Results 1 to 8 of 8

Thread: Texas Hot Guts Revisited.

  1. #1
    TVWBB Platinum Member Dustin Dorsey's Avatar
    Join Date
    May 2014
    Location
    Burkburnett, Tx
    Posts
    4,046

    Texas Hot Guts Revisited.

    Texas Hot Guts


    I decided to revisit my sausage recipe. I called it Texas Beef Sausage in an earlier post but since I also put pork in it, I figure that's false advertising.
    I general put my sausage recipes in percentages and use metric measurements. This allows me to easily scale a recipe up and down based on how much meat I have.
    I use two kitchen scales.



    The one on the left is just a standard kitchen scale. I use it to weigh my meat. I use the scale on the right because the one on the left isn't accurate enough to measure very small amounts of seasoning.
    The scale on the right is an AWS-600 that can easily be found on amazon. I weigh the meat+fat and calculate all the other ingredients by percentages.


    Here are the ingredients I use. If you'll notice I have some herbs in there. This is just me, being me. For a more authentic style sausage just omit them.

    The recipe goes like this

    6 parts beef
    2 parts pork
    1 part brisket fat

    1.5% Kosher salt
    1.5% Black pepper
    0.25% Cure #1
    0.10% Cayenne Pepper
    0.05% Marjoram
    0.05% Sage

    10% Water


    Here's my cubed up chuck roast, pork rib scraps and beef fat. Try to trim out any tough silverskin. It can wrap around your grinder blade and smear your fat.


    Here's my worksheet. I put in some standard measurements for those of you that just will not use metric.

    It goes like this for a 5 lb batch:

    3lb 4oz Chuck Roast
    1lb 2 oz Pork Rib Scraps
    1/2 lb brisket fat

    2tbsp Mortons Kosher Salt
    4tbsp Coarse Black Pepper
    3/4 tsp Cure#1
    3/4 tsp Cayenne Pepper
    1/2 tbsp Marjoram
    1 tsp Sage

    1 cup water


    I season my meat and cover it and let it sit overnight. This gives the cure some time to work. The cure allows you to slow smoke the sausage if you choose, but it also makes the sausage taste better.


    I grind the meat the next day using the large die on the Kitchen aid stand mixer attachement. This is meant to be a coarse sausage. The key to this is getting your meat very cold, but not quite frozen and put the parts of the attachment or grinder in the freezer to get them as cold as possible. This will help keep your fat from smearing.


    Ground meat. After I grind the meat I hand mix the sausage with the water until it starts to get sticky. Beef won't do this on it's own. The is caused by a protein in the pork and binds the sausage together.


    I use a 5lb dedicated LEM stuffer. I got tired of dealing with the kitchen aid one. You can get the casings from Amazon. I use Dewied hog casings. They come cased in salt. I soak them in water for about an hour and rinse them out with water a couple of times.


    Stuffed casings. I have this little device that pokes small holes in the sausage. It helps get some air out of the casings.


    I twist the sausages into small links and tie them off.

    This batch I made for future cooks. I prefer to cook these at around 225 to 250 to an internal temperature of 160. You can go the slow smoking route but I find these come out great cooked at a higher temp on the smoker.

    Products I used:

    AWS-600 Scale https://www.amazon.com/exec/obidos/A...O37TDO/tvwb-20
    Casings https://www.amazon.com/exec/obidos/A...RQOY94/tvwb-20
    Sausage Pricker https://www.amazon.com/exec/obidos/A...L82SAO/tvwb-20
    Sausage Stuffer https://www.amazon.com/exec/obidos/A...WZ6AEI/tvwb-20
    Meat Grinder Attachement https://www.amazon.com/exec/obidos/A...04SGFH/tvwb-20

    Last edited by Dustin Dorsey; 07-07-2019 at 12:47 PM.
    22.5 WSM, 22.5 OTS, Smokey Joe, Genesis 1000, Slow N Sear 2.0, Smokenator 1000, Old Country Pecos, Thermapen, Smoke, Maverick ET-732, Igrill 2

  2. #2
    TVWBB Platinum Member Dustin Dorsey's Avatar
    Join Date
    May 2014
    Location
    Burkburnett, Tx
    Posts
    4,046


    Here a past cook where I cooked this sausages alongside some brisket.


    Cooked on the WSM with some Pecan. As easy as it gets. I cooked them while the brisket was resting.


    Sliced with some Brisket.


    Finished product. These sausages are very juicy. They have a lot of fat in them and aren't for the feint of heart but I love em!
    22.5 WSM, 22.5 OTS, Smokey Joe, Genesis 1000, Slow N Sear 2.0, Smokenator 1000, Old Country Pecos, Thermapen, Smoke, Maverick ET-732, Igrill 2

  3. #3
    TVWBB 1-Star Olympian Bob Correll's Avatar
    Join Date
    Jul 2009
    Location
    Near St Louis, MO
    Posts
    14,194
    Outstanding, Dustin!
    It's been years since I've made sausage, fresh or summer.
    My get up and go has got up and went.

  4. #4
    TVWBB Pro Lynn Dollar's Avatar
    Join Date
    Oct 2017
    Location
    Oklahoma City
    Posts
    704
    That's quite a process, but I'm sure its worth it . Looks great.
    2002 18" WSM , 1999 22 Kettle , 1983 Smokey Joe , 2019 26" Kettle , 2016 Spirit 3 Gasser , Old Country Brazos offset smoker

  5. #5
    TVWBB Gold Member Pat G's Avatar
    Join Date
    Feb 2016
    Location
    Katy, TX
    Posts
    2,678
    Send some of that my way Dustin.
    Performer Deluxe(Copper) Genesis Gold B(Redhead) 18WSM 14WSM 22 OTG JJ Q1200 Gas & Charcoal Go Anywhere, Blackstone 17, Vortex, Kettle Pizza, Smoke

  6. #6
    TVWBB Wizard Rich G's Avatar
    Join Date
    Jul 2002
    Location
    SF Bay Area
    Posts
    1,980
    Thanks for posting this, Dustin! I have a bunch of brisket fat vacuum packed in the freezer, so I will put it to good use with your recipe!

    Rich

  7. #7
    TVWBB Super Fan
    Join Date
    Jun 2004
    Location
    Anchorage, Alaska
    Posts
    282
    Quote Originally Posted by Bob Correll View Post
    Outstanding, Dustin!
    It's been years since I've made sausage, fresh or summer.
    My get up and go has got up and went.
    My get up and go has also left. I haven't made sausage since cardiac bypass surgery 8 years ago.
    Last edited by Griff; 07-13-2019 at 05:05 PM.

  8. #8
    TVWBB Platinum Member Dustin Dorsey's Avatar
    Join Date
    May 2014
    Location
    Burkburnett, Tx
    Posts
    4,046
    I get my blood work done every year. So far so good, knock on wood.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •