Texas Sausage Recipe - How To Make Texas Hot Guts Sausage
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- Опубліковано 27 жов 2020
- On this video, I make my version of a Texas Sausage Recipe. This Texas Sausage Recipe is easy to follow and packed with a whole lot of flavor. Texas Hot Guts simply means the sausage is stuffed in a hog casing and is eaten hot and not necessarily that it's a spicy sausage but some folks do add jalapenos to get a spicy sausage. I ground up an entire brisket to make these Texas Hot Guts Sausage and added a few basic spices.
Thanks for watching
Smokin Joe
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Joe! You always do such a great job of clearly explaining what you have done and I absolutely LOVE that you also share what you would plan to do differently next time. Thanks!
Thanks Matt! I like being as transparent as possible. Sometimes the recipes come out perfect and sometimes I wish I would've done something a little bit different to make it better. Thanks for watching.👍
I’ve been making sausage over 50 years. Couple of things. You’re doing very well, but, on casings, you should use the faucet in the kitchen sink to flush the casing. Make sure to change your water in the casing because the salt can change your flavor profile. Stuffing, no need to tie the end of the casing. All you have to do is pull out about an inch of casing and pinch it. When you have about 3 inches stuffed , let go, the meat will stay. Also don’t over stuff your casing. When you pinch between links it will tighten up. And please get a couple of meat lugs with lids.
Suffering with those stainless steel pans is hard to watch. Get a 30# and a 50#.
Here I am going through the archives again good video
Thanks Ernest ✌️
Showing them on pink butcher paper was very cool.
Thank you Ben.👍
Great video! The instructions were very definitively clear. Thanks
Nice walk through of brisket sausage. Thanks for sharing what you learned along the way.
We love your show and thank for the info my friend
Thank you Sam!👍🏼
These are some of the best I've tasted so far! Thank you, thank you, thank you!!!!
Hey Joe, nice job. I think too many people over think making Sausage and in doing
that make mistakes, fail, and give up. When it's basically type of meat, fat to meat
ratio, and herbs and spices to achieve desired taste. Don't forget to take notes!!
WRITE IT DOWN!!! Don't change something and say "Self, I can remember that."
I always follow 3 rules:
1) 40/140 rule. Always keep mixture and tools below 40°, and cook to minimum
of 140°. Bacteria grows between those temperatures. Just because it feels cold
doesn't mean it is. Use that instant read thermometer, too warm, rechill.
2) Curing salt, not needed for something that is going to be cooked or frozen right
away. If you are prepping burger patties with herbs/spices, to freeze ahead for
future use, no curing salt is used. Linked sausage is no different. If smoking, then
recommended amount is 1 tsp to 5 lbs of mix. Mix, that includes all spices, binders,
and fluids. 4lbs of meat can turn into 5 in a heart beat.
3) This is just me, once my mix is ready, I let it sit in the fridge over night, then
make a patty and test fry. The spices/herbs meld 12-24 hrs. What tastes like it needs
more salt, after initial mix, the next day may not.
Sorry to be so wordy Joe........ here's a question,
Do you take notes on that paper, and all ingredients, with changes...... and then reuse
it for your ingredient mix next time? If so, that's genius. Recipe and tool all in one!!!
Will come out the same every time.
TYFS, Stay Safe and Well
Mark and Rosa
Thank you so much for sharing all of this great information. Something tells me you've made sausage before. I do edit the recipe and make the changes on my notes. That way I can always refer to them at a later date. Thanks so much for watching.
Great job Joe you're definitely getting the hang of making sausage beautifully done my brother. Thanks for sharing your learn process with us great content as always. You and the family have a great weekend and stay safe. Cheers!
Been following you the past few months!! Love all that you do!! And everything I've learned from you!! Thank you
Thank you Bryan. I appreciate it.👍
Great job Joe! Looks like a great recipe too!
Thank you Rus! The snow has finally moved out and I can wait to grill some. Thanks for watching. 👍
WOW, that looks great. Thanks for your recipes.
Thank you for watching Mark. 👍
I like how you laid out the spices. That helped me a lot. 🙂
Awesome video,your an excellent presenter and teacher,love your channel!
Thanks Joe! Will definitely try this recipe out.
Thanks John. I was really happy with the results. 👍
This is a great overview. Love that meat processor and great pro tips!
Thanks Joe for a great video.
Thank you for watching John!👍
Great job Joe. I watch all your videos and I know how much work goes into them. I've recently started making my own bacon, and ham. Sausage is next. Keep up the great work.
Very nice! Bacon is something I still have to try. Thanks for watching.👍
Thank you so much! It`s a wonderful video. We can learn a lot & a lot from this video.
Awesome. Thanks for watching 👍🏼
Good job joe. Thanks
Thank you for watching.👍
Excellent tutorial video .. I tip my hat off to ya 😉 ..
Love the sausage videos!
Thanks Cesar!👍
Man that looks good, and that's one heck of a grinder.
Looks good for spice wise
Joe, love your channel! I wasn't quite sure what to expect from the title "Texas Hot Guts Sausage"! Look like a great beef sausage though. Thanks for sharing your delicacies!
