📝 About This Recipe
Born in the legendary BBQ pits of East Texas, these hot links are a masterclass in balance, blending a coarse, juicy texture with a signature cayenne kick. This recipe uses a traditional beef and pork blend, cold-smoked over hickory and oak to develop a deep mahogany snap that yields to a spicy, savory interior. Whether you are a seasoned pitmaster or a backyard enthusiast, these sausages represent the soulful, fiery heart of low and slow barbecue.
🥗 Ingredients
The Meat Base
- 3 pounds Beef Brisket Trimmings (chilled and cut into 1-inch cubes)
- 2 pounds Pork Shoulder (Boston Butt) (high fat content, chilled and cubed)
The Spice Cure
- 2 tablespoons Kosher Salt
- 1 teaspoon Pink Curing Salt #1 (essential for safety and pink color)
- 2 tablespoons Coarse Black Pepper (16-mesh preferred)
- 1.5 tablespoons Cayenne Pepper (adjust for heat preference)
- 1 tablespoon Smoked Paprika (for color and depth)
- 1 tablespoon Garlic Powder
- 2 teaspoons Mustard Powder
- 1 teaspoon Red Pepper Flakes (crushed)
Liquids and Casings
- 1/2 cup Ice Cold Light Beer (Lager or Pilsner works best)
- 10 feet Hog Casings (32-35mm size, rinsed and soaked)
👨🍳 Instructions
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1
Place all metal grinder parts (auger, blade, and plates) in the freezer for at least 30 minutes before starting to ensure the fat stays cold and doesn't smear.
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2
In a large bowl, toss the cubed beef and pork with the salt, curing salt, pepper, cayenne, paprika, garlic powder, mustard powder, and red pepper flakes until every piece is evenly coated.
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3
Grind the seasoned meat through a coarse (8mm) plate. For a traditional Texas texture, do not over-grind; you want distinct bits of fat and lean meat visible.
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4
Transfer the ground meat to a stand mixer fitted with a paddle attachment. Pour in the ice-cold beer and mix on low speed for 60-90 seconds until the mixture becomes tacky and 'fuzzy'—this is the primary protein extraction needed for a good snap.
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5
Slide the soaked hog casing onto the stuffer tube. Slowly pump the meat into the casing, being careful not to overfill, which can cause bursting during the twisting phase.
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6
Link the sausages by pinching at 6-inch intervals and twisting. Alternate the direction of the twists for each link to prevent them from unraveling.
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7
Place the links on a wire rack over a baking sheet and refrigerate, uncovered, for 12-24 hours. This 'blooms' the color and allows a pellicle to form, which helps smoke stick to the meat.
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8
Preheat your smoker to 225°F (107°C) using a mix of post oak and hickory wood for a robust flavor profile.
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9
Place the cold sausages in the smoker, ensuring they aren't touching each other to allow for even smoke circulation.
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10
Smoke the links until they reach an internal temperature of 155°F (68°C). This usually takes between 2 to 3 hours depending on your smoker's airflow.
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11
Prepare an ice bath. Once the links reach the target temperature, plunge them into the ice water for 2 minutes. This stops the cooking immediately and prevents the casing from shriveling.
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12
Pat the links dry and let them rest for 15 minutes before serving or vacuum sealing for later use.
💡 Chef's Tips
Keep everything ice cold; if the fat melts during the grinding or mixing process, the sausage will have a crumbly, dry texture. Always perform a 'test patty' by frying a small bit of the mix before stuffing to check the seasoning levels. If you don't have a smoker, add 1 teaspoon of liquid smoke to the beer mixture, though the authentic flavor comes from real wood. Avoid using high-heat for the initial smoke; if the temperature exceeds 250°F, the fat may 'render out,' leaving the links hollow. Use a needle or sausage pricker to pop any visible air bubbles in the casing before smoking to prevent bursting.
🍽️ Serving Suggestions
Serve sliced on butcher paper with white bread, sliced white onions, and pickled jalapeños. Pair with a cold Texas Shiner Bock or a crisp, hoppy IPA to cut through the heat. Side with a mustard-based potato salad or slow-simmered pinto beans. Drizzle with a thin, vinegar-based BBQ sauce if you prefer a 'wet' style link. Use leftovers for a breakfast hash with sweet potatoes and fried eggs.