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Texas Hot Guts Recipe


Texas hot guts links
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4.05 from 40 votes
In the Lone Star state, smoked sausage is as central to barbecue as brisket. There is no standard recipe, but natural casing (the guts) always hold the ground meat mixture. My favorite blend leans more on pork than beef and includes lots of black pepper. IMPORTANT: Before you get started, read our article on The Science of Sausage Making.

Course:
Main Course
Cuisine:
American

Makes:

Servings: 8 6 inch links

Takes:

Prep Time: 45 minutes
Cook Time: 2 hours

Equipment

  • sausage stuffer
  • sausage grinder

Ingredients

  • 2 teaspoons  whole black peppercorns
  • 2 teaspoons  fresh ground black pepper
  • 1 tablespoon mild American paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons Morton coarse kosher salt
  • 2 teaspoons rubbed sage
  • 2 teaspoons cayenne, chipotle, or other hot chile powder or flakes
  • 1 medium green jalapeno
  • ½ small onion
  • 3 garlic cloves
  • 20 ounces ground pork butt
  • 12 ounces ground beef chuck
  • cup very cold water
  • 4 feet pork sausage casings
Notes:
About the pork and beef. You want about 25% fat. If it is too lean, ask the butcher to grind some fat trimmings for you. They will usually give you fat trim for free. If you grind your own meat, it is easier to guesstimate the fat-to-lean ratio.
About the chile. You can use powder or flakes. This recipe has noticeable but not strong heat. Adjust it up or down to your taste.
 
Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page

Method

  • Prep. Put the whole black peppercorns into a plastic bag and smash the heck outta them with a small frying pan until you have chunks of cracked peppercorns. Mix them with the rest of the black pepper, paprika, garlic powder, salt, sage, and chile powder in a small bowl. Remove the seeds and stems from the jalapeno and mince it into tiny bits. Peel the onion and garlic and mince them too. Now, go to our article on the Science of Making Sausage and follow steps (1) through (16).
  • Smoke. Set up your grill or smoker and maintain a steady 225ºF. Smoke the sausages at 225°F until they hit 160°F internal temperature, about 1 to 2 hours. As long as they hit that internal temp, you can experiment with the time to get your preferred level of smoke on the sausage.
  • Serve. You can serve Hot Guts nekkid on a plate with some saltine crackers and hot sauce (traditional Texas style) or with some potatoes and a salad, or on a bun, or incorporate them into a dish like German Potato Salad or Choucroute Garnie, the classic Alsatian hot dish of sauerkraut, potatoes, various charcuterie, and mustard.