You made some great looking sausage. Cheers, Joe! ✌️
Thanks Dwayne! I can't wait to grill some. 👍
This is the video I have been waiting for. Being from the northeast I have never had texas hot links now I have a reference to make my own!
Thanks Rusty! The flavor is fantastic.👍
Sausages look good good job I enjoyed the video I’m going to be making some snack stick very soon for the first time I might try some sausages as well
Very nice Miguel! I bet those will come out good!👍
Wow! How did I just now find your channel? That was not only a top notch sausage tutorial (with gram measurements), but great overall video. I was late night searching for a Texas sausage video, being a Texan transplant living in Eastern North Carolina(that was a wake up call to BBQ I was use to when I first got here). Well now, short story now long….you have a new subscriber!
This was a fun one Joe. I bet those sausages will be tasty when cooked.
Brother they were really tasty. I appreciate you watching.👍
Another great sausage recipe! Abe Froman ain't got nothing on you! Lol..You are becoming the sausage king of Texas Joe! Thanks for sharing brother, have yourself a great one, you all stay safe!👍👊🍻🤘
Thanks Craig! The flavor options are endless. I'm still. Rookie at this sausage making but I'll get it.👍
I just made and used 24 oz of Stella beer. Added garlic cloves... Came out amazing
Great video. Thanks for sharing! I've always wanted to try a Texas Hot Gut and your video helped make it happen. I followed your recipe with a few variations
I used some pork shoulder and brisket trimmings because that's what I had on hand.
Another variation was to use a milk binder slurry (milk powder + liquid + seasonings). In my case I used Twisted X Pitmaster Pilsner for my liquid.
As for seasoning I used 2% salt by weight less the amount of pink curing salt. I used curing salt because I smoke at 150-160ºF for 3 hours until the sausages reached 150ºF. Then gave them a shock chill in an ice water bath.
Originally I was going for a corse grind so I used a 10mm plate. But after that first grind and cook test, and the texture didn't seem right. It seemed like the fat and other meat might be chewy. So I chickened out and did a second grind with the 10mm plate. After blending the meat and smoking, I think I would have had the same result with a single pass on a 6mm plate.
Since my beef was brisket trimmings which had a good deal of fat attached to the beef, I added 15% by weight of additional fat. I know some people go more, but I feel like 15% is safe ratio for my cuts of beef.
Below are the numbers that I went with:
Pork: 2433 g / 5.35 lbs
Beef: 4089 g / 9.01 lbs
Beef fat: 978 g / 2.16 lbs
total meat and fat: 7500 g / 16.53 lbs
Note: the below percentages are (weight of meat * % of ingredient)
powdered milk: 1.65 cups (1 cup/ 10 lbs [4536 g])
beer: 750 g (10%)
kosher salt: 130 g (2% - weight of pink salt)
pink curing salt: 19.84 g (0.26%)
coarse black pepper: 59.52 g (0.79%)
granulated garlic: 29.76 g (0.40%)
onion powder: 29.76 g (0.40%)
mustard powder: 24.80 g (0.33%)
paprika: 34.72 g (0.46%)
cayenne pepper: 34.72 g (0.46%)
ground sage: 9.92 g (0.13%)
cumin: 14.88 g (0.20%)
Hey Joe, hope all is well. Listening in for the accent and personality. Hope all is well and you're afe, sound and having fun!👍❤💜🧡
IM GONNA HAVE TO GET THE STUFF AND TRY THIS
Hey Madwood! I'm on a sausage craze right now. It's addictive.😁
Awesome detailed vid bro! I never knew hot guts sausage was a thing. Looks amazing, FED EX some to vegas LOL 🤘
Heck yes I can Ryan.😁 Thanks for watching bro. 👍
@@SmokinJoesPitBBQ haha I was joking 🤘🤘
@@RGsFood bro, I'll overnight some to you.
Great looking sausage Joe. You have some primo equipment yes indeed a mixer would be nice.
I'm trying to convince my wife that I need a mixer. Just one more thing she'll need to wash. 😁
I love how u brought out the mustard based bbq sauce. That’s from my neck of the woods (middle of South Carolina). Thanks for another awesome video. I’ll post your mistakes from this video in your next video. 😉 LOL of course I’m kidding and that sausage has me starving even though I just finished lunch.
Thank you MB! 🤣 The mustard sauce would be better warmed up I bet. 👍
so Joe ,just remember 1 packer brisket 1 case of beer(maybe the sausage will be even better with Whistle Pig or Bookers) Great job,time to open a store!!
Thanks Tim! Never tried those 2. I wish I could open a store, maybe down the road a few year.👍
Joe, how many bottles of Sweet Heat would you like to make sausage with ? Great looking links Joe !
Love that recipe Joe. I've seen that the ideal amount of liquid is around 10%, that seems like a lot, but it may be easier to stuff. Stay safe, hear things are bad in El Paso.
Correct 10% moisture is the rule of thumb. Something tells me that because I used 100% beef that I should've added just a little bit more beer. I used 24oz and I bet another 12 would've been perfect. It's definitely a learning curve. 👍
What's up Joe tell me how or where can I find those aprons?
