Texas Hot Links - Homemade Sausage Recipe - Smokin' Joe's Pit BBQ

pork sausage

🥗Healthier: chicken sausage

💰Cheaper: turkey sausage

Lower in fat and calories.

beef sausage

🥗Healthier: lean beef sausage

💰Cheaper: pork sausage

More nutritious and budget-friendly.

Combine 14.2 pounds of beef and 19.6 pounds of pork in a mixing bowl.

Add 169 grams of kosher salt, 107 grams of black pepper, 92 grams of garlic powder, 92 grams of onion powder, 38.36 grams of pink curing salt, 92 grams of smoked paprika, 46 grams of cayenne pepper, 61 grams of mustard seed, and 153 grams of non-fat dry milk powder to the meat.

Mix thoroughly until well combined.

Grind the meat mixture using a meat grinder.

Add a cup of ice to push the remaining meat through the grinder.

Transfer the ground meat to a mixer and add 1 lone star beer and 1.5 cups of crushed ice.

Mix until the meat is tacky.

Fry a small patty to check seasoning and adjust if necessary.

Stuff the mixture into sausage casings, removing air pockets as you go.

Twist sausages into 7-inch links and tie off the ends.

Refrigerate sausages for 2 hours to dry the casings.

Cold smoke the sausages at 150 degrees for 2 hours, then increase the temperature to 160 degrees for 1 hour, and finally to 175 degrees.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens