OT looking For Texas Hot Links Recipe

lkapigian

I my quest to make regional Sausages, my next what is Texas Hot Links...never had them so,it makes it a bit like when I tackled Boudin ( Made the trip to NO helped)  I have found a few recipes and may settle on @Griffin Texas Link . I see they are smoked, but unlike other smoked sausages that are used IN a dish IE andouille in jambalaya, Hot Links are eaten,on their own...are they poached after th he smoke? They appear to be a smaller link and a bit looser fill? I would have thought beef, but most recipes I've seen are pork

Any insight and help,appreciated...thank you in advance 

lkapigian

Bump..anyone have links like this
https://youtu.be/vGjXn13yE4Q

Foghorn

@20stone and a bunch of us made some Tejas beef sausages with a hint of jalapeño this summer.  We cut the jalapeño some as none of us like it to be overpowering. It’s not that we mind jalapeño, we just wanted to appreciate the beef and the pig fat mix. Here’s a pic. Maybe 20stone can chime in with the recipe. 

lkapigian

Those look amazing 

Hotch

Take a look at this recipe. It looks to be pretty good for a Texas Red Hot.
I would add just a bit of celery seed.
Step 10 is important!! Gives the opportunity to season to taste before stuffing.

https://www.thespruce.com/texas-red-hot-beef-sausages-2313404

Hotch

This is from chilefarmer on the Texas BBQ Forum.
Scroll down a bit for his recipe!

http://www.texasbbqforum.com/viewtopic.php?t=22872

lkapigian

Thanks @hotch @Foghorn

Hotch

Let me know how it turns out.
And we all know red hots are best with jalapeno mustard!!

Foghorn

lkapigian said:

Those look amazing 

Thanks.  I can honestly say that they were the best beef sausages I've ever eaten.  We used 30 pounds of round steak and (as I recall) 10 or 12 pounds of pork fat from our part mangalitsa pig.  When @20stone rolls out of bed he'll provide the recipe.

northGAcock

Foghorn said:

lkapigian said:

Those look amazing 

Thanks.  I can honestly say that they were the best beef sausages I've ever eaten.  We used 30 pounds of round steak and (as I recall) 10 or 12 pounds of pork fat from our part mangalitsa pig.  When @20stone rolls out of bed he'll provide the recipe.

I hope you have a few set back for when I make my next bitness trip to San Anton. 

Foghorn

@northGAcock, alas, I did not think of you when my son and I ate our last Tejas links...

Please accept my apology good sir.

I think I still have some Andouille left.

lkapigian

Looking forward to a recipe Thanks All