FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 


Anyone have a recipe for Texas - style hot guts?

 
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Sausage Recipes
View previous topic :: View next topic  
Author Message
Westy
Newbie


Joined: 15 Mar 2007
Posts: 41

PostPosted: Fri Apr 11 08 4:51 am    Post subject: Anyone have a recipe for Texas - style hot guts? Reply with quote

Hi -

Looking for a recipe that would gt me results similar to Elgin's in TX.

Matt
Back to top
View user's profile Send private message
loungefly
Newbie


Joined: 23 May 2006
Posts: 77
Location: Mid-Michigan

PostPosted: Thu Oct 02 08 9:38 am    Post subject: Reply with quote

I am interested in this recipe as well. I have looked all over the web and can't find anything. I wouldn't even care to have the exact recipe but I would like something close.

I hope someone can help.
_________________
If the momma isn't happy, then no one is happy.

CharGriller Pro
DPP Fat 50
Back to top
View user's profile Send private message
JimH
BBQ Super Pro


Joined: 09 Feb 2005
Posts: 1978
Location: Houston, TX

PostPosted: Fri Oct 03 08 3:40 am    Post subject: Reply with quote

I've looked around and as best as I can tell, it is salt, black pepper & cayanne. The originals were not lean like sausage is today and they were smoked. In my mind it's a matter of the meat/fat ratio & the smoke. You would be cold smoking to get the smoke penetration so you need to add some instacure #1. Good luck!
_________________
The Demolition Man - Demolition Man BBQ
Back to top
View user's profile Send private message Send e-mail
JamesB
BBQ Super Pro


Joined: 19 Oct 2005
Posts: 2406
Location: Irving, Tx

PostPosted: Fri Oct 03 08 12:44 pm    Post subject: Reply with quote

Here are two versions of the same hotlinks recipe that might get ya started. I've made both and both are very good! The only thing I would change is the cut the anise seed portion in 1/2...


Bigwheel's Genuine Texas Hotlinks

6-7 lbs. Boston Butt
1 bottle beer
2 T. coarse ground black pepper
2 T. crushed red pepper
2 T. Cayenne
2 T. Hungarian Paprika
2 T. Morton's Tender Quick
1 T. Kosher Salt
1 T. Whole Mustard Seeds
1/4 cup minced fresh garlic
1 T. granulated garlic
1 T. MSG
1 t. ground bay leaves
1 t. whole anise seeds
1 t. coriander
1 t. ground thyme

Mix all the spices, cure, and garlic into the beer and place in refrigerator
while you cut up the meat to fit in the grinder. Pour the spiced beer over
the meat and mix well. Run meat and spice mixture through the fine plate and mix again. 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.



Bigwheel's World Famous Genuine Texas Hotlinks

none

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.
_________________
Back to top
View user's profile Send private message
loungefly
Newbie


Joined: 23 May 2006
Posts: 77
Location: Mid-Michigan

PostPosted: Sun Oct 05 08 8:03 am    Post subject: Reply with quote

Thanks guys. I will definitely try this out the next time I make some sausage.
_________________
If the momma isn't happy, then no one is happy.

CharGriller Pro
DPP Fat 50
Back to top
View user's profile Send private message
SoEzzy
Site Admin


Joined: 13 Oct 2006
Posts: 13184
Location: SLC, UT

PostPosted: Sun Oct 05 08 9:55 am    Post subject: Reply with quote

I thought that a couple of my bbq cook books would have one or two, but non of them did!

Crying or Very sad Crying or Very sad Laughing
_________________
Here's a change Robert.

I still work here!
Back to top
View user's profile Send private message Send e-mail
loungefly
Newbie


Joined: 23 May 2006
Posts: 77
Location: Mid-Michigan

PostPosted: Sat Nov 29 08 10:29 am    Post subject: Reply with quote

I have not tried the recipe in this thread yet but I hope to soon. I ran into this recipe for hot links on the KCBS website. Here is the link - http://www.kcbs.us/recipes.php?rId=60. I also listed the recipe below.

