How to Make Texas Hot Guts - Smokin' Joe's Play Barbecue

🌶️The key to a flavorful Texas hot gut sausage lies in the spice blend, which includes ingredients like kosher salt, black pepper, cayenne pepper, garlic, onion powder, and ground mustard.

🍻Joe adds Lone Star beer to the sausage mixture for an extra layer of flavor. However, you can use water if you prefer.

🔪It's essential to use a sharp knife when slicing the brisket for grinding. Partially freezing the meat makes it easier to work with.

🧂Pack the sausage mixture tightly into the casings to ensure there are no air pockets, which can cause the casings to burst during cooking.

🌭Twist the sausages into links of your desired length. It's helpful to measure out the spacing between each twist to achieve consistent results.

Can I use a different type of beer?

—Yes, you can use any beer you like. The beer adds flavor to the sausages, but if you prefer not to use alcohol, you can substitute it with water.

Can I use a different type of meat?

—While this recipe specifically uses brisket, you can experiment with different cuts of beef, pork, or even a combination of both. Just make sure to adjust the measurements accordingly.

Do I need a meat grinder to make this recipe?

—Yes, a meat grinder is necessary for grinding the brisket. However, if you don't have a grinder, you can ask your local butcher to grind it for you.

How long can I store the sausages?

—Fresh sausages like these can be stored in the refrigerator for up to three days. If you want to keep them longer, you can freeze them for up to three months.

What can I serve with Texas hot guts sausages?

—Texas hot guts sausages are delicious on their own or served in a bun with traditional barbecue sides like coleslaw, potato salad, pickles, and beans. They also pair well with a cold beer!

00:00In this video, Joe from Smokin' Joe's Play Barbecue demonstrates how to make Texas hot guts sausages.

06:59Joe shares the spice blend he uses for the sausages, including ingredients like kosher salt, black pepper, cayenne pepper, garlic, onion powder, and ground mustard.

13:18Joe grinds the brisket using a meat grinder and mixes in the spices.

21:59He stuffs the sausage mixture into hog casings, ensuring there are no air pockets.

31:11Joe twists the sausages into links, measuring out the spacing between each twist for consistency.

39:40The sausages are now ready to be cooked and enjoyed. Serve them on their own or in a bun with your favorite barbecue sides!