Sausages for Snacks

Howdy,

Right now most of the groceries are promoting their fully cooked smoked sausages of all varieties for 2 or 3 for the price of one.

Throw them in at whatever temp you are slow cooking and leave them around an hour.
They will break a good glisten and take on some smoke.

Cut to serving size before or after heating.

Put out a bowl of hot mustard and one of bbq sauce.

There are also cooked bun sized links,hot,mild,cheese,jalapenos,etc.

If you go the uncooked route,Johnsonville and the groceries probably have 8 or 10 varieties out.

Stick them in around 180� and bring them up to an internal of about 157�.

Now if you are feeling ambitious,get you a pork butt and have the market grind it for you.

Texas "hot guts" are hard to beat.
Here is Jeff "bigwheel" Wheeler's version of the classic.

Posted by bigwheel on November 21, 2002 at 22:06:35: Bigwheel's Genuine Texas Hotlinks

on the right foot. 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

We have also tossed in uncooked Italian sausage, either hot or sweet. They cook at the same temp as the butt for about 1.5 hours and come out great. The skin gets a bit crisp and the flavor is fine. It doesn't get much simpler for snacks.

Has anyone done the recipe that Tom posted below?

Any feedback?

Yessir,I have

Now bein' somwhat lazy,I like to use our ol' buddy stogie's technique.Stogie's Sausage Technique

Jeff's version is pretty classic from the Texas/Okla "hot guts".

The one time I had a problem was my not following the recipe.

I like a little more heat,so I am prone to double up the cayenne in a commercial recipe.

I had done this with my regular 30,000 heat unit cayenne and they were fine.

I got a new order of peppers in, that had some 90,000 unit cayenne, and I failed to notice.

Now the family didn't think too much of them,but it left a lot more for me.

My neighbor,Charlie aka Sausageman,is the real sausage and homebrew expert in these parts and he could probably answer questions you have about making them in a CS.