How to Cook Appetizing Texas Hot Links

Texas Hot Links. You can recreate a Texas tradition in your own kitchen with chef Ryan Farr's version of the famous Texas hot links. This dish, strongly engraved in the Southern tradition, probably originated in New Orleans from Spanish recipes, but it quickly expanded to other areas, Texas included, where it's usually served with bread, pickles, and onion slices. 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.

Texas Hot Links Ground beef mixed with a perfect blend of seasonings, stuffed in casings, and smoked for ultimate flavor. Place the hot links in a container and seal. Allow to cool and place in the refrigerator to allow the smoke to mellow. You can cook Texas Hot Links using 22 ingredients and 15 steps. Here is how you achieve that.

Ingredients of Texas Hot Links

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

Pinch the sausage gently to form your first link, and twist forward for about seven rotations. Once you get to East Texas, you'll run into one of the other best-known styles of Texas Sausage: East Texas hot Links. Common sides to accompany the Texas hot link includes sliced white bread, crackers, orange cheese, onion slices and pickles. If you can't get to the little Texas Hill Country town though, you can order some online.

Texas Hot Links instructions

  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.

Pittsburg Hot Link Restaurant is proud to support the city of Pittsburg, Texas- the Hot Link Capital of Texas. We invite you to join us at the Texas Hot Link Festival, Find more local events here, and join us! 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. Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. Often called "East Texas Caviar," these hot links in a small town near Mount Pleasant are their own thing.

Show More

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button
Close
Close