Texas Smoked Hot Links recipe provided by the Certified Angus Beef® brand.

For best results use Certified Angus Beef ® brand

Texas Smoked Hot Links

Yields 16-20 sausages

Making gourmet sausage is easy with this Texas Smoked Hot Links recipe. Ground beef mixed with a perfect blend of seasonings, stuffed in casings, and smoked for ultimate flavor.

Ingredients:

  • 5 pounds Certified Angus Beef ® ground chuck, 80/20
  • 3 tablespoons salt
  • 2 tablespoons pepper
  • 1 tablespoon granulated garlic
  • 1 tablespoon granulated onion
  • 1 tablespoon red pepper flakes
  • 2 teaspoons cayenne
  • 2 teaspoons paprika
  • 2 teaspoons mustard powder
  • 1 teaspoon dried thyme
  • 1/2 cup nonfat powdered milk
  • 1 1/2 cups water, chilled with ice

Instructions:

  1. Put ground beef in freezer for 30 minutes before mixing.
  2. In a small mixing bowl combine salt, pepper, garlic, onion, red pepper flakes, cayenne, paprika, mustard powder and thyme.
  3. In a large mixing bowl, stir together powdered milk, water and spices.
  4. Mix chilled beef with spiced mix by hand until thoroughly combined. Refrigerate for at least an hour.
  5. Using a sausage stuffer, stuff beef mixture into casings. Once all the meat has been stuffed into the casings, pinch about 6 inches of stuffed sausage from one end and twirl. Continue with the rest of the sausage, alternating the direction of the twirl with every sausage.
  6. Allow to rest refrigerated for 30-60 minutes before smoking.
  7. Smoke at 200°F for two hours or until meat reaches 160°F internal temperature.

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