Old School Kreuz Market Sausage

Some sausages don’t need a long list of fancy ingredients or complicated techniques. Old School Kreuz Market Sausage is a great example.

Inspired by the traditional German-style sausages of the Texas Hill Country, this sausage is all about good meat, simple seasoning, and smoke. But there’s something a little different going on here — a secret ingredient of you will, one that produces a distinctive texture and bite. What’s the secret ingredient you ask? Bull Binder, a unique combination of flours and grains

For this episode of Celebrate Sausage, Bradley Robinson from Chuds BBQ takes us through the process of making this unique Texas-style sausage. Watch the video, then give the recipe a try and see what makes this sausage so special.

Follow basic smoked sausage preparation practices when making this sausage.

1. Clean and sanitize all of your equipment before and after use
2. Prepare your casings a day in advance and let them soak in the refrigerator.
3. Keep your meat and grinder parts super cold (below 34F or 1c) at all times.
4. Mix your very chilled meat (under 34f or 1c), liquid, and seasonings till the mince becomes very tacky.
5. Stuff the mince into your sausage casings and prick out any air pockets.
6. If you plan on using a curing salt let your sausage rest in the refrigerator overnight to allow the cure to work.
7. The next day follow a low and slow smoking schedule.
8. Cook sausage till you reach your desired cooking temperature
9. Once the internal temp has been reached place the sausages in a cold-water bath to cool down and let them bloom at room temperature for 3-4 hours

Here are a few things you might find useful when making this sausage.

• Bull Binder
• SavorYe Flavor Booster
• Calabrian Pepper Sweet and Hot (For 15% off your spice order use the code – 2GUYS )
• 8.4 QT Stand Mixer
• Sausage Stuffers
• Meat Grinder
• Stuffing Horn Cleaner
• Digital Smokers (I use the model 4D Pro-series WiFi)
• Bella’s Cold Smoke Generator
• High Quality Natural Casings (AA Grade)
• Non Fat Dry Milk (Binder for better texture and moisture retention)
• Potato Starch (Binder for better texture and moisture retention)
• Insta Cure #1
• Cure Accelerator
• Eco Cure #1 (A Nitrite free alternative to curing your meat)
• Thermapen ONE (Accurate Thermometer)
• Sausage Pricker
• Kotai Chef Knife
• Butcher Twine & Dispenser
• Small accurate Scale for spices
• Drying rack and tray
• Custom Cutting Board
• Jende Lapping plate for sharpening our grinder plates and knife

Enjoy the video and the recipe. If you have any questions, feel free to ask away.

2 Guys & A Cooler Amazon Storefront

Print Recipe

5 from 1 vote

Old School Kreuz Market Sausage

Prep Time1 day d 30 minutes mins

Cook Time6 hours hrs

How much do you want to make? 1000 grams

Ingredients

Metric – US Customary

• 500 g Lean Beef
• 200 g Lean Pork
• 300 g Pork Fat
• 15 g Kosher Salt
• 5 g Savor Ye
• 7 g Black Pepper
• 3.5 g Cayenne
• 80 g Bull Binder
• 100 g Water

Instructions

Prepare the casings

• Rinse off the salt and flush the casings with some cool water. Place the cleaned casings in some fresh water with some baking soda in it (I use 1 tsp per quart of water) and place in the refrigerator. If you let your casings soak for at least 12 hours, they will be nice and tender by the time you use them.

Prepare the Meat

• Clean meat from any silver skin and arteries. Chill the meat and the fat so that the temperature is below 34f (1.1c)
• Grind chilled meat and fat on a medium plate. Rechill. Keep the temp under 34f (1.1c)
• Combine the rest of the ingredients (spices, liquids, binder) and mix till the meat turns into a sticky batter. The meat mixture will stick to your hand when you grab a small handful of it and turn your hand upside down.
• Stuff mixture in your casings and link them to your desired size. If you notice any air pockets, be sure to prick them out
• Place the sausage in your refrigerator overnight so that the cure can do its job
• The next day, smoke the sausage using incremental adjustments in temperature to slowly bring the sausage up to a core temperature of 145f (62.7c) – 150F (65.5c).

If you have a digital convection smoker:

• 1 hours at 150f (65.5c) with smoke
• The finally increase the temp to 200f (93.3c) and continue cooking with smoke till the internal temperature of your sausage reaches 145f (62.7c). Once you hit your target internal, let the sausage remain there for 3-5 minutes for proper pasteurization. I like to add an additional warming stage to my smoker where I'll back the temperature down to 145f (62.7c) to complete pasteurization.

If you have a non convection digital smoker this is a great cooking schedule:

• 30 minutes at 175f (79.4c) with smoke
• then I bump up to 200f (93.3c) until I reach an internal of 145f (62.7c). Make sure you let the sausage cook for at least 3-5 minutes once you hit the 145f (62.7c) temperature to achieve proper pasteurization.

If you are cooking on a pit or offset:

• on indirect heat start smoking sausages while the pit is at 175f (79.4c)and smoke for 1 hour.
• Increase the temperature to 250f (121.1c) and cook till you get to an internal of 150f (65.5c)

Once finished

• After your sausage has finished cooking, place them in a cold-water bath till the internal temp gets below 100f (37.7c). Then place the sausage on a rack or hang them at room temp for 3-4 hours to bloom. After they bloom, refrigerate and enjoy

Storage Instructions

• For long term storage, place the smoked sausages in a vacuum sealed bag and freeze. They will last up to a year in the freezer.

We are Amazon Affiliates which means if you happen to buy something from Amazon after clicking one of our links, we get a tiny percentage. This happens at no cost to you and really helps us offset the costs of running this site. Thank you in advance.