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NC Egger addicted to TX BBQ- Need sausage advice

willrevwillrev Posts: 80
edited November -1 in EggHead Forum
Going to get up and smoke a brisket in the morning. Got it soaking in the Coke right now. No, you do not taste Coke when you get done. Breaks down the meat. Any suggestion on making homemade "Hot Guts" or the sausages that go with brisket like the Lockhart, TX style? There are few recipes on the internet. Found this one.

5 lbs. Boston butt
2 lbs. beef
1 cup beer
2 T. Ground black pepper
2 T. Crushed Red pepper
2 T. Paprika
1 T. Cayenne
1 T. Garlic
2 Tsp. garlic powder
1 tsp. salt
1 tsp. ground bay leaves
1 tsp. anise, fennel, or anise seeds
1 tsp. mustard seeds
1 tsp. sugar
2 tsp ground thyme
6 tsp. morton tender quick
1 tsp. MSG

I left out the MSG and increased the Kosher salt. Did not have tender quick. Cut the recipe in half. Tore up some bay leaves since I did not have ground bay and did not have ground thyme. Otherwise what I put together is similar. Any Texans have an opinion? Want to smoke them tomorrow.


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