Welcome to the south, y’all! ‘Round here, it’s not a football game if you can’t get a sausage wrap at the concession stand…& a sausage wrap in this part of Texas means a hot link. For you non-Suthuh-nuhs, a hot link is a spicy, bun-sized sausage…we eat more of these than we do hot dogs!
Because of Texas’s unique location, it is the confluence of Southern, Cajun, Mexican, & Soul cuisine, with a dash of German, Czech, & Asian. We owe these little links of happiness to African-American & Cajun influences…thank you!
Here, there are no rules! Enjoy these links on a tortilla with or without cheese, on a bun with sauerkraut & mustard, on a bun with chili, or just sliced with bread, cheese, onion, & dill pickle. This particular recipe is quite hot…back off on the cayenne &/or red pepper flakes if you can’t handle it!
5 pounds ground pork
5 pounds ground venison
6 tablespoons salt
¼ cup garlic, minced
3 tablespoons pepper
3 tablespoons red pepper flakes
3 tablespoons cayenne
3 tablespoons paprika
3 tablespoons mustard seeds, crushed
2 tablespoons garlic powder
1 tablespoon ground coriander
1 ½ teaspoons ground bay leaves
1 cup dry milk
1 bottle beer
10 ounces celery juice
Combine all ingredients; mix well. Refrigerate overnight.
Stuff into casings. Allow to dry under a fan for about an hour.
Smoke to an internal temperature of 165ºF for about an hour, then cold smoke for desired length.