Texas Hot Links

Texas Hot Links. A delicious spicy sausage that finds it’s origins out of Pittsburg, TX. This sausage (AKA Hot Guts) can be made with beef, pork, or a combination of both. From what I can gather there is no real standard when it comes to Texas Hot Guts as every butcher seems to make theirs slightly different.

Originally this sausage was baked/broiled so that the outer skin would receive a charred almost burnt looking appearance but today you can find these hot links cooked any number of ways. Grilling, broiling, baking, or smoking. I wouldn’t poach this sausage as it just wouldn’t give you that “Texas Hot Guts” texture that we want.

I like to cold smoking these hot links for several hours before cooking to really get that beautiful smoke penetration. This step is totally optional but really elevates this sausage (IMHO)

Follow basic cold 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)
  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 this smoking schedule (Optional)
    -Bring your sausage to room temperature to dry out
    -Once dry begin to cold smoke for 6 hours
    – After the cold smoke increase to 135F for 1 hour
    -Increase to 155F for 1.5 hours
    -Increase to 175F till the internal temp reaches 145F

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

Enjoy the video and the recipe. If you have any questions feel free to ask away. If you make this at home I’d love to hear about how it came out!!

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4.64 from 30 votes

Texas Hot Links

A Texas classic
Prep Time1 d
Cook Time7 hrs
How much do you want to make? 2270 grams

Ingredients

Instructions

  • Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Add all of the seasonings (except the Non-Fat Powder Milk) and place the seasoned meat and fat in the freezer for an hour or until the temp reaches 32f – 34F.
  • clean and rehydrate your hog casings
  • Grind your very chilled meat and fat on a course plate (10mm) then regrind on a medium plate (4.5mm). Make sure everything is very chilled while grinding.
  • Add the ice cold beer and the non-fat dry powder milk to your mince meat 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.
  • Stuff your mince meat into the casings, link, and prick out any air pockets. Let your sausages rest in the refrigerator overnight

Smoking Schedule

  • Cold smoke for 6 hours
  • Next set the temp to 135F for 1 hour, then raise to 155F for 1.5 hours, and finally raise the temp to 175F till the internal temp reaches 145F.
  • Once finished cool your sausages by dunking them in ice cold water. Remove from the water and let them bloom at room temperature for several hours. Refrigerate and enjoy!

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20 thoughts on “Texas Hot Links

  1. Eric
    Eric

    LOL. Thanks for catching that. I just fixed it!! It should be 2270.

    1. Robin Hayden
      Robin Hayden

      Was this question regarding the pork to beef ratio??

      1. Eric
        Eric

        No. It was a total serving size issue. The ratio of beef/pork/and fat are correct. It should be 70% meat and 30% fat. However you want to mix and match is up to you.

  2. TJ
    TJ

    In step 1 it says to add all seasonings except NFDMP. However, none of the remaining steps say to add the NFDMP. At what point does this get added to the grind? Am I missing something?

    1. Eric
      Eric

      I fixed it to make it easier to understand. Just add all the seasonings to the meat, chill it, then grind it..

      1. TJ
        TJ

        Awesome. Thanks!

      2. Alvin Robinson
        Alvin Robinson

        5 stars
        Can I make a slurry with Budlight beer , spices and nfdm ?

  3. Pudgepaw
    Pudgepaw

    5 stars
    Sounds fantastic. I noticed in the video you showed two bottles of beer but the recipe only called for one cup of beer. What happened to the other beer? Hmmmm

    1. Eric
      Eric

      😂😂😂🎉🥳🥳

  4. Charles
    Charles

    Tried this recipe utilizing a total of 5lbs of meat….Fantastic! Highly recommended….another great job, Eric!

  5. Richard
    Richard

    So if you want to freeze thee for later, do you:
    1 – finish cooking them after the cold smoke and reheat/grill when you want to eat them, or:
    2- Freeze them after cold smoking and cook them when you want to eat them?

    1. Eric
      Eric

      You can do either way. Most people will cook all the way through then freeze them nut either way is totally acceptable.

  6. Craig
    Craig

    5 stars
    Made up about a 7.5lbs batch of this that is cold smoking now. I went with 2/3 pork shoulder and 1/3 beef chuck by weight. Followed your recipe pretty closely with a little less NFPM and a little heavier on cayenne. When I fried a sample, it had a very beer forward taste so I’m hoping that tamed out a bit in the overnight rest and through the cooking process. The sample was still good and I’m excited for the end product. Thanks for your easy to follow and up/downscale recipes and thanks for including gram weights for everything. Makes it easy to make percent by weight adjustments when iterating.

  7. Eric
    Eric

    Can i use insta cure #2?

    1. Eric
      Eric

      Not if you plan on following this recipe. You can use cure #2 if you plan on turning these into salami.

  8. George Sevelle
    George Sevelle

    5 stars
    Eric,
    I made this sausage this weekend, I’d been looking for a good Texas Sausage recipe. It impressed two of my most critical critics, my wife and Bill. Bill is a former 5 star chef that has redirected his talents to creating a 501 c3 hunger relief agency I volunteer my time with, I from time to time take in food for him to sample and provide feedback. Well today he discussed how he would make sausage, which made me start to think he did not like it, but to my surprise he said it was some of the best sausage he had eaten and definitely the best I’d brought him to test. I tweaked the recipe a bit, used 50% of the recommended cayenne pepper and found some beef tenderloin tails in the freezer so used those and added 1 lb. of back fat to compensate for the lean beef. I had to do a little bit of improvising on the cooking, but cold smoked for 5.5 hours then started the smoker at 150 F. it’s lowest temp. for 2.5 hours. then up the temp to 175 to finish.

    1. Eric
      Eric

      That’s great!! This is one of my personal favorites!

  9. Michael Perry
    Michael Perry

    Can I do it with out power milk

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