Texas BBQ type sausage

[daddywoofdawg]

Hello,I'm a newb when it comes to making sausage,although I have helped my neighbors make sausage,but the type of sausage they make is more like a kiebosa or brat with varying degrees of good.
What I would like to find is a recipe for a Texas BBQ smokehouse type sausage.Does anyone have something like that?
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Good BBQ is all smoke and beers!
The Dawghouse Custom vertical Gasser
Custom Made offset smoker
Char grill smoker
Weber kettle

[Rocko-la]

There is a huge German influence in Central TX. To me, a Texas sausage is like a spicy German sausage.

[RodinBangkok]

google texas hot links, you'll find some stuff, and one I think from this forum.
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Rod

[Kevin P]

Smoked Texas/Louisiana Hot Links

5 lb. Pork Butt
2 lb. Pork Fat
6 Tbs. Molasses, un-sulfured
2 Tbs. Salt
6 Tbs. Cayenne
2 Tbl Tabasco or favorite Texas Hot sauce
4 Tbs. Onion, powder
3 Tbs. Paprika, sweet
3 Tbs. Paprika, smoky
4 tsp. Garlic powder
1¼ tsp. Cure #1
1 Tbs. Pepper, black
1 Tbs. Anise
1 tsp. Allspice

1. Cut the pork fat into 2-inch cubes; partially freeze then grind once through your finest plate.
3. Cut the pork butt into 2-inch cubes; partially freeze then grind once through your largest plate.
4. In a large tub, add fat, meat and molasses together and mix very well.
5. Add all the remaining dry ingredients to a spice mill and make them to a fine powder.
6. Stir this mixture into the meat mixture and grind through a medium plate then regrind the mass through a fine plate.
7. Stuff into 32 mm hog casings, tying off 5-inch links.
8. Hang links to dry and allow them to reach ambient temperature.
9. Pre-heat smoker to 130°F & dry links for a hour or so before applying mesquite smoke for about 2 hours; Raise temperature to 185°F and continue to smoke-cook to an internal temperature of 160°F.
10. Plunge in ice water to stop cooking and remove them when they cool.
11. Let 'em bloom on a rack for an hour or so before storing.

These ARE hot!


Kevin

[Jarhead]

Kevin, I'll PM you my address.
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Gunny 3073/4044/8411

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