Hot Links
5 tablespons Morton Tender-Quick
3 tablespoons onion powder
3 tablespoons paprika
2 tablespoons garlic powder
2 tablespoons black pepper
2 tablespoons chopped chives
1 tablespoon crushed red pepper
2 1/2 teaspoons cayenne
2 cups ice water
10 pounds boned pork butt, coarsely ground

Combine Tender-Quick, onion powder, paprika, garlic powder, black pepper, chives, red pepper and cayenne in large bowl; mix well. Stir in ice water. Add pork; mix well. Stuff into 32-35 millimeter diameter casings, making links about six inches long. Hang on rack or place on grill. Smoke in smoker at 110-130 degrees for 3-6 hours. Increase temperature to 160 degrees. Cook until internal temperature reaches 155 degrees on meat thermometer. Remove sausage; spray with water to cool. Store in refrigerator or freezer. May add 3 tablespoons MSG to pork mixture.

Mike Taege, Mr. T
_________________
If the momma isn't happy, then no one is happy.

CharGriller Pro
DPP Fat 50
Back to top
View user's profile Send private message
loungefly
Newbie


Joined: 23 May 2006
Posts: 77
Location: Mid-Michigan

PostPosted: Mon Dec 08 08 11:19 pm    Post subject: Reply with quote

I made a 10 lb batch of the Hot Links recipe that I listed above. Everything went great until the very end. I was breaking in a new digital thermometer and I screwed up. Long story short, I smoked the sausage longer and at a higher temp than I should have and I overcooked them.

Regardless, the sausages still came out tasty. I have ate them plain and made a big batch of chicken and sausage gumbo. My five year old son and I gave it a big thumbs up. The sausage really flavored the gumbo well.

The recipe is a really good starter recipe. I wouldn't call them Hot Links for my taste. I would call them Medium Links. I will definitely be adding more cayenne and red pepper flakes to my next batch. I also plan on adding some black pepper as well.
_________________
If the momma isn't happy, then no one is happy.

CharGriller Pro
DPP Fat 50
Back to top
View user's profile Send private message
Rosemarry



Joined: 24 Jun 2010
Posts: 1

PostPosted: Fri Jun 25 10 12:56 pm    Post subject: Reply with quote

Andouille is the Cajun smoked sausage so famous nationally today. Made with pork butt, shank and a small amount of pork fat, this sausage is seasoned with salt, cracked black pepper and garlic. The andouille is then slowly smoked over pecan wood and sugar cane.
_________________
1Y0-A09 and 1z0-007 online guide 70-528
Back to top
View user's profile Send private message
Bing
Newbie


Joined: 14 Jul 2010
Posts: 55
Location: Charleston,SC

PostPosted: Fri Jul 23 10 9:29 am    Post subject: Reply with quote

JamesB wrote:
Here are two versions of the same hotlinks recipe that might get ya started. I've made both and both are very good! The only thing I would change is the cut the anise seed portion in 1/2...


Bigwheel's Genuine Texas Hotlinks

6-7 lbs. Boston Butt
1 bottle beer
2 T. coarse ground black pepper
2 T. crushed red pepper
2 T. Cayenne
2 T. Hungarian Paprika
2 T. Morton's Tender Quick
1 T. Kosher Salt
1 T. Whole Mustard Seeds
1/4 cup minced fresh garlic
1 T. granulated garlic
1 T. MSG
1 t. ground bay leaves
1 t. whole anise seeds
1 t. coriander
1 t. ground thyme

Mix all the spices, cure, and garlic into the beer and place in refrigerator
while you cut up the meat to fit in the grinder. Pour the spiced beer over
the meat and mix well. Run meat and spice mixture through the fine plate and mix again. 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.



Bigwheel's World Famous Genuine Texas Hotlinks

none

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.


