All Beef Texas Hot C-Link Sausages! | Harry the Horse BBQ

pork fat

🥗Healthier: chicken fat

💰Cheaper: beef tallow

Chicken fat reduces calories while maintaining moisture.

beef

🥗Healthier: turkey

💰Cheaper: pork

Turkey lowers fat content, while pork is often cheaper.

liquid smoke

🥗Healthier: smoked paprika

💰Cheaper: smoked salt

Smoked paprika adds flavor without liquid smoke.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a different flavor profile.

Cut the brisket point, beef heart, and pork fat into cubes and freeze for 30 minutes to firm up.

Prepare the spice mix by combining milk powder, kosher salt, black pepper, granulated garlic, granulated onion, pink curing salt, paprika, cayenne pepper, red chili flakes, calabrian chilies, mustard powder, and turmeric.

Grind the meat mixture using a coarse grinder, then pass it through the grinder again for a finer texture.

Add the spice mix and hydrated mustard seeds to the ground meat and mix thoroughly.

Add beer to the meat mixture to help hydrate and distribute the spices.

Stuff the mixture into soaked 32 mm hog casings, forming horseshoe shapes.

Tie off the ends of the casings and refrigerate for a minimum of 12 hours to allow the curing salt to work and the casings to dry.

Cold smoke the sausages at 125-150°F for about 3.5 hours.

After cold smoking, plunge the sausages in ice water for 5-10 minutes to tighten the casings.

Hot smoke the sausages at 250°F for about 30 minutes until they reach an internal temperature of 150-155°F.

Cooking Techniques

Equipment Needed

Spice Level: