Texas Hot Guts Style Sausage From Start to Finish

In this video I make my version of Texas hot guts sausage

Texas Hot Guts Sausage Recipe
11lbs brisket trim
10lbs pork butt (9525 grams of total meat)
24g pink curing salt# 1
142g kosher salt
95g 16 mesh black pepper
86g garlic powder
67g onion powder
53g white sugar
38g smoked paparika
38g mustard seeds
27g red pepper (add more for your taste this was enough heat for me)
19g chili powder
90g nonfat milk powder
952g of water (you can substitute your favorite beer if you want)

[guysandacooler]

What a great looking sausage!!! The mustard seeds are my favorite part, it's like little flavor bombs😉😉. Let me ask you a serious question. I'm working on a show called Celebrate Sausage. We are on Season 5 and I feel like you would be perfect for the show. Let me know if you would be interested in participating in this year's sausage fest. Is so i can get the details to you.

[BbqMikeG]

You made the trimmings into something better than brisket and pork butts outright! Thanks for walking us through the entire process. I have a better appreciation of what goes into real sausage link making. Right on!

[AlbertoMartinez-oe]

Excelent idea to show a cut in the whole length of the sausage ; I will make your recipe. Thanks from Venezuela

[SmokyRibsBBQ]

Really good tutorial video Mike! Wow, that money shot at the end says it all! Wash your weenie folks, Chud says everyone likes a clean weenie hahaha. Really enjoyed the video Mike and cheers!

[MrJim]

I bought that same grinder last year. It makes fast work of a whitetail.

[robsmith]

Excellent video! Very informative and good editing and camera work. Thank you sir.

[brianandsherryarmstrong]

Great video and great looking sausage. If you measure out about 7 inches and mark it on the edge of your pan you can get consistent lengths on every link. Love the juiciness and the snap of the sausage. That's doing it right!

[sandersjones]

Mike I made that sausage recipe and it’s good. Thanks for sharing

[trovongills]

That’s a good tip on the casing Mike I’m gonna try this with my next sausage cook

[MarkGoble]

Awesome instruction. Sausages look great. I gotta say, I really like the way you add fire management to your videos and explaining your process of using denser logs vs dry or a mix of both. That info alone is invaluable. Keep it up.

[whiteoakcraftbbq]

Great video. I make alot of sausage. This reciep looks really good. Great job!!!

[royhammett]

Mike: those are some fine looking smoked sausage - wish I had some right now! Great video - Thanks Roy

[GorillaJoesBBQ]

Those turned out awesome! I eventually want to get into making sausage, I'll definitely keep this video in mind when I'm ready to try it!

[BlueHillTobacco]

Great Video! Im hoping to try my luck at making sausage for the first time.

[kevinvrury]

My top tips.
1. I add all my dry ingredients to the strips of meat before I grind. It makes for more even distribution and cuts way back on hand mixing.
2. I never put cheese in my sausage, it takes away from the pure meat flavor.
3. I always put my raw cased sausage in the fridge overnight to form a pellicle.
4. I always dump my sausage in an ice bath after smoking. It stops the cooking process and makes sure the sausage doesn't lose fat and moisture, this is where you will get the snap we all love and a nice clean weiner.
5. You can't add too much paprika. It adds beautiful color and flavor.
6. Keep your smoker temperature below 200 F.
7. I do add modern cure/pink salt. It adds another layer of flavor.
8. Sometimes I run whole poblanos through the grinder and add to the sausage before grinding. Cut back on the cayenne though.
My family loves smoked brisket and pastrami but the sausage is always snapped up first.

[claylatour]

Those turned out amazing looking. So to be clear, on the red pepper, you used crushed red pepper flakes right? Did not use any cayenne pepper?

[tomrainwater]

Great video and very informative, but why dirty smoke instead of clean smoke?. Thanks

[manofsan]

Looks great! How do you preserve them? Just put them in the freezer? Will they be just as good when thawed?

[gregorymowrer]

Great video .. pro tip when you are at the stuffing stage if you are having problems with blow outs it helps to pull the casings closer to the end of the horn.. less friction for the casing to travel to the end of the horn… great video!!

[ronaldbeach]

Mike can you use potato starch instead of powder milk as a substitute binder?