Texas Red Hots - Original Sausage Recipe - Smokin' Joe's Pit BBQ

pork fat

🥗Healthier: lean turkey

💰Cheaper: beef fat

Lean turkey reduces calories while maintaining moisture.

hot sauce

🥗Healthier: salsa

💰Cheaper: chili paste

Salsa adds flavor with fewer calories.

Trim fat off brisket trim and weigh it, aiming for a 70/30 meat to fat ratio.

Cut up pork butt, removing the bone, and weigh it.

Place brisket trim and pork butt in the freezer for about an hour.

Weigh out spices based on the total meat weight of 19.3 lb (8,762 g).

Grind the meat using a grinder, ensuring it is ice cold.

Mix the ground meat with a mixer, adding about 2 cups of water, adjusting as needed.

Load the stuffer canister with the meat mixture, packing it tightly to avoid air pockets.

Soak hog casings in warm water with a little baking soda for about an hour and a half.

Stuff the casings with the meat mixture, tying off the ends securely.

Twist sausages into 7-inch links, ensuring they are tight to avoid chewiness.

Refrigerate sausages overnight to allow curing and drying of the casings.

Cooking Techniques

Equipment Needed

Spice Level: