Lunch - East texas hot links recipe

Author: Gloria Dixie  

Texas hot links are a staple item in any Texas BBQ joint worth its salt. The best part is that Texas hot links are really easy to make.

Texas Hot Links
This is a country style, reasonably spicy sausage made with pork, beef, or a combination. I used venison in place of beef. This recipe makes 5 pounds. If you're not already an expert, here's a tutorial on how to make sausage.
Provided by: Hank Shaw
Total time: 240 minutes
Cook time: 120 minutes
Prep time: 120 minutes
Yields: 20 servings
Cuisine: American
Number of ingredients: 13
  • 3 pounds venison
  • 2 pounds fatty pork shoulder, (or belly)
  • 34 grams salt, (a little less than 2 tablespoons)
  • 5 grams Instacure no. 1, a little less than a teaspoon ((optional))
  • 1 tablespoon sugar ((optional))
  • 2 tablespoons paprika
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon cayenne
  • 2 teaspoons thyme
  • 6 bay leaves, (ground fine)
  • 3 cloves garlic, (minced)
  • 1/3 cup lager beer, (or ice water)
  • Hog casings
  • Calories: 131 kcal
  • Carbohydrate: 2 g
  • Protein: 21 g
  • Fat: 4 g
  • Saturated Fat: 1 g
  • Cholesterol: 76 mg
  • Sodium: 715 mg
  • Fiber: 0.4 g
  • Sugar: 1 g
  • Unsaturated Fat: 2 g
  • Serving Size: 1 serving
How to cook:
  1. Cut the venison and pork into chunks that will fit into your grinder. Mix well with the salt and sugar. Let this sit in the fridge for as long as you can stand, up to overnight if you have time; it helps the sausage bind to itself better.
  2. Get out about 10 to 15 feet of hog casings and soak them in warm water.
  3. Mix the spices and garlic with the meat and fat and grind though a coarse die, about 10 mm. If you don't have that, grind with as coarse a die as you have. If your room is warmer than about 70°F, grind into a container that is set in ice, to keep things very cold.
  4. If the meat is still below 40°F, go ahead and grind again through a 6 mm die or similar. TIP: If you have some bread around, rip off a piece and make that the last thing in the grinder: It pushes out all of the rest of the meat so you don't waste any. If the meat is above 40°F, put it in the freezer for 30 minutes while you clean up everything.
  5. Add the beer (or water) to the sausage mixer and mix well with your (clean) hands, or a mixer with a paddle attachment set on low, for about 2 minutes. The sausage will adhere to itself and you will see whitish streaks in the bowl. Put the sausage in a sausage stuffer.
  6. Thread a casing onto the stuffer, leaving a few inches as a "tail" so you can tie it off later. Stuff the whole casing at once, again leaving a tail at the other end. Repeat until you've stuffed all the sausage.
  7. Make links by pinching them off and spinning them, first one way, then the other. This prevents them from unraveling when you hang the links to dry. You can also tie them off with twine. Here's a quick video on making the links. Tie off the ends of the casings.
  8. Carefully compress the links to reveal air pockets, and prick the links with a needle to remove them, gently compressing the meat.
  9. Hang your sausages to dry, for an hour at room temperature, or up to a day if you can do so in 40°F or below.
  10. Smoke your hot links at 200°F or thereabouts until they reach about 150°F internal temperature. Then, either eat them or plunge them into a bath of ice water to stop the cooking. Dry them off and store in the fridge for a week, or freeze.
Notes: Texas Smoked Hot Links, Instructions: Put ground beef in freezer for 30 minutes before mixing. In a small mixing bowl combine salt, pepper, garlic, onion, red pepper flakes, cayenne, …

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Elgin Texas Hot Guts Sausage Recipe How To Make