I would leave out the MSG personally( very bad for you) . . But im goin to give these a try . .BB is on sale at my Grocery $1.29 lb . . time to stock up . .
_________________
Ducane 304 SS 5brnr
Brinkmann Smoker(sold)
UDS

I can't stand Paula Dean!! ya'll!!
Back to top
View user's profile Send private message Visit poster's website
Kronk
BBQ Fan


Joined: 10 May 2010
Posts: 342
Location: Lincoln, Ne.

PostPosted: Wed Mar 16 11 9:45 pm    Post subject: Reply with quote

I've made this one twice now and wouldn't change a thing. I stuff this into 1# fiber sausage casings and smoke. I then slice into 1/4 inch thick longways slices and then put some on top of any other meat sandwich. It's hot enough to be interesting...delayed heat starting at the back of your mouth...but not too hot. More crushed red pepper flakes would kick the heat up as needed.

Tex's Hot Sausage

7-lbs ground pork, coarse grind
1-12oz bottle beer
2-tbsp coarse ground black pepper
2-tbsp crushed red pepper flakes
2-tbsp cayenne
2-tbsp hot Hungarian paprika
5-tbsp paprika
2-tbsp salt
2-tbsp whole mustard seeds
1/4-cup minced fresh garlic
1 1/2-tbsp garlic powder
1-tsp ground bay leaves
1-tsp whole anise seeds
1-tsp coriander
1-tsp ground thyme

Mix all the spices and garlic into the beer
Pour the spiced liquid over the meat and mix well
Run meat and spice mixture through the fine plate (optional) and mix again
Stuff into hog casings
_________________
Big Indian BBQ
"Load it & Smoke it"
Back to top
View user's profile Send private message
Adamhenry



Joined: 02 Sep 2011
Posts: 1

PostPosted: Thu Sep 08 11 6:26 pm    Post subject: Reply with quote

I am trying to find best bbq chicken recipe. Today, I am going to celebrate birthday party of my son at my home and my friend suggested me Thai chicken to make party dinner special. In Thailand this recipe is common but it is special for me.
Back to top
View user's profile Send private message
Jarhead
BBQ All Star


Joined: 11 Oct 2009
Posts: 7355
Location: Marionville, Home of the White Squirrels, Missouri

PostPosted: Thu Sep 08 11 8:18 pm    Post subject: Reply with quote

Adamhenry, ya got a recipe for SPAM sausage or is it SPAM Thai Chicken?
Bye, Bye. Mad
_________________
Gunny 3073/4044/8411

Jarhead's World Blog
KCBS CBJ & HMFIC Debbie's Q Shack
Back to top
View user's profile Send private message Send e-mail
igllet



Joined: 02 May 2014
Posts: 1

PostPosted: Fri Jun 20 14 7:21 am    Post subject: Why use tender Quick instead of Insta ure #1? Reply with quote

JamesB wrote:
Here are two versions of the same hotlinks recipe that might get ya started. I've made both and both are very good! The only thing I would change is the cut the anise seed portion in 1/2...


Bigwheel's Genuine Texas Hotlinks

6-7 lbs. Boston Butt
1 bottle beer
2 T. coarse ground black pepper
2 T. crushed red pepper
2 T. Cayenne
2 T. Hungarian Paprika
2 T. Morton's Tender Quick
1 T. Kosher Salt
1 T. Whole Mustard Seeds
1/4 cup minced fresh garlic
1 T. granulated garlic
1 T. MSG
1 t. ground bay leaves
1 t. whole anise seeds
1 t. coriander
1 t. ground thyme

Mix all the spices, cure, and garlic into the beer and place in refrigerator
while you cut up the meat to fit in the grinder. Pour the spiced beer over
the meat and mix well. Run meat and spice mixture through the fine plate and mix again. 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.



Bigwheel's World Famous Genuine Texas Hotlinks

none

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.
Back to top
View user's profile Send private message
Display posts from previous:   
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Sausage Recipes All times are GMT + 8 Hours
Page 1 of 1

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2002 phpBB Group