Grillstock Texas Hot Links spiced smoked sausage

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Grillstock Texas Hot Links spiced smoked sausage

Postby Guinness_tester » 28 May 2016, 21:07

I was fortunate enough today to visit my nearest Grillstock restaurant for some amazing smoky goodness. While there I had their Texas Hot Links spiced smoked sausage bites, little succulent bites of delicious sausage. I'd love to buy some sausages similar to these to cook at home, does anyone know of a variety or shop that sells anything similar to these sausages sold by Grillstock in their restaurants. Thanks
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Re: Grillstock Texas Hot Links spiced smoked sausage

Postby essexsmoker » 31 May 2016, 17:59

You could always just make some! :)
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Re: Grillstock Texas Hot Links spiced smoked sausage

Postby aris » 01 Jun 2016, 10:33

This recipe has been around for about 10 years or more - it is tried and tested by the BBQ community

Keep in mind that 'hungarian paprika' means sweet paprika. 'crushed red pepper' is just red pepper flakes (spicy). Mortons tender quick is a curing salt - even though these sausages are not cured. It basically costs of mostly salt, and then some sugar, and sodium nitrate/nitrite. You can probably substitute 50/50 salt/sugar and the requisite amount of cure #1 if you have it for colour (I don't think it is 100% necessary)..

Bigwheel's Genuine Texas Hotlinks

6-7 lbs. Boston Butt
1 bottle beer
2 T. coarse ground black pepper
2 T. crushed red pepper
2 T. Cayenne
2 T. Hungarian Paprika
2 T. Morton's Tender Quick
1 T. Kosher Salt
1 T. Whole Mustard Seeds
1/4 cup minced fresh garlic
1 T. granulated garlic
1 T. MSG
1 t. ground bay leaves
1 t. whole anise seeds
1 t. coriander
1 t. ground thyme

Mix all the spices, cure, and garlic into the beer
and place in refrigerator while you cut up the meat
to fit in the grinder.
Pour the spiced beer over the meat and mix well.
Run meat and spice mixture through the fine plate
and mix again. Stuff into medium hog casings.
Smoke or slow grill till they are done. Wrap in
a piece of bread and slap on the mustard heavy.
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Re: Grillstock Texas Hot Links spiced smoked sausage

Postby essexsmoker » 01 Jun 2016, 13:57

If they are hot and not cold smoked then I wouldn't think it's necessary at all.

Just freeze any not used.
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