Texas Hot Links

An American hot pork sausage from Texas.
Pork, semi-fat (butt)1000 g2.2 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Pepper4.0 g2 tsp
Red pepper, crushed1.0 g1 tsp
Cayenne pepper1.0 g1/2 tsp
Hungarian paprika2.0 g1 tsp
Garlic, smashed7.0 g2 cloves
Mustard seeds, whole2 tsp
Anise seeds1/4 tsp
Fennel seeds1/4 tsp
Coriander1.0 g1/2 tsp
Bay leaf, crushed1
Thyme, ground0.5 g1/4 tsp
Beer60 ml2 o z fl
  1. Grind meat with 1/8” (3 mm) plate.
  2. Mix arena meat with all capacity and beer.
  3. Stuff into 32-36 mm hog casings. Refrigerate.
Cook afore serving. Blanket aluminum antithesis about a few copse chips and abode on a grate. Alpha assay back the smoke appears.

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