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Tejas Hot Link

 
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XMit
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Joined: 12 Jan 2006
Posts: 37
Location: Jack-Pine Savage

PostPosted: Tue Feb 14 06 4:13 am    Post subject: Tejas Hot Link Reply with quote

Anyone know where I can order a good Hill Country Sausage fresh...so I can smoke it myself.

I mean, like New Braunfels style TX Q sausage. Everyone knows TX sausage is the best.

Any TX meat guy's here?

Also...anyone know where I can order Earl Campells Hot Links ??


XMit
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allsmokenofire
BBQ All Star


Joined: 26 Apr 2005
Posts: 5051
Location: Oklahoma

PostPosted: Tue Feb 14 06 10:51 am    Post subject: Reply with quote

Xmit....try these guys for Texas sausage. Elgin sausage is the best in the world!
http://www.southsidemarket.com/HomeTop.htm
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XMit
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Joined: 12 Jan 2006
Posts: 37
Location: Jack-Pine Savage

PostPosted: Fri Feb 17 06 1:52 am    Post subject: Reply with quote

allsmoke,

Thanks man, you and kjwalker both recco'd the same place and it's exactly what I'm lookin for. Texas hot-links are the best sausage I've ever had.

XMit
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Reflect
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Joined: 16 Nov 2005
Posts: 220

PostPosted: Sat Feb 18 06 3:55 am    Post subject: Cook tempature and final tempature Reply with quote

What tempature do you smoke these at? Also what is the tempature for being done?

Thank you,

Brian
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allsmokenofire
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Joined: 26 Apr 2005
Posts: 5051
Location: Oklahoma

PostPosted: Sat Feb 18 06 3:58 am    Post subject: Reply with quote

I smoke fresh sausages at 225-250 until they hit 160ish internal.
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NumberCruncher
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Joined: 05 Jun 2008
Posts: 98
Location: Indianapolis, IN

PostPosted: Tue Jul 14 09 2:44 am    Post subject: Reply with quote

While I have nothing against ordering sausage. Does anyone have a recipe to make a good Texas Hot Link?
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JamesB
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Joined: 19 Oct 2005
Posts: 2406
Location: Irving, Tx

PostPosted: Tue Jul 14 09 1:26 pm    Post subject: Reply with quote

I've made these with good results... I omit the anise seeds...

Bigwheel's World Famous Genuine Texas Hotlinks

5 pounds boston butt
2 pounds lean beef
1 cup cold beer
2 T. fresh ground black pepper
2 T. crushed red pepper
2 T. Hungarian Paprika
1 T. cayenne pepper
1 T. minced fresh garlic
1 tablespoon granulated garlic
2 teaspoons ground corriander
1 teaspoon kosher salt
1 teaspoon ground bay leaves
1 teaspoon whole anise seeds
1 teaspoon whole mustard seeds
1 teaspoon sugar
2 teaspoons ground thyme
6 teaspoons Mortons Tender Quick
1 teaspoon MSG

Mix all the spices, cure, and garlic into the beer and place in refrigerator while you cut up the meats into grinder sized pieces. Dump the spiced beer onto the cut meat and mix it up good. Run spiced meat mixture through the grinder coarse or medium plate and stuff into medium hog casings. Smoke or slow grill till they are done. Wrap in a piece of bread and slap on the mustard heavy. Wash it down with the other 17 1/2 cans of Lone Star.
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ceeyahd1
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Joined: 02 Dec 2009
Posts: 72

PostPosted: Fri Dec 04 09 12:41 pm    Post subject: Reply with quote

I would like to make this recipe as my first smoked sausage, is the Mortons Tender Quick the cure? I am new to sausage making. Where would I find this?
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crankincraig
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Joined: 02 Oct 2009
Posts: 26

PostPosted: Wed May 12 10 9:35 pm    Post subject: Reply with quote

I think I am going to give theese a try , James is the "T" in the ingredient list tablespoon or teaspoon?
Thanks , Craig
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Jarhead
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Joined: 11 Oct 2009
Posts: 7355
Location: Marionville, Home of the White Squirrels, Missouri

PostPosted: Thu May 13 10 6:10 pm    Post subject: Reply with quote

This is the one I have from another forum. It looks to be the same recipe. I haven't made it yet, but plan on doing so this summer.

Bigwheel's World Famous Genuine Texas Hotlinks

5 pounds Boston butt
2 pounds lean beef
1 bottle cold beer
2 tablespoons fresh ground black pepper
2 tablespoons crushed red pepper
2 tablespoons Hungarian paprika
1 tablespoon cayenne pepper
1 tablespoon minced fresh garlic
1 tablespoon granulated garlic
2 teaspoons ground coriander
1 teaspoon kosher salt
1 teaspoon ground bay leaves
1 teaspoon whole anise seeds
1 teaspoon whole mustard seeds
1 teaspoon sugar
2 teaspoons ground thyme
6 teaspoons Morton’s Tender Quick
1 teaspoon MSG

Mix all the spices, cure, and garlic into the beer and place in refrigerator while you cut up the meats into grinder sized pieces. Dump the spiced beer on the cut meat and mix it up good. Run spiced meat mixture through the grinder coarse or medium plate and stuff into medium hog casings. Smoke at 180-200 until they are done (154° for ready to eat).
Then quickly cool to 110°.
Keep refrigerated or vac pack and freeze.
If you can keep the internal temp of the sausage less than 175° it will be much less greasy.
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davejschultz
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Joined: 23 Nov 2007
Posts: 352
Location: Shakopee, MN

PostPosted: Thu Apr 25 13 3:50 am    Post subject: Reply with quote

I made this hot link recipe a while back, substituting the volumetric equivalent of cure#1 and kosher salt for the tender quick (I like to use cure #1...personal pref)

Grilled them up for the first time this winter while ice fishing, and shared with the ice house next to ours...guys said point blank the best hot sausage they had ever had.

I love this recipe, and will always have some links of this in the freezer. I have cooked them direct on a grill like brats, and also slow smoked them. Either way they are great.
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