I love your sausage videos. Have a question. Which of your sausage recipes, if any, are like the sausage sold in Texas BBQ joints? I have always like Dickeys original sausage.
I have several Harry. Although more bbq joints are getting a little more daring and some are even using my recipes. I would have to say the Texas Hot Link. 👍
How do you come up with the ratios of your other seasonings based on the weight of meat? I get the salt, but what about the other seasonings? How do you determine how much of each to put in your recipes? And do these ratios change depending on the type of meat used, beef vs pork?
Joe can you please add a link for the Carolina Q Southern Mustard sauce so the public can order if they like? Thanks!
Joe, how do you come up with the amounts for the other ingredients? I understand the rule of thumb for salt, binder, curing salt…. For most recipes. But how do you determine the amounts for like the garlic, pepper, and such?
Great video as always Joe!
Could you please do a video on how to make chorizo? That would be savage!
Hey Buford, thanks for watching. Spanish or Mexican style chorizo?
@@SmokinJoesPitBBQ Mexican compadre!
Hey Joe love your videos. I have a question. Can you smoke low and slow in a drum smoker like gateway drums or uds?
Hello Amman, absolutely you can. You just need to control the air flow. In a low and slow cook, you'll have to reduce the intake and exhaust a bit. 👍
Do you have a good black pepper sausage recipe?
Those look great also, still playing catch up lol
Thumbs up
you should make the texas classic jalapeno and cheese sausage
Where can I buy a stuffer.
That didn’t take long for you to master…you’re on your way to being an expert. You’ve made some nice modifications in your process. By the time you make your 3rd batch it will look just about flawless. I noticed you didn’t use curing salt in either sausage video. Personal preference? Not necessary? Because it’s beef? Great video & tips. Thanks for sharing.
Thanks Mark. I'm getting there buddy. Curing salt is needed if your going to smoke the sausage at a low temp for long periods of time. It keeps the meat safe while in the danger zone temps that would otherwise spoil the meat. Mainly on pork. I don't plan to slow smoke my sausage so the curing salt isn't necessary. Great question.👍
I see a sausage biz in the future
Some day buddy. 🤘😁
Need percentages which would make it much easier to calculate for meat one starts with.
Question? I see some people use milk powder for a binder is there a reason you didn't use milk powder or is that subjective when it comes to making sausage
All you doing is making me HUNGRY!!!🤣🤣👍🏻
That's what I do Keith. 😁
How did you come up with the rest of the grams for the Texas gut sausage I mean you gave the salt but you didn't tell how you came out with the rest of the seasons grahams
How do you Come up with the gram measurement I’m lost on that I know how to get there grams for the salt just not all the other spices please help
Never made sausage. So I want to ask. You don’t have to use any curing salt at all. Great work Joe always full of information.
Hello GS, I haven't used curing salt yet. You'll need to use the salt if your going to smoke the sausages at a low temp, mainly on pork sausages.👍
Hey Joe... Great video! Is that a
#32 grinder? Also how can I buy one of your t-shirts? I want to advertise for you! Lol... 😆
Thanks Brad! It's the 1.5HP grinder. Send me a DM on Facebook or Instagram about the shirt.👍
Any tips on texture? I used my biggest, uhh, whatever they are called with the largest holes. Ran it through once. Then just hand mixed and stuffed it. It came out really fine and kind of grainy.
Any ideas what I did wrong? I was thinking maybe the fat got too warm?
Did you use all pork or a mixture of beef & pork? I use a 4.5mm die and run the meat through once as well.
Joe you should make some chorizo
Yes! Great idea! 💡
Joe how did you get the amount of the other spices.
Honestly trial & error. There are a few that I stick to like my salt is always 1.0% or 1.1%, the rest is playing with different amounts until you get the flavor you're after. 👍
Brother Joe would that recipe work well for pork and beef sausage ? Tell me what you think I’m new at this.
I never use beer in sausage making cuz beer tends to make the meat seem dry , but that's my opinion and experience
your a sausage making animal now..I love it! I would like to see a kind of Garbage sausage with cheese, peppers, etc... if you are thinking of doing one
Hello Steve! I actually have one in the books. Coming up soon. 👍 Thanks for watching.
Shout out From South Texas :) #Alice Come On :)
Hello Robert, thanks for watching.👍
Joe You are in El Paso??
Yes sir.
Is the casing pork?
Yes sir but you can also use collagen casings that are non pork. 👍
@@SmokinJoesPitBBQ thank you for the Info. Love the content
Noone in Texas measures in grams.
Hahahaha...true story!🤘
No cure #1 in this recipe?
Send that hot good recipe to me David Johnson
Thanks David. I modified this recipe with a new video. Not sure if you've already watched? ua-cam.com/video/LraCFhhOz2A/v-deo.html
Can you do a rabbit??
I bet I could.😁🐇
Why do you want the meat to be as cold as possible?
It makes it easier to grind and it won't smear as easy. Keeping the mixture cold keep the meat safe so you don't start to build bacteria.👍
@@SmokinJoesPitBBQ Oh ok, thank you.
you can list all the products why not list the recipe?