Smoked Texas Hot Links
The underdog of the classic Texas-style BBQ tray is the smoked hot link (at least in our opinion!). Smoky with just the right amount of kick, hot links, or hot guts, are usually made with beef or a combination of beef and pork and served with a side of bread and pickles. While there's a ton of variation from pitmaster to pitmaster, this classic version has the perfect blend of pork and beef and classic smoky spices.
Smoked Texas Hot Links
Rated 3.5 stars by 55 users
Category
Pork
Cuisine
BBQ
Prep Time
90 minutes
Cook Time
7 hours
Texas Hot Links are a spicy and flavorful sausage that originated in the southern United States. The perfect addition to any BBQ cookout or tray, these smoky and savory links are bursting with flavor. This recipe features a spicy pork sausage seasoning, natural casings for the perfect 'snap' and a gradual smoke schedule that will ensure a moist and juicy sausage.
Ingredients
- 12 ½ LB – Pork Trim
- 12 ½ LB – Beef Chuck
-
1 pkg - #557 Hot Fresh Pork Sausage Seasoning
-
1 oz – Pink Cure
- 3 Cup – Beef Broth or Stock, cold
-
32-35mm Natural Hog Casings
Directions
- Rinse and soak casings according to the directions on the packaging.
- Set grinder parts in the freezer for 30-45 minutes before grinding.
- Cut the meat into 3” cubes and place on a tray in the freezer for 20 minutes before grinding.
- Set up the grinder with a 3/8” (10mm) plate and grind the meat together one time into a meat lug.
- Replace the plate with a 3/16” (4.5mm) plate and grind together one more time.
- Gently add in the Hot Fresh Pork Sausage seasoning, begin to mix together for 2 minutes.
- Stir the pink cure and beef stock together and then pour into the meatblock.
- Mix the meat until it becomes tacky.
- Load the sausage stuffer with a ¾” horn.
- Load on the casings and stuff the sausages.
- Link the sausages every 8 – 10 inches.
- Place the sausages on a rack lined tray in the fridge over night to develop the cure and flavor and to dry out the casings.
- Preheat smoker to 110 degrees.
- Hang the sausages and place in the smoker.
Follow this smoke schedule
110 degrees – 1 hour
120 degrees – 1 hour
130 degrees – 1 hour smoke on
140 degrees – 1 hour smoke on
150 degrees – 1 hour
170 degrees – until sausages reach an internal temperature of 150 degrees.
- Remove the sausages from the smoker and allow to rest at room temperature for 30 minutes.
- Cool completely.
- Reheat by grilling over indirect heat.
- Serve with BBQ sauce and enjoy!
