only hope Case.....some have had before BUT, ya know how that goes......'only as good as your last batch'....thinking some Horseradish Mustard for dippin'...YUM
    Thank you, sir......this is the original. I used one 12 ounce beer, poached instead of smoked to finish...a time thing now and only did one grind through the fine plate. Not necessary but I did a overnight rest on the meat after grinding and again, after stuffing, before poaching. Could be grilled up right away if desired.....just watch for blowouts


    5 # PORK BUTT
    2 Tbl black pepper
    2 Tbl red pepper
    2 Tbl cayenne
    2 Tbl paprika
    3 Tbl kosher salt
    2 Tbl mustard seeds
    ¼ cup garlic, minced
    1 tsp tender quick
    1 tsp ground coriander

    Mix all spices with enough 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 160 IT. 
    That may happen yet (again).....LOL.....I used to cook there on Fri & Sat nights while doing a Sysco Foods gig as my main job. I actually volunteered but got paid as well....obviously, just part time. Yeah, could be good as long as the grub passes muster...every week....can be tough critics, even on me <grin>. The best was someone buying you an after your shift drink 'cause they liked the meal....no greater compliment could be had from your pals. Thx, Dave.....Willie
  8. darwin101

    darwin101 Meat Mopper

    Willie those look great, wish I had one for supper   [​IMG]
  9. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Nice job Willie that is great that you were helping out with that VFW Post I am sure they appreciate it. [​IMG]

    A full smoker is a happy smoker 

  10. chef willie

    chef willie Master of the Pit OTBS Member

    Only one??....2 is the standard issue around here <grin>
    Yes, they do actually and I enjoy doing it as well.....win win as some are single and don't eat as well as they should
  11. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    These look terrific. I bet they went quickly. 

  12. darwin101

    darwin101 Meat Mopper

    Hey I didn't want to sound greedy, sure I will take 2!    [​IMG]   

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