This is a simple recipe that I came up with this week that is pretty good. I need to grab some sausage from Central Texas the next time I drive through to compare. I actually used a venison pork blend* for the two batches I made this week but most people who tasted it thought it was beef. I ground the meat with a 3/16 inch plate. The venison version is lean but not dry, I got lots of compliments about that.
1 1/2 lb beef w/ fat. Most people recommend about 30% fat.
1 Tbsp coarse black pepper
1/2 -3/4 Tbsp kosher salt - to taste
1/2 tsp cayenne pepper
1/2 tsp red pepper flakes
(notes for the detail oriented: I used Sherpa Pink Himalayan salt, Adam's Pepper Perfected coarse black pepper, and oak lump with a few hickory chunks and a small post oak log on my kamado)
Combine all ingredients and smoke to about 160 degrees. For the second batch I used 1 tsp each of the cayenne and red pepper flakes - pretty spicy but good.
This recipe is loosely based on Vencil Mares' sausage recipe published in"Legends of Texas Barbecue Cookbook" by Robb Walsh. Vencil, a WWII vet who opened Taylor Cafe in Taylor, Tx in 1949 (a block or so from Louie Mueller's), learned how to make sausage and BBQ at South Side Market in Elgin. The cafe is still open (and, according to a quick Google search, Vencil was still around as late as 2017). It is a must for anyone traveling through looking for good Central Texas BBQ.
Vencil's Recipe:
6 lbs beef rump roast or beef trimmings
4 lbs fatty Boston butt pork roast
1/4 cup salt
3 Tbsp coarse black pepper
Grind the meats with 1/4 inch plate on your meat grinder then mix everything together, stuff in casings, sear over the coals until nicely browned, then smoke with indirect heat until done.
Pictured below is my second batch. I don't usually use a temp probe for sausage but the Maverick is new and I was playing around with it. The temp gauge on my kamado shows 25 degrees hotter than at the cooking surface. In the last picture you can see the smoke ring.
* My friend killed two deer. We mixed 40.5 lbs venison with two pork butts and one pork belly (weight - 22 lbs). He gave me several pounds to play with. This ground meat does not smell or taste gamey at all.
1 1/2 lb beef w/ fat. Most people recommend about 30% fat.
1 Tbsp coarse black pepper
1/2 -3/4 Tbsp kosher salt - to taste
1/2 tsp cayenne pepper
1/2 tsp red pepper flakes
(notes for the detail oriented: I used Sherpa Pink Himalayan salt, Adam's Pepper Perfected coarse black pepper, and oak lump with a few hickory chunks and a small post oak log on my kamado)
Combine all ingredients and smoke to about 160 degrees. For the second batch I used 1 tsp each of the cayenne and red pepper flakes - pretty spicy but good.
This recipe is loosely based on Vencil Mares' sausage recipe published in"Legends of Texas Barbecue Cookbook" by Robb Walsh. Vencil, a WWII vet who opened Taylor Cafe in Taylor, Tx in 1949 (a block or so from Louie Mueller's), learned how to make sausage and BBQ at South Side Market in Elgin. The cafe is still open (and, according to a quick Google search, Vencil was still around as late as 2017). It is a must for anyone traveling through looking for good Central Texas BBQ.
Vencil's Recipe:
6 lbs beef rump roast or beef trimmings
4 lbs fatty Boston butt pork roast
1/4 cup salt
3 Tbsp coarse black pepper
Grind the meats with 1/4 inch plate on your meat grinder then mix everything together, stuff in casings, sear over the coals until nicely browned, then smoke with indirect heat until done.
Pictured below is my second batch. I don't usually use a temp probe for sausage but the Maverick is new and I was playing around with it. The temp gauge on my kamado shows 25 degrees hotter than at the cooking surface. In the last picture you can see the smoke ring.
* My friend killed two deer. We mixed 40.5 lbs venison with two pork butts and one pork belly (weight - 22 lbs). He gave me several pounds to play with. This ground meat does not smell or taste gamey at all.
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