Texas Hot Links
Texas Hot Links

Hello everybody, it is Jim, welcome to my recipe page. Today, we’re going to make a distinctive dish, texas hot links. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Texas Hot Links is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Texas Hot Links is something which I have loved my entire life.

But if you don't have the equipment necessary for smoking, they also taste great poached or gently grilled , he says. Texas Hot Links, often called Texas Hot Guts or just Guts for short, are so named because the ground meat and spices are stuffed in natural casings made from intestines, usually pork, occasionally lamb, and because they are served hot, not because they are spicy hot, although some are. My recipe has some heat, not a lot.

To begin with this particular recipe, we must prepare a few components. You can cook texas hot links using 22 ingredients and 15 steps. Here is how you can achieve that.

  1. Make ready Spicy Cure Paste
  2. Take 1 bottle of beer
  3. Make ready 2 tbsp coarsely ground black pepper
  4. Get 2 tbsp red pepper flakes
  5. Make ready 2 tbsp cayenne pepper
  6. Take 2 tbsp Hungarian paprika
  7. Prepare 3 tbsp kosher salt
  8. Prepare 2 tbsp mustard seeds
  9. Take 1/4 cup garlic, minced
  10. Get 1 tbsp garlic powder
  11. Get 1 1/4 tsp Prague powder #1 (6.25% sodium nitrate)
  12. Prepare 1 tsp bay leaf, ground
  13. Get 1 tsp coriander
  14. Get 1 tsp dried thyme
  15. Make ready 1 tsp whole anise seed
  16. Get 1 tsp msg (I use Accent)
  17. Prepare 1/2 cup non-fat dried milk (optional, see notes)
  18. Take Ingredients
  19. Take 6 lb Boston butt (fat somewhat trimmed)
  20. Prepare 1 lb fatty bacon
  21. Prepare natural hog casings
  22. Take apple wood chunks for smoking

Once you get to East Texas, you'll run into one of the other best-known styles of Texas Sausage: East Texas hot Links. Sometimes they're also called "links", "juicy links," "homemade links," "garlic bombs," or "grease balls." Whatever their name, these Beaumont-style, all-beef sausages have a long tradition in the African American communities of east and south Texas. That was the year Doc Henderson purchased a roadside beef hot link stand in hopes of making a good living for his family. Half a century later, not much has changed.

  1. Cube the pork into 1-inch pieces and dice the bacon. Set aside.
  2. Combine all of the spicy cure paste ingredients in a large bowl. Stir to combine.
  3. Add the pork cubes and bacon to the bowl and mix vigorously using your hands making sure all the pieces are well coated.
  4. Store in a covered container or gallon Ziploc Bags in the refrigerator overnight.
  5. In the morning, pull the marinated pork pieces out of the refrigerator and grind them using a medium plate. Rebag and put back in the refrigerator for two hours or the freezer for 1 hour.
  6. Grind a second time using a small plate. Mix briefly with your hand to distribute the spices but not enough to let the fat get greasy. If need be, refrigerate further. This is important to the final texture.
  7. Prepare the casings per instructions on the package and load the stuffer horn, tying off the end. Poke a small hole in the casing to help release any air bubbles.
  8. Stuff the casings. Do not stuff the casing tightly. Save some room to twist into links.
  9. Twist into 6-inch links. Poke small holes in the links to release any air bubbles that may swell during smoking.
  10. Be sure to fill the smoker waterpan up so the links don't dry out. Fire up the smoker and add a couple chunks of applewood. Hang the hot links.
  11. Smoke at 130°F for the first hour. Add more applewood if necessary.
  12. Smoke at 150°F for the 2nd hour. Add more applewood if necessary.
  13. Raise the smoker temperature to 190°F-200°F and continue to smoke the links to an internal temperature of 152°F. Add more applewood if necessary.
  14. Place the hot links in a container and seal. Allow to cool and place in the refrigerator to allow the smoke to mellow.
  15. Serve quickly grilled with mustard and pickled red onions. - - https://cookpad.com/us/recipes/361412-easy-quick-pickled-red-onions

After trimming the meat and cutting into about one inch cubes I put it in the freezer to get really cold, pretty firm (also put grinder head. If you can't get to the little Texas Hill Country town though, you can order some online. Kreuz Original Smoked Sausage has made its way to Lockhart by way of the old country thanks to the Schmidt family. The Kreuz family sausage recipe has never been written down. Pittsburg Hot Link Restaurant is proud to support the city of Pittsburg, Texas- the Hot Link Capital of Texas.

So that’s going to wrap this up for this exceptional food texas hot links recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!