Texas Style Smoked Sausage #1

>> Sunday, March 12, 2017

We recently went to visit our friends in Houston, Texas and as part of that trip, we did a quick little getaway to Austin. We visited Jester King which was a lot of fun although I have to admit there was a couple of their beers that had a bit too much sweat sock/smelly high school locker room character for my liking...and this is from a guy that is a huge sour and wild beer nerd.

We also stopped into The Salt Lick BBQ for a late lunch/early dinner before we went to Jester King. As you can also probably tell from my food-related posts, I really like good BBQ, smoked foods, and smoked beer. We tried the brisket, pulled pork, ribs, and smoked sausage at The Salt Lick and everything was awesome. The sausage was seasoned perfectly, not too much that the spices overpowered the meat and smoke; it inspired me to try to make something similar at home.

My disclaimer, definitely read up on sausage making before you try it for the first time. You don't want to accidentally poison anyone with botulism.

The recipe I'm basing mine off of is apparently from Smitty at Kruez Market in Lockhart, Texas and was published in the book "Texas on the Half Shell”. Another recipe I plan to try is this one based on The Salt Lick's sausage. Here's the recipe I used today and some details on process:

9.0 # Beef Chuck
1.0 # Pork Shoulder
62.4g Kosher Salt
42g Black Pepper, coarsely ground
1.77g Cayenne Pepper
11g Cure #1 (not used in the original recipe, but needed since we're smoking at low temps)
136g Powdered Milk mixed with 12oz Ice cold water (the original called for cereal binder)

Cut the meat up into grinder-sized pieces and sprinkle kosher salt, black pepper, cayenne pepper, and cure #1. Run them through your 5/8" (coarse) grinding plate. I should mention, when grinding meat, you want it cold...not frozen, but very cold. If needed, return meat to the freezer to make sure things stay nice and chilled. Run the meat through the coarse plate a second time then add water and powdered milk and mix well. Stuff into medium hog casings.

Allow sausages to dry for a bit then smoke at 130F for 4-ish hours. Poach the sausages in 165F water until they reach an internal temp of 154F. Chill in an ice water bath then allow them to bloom at room temp for an hour or two. To serve, you grill over indirect heat until heated through and the casing is cooked to your liking. I'm planning on throwing mine in my kamado for a little extra smoke character.

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