HOW TO MAKE HOMEMADE HOT LINKS RECIPES
HOMEMADE SMOKED HOT LINKS RECIPE :: THE MEATWAVE
With a lot of spices and and beefy chuck, these hot links are bursting with flavor.
Provided by Joshua Bousel
Total Time 9 hours
Cook Time 1 hours
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- In a small bowl, mix together the garlic and all the spices. Grind beef and pork fat together through the 3/8 inch plate of your meat grinder. In a large bowl, mix the ground meat and spices together, kneading with you hand until everything is well blended.
- Stuff into medium sausage casings and tie into 6" links. Dry overnight in the refrigerator.
- Smoke sausages at 225 degrees, until they reach an internal temperature of 155-160 degrees.
- Serve right away, or allow to cool and reheat on a hot grill. Hot links will keep in the refrigerator for 4 - 5 days, or in the freezer for 2 months.
TEXAS HOT LINKS – 2 GUYS & A COOLER
A Texas classic
Provided by Eric
Categories Appetizer Charcuterie Main Course Side Dish
Prep Time 1440 minutes
Cook Time 420 minutes
Yield 2270
Number Of Ingredients 15
Steps:
- 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
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