introduction
As the smoke curls up into the air, you can feel the excitement of grilling with friends and family. When I think of summer cookouts, smoked sausages always come to mind. Smoked Texas Hot Links are a beloved recipe that brings together that rich, smoky flavor and spicy kick we all adore. These sausages represent the heart of grilling culture, making any gathering feel special. When you bite into one, you experience the blend of tender meat and robust seasoning. This recipe matters because it not only brings flavors alive but also creates memories around the grill. Making these hot links from scratch is a rewarding experience that connects us to the traditions of barbecuing.
why make this recipe
Making Smoked Texas Hot Links is an adventure. You get to blend fresh ingredients and spice them to your liking. Trying your hand at sausage-making may seem tricky, but it’s very satisfying. Plus, who can resist the smell of sausages smoking on the grill? By creating your own, you control the flavors and ensure high-quality ingredients. Sharing these hot links at gatherings can turn an ordinary meal into something memorable. They can impress everyone around the grill, creating moments of laughter and enjoyment.
how to make Smoked Texas Hot Links
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 the casings according to the package instructions.
- Place the grinder parts in the freezer for 30-45 minutes before use.
- Cut the meat into 3” cubes and freeze them on a tray for 20 minutes.
- Set up your grinder with a 3/8” (10mm) plate and grind the meat into a meat lug.
- Switch the plate to a 3/16” (4.5mm) plate and grind the meat again.
- Mix in the Hot Fresh Pork Sausage seasoning for about 2 minutes.
- Stir the pink cure and beef stock together, then pour this into the meat mixture.
- Mix the meat until it feels tacky.
- Load the sausage stuffer with a ¾” horn and stuff the casings.
- Link the sausages every 8 – 10 inches.
- Place the sausages on a rack-lined tray in the fridge overnight for curing and drying.
- Preheat the smoker to 110 degrees F.
- Hang the sausages in the smoker and follow this smoke schedule:
- 110 degrees – 1 hour
- 120 degrees – 1 hour
- 130 degrees – 1 hour of smoke
- 140 degrees – 1 hour of smoke
- 150 degrees – 1 hour of smoke
- 170 degrees – Continue until the internal temperature reaches 150 degrees.
- Remove the sausages and let them rest at room temperature for 30 minutes.
- Cool completely, then reheat on indirect heat when you’re ready to serve.
how to serve Smoked Texas Hot Links
Smoked Texas Hot Links shine best when served warm. You can slice them in half and grill them for an extra charred flavor. Pair these sausages with your favorite BBQ sauce for dipping. They go wonderfully in a bun with toppings like grilled onions, jalapeños, or coleslaw. You can also serve them on a charcuterie board alongside pickles, cheeses, and crackers for a delightful snack.
how to store Smoked Texas Hot Links
Store any leftover hot links in an airtight container in the refrigerator. They will stay fresh for up to a week. If you want to keep them longer, you can freeze them. Wrap the sausages tightly in plastic wrap or foil before placing them in a freezer-safe bag. They can last for about three months in the freezer.
tips to make Smoked Texas Hot Links
- Ensure your grinder and stuffer are cold to help keep the meat mixture firm.
- Don’t overstuff the casings; leave a little room for expansion.
- Experiment with the seasoning to make the hot links uniquely yours.
- Keep an eye on the smoke level in your smoker for even cooking.
variation
You can try different meat combinations, like turkey or lamb, for a unique twist. Adding different spices or herbs can also change the flavor profile. Some people even like to incorporate cheese or jalapeños for a spicy kick.
FAQs
- Can I use different meat? Yes, you can substitute beef with other meats like turkey or chicken. Just adjust the seasoning accordingly.
- What can I do if the casings break? If the casings break while stuffing, you can patch them with more casings or tie them off and make smaller sausages.
- Is it necessary to soak the casings? Yes, soaking the casings helps make them more pliable, making stuffing easier and preventing breaks during cooking.
Smoked Texas Hot Links
Ingredients
Meats
- 12 LB Pork Trim
- 12 LB Beef Chuck
Seasoning & Additives
- 1 pkg #557 Hot Fresh Pork Sausage Seasoning
- 1 oz Pink Cure
- 3 Cup Beef Broth or Stock, cold
Casings
Method
Preparation
- Rinse and soak the casings according to the package instructions.
- Place the grinder parts in the freezer for 30-45 minutes before use.
- Cut the meat into 3” cubes and freeze them on a tray for 20 minutes.
- Set up your grinder with a 3/8” (10mm) plate and grind the meat into a meat lug.
- Switch the plate to a 3/16” (4.5mm) plate and grind the meat again.
- Mix in the Hot Fresh Pork Sausage seasoning for about 2 minutes.
- Stir the pink cure and beef stock together, then pour this into the meat mixture.
- Mix the meat until it feels tacky.
- Load the sausage stuffer with a ¾” horn and stuff the casings.
- Link the sausages every 8 – 10 inches.
- Place the sausages on a rack-lined tray in the fridge overnight for curing and drying.
Cooking
- Preheat the smoker to 110 degrees F.
- Hang the sausages in the smoker and follow this smoke schedule: 110 degrees – 1 hour 120 degrees – 1 hour 130 degrees – 1 hour of smoke 140 degrees – 1 hour of smoke 150 degrees – 1 hour of smoke 170 degrees – Continue until the internal temperature reaches 150 degrees.
- Remove the sausages and let them rest at room temperature for 30 minutes.
- Cool completely, then reheat on indirect heat when you’re ready to serve.