How To Make Texas Hot Links From Scratch | Full Recipe

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.

Start with 2 kg of ground brisket trim, which is 70% lean and 30% fat.

Grind the brisket using a coarse grind.

Keep the meat cold to prevent fat from smearing.

Add 40 g of salt to the meat mixture.

Incorporate 80 g of milk powder for binding.

Add spices: 10 g black pepper, 8 g smoked paprika, 10 g garlic powder, 6 g onion powder, 3 g mustard powder, 15 g cayenne pepper, and 10 g crushed red chili flakes.

Add 6 g of soaked mustard seeds to the mixture.

Include 5 g of Prague powder number one for curing.

Mix thoroughly until the mixture is tacky and well combined, about 5 minutes.

Prepare natural hog casings that have soaked in water overnight.

Stuff the sausage mixture into the hog casings, ensuring to remove air pockets.

Twist the sausages into links, making sure they are firm and plump.

Tie off the ends of the casings securely.

Place the sausages in the fridge for a minimum of 12 hours to cure and rehydrate the spices.

After 12 hours, remove the sausages from the fridge and prepare to smoke them.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens