Texas hotlinks
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | pounds | Coarse ground pork butt |
| 2 | pounds | Coarse ground beef |
| 1 | cup | Cold water |
| 2 | tablespoons | (heaping) fresh ground black pepper |
| 2 | tablespoons | (heaping) crushed red pepper |
| 2 | tablespoons | (heaping) Hungarian Paprika |
| 1 | tablespoon | (heaping) minced fresh garlic |
| 1 | tablespoon | Granulated garlic |
| 1 | tablespoon | Kosher salt |
| 1 | teaspoon | Ground bay leaves |
| 1 | teaspoon | Whole anise seeds |
| 1 | teaspoon | Whole mustard seeds |
| 1 | teaspoon | Corriander |
| 1 | teaspoon | Sugar |
| 1 | teaspoon | Ground thyme |
| 6 | teaspoons | Mortons Tender Quick |
| ½ | teaspoon | MSG |
Directions
After much experimentation and help from numerous sources I have stumbled over the exact formula for genuine Texas Hotlinks. Goes something like unto this:
Mix all the spices, cure, and garlic into the water and place in refrigerator while you grind the meats. Mix up the meats then add the water to the meat mixture a little at a time, kneading to combine. Run meat mixture through the coarse plate one more time and stuff into medium hog casings. Smoke or slow grill till they are done. Wrap in a piece of bread and slap on the mustard heavy. These things are so good the godless left wing liberal commie pinko democrats will probably try to make them illegal.
So if your going to make some..do it soon.
Posted to bbq-digest by "Jeff D. Wheeler" <bigwheel@...> on Dec 19, 1998, converted by MM_Buster v2.0l.