Old School Texas Sausage Recipe - Smokin' Joe's Pit BBQ

pork

🥗Healthier: chicken

💰Cheaper: turkey

Chicken is leaner and less expensive than pork.

hog casings

🥗Healthier: collagen casings

💰Cheaper: synthetic casings

Collagen casings are easier to handle and often more affordable.

Trim excess fat off the brisket flat.

Cube the brisket into small pieces.

Cube 7 1/2 lb of pork butt, leaving the fat on.

Weigh out a total of 15 lbs of meat (7 1/2 lb brisket and 7 1/2 lb pork butt).

Place the cubed meat in the freezer for about an hour.

Load the grinder with some pieces of meat to start it dry.

Grind the 15 lbs of meat using a foot pedal-operated grinder.

Add kosher salt, black pepper, garlic powder, red pepper flake, and curing salt to the ground meat.

Add about 1/2 cup of ice cold water and mix thoroughly by hand.

Add another 1/4 cup of water and continue mixing until the mixture is sticky and has good protein extraction.

Refrigerate the sausage mixture for about an hour.

Prepare the sausage casings and load them into the stuffing tube.

Stuff the sausage mixture into the casings, avoiding air pockets.

Tie off the ends of the sausages using butcher twine, aiming for a teardrop or horseshoe shape.

Prick the sausages to release any air pockets.

Measure out links of approximately 16 inches and tie them off with butcher twine.

Cooking Techniques

Equipment Needed

Spice Level: