Robert-R
TVWBB Diamond Member
Why would anyone want that for dinner? Seems like that would be better for breakfast, right?
It's because I couldn't wait until morning because it was a special sausage: Dustin Dorsey's Texas Beef Sausage.
This was a first for me in several ways - never had central Texas beef sausage & had never made stuffed sausage.
I followed Dustin's recipe as best I could. Cut 3 3/4 lbs. of chuck roast, 1 1/4 lbs. pork butt & 1/2 lb. of hard beef fat into 1" cubes.
Seasoned per recipe & into the fridge for 24 hours (recipe calls for overnight, but life gets in the way sometimes).
Chilled the seasoned meat in the freezer for 40 minutes & than gave it "what for" with the grinder.
Added watre & stuffed the sausage in hog casings. Pictured is blow out # 2 (of many). Decided not to sweat the fine print & continue.
Practice makes perfect! Or not.
Fired up the 14.5 with Weber briquettes for heat & a big chunk of cherry for smoke. I didn't have any oak or pecan.
& didn't want to use mesquite for some reason. Settled on cherry - it's from my daughter's home in Idaho.
Added the sausage.
Cooked at 250* until it had an internal temp of 160*.
I'd been singing "Long Tall Texan" to myself most of the day in anticipation of this moment: Time To Eat!
The sausage was beyond good. Never had anything like it in my life. My wife agrees.
I'm in luck - there's lots more where this came from. Might have to get a brisket as a side the next time I cook this.
Recipe here: https://tvwbb.com/showthread.php?65501-Texas-style-beef-sausage
& a Dustin Dorsey cook here: https://tvwbb.com/showthread.php?71...Burgers-Hotdogs-etc&highlight=Brisket+sausage
It's because I couldn't wait until morning because it was a special sausage: Dustin Dorsey's Texas Beef Sausage.
This was a first for me in several ways - never had central Texas beef sausage & had never made stuffed sausage.
I followed Dustin's recipe as best I could. Cut 3 3/4 lbs. of chuck roast, 1 1/4 lbs. pork butt & 1/2 lb. of hard beef fat into 1" cubes.
Seasoned per recipe & into the fridge for 24 hours (recipe calls for overnight, but life gets in the way sometimes).
Chilled the seasoned meat in the freezer for 40 minutes & than gave it "what for" with the grinder.
Added watre & stuffed the sausage in hog casings. Pictured is blow out # 2 (of many). Decided not to sweat the fine print & continue.
Practice makes perfect! Or not.
Fired up the 14.5 with Weber briquettes for heat & a big chunk of cherry for smoke. I didn't have any oak or pecan.
& didn't want to use mesquite for some reason. Settled on cherry - it's from my daughter's home in Idaho.
Added the sausage.
Cooked at 250* until it had an internal temp of 160*.
I'd been singing "Long Tall Texan" to myself most of the day in anticipation of this moment: Time To Eat!
The sausage was beyond good. Never had anything like it in my life. My wife agrees.
I'm in luck - there's lots more where this came from. Might have to get a brisket as a side the next time I cook this.
Recipe here: https://tvwbb.com/showthread.php?65501-Texas-style-beef-sausage
& a Dustin Dorsey cook here: https://tvwbb.com/showthread.php?71...Burgers-Hotdogs-etc&highlight=Brisket+sausage
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