Texas Hot Guts Recipe

Name: Texas Hot Guts Recipe
Prep time: 45 min
Cook time: 120 min
Total time: 165 min
Yield: 8
Cuisine: American
Ingredients: 2 tsp Black Peppercorns (2 teaspoons whole black peppercorns); 2 tsp Black Pepper (2 teaspoons fresh ground black pepper); 2 tsp Kosher Salt (2 teaspoons Morton Coarse Kosher Salt); 2 tsp Sage (2 teaspoons rubbed sage); 2 tsp Paprika (2 teaspoons mild American paprika); 1 tsp Cayenne Flakes (1 teaspoon cayenne flakes); 1 tsp Garlic Powder (1 teaspoon garlic powder); 16 oz Pork Shoulder (16 ounces ground pork butt (80% lean)); 16 oz Beef Chuck Roast (16 ounces ground beef chuck (80% lean)); 2 tbsp Nonfat Dry Milk Powder (2 tablespoons dry nonfat milk (this is a binder)); ⅓ cup Water (⅓ cup very cold water); 4 pieces Pork Sausage Casing (4 feet pork sausage casings)

Texas Hot Guts Recipe - Main Course (American)

165 minAmerican

Servings8

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Egg Free

Steps

1Prep. Put the whole black peppercorns into a plastic bag and smash the heck outta them with a small frying pan until you have chunks of cracked peppercorns. Mix them with the rest of the black pepper, paprika, garlic powder, salt, sage, and chile powder in a small bowl.
2Optional. I have made this with 2 finely minced jalapeños, 1 medium onion, and 4 cloves of garlic. Then I went back to Texas and tasted a lot of sausages and only a few had these additions, so they are now optional. I like 'em. If you decide to use them, remove the seeds and stems from the jalapeño and mince it into tiny bits. Peel the onion and garlic and mince them too. Now, go to our article on the Science of Making Sausage and follow steps (1) through (16).
3Smoke. Set up your grill or smoker and maintain a steady 225°F (107.2°C). Smoke the sausages at 225°F (107.2°C) until they hit 160°F (71.1°C) internal temperature, about 1 to 2 hours. As long as they hit that internal temp, you can experiment with the time to get your preferred level of smoke on the sausage.
4Serve. You can serve Hot Guts nekkid on a plate with some saltine crackers and hot sauce (traditional Texas style) or with some potatoes and a salad, or on a bun, or incorporate them into a dish like German Potato Salad or Choucroute Garnie, the classic Alsatian hot dish of sauerkraut, potatoes, various charcuterie, and mustard.