Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Sneak Peek: NEW RECIPE - Texas Hot Guts; Bigger, Better Smoked Sausage
You first! Here we'll post news, gear reviews, videos, and recipes that are freshly published on the public site before getting advertised there! To see all our NEW Recipes & Gear Reviews, visit the Sneak Preview channel here: https://pitmaster.amazingribs.com/fo...ew-for-members
Texas Hot Guts; Bigger, Better Smoked Sausage, by Meathead
In Texas, smoked sausage is as central to barbecue as brisket. There is no standard recipe, but natural casings always hold the ground meat mixture. My favorite blend leans more on pork than beef and includes lots of black pepper. If you like smoked sausage, you'll love this Texas Hot Guts recipe.
This looks really good, I'll have to make it and compare it to my recipe soon, maybe this weekend. I have some venison/pork blend that should be good to use.
I asked Tim Mikeska for his recipe, and he replied "I will tell you a few things but cannot give you the recipe. Someone did that once and he went missing soon after.
The godfather of sausage. I did HouseHomey's andouille; this is next.
Good old "Hot Guts", a Texas tradition. Funny this should be posted, I just ordered a case of jalapeno cheese which is due to be delivered today. Will be firing some up this weekend. I'm hooked on the damn things.
klflowers Black's out of Lockhart, my favorite. All the Texas large bbq establishments will ship sausages just about anywhere. Meathead's article in the recipe section had several that are really good as well. Little pricey but saves me having to drive 100 miles to go get some
On the smoker now, I'll update this post when it is done. I used some ground venison and pork that I have in the freezer. I made a patty and fried it in a skillet and it is wonderful. The lower shelf is a link of my original version based on Vencil Mare's (of Taylor Cafe) recipe: black pepper and salt. I added red pepper to his recipe and it is a keeper ( https://pitmaster.amazingribs.com/fo...sausage-recipe ). I might change it based on Meathead 's hot guts recipe: I might use fine black pepper instead of coarse and add some fresh-cracked some whole pepper corns - seems to bring out the black pepper taste very nicely. Thanks to Meathead I now have two good Central Texas sausage recipes.
Update: @Meathead's recipe is great, these taste like Central Texas hot guts but with a little more kick than most that I've tried. I've always been a little disappointed that most sausage I've had from Central Texas is mild.
Last edited by 58limited; February 12, 2020, 05:48 PM.
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