Elgin Texas Hot Guts Sausage Recipe This is our take on how to make a Texas Hot Links sausage recipe , or Texas hot guts sausage recipe There are so many v
Texas Hot Links
A Texas classic
Provided by: Eric
Total time: 1860 minutes
Cook time: 420 minutes
Prep time: 1440 minutes
Yields: 2270 servings
Cuisine: American
Number of ingredients: 15
  • 1430 g fatty pork shoulder
  • 840 g beef chuck
  • 38 g kosher salt
  • 5.7 g insta cure #1
  • 17 g black pepper
  • 15 g garlic powder
  • 11 g onion powder
  • 8 g red pepper flakes
  • 10 g cayenne (or more if you like it super spicy)
  • 13 g paprika
  • 4 g mustard powder
  • 2 g dried thyme
  • 68 g non fat powdered milk
  • 1 cup ice cold beer
  • hog casings
How to cook:
  1. Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Add all of the seasonings (except the Non-Fat Powder Milk) and place the seasoned meat and fat in the freezer for an hour or until the temp reaches 32f – 34F.
  2. clean and rehydrate your hog casings
  3. Grind your very chilled meat and fat on a course plate (10mm) then regrind on a medium plate (4.5mm). Make sure everything is very chilled while grinding.
  4. Add the ice cold beer and the non-fat dry powder milk to your mince meat and mix till it becomes very tacky. If you grab a small handful it will stick to your hand if you hold your hand upside down.
  5. Stuff your mince meat into the casings, link, and prick out any air pockets. Let your sausages rest in the refrigerator overnight
  6. Smoking Schedule
  7. Cold smoke for 6 hours
  8. Next set the temp to 135F for 1 hour, then raise to 155F for 1.5 hours, and finally raise the temp to 175F till the internal temp reaches 145F.
  9. Once finished cool your sausages by dunking them in ice cold water. Remove from the water and let them bloom at room temperature for several hours. Refrigerate and enjoy!
Notes: East Texas Hot Links | Rimfire Central Firearm Forum, East Texas Hot Links. Jump to Latest Follow 1 - 14 of 14 Posts I told my buddy I wanted to try to make some hot links and did a search for a …
Texas Hot Links
An American hot pork sausage from Texas.
Total time: 55 minutes
Cook time: 25 minutes
Prep time: 30 minutes
Yields: 10 servings
Number of ingredients: 14
  • Pork, semi-fat (butt)
  • Salt
  • Pepper
  • Red pepper, crushed
  • Cayenne pepper
  • Hungarian paprika
  • Garlic, smashed
  • Mustard seeds, whole
  • Anise seeds
  • Fennel seeds
  • Coriander
  • Bay leaf, crushed
  • Thyme, ground
  • Beer
  • Calories: 320 calories
How to cook:
  1. Grind meat with 1/8” (3 mm) plate.
  2. Mix ground meat with all ingredients and beer.
  3. Stuff into 32-36 mm hog casings. Refrigerate.
Notes: Elgin Texas Hot Guts Sausage Recipe How To Make, Elgin Texas Hot Guts Sausage Recipe This is our take on how to make a Texas Hot Links sausage recipe , or Texas hot guts sausage recipe There are so many v
Texas hot links are a staple item in any Texas BBQ joint worth its salt. They are a bit spicy, full of flavor and slow smoked to perfection. The best part is that Texas hot links are really easy to make. Give them a try.
Provided by: Dave
Total time: 210 minutes
Cook time: 180 minutes
Prep time: 30 minutes
Yields: 16 servings
Cuisine: American,BBQ
Number of ingredients: 15
  • 2.5 lbs prime chuck roast
  • 2.5 lbs boneless pork shoulder
  • 2 tbs kosher salt
  • 2 tbs black pepper (freshly ground)
  • 1 tbs garlic powder
  • 1 tbs onion powder
  • 2 tsp cayenne pepper
  • 1 tbs paprika (not smoked)
  • 2 tsp mustard powder
  • 1 tsp dried thyme
  • 1 tsp Prague powder (Insta cure #1)
  • 2 tsp red pepper flakes
  • 1/2 cup powdered milk
  • 3/4 cup water (ice cold)
  • 28-32 mm hog casings
  • Calories: 117 kcal
  • Carbohydrate: 3 g
  • Protein: 17 g
  • Fat: 4 g
  • Saturated Fat: 1 g
  • Trans Fat: 0.01 g
  • Cholesterol: 46 mg
  • Sodium: 931 mg
  • Fiber: 0.5 g
  • Sugar: 2 g
  • Unsaturated Fat: 1.4 g
  • Serving Size: 1 serving
How to cook:
  1. cube meat
  2. Trim and discard any excess fat or silver from the chuck roast and pork shoulder. Cut the meat into 1.5 inch cubes and mix the pork and chuck roast pieces together with all ingredients except the powdered milk and water. Freeze for 30 minutes. Also freeze the grinder components that will come in contact with the meat.
  3. first grind
  4. Rinse and rehydrate the natural casings. Then, grind the chilled meat using a course, 3/8" plate.
  5. second grind
  6. Regrind it using a 1/4" plate. Then mix the dry mix with the water and add to the ground meat. Mix it all together with gloved hands until the mixture gets tacky.
  7. stuff casing
  8. Load a piece of clean casing onto the sausage stuffer tube and fill the sausage stuffer with the ground meat. Tie a knot in the end of the casing and slow fill it with ground meat. Tie off individual hot links with butcher's twine or twist it between link. If a casing ruptures, just tie off the casing on both sides of the rupture and continue. Tie off the end of the last hot link with twine. Refrigerate the filled hot links for at least an hour.
  9. preheat smoker
  10. Setup the smoker for indirect heat at 160˚F. An offset smoker works with a wood like kiln dried oak. Alternatively, use a Kamado Joe, a Big Green Egg or another smoker and add a small amount of wood chips to the hot coals.
  11. smoke
  12. Smoke the hot links for two hours then raise the temperature of the smoker to 175˚F. Continue to smoke the hot links until the internal temperature reaches 155˚F.
  13. rest
  14. Remove the hot links from the smoker and immediately plunge them into an ice cold water bath until they reach room temperature. Then hang the hot links or allow them to rest on a rack at room temperature for two hours. This allows the flavors to develop. Hot links will keep refrigerated for 3 -4 days. They also freeze well.
  15. serve
  16. To serve, cut the hot links on the diagonal into 1/4" slices and pan fry until lightly browned on both sides.
Notes: Texas Hot Links – 2 Guys & A Cooler, Add all of the seasonings (except the Non-Fat Powder Milk) and place the seasoned meat and fat in the freezer for an hour or until the temp reaches …
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