welcome friends welcome back to the
kitchen we're going to do a rift today
on a
barbecue sausage kind of a
loose take on a texas hot guts maybe
and i say that as a loose take because
you know i'm going to take some
liberties and that's the thing with
sausage take it make it your own as long
as you follow some
fairly basic guidelines
70 lean and 30 fat which usually means
using
boston butt or pork shoulder and this is
beef chuck and both of these cuts are
going to get you
at that 70 30 mark right off the bat
without
really thinking about it too much the
other variable that you have to think
about is the amount of salt and what i
found is you take the weight
of your meat and you add 1.5 to 2
percent
of that weight as salt and that gets you
the saltiness level in the right place
the other thing is adding liquid and
that liquid can be water
beer wine whatever you want
that liquid sort of helps everything
bind together and it
kind of doesn't make sense but it binds
everything together and it makes the
sausage
better after that you can add whatever
you want the spicing
herbs whatever those you can add
to suit your flavor level so i've got a
mix of pork and beef today
i've got about two-thirds pork one-third
beef
and of course you can vary that
according to your taste and i'm just
going to cube it up
and stick it in the freezer to firm it
up i'm going to leave it in the freezer
for
somewhere between one and two hours i'm
also going to weigh it
before i put it in the freezer so i can
figure out all of the other variables
for the spicing
okay while the meat is chilling in the
freezer we will make the spice mix
quite a bit goes into this one oh before
i make the spice mix i have
two jalapeno peppers here that are just
sort of sliced up i'm going to put those
in the freezer as well
just to chill them down because we're
going to put them through the grinder
with the meat
now back to the spice mix i have
coarse cracked black pepper ground black
pepper
paprika
garlic powder
sage salt onion powder
and chipotle chili powder and we'll just
stir that up to combine
and set it aside while we set up the
grinder
okay so the meat is fully chilled the
jalapeno peppers
fully chilled i'm going to take the
spice mix and i'm going to mix it over
top
of the chilled beef and pork and i'm
just going to mix it in a little bit
with my hands before we put it through
the grinder
and i just feel that this helps mix the
spice in more
evenly whether it does or not who knows
and turn it on
[Music]
and while i'm grinding the meat through
i also add
the peppers and grind them through at
the same time if i was putting onion or
something in i'd do it the same way i
would just grind it through with the
meat
that way they're all mixed in and
they're about the same size
okay so this goes back into the freezer
while i change the disc i've got a
fairly coarse disc in there right now
i want to change it to a much finer one
for the second grind
now just before the second grind i add
in
some ice water and this just
helps bring the sausage together during
the second grind
if you've watched any of my previous
sausage videos
you realize that we've reached the point
that i can't stand
um in sausage making and that is
actually stuffing the sausage
if i could pass this off to somebody
else i certainly would so i've got the
sausage stuffer
and you want to put the meat in and you
want to pack the meat in fairly tightly
you don't want any air pockets
and it's best to do it right from the
very start
okay i'm using hog casing today and i
just got this at the supermarket
and it didn't say what size it was
there's three different sizes of hog
casing
and it turns out these aren't great
they're fairly brittle even though i've
soaked them for several hours
and rinsed them several times over
i would try to get your casings from a
reputable casing dealer
uh they're torn in a lot of places too
so just get them on
no matter what you get just get it on
the horn as best you can
and this one's going on fairly nicely
oh there's a tear okay so there's a tear
take it back a little bit tie it off
cut off the excess
put it on and i'm going to put a little
bit of hole because i don't want
air at the end
and you just start filling now because i
don't like this part
i always end up under filling my casing
and getting sausages that
aren't quite full if you want to say
so take it easy the problem is i'm
always afraid that i'm going to burst
through the casing
and i'm not going to be able to make
them into links because i fold them too
much
take your time and don't worry about
what other people think about your
sausage
and i get to put that point and i pull
the rest of the casing off
just to give me a little bit of casing
at the end so that i can tie it off
now these are going to be smoked outside
on the pellet grill
so i'm not going to turn them into links
i'm just going to leave them kind of
this shape
this size and then we'll slice them
after they're cooked
and once you've got them in the casings
anywhere you see
an air bubble just prick it
and let the air out
okay the last little bit so take this
off
and i'll just cut the casing here so
that i can tie a knot
now i've got these on a tray on a rack
i'm going to stick them
in the fridge overnight just to let them
dry out
and we will come back tomorrow and cook
them up
i've got the pellet grill going at about
190 degrees fahrenheit
and as i've said before every time i use
this because it sucks so badly at
producing smoke at these lower
temperatures
i've added this little extra smoker race
to bump up the smoke especially since
these are only going to cook for about
an hour
and i really want to get some smoky
flavor into them
okay let's see check the temperature
162 we are cooked
glenn so my friends a version of
texas hot guts well that's an
unfortunate name
it is an unfortunate name i think it's
it has something to do with them
being cooked hot served hot having hot
stuff in them
all of these are different mythologies
and the guts just comes from the fact
that they're
sausage in in pork casings okay but
that's anyway
yeah okay still an unfortunate name
i might uh go half size smaller for me
i like the flavor
really moist juicy tender
it's not as hot as i was expecting no
but there's a little bit of heat there
mm-hmm
but you know not no not overwhelming
the name suggested i was going to be
like and you can really wrap that up if
you wanted to
yeah i mean it's a sausage you can do
whatever you want inside the sausage
these could be emulsified a little bit
more which means
you could just mix them with your hands
a little bit more or you could put them
in a stand mixer with a paddle
attachment
and really emulsify it to get a much
smoother texture inside
yeah but i kind of like i like to chew
my food yeah i am i am not a huge fan of
overly emulsified
sausage so i didn't do it too much but
again
if that's what makes you happy it's your
sauce it's your sausage which is the
wonderful thing about
doing stuff at home and sort of
exploring these flavors is just playing
with it
and the key of course is to take notes
yes
take notes go back and try things
don't be afraid be kind of fearless in
the kitchen
i really like this i think this would go
with all kinds of different things
i've got a bunch in the freezer because
i took the ones that i didn't cook and
vacuum sealed them oh perfect so
thanks for stopping by give this a try
stay safe see you again soon
you
