Yield: 1 servings
|½ pounds||Beef chuck|
|2 pounds||Pork butts|
|½ pounds||Back fat|
|1 teaspoon||Ground coriander|
|2 teaspoons||Cumin; ground|
|2 teaspoons||Garlic; chopped|
|1 pinch||Ground allspice|
|1 pinch||Ground cloves|
|1 tablespoon||Black pepper; coarsely ground|
|2 teaspoons||Crushed red hot pepper|
|1 teaspoon||Curing salts; (optional)|
|4 teaspoons||Kosher salt|
|\N \N||Wide hog casings|
Texas smoked sausages are made with beef and pork; vary the proportions to suit your taste. Hot smoke or cold the sausages, depending on your preference and attitude using curing salts.
Grind the pork through a ⅜-inch plate. Grind the beef and pork fat through a ¼-inch plate. Mix the ground meats with all the remaining ingredients except the the casings. Add the curing salts if the sausage is to be cold smoked. Stuff the sausage into wide hog casings, and tie into 8-inch links. If cold smoking, air-dry overnight in a cool place and smoke the sausage for at least 12 hours. Otherwise, dry overnight in the refrigerator and hot smoke sausage to an internal temperature of 155°F.
Refrigerated, the sausage will keep for one week, frozen for 2 months Source: Hot Links and Country Flavors Bruce Aidells and Denis Kelly Page(s): 215
Posted to bbq-digest by Gary Wiviott <gwiv@...> on Feb 21, 1999, converted by MM_Buster v2.0l.