📝 About This Recipe
Rooted in the meat-market traditions of Central Texas, these smoked sausage links are the holy grail of American BBQ. Each bite delivers a perfect snap from the natural casing, followed by a juicy, peppery interior infused with the deep, clean aroma of post oak smoke. This recipe honors the 'low and slow' philosophy, creating a savory masterpiece that balances rich beef and pork with a bold, spice-forward profile.
🥗 Ingredients
The Meat Blend
- 3 pounds Beef Brisket Trimmings (chilled and cut into 1-inch cubes)
- 2 pounds Pork Shoulder (Boston Butt) (chilled and cut into 1-inch cubes)
The Signature Spice Rub
- 2.5 tablespoons Kosher Salt (standard coarse grain)
- 3 tablespoons Coarse Ground Black Pepper (16-mesh preferred for Texas style)
- 1 tablespoon Garlic Powder
- 1 teaspoon Smoked Paprika (for color and depth)
- 1/2 teaspoon Cayenne Pepper (optional for a hint of heat)
- 1 teaspoon Mustard Powder (acts as an emulsifier)
Liquid and Bind
- 1/2 cup Ice Cold Water (must be very cold to keep fats stable)
- 1 package Natural Hog Casings (32-35mm diameter, rinsed and soaked)
👨🍳 Instructions
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1
Begin by placing your meat grinder attachments and the cubed beef and pork into the freezer for 30 minutes. Keeping everything ice-cold is essential to prevent the fat from smearing, which ensures a juicy texture.
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2
While the meat chills, soak the natural hog casings in warm water for at least 30 minutes to remove excess salt and improve elasticity. Flush water through the inside of the casings to ensure they are clear.
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3
In a small bowl, whisk together the kosher salt, black pepper, garlic powder, smoked paprika, cayenne, and mustard powder until thoroughly combined.
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4
Grind the chilled meat through a coarse (8mm) plate. If you prefer a tighter 'hot link' texture, you can grind it a second time through a medium (4.5mm) plate, but a single coarse grind is traditional for Texas BBQ.
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5
Transfer the ground meat to a large chilled bowl. Sprinkle the spice rub over the meat and add the 1/2 cup of ice-cold water.
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6
Mix the meat by hand or in a stand mixer with a paddle attachment for about 2-3 minutes. You are looking for 'protein extraction'—the meat should become tacky and sticky, which helps the sausage hold its shape.
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7
Slide a casing onto the stuffing tube, leaving a few inches hanging off the end. Load the meat into the stuffer, making sure to prick any air bubbles in the casing with a sterilized pin.
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8
Stuff the casings steadily, taking care not to overfill them. Twist the long rope into 6-inch links, alternating the direction of the twists to prevent them from unraveling.
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9
Place the links on a wire rack over a baking sheet and refrigerate uncovered for at least 2 hours, or ideally overnight. This allows the surface to develop a 'pellicle'—a tacky skin that helps smoke adhere.
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10
Preheat your smoker to 225°F (107°C) using post oak or hickory wood. Aim for a clean, blue smoke rather than thick white clouds.
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11
Place the links on the smoker grate, ensuring they aren't touching each other. Smoke for approximately 2 to 2.5 hours.
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12
Monitor the internal temperature using a meat thermometer. Remove the sausages when they reach 155°F (68°C). The temperature will carry over to a perfect 160°F.
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13
Immediately plunge the smoked links into an ice water bath for 30 seconds. This 'shocks' the casing, preventing it from shriveling and ensuring that iconic 'snap' when you bite in.
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14
Pat the links dry and let them rest for 10 minutes before slicing and serving warm.
💡 Chef's Tips
Always keep your meat and equipment near-freezing; if the fat melts during grinding, the sausage will be dry and crumbly. Use natural hog casings instead of synthetic ones for the best texture and authentic BBQ appearance. Don't skip the 'pellicle' drying step in the fridge; it is the secret to getting that deep mahogany color. If you don't have a smoker, you can add 1 teaspoon of high-quality liquid smoke to the water mix, though wood-fire is always superior. Avoid overcooking; once the internal temp hits 160°F, the fat begins to render out rapidly, leaving the sausage tough.
🍽️ Serving Suggestions
Serve on a butcher paper-lined tray with thick slices of white bread and pickled jalapeños. Pair with a cold Shiner Bock or a crisp American Lager to cut through the richness of the fat. Provide a side of tangy, mustard-based BBQ sauce or a classic Central Texas 'thin' dip. Accompany with a scoop of creamy potato salad and slow-simmered pinto beans. Slice leftovers and toss them into a breakfast hash with cast-iron seared potatoes and onions.