What would a typical Texas Hot Link contain?

Discussion in 'Texas Members' started by s24smoove, Jun 25, 2014.

  1. s24smoove

    s24smoove Fire Starter

    Every so often a customer walks in and asks if i make a sausage that tastes like Texas? i want to be able to meet that demand, so what does a typical or classic Texan hot link contain?

    Beef and pork, garlic, blkpep, cayenne?

    i'm sure i can work up a recipe, but i'm wonder what true Texans would call a hot link, and i would appreciate the opinion of true bbqers and/or smokers that make their own sausage.
     
  2. Howdy S24smoove, 

    This is from a thread in the sausage making forum titled Attempt to make Lockhart style Hot Links. It's from a meat market/ bbq joint well known in Lockhart Texas called Kreuz. Hope this will get you to what you might be looking for.

    Here is the recipe from  Smitty's that dis 1 was referring to...

    From the book, “Texas on the Half Shell” c 1982 

    Smitty’s Sausage 
    9 pounds assorted beef cuts 
    1 pound assorted pork cuts 
    1/3 pound cereal binder 
    sausage casings  

    “The secret to good sausage making is good meat. It’s not what you put in, but what you leave out.’ Smitty must leave out the right stuff because the sausages he sells at Kruez Market in Lockhart are some of the finest in the world. Here is his recipe as told to us: ‘The meat has to be good. Use a meat mixture of 90% beef and 10% pork. There should not be more than a 20% fat content overall. Sprinkle a liberal amount of salt and black and red pepper over the cut-up meat. For a 100 pound batch of sausages, add three pounds (3% of total weight) of commercial cereal binder (binder is made from flour, corn, wheat, rice, rye, etc. It is available from most butcher supply stores). Run the mixture through coarse ground hamburger plates twice. stuff it into sausage casings and barbecue for about 45 minutes. Good luck.”-- “Smitty”
     
  3. s24smoove

    s24smoove Fire Starter

    thx, santa, i'm in the ballpark.
     

Share This Page