Author Topic: Texas Hot Links  (Read 494 times)

PhilH

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Texas Hot Links
« on: February 13, 2020, 09:56:22 PM »
Made these instead of the ranch brats seasoning I bought from Walton’s.

Procedure
Grind 1 lbs pork fat with large (kitchen aid die) 6.33mm
Used 2 lbs ground beef 85/15 (because it’s what I have)
Used 2 lbs ground pork (not sure of the ratio, but it looks like 70/30

Mix meat block with all ingredients, by hand, chill
Run half recipe through large plate again, and stuff at same time
Run other half through stuffer only (this is a grinder stuffer, not a real stuffer)

Had my wife help, now I have permission to buy a real stuffer😃

Link to original recipe

https://www.meatsandsausages.com/sausage-recipes/fresh/american/texas-hot-links

My modified recipe is below.  I tasted what was left inside the grinder, made 2 small patties.  Will be trying a link tomorrow, grilled.  Hoping that I don’t have to pre poach these brats, with the mixing, and dry milk powder, hoping for a good fat emulsion.


Texas Hot Links

Meat Block          2,270 grams       5 lbs    100%
Ground pork          908 grams        2 lbs     40%
Ground beef          908 grams        2 lbs     40%
Pork fat                  454 grams        2 lbs     20%

Dry milk powder      52 grams                2.2%
Salt                            57 grams                 2.5%
Sugar                          5 grams               0.22%
MSG                        6.25 grams            0.27%
Phosphates             5.5 grams              0.25%

Black pepper                      9 grams           
Korean flake pepper       2.27 grams           
Korean ground pepper       2.27 grams       
Paprika, smoked                4.54 grams       
Garlic, granulated              4.5 grams       
Mustard seeds, yellow      7.5 grams
Mustard seeds, black        7.5 grams
Anise seeds, lightly crushed              1.75 grams
Fennel seeds, lightly crushed            1.5 grams
Coriander, ground                              2.27 grams
Bay leaf, crushed                              0.5 grams
Thyme, ground                                 1.15 grams

Beer                                                  136 ml
Phillip   Ramsey MN

PhilH

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Re: Texas Hot Links
« Reply #1 on: February 13, 2020, 10:02:11 PM »
Initial thoughts on flavor.  It it not spicy, I really like the Korean peppers better than plain crushed and cayenne, will up it a little.  Also could use more fennel, and anise seed, and will half the amount of msg.
Phillip   Ramsey MN

NDKoze

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Re: Texas Hot Links
« Reply #2 on: February 14, 2020, 01:25:09 AM »
That looks like an interesting recipe.

It will be interesting to see how the consistency is on this batch with your revised grinding process that you used.
Gregg - Fargo, ND
Smokin-It #3 (purchased in 2014) that replaced a Masterbuilt XL (ugh) and a 10+ Year-Old Big Chief (still used for fish), and few others over the years, along with variety of Weber Gas/Charcoal Grills, Anova Sous Vide, etc. devices.

PhilH

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Re: Texas Hot Links
« Reply #3 on: August 24, 2020, 10:44:29 PM »
forgot i still had some of these, great with some poblano peppers, and homemade salsa.  i eat mostly meat and some veggies for flavor, a relaxed carnivore/keto diet.

after looking at the recipe again, i think i would double the phosphates, maybe add more milk powder, mix just a little till sticky, and definitely amp up the spices, maybe add dried jalapeño also. 

Phillip   Ramsey MN

barelfly

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Re: Texas Hot Links
« Reply #4 on: August 24, 2020, 11:28:49 PM »
Have you ever tried fresh roasted jalapeños in the sausage? That’s what I use for the brisket sausage recipe I make. Turns out really great. I’m not all that experienced in sausage making, so not sure if the curing ingredients (MSG/Phosphates) you use allow for fresh or not?
Jeremy in NM
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