Here is a pretty good and not too difficult version of Texas Hot Links shared by Bigwheel over a decade and a half ago.I think I posted it on the original forum,and then again on this newer version.
Here is another shot from a forum member.
posted June 12, 2014 08:59 PM Hide Post
If you can't find them,here is one that might work,I posted it here many years ago.Be aware that cayenne pepper can range from 10,000 up to about 120,000 scovilles when you order it to make hot links.Don't ask how I know. Eeker
Posted by bigwheel on November 21, 2002 at 22:06:35:
In Reply to: Sausage posted by Phil M on November 21, 2002 at 21:47:47:
Would certainly be remiss in failing to recommend my world famous genuine Texas Hotlinks. It make you throw rocks at the yankee brats and the bland furrin stuff. You will need to only send me 5 bucks each time you make it. Here ya go:
Bigwheel's Genuine Texas Hotlinks (Revised 11/21/02)
6-7 lbs. Boston Butt
1 bottle beer (Try Shiner Bock)
2 T. coarse ground black pepper
2 T. crushed red pepper
2 T. Cayenne
2 T. Hungarian Paprika
1 T. Morton's Tender Quick
2 T. Kosher Salt
2 T. Whole Mustard Seeds
1/4 cup minced fresh garlic
1 T. granulated garlic
1 T. MSG
1 t. ground bay leaves
1 t. whole anise seeds
1 t. coriander
1 t. ground thyme
Mix all the spices, cure, and garlic into the beer and place in refrigerator while you cut up the meat to fit in the grinder. Pour the spiced beer over the meat and mix well. Run meat and spice mixture through the fine plate and mix again. Stuff into medium hog casings. Smoke or slow grill till they are done. Wrap in a piece of bread and slap on the mustard heavy. Bob Wills music and Lone Star Beer on the side.
bigwheel
Good Q 2 Ya,Tom.
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