📝 About This Recipe
Deep in the heart of the Texas Hill Country, sausage is more than a side dish—it's a smoky, snap-casing masterpiece that honors the German and Czech heritage of the region. This recipe delivers that signature 'hot link' profile, featuring a coarse-ground blend of prime beef and fatty pork seasoned with a heavy hand of cracked black pepper and a hint of cayenne. Smoked low and slow over post oak, these sausages boast a deep mahogany hue and a juice-filled snap that defines legendary Texas barbecue.
🥗 Ingredients
The Meat Blend
- 3 lbs Beef Brisket Trimmings (chilled and cubed)
- 2 lbs Pork Shoulder (Boston Butt) (chilled and cubed)
- 0.5 lbs Pork Back Fat (for extra juiciness)
The Texas Dry Rub
- 3 tablespoons Kosher Salt
- 4 tablespoons Coarse Ground Black Pepper (16-mesh preferred)
- 1 tablespoon Granulated Garlic
- 1 teaspoon Cayenne Pepper (adjust for heat)
- 1 teaspoon Mustard Powder
- 1 teaspoon Pink Curing Salt #1 (essential for safety and color)
Binding and Casing
- 1/2 cup Ice Cold Beef Broth (or cold water)
- 10 feet Hog Casings (natural, rinsed and soaked)
👨🍳 Instructions
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1
Prepare your meat by cubing the beef, pork, and fat into 1-inch pieces. Place them on a baking sheet in the freezer for 30-45 minutes until the edges are firm but not frozen solid; this ensures a clean grind without smearing the fat.
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2
In a small bowl, whisk together the kosher salt, black pepper, granulated garlic, cayenne, mustard powder, and pink curing salt until thoroughly combined.
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3
Using a meat grinder fitted with a coarse (8mm or 10mm) plate, grind the chilled meat and fat into a large chilled mixing bowl.
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4
Sprinkle the dry rub over the ground meat. Add the ice-cold beef broth. Use your hands (or a stand mixer with a paddle attachment) to mix vigorously for 2-3 minutes until the meat becomes tacky and develops 'primary bind'.
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5
Flush your natural hog casings with warm water to remove excess salt and check for leaks. Slide the casing onto the stuffing horn of your sausage stuffer.
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6
Stuff the meat mixture into the casings, being careful not to overfill. Aim for a firm but pliable sausage. Twist into 6-inch links, alternating the direction of the twists to prevent unraveling.
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7
Place the linked sausages on a wire rack over a baking sheet and refrigerate uncovered for at least 4 hours, or preferably overnight. This dries the surface to form a 'pellicle,' which helps the smoke adhere.
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8
Preheat your smoker to 225°F (107°C) using post oak or hickory wood. Ensure you have a clean, blue smoke flowing.
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9
Place the sausages in the smoker, ensuring they are not touching each other to allow for even airflow and coloring.
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10
Smoke the sausages for approximately 2 to 2.5 hours. Use an instant-read thermometer to check the internal temperature; you are looking for 155°F (68°C).
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11
While smoking, if the casings look dry, you can lightly spritz them with water or apple juice every 45 minutes to maintain flexibility.
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12
Once they reach 155°F, remove the sausages from the smoker. Immediately plunge them into an ice water bath for 30 seconds to stop the cooking and prevent the casings from shriveling.
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13
Pat dry and let the sausages rest for 10 minutes at room temperature to allow the juices to redistribute before slicing and serving.
💡 Chef's Tips
Keep everything cold! If the fat melts during grinding or mixing, the texture will be crumbly rather than juicy. Don't skip the pink curing salt; it provides the classic rosy pink color and prevents botulism during the low-temperature smoking process. Use '16-mesh' black pepper for that authentic Texas look and a punchy, non-bitter heat. If you don't have a smoker, you can add a teaspoon of liquid smoke to the mix and roast in the oven, but you'll miss the authentic wood-fired depth. To check your seasoning before stuffing, fry a small patty of the mixture in a pan and taste it.
🍽️ Serving Suggestions
Serve sliced on butcher paper with white bread, pickled jalapeños, and sliced white onions. Pair with a cold Shiner Bock or a crisp Texas pilsner to cut through the richness of the fat. Side with a mustard-based potato salad or slow-simmered pinto beans. A small dollop of spicy brown mustard or a thin, vinegar-based BBQ sauce is all the dip you need. Leftovers are incredible when sliced and added to a breakfast hash or breakfast tacos.