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Texas Hot Guts (with pepper Jack Cheese)

Follow basic smoked sausage preparation practices when making this sausage.
  1. Clean and sanitize all of your equipment.
  2. Keep your meat and grinder parts super cold (below 34F) at all times
  3. Any liquid that is added to the mince needs to be ice cold
  4. Mix your very chilled meat and seasonings till the mince becomes very tacky
  5. Stuff the mince into sausage casings and prick out any air pockets
  6. Refrigerate your sausage overnight to allow the cure to work
  7. The next day follow a low and slow smoking schedule.
  8. Cook sausages low and slow to an internal of 145f
  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 a smoked sausage

ThermoWorks Thermapen Mk4

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

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5 from 7 votes

Texas Hot Guts with Pepperjack Cheese

A smokey, juicy, spicy cheesy, Texas treat
Prep Time1 day 30 minutes
Cook Time6 hours
How much do you want to make? 1000 grams



  • Clean and rehydrate your hog casings
  • Prepare the brisket by cutting the meat and fat into small strips or cubes. Place in the freezer for an hour or until the temp reaches below 34F (1.1c).
  • Prepare all of your seasonings.
  • Grind your very chilled meat, fat, and jalapenos on a course plate (10ml)
  • Add all of the seasonings and liquid to your mincemeat and mix till it becomes very tacky. If you grab a small handful it will stick to your hand if you hold your hand upside down.
  • Once your meat has become tacky add the pepper jack cheese and mix to incorporate the cheese.
  • Stuff your mincemeat into the casings, link, and prick out any air pockets.
  • Let the sausages rest in your refrigerator overnight to allow the cure to work.

Smoking Schedule

    Start by drying out your sausages. Leave them at room temperature for 1-2 hours. They should feel dry to the touch with no condensation on them.
    Place then in your pit or smoker (indirect heat) with your smoker set to 150f (65.5c). Smoke for several hours.
    Increase the temp to 200f (93.3c) until you reach an internal of 145f (62.7c)
    Start by drying your sausage out and bringing them to room temp before smoking. I set my smoker to 100F (37.7c) with the door slightly open for 1.5 hours. This will dry out the sausage and get it ready for smoking
    Next raise the temperature to 125F (51.6c) for 1.5 hour and begin to apply smoke.
    Raise to 155F (68.3c) for 1 hour, then raise to 175F (79.4) for 1 hour, then raise to 200F (93.3) till the internal temp reaches 145F (62.7)
  • Once cooked submerge in ice cold water then allow to bloom for several hours at room temperature. Enjoy!

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10 thoughts on “Texas Hot Guts (with pepper Jack Cheese)”

    1. If you are going directly into the smoker, you should use a cure accelerator. The way the recipe is written though it reads to let the sausage rest in the refrigerator overnight

  1. Hi Eric, after mixing up all the spices with meat should I leave in the fridge overnight and then casing or can I casing it straitaway and leve in the fridge overnight before smoking? Thank You

    1. not really. it comes down to personal preference. I usually add .25% of dried. So if I were to add 40 grams of fresh peppers, i would add 10 grams of dried. But really it comes down tto what you prefer.

  2. Hey there, So i have made hot links before ( well, every time i smoke a brisket) and i usually eat them straight off the smoker. This could be a really stupid question… but i’m getting confused with the ice bath. Should i be putting them into an ice bath post smoke and then heat them on the grill later? Or are they good straight off the grill? Admittedly i always have loads so freeze them. Should i be putting the spares in the ice bath ahead freezing? Apologies if thats the most ridiculous confused question ever…. Its just how my brain tries to work!!!!



  3. Hi Eric! In the video it looks like just two jalapeños were added, but the recipe calls for 7oz of jalapeños for 6lbs of meat. That would be around 7 jalapeños or more. Just want to double check so I don’t make it too hot.

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