texas smoky links
- Categories
- Sausage
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Pork butt |
| 1 pounds | Beef chuck |
| 1 teaspoon | Ground coriander |
| 2 teaspoons | Ground cumin |
| 2 teaspoons | Chopped garlic |
| 1 tablespoon | Ground black pepper |
| 2 teaspoons | Red pepper flakes |
| 1 teaspoon | Prague Powder #1; (curing salt) |
| ½ cup | Ice water |
| 4 teaspoons | Salt |
| 1 pinch | Ground allspice |
| 1 pinch | Ground cloves |
Grind pork ⅜ plate-beef ¼" plate- mix and stuff in hog casings - 8"links. Hot smoke to 155 degrees F or cold smoke at least 12 hours.
Compliments of Garry's Home Cookin' garhow@...
Recipe by: John "Smoky" Mitchell Posted to bbq-digest V5 #529 by "Garry Howard" <garhow@...> on Sep 13, 1997
Similar recipes
- Bacon wrapped smoky links
- Baked italian sausage links
- Baked sausage links
- Breakfast sausage links
- Cocktail smokies
- Dove links
- Grilled sausage links (co
- Little links in oriental sauce
- Little links in sweet and sour sauce
- Montana boudin hot links
- Roasted vegetable and lean links
- Smoky bean soup
- Smoky black beans
- Smoky brisket
- Smoky chowder
- Smoky corn salad
- Smoky corned beef
- Smoky salmon
- Sweet and tangy cocktail links
- Texas smokey link
Random recipe of the day
Follow us
