Texas Hot Guts Recipe

pork shoulder

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey reduces fat content while maintaining flavor.

jalapeños

🥗Healthier: bell peppers

💰Cheaper: banana peppers

Bell peppers provide a milder flavor and are often less expensive.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while processed cheese is often cheaper.

Cut 2.5 lb of pork and 2.5 lb of chuck roast into sizes that fit into the meat grinder.

Grind the pork and chuck roast using a meat grinder with a kidney plate for a coarse grind.

Prepare the spice mix: combine 9.07 g paprika, 9.07 g mustard powder, 6.35 g red pepper flake, 4.53 g chili powder, 34.2 g kosher salt, 22.68 g coarse black pepper, 20.41 g garlic powder, 15.87 g onion powder, and 11.34 g sugar in a bowl.

Mix the spice blend thoroughly.

Combine the ground meat with the spice mix in a bowl, mixing by hand until well combined.

Grind the mixture again using the meat grinder to ensure even distribution of spices.

Add milk powder and water to the mixture and mix until protein extraction occurs, indicated by the mixture sticking to your hands.

Stuff the mixture into the prepared casing using a sausage stuffer, packing it tightly to remove air pockets.

Tie off the ends of the sausage links securely and prick holes in the casing to release any trapped air.

Refrigerate the sausages overnight to allow them to dry out and for flavors to meld before smoking.

Cooking Techniques

Equipment Needed

Spice Level: