Entree: United States – Texas – Texas Smoked Sausage

Serving Size: 6

Approximate Time

Prep 45 min

Cook 3 hrs

Additional 30 min

Total 3 hrs 30 min

Ingredients

- 1.5 lb (680 g) ground beef
- 1.5 lb (680 g) ground pork
- 3 cloves garlic, minced
- 1.5 tbsp (22 g) kosher salt
- 1 tbsp (15 ml) freshly ground black pepper
- 1 tbsp (7 g) smoked paprika
- 1 tsp (2 g) cayenne pepper (optional, for heat)
- 1 tbsp (12 g) light brown sugar, packed
- 2 tsp (4 g) ground mustard
- 1 tbsp (15 ml) Worcestershire sauce
- 1/4 cup (60 ml) ice water
- 12–16 ft (3.7–4.9 m) natural hog casings, soaked and rinsed
- 2 cups (480 ml) mesquite or oak wood chips, soaked 30 minutes (for smoker)
- 2 lb (900 g) Yukon Gold potatoes, cut into 1-inch (2.5 cm) wedges
- 2 tbsp (30 ml) vegetable oil (for potatoes)
- 1 tsp (6 g) kosher salt (for potatoes)
- 1/2 tsp (1 g) black pepper (for potatoes)
- 2 tbsp (30 ml) vegetable oil (for peppers & onions)
- 2 large bell peppers (about 10 oz / 280 g), sliced (use a mix of red and green)
- 1 large yellow onion (about 10 oz / 280 g), sliced
- 2 tbsp (30 g) unsalted butter
- 1 tbsp (15 ml) apple cider vinegar
- 1/4 cup (15 g) chopped fresh parsley
- 6 large crusty rolls or 6 cups (approx. 1.2 kg) cooked rice, to serve (choose one)

Instructions

Short Description:
Smoky, garlicky beef-and-pork sausages smoked over Texas hardwood and served with charred bell peppers and onions plus roasted Yukon Gold potato wedges for a complete Texas-style main course.

Regional Notes:
This Texas version uses a beef/pork blend seasoned with garlic, paprika and black pepper and smoked over hardwood (mesquite or oak) for the characteristic Texas smoke flavor. It is finished and served with charred peppers and onions and hearty roasted potatoes rather than lighter or tangier accompaniments found in other regions.

1. Prepare meat mixture: keep meat cold. In a large bowl combine ground beef and ground pork, minced garlic, kosher salt, black pepper, smoked paprika, cayenne (if using), brown sugar, ground mustard, Worcestershire sauce, and ice water. Mix thoroughly by hand or with a stand mixer (use paddle) until mixture is tacky and evenly seasoned, about 2–3 minutes. Keep chilled.
2. Rinse and prepare casings: soak natural hog casings in warm water for 30 minutes, then flush water through them to remove salt. Fit a sausage stuffer or use a cleaned funnel attachment.
3. Stuff and link sausages: carefully stuff the seasoned meat into the prepared casings, avoiding large air pockets. Make links about 6–7 inches (15–18 cm) long, twisting or tying between links. Prick any large air pockets with a sterile needle and re-twist as needed. Refrigerate linked sausages on a tray while you prepare the smoker and sides.
4. Preheat smoker: prepare your smoker for low-and-slow cooking and target 225°F (107°C). Add soaked mesquite or oak chips to the smoker box or directly to coals as appropriate.
5. Par-cook potatoes while smoker comes to temp: place potato wedges in a pot of salted water and bring to a simmer; parboil 6 minutes, then drain and toss with 2 tbsp (30 ml) vegetable oil, 1 tsp (6 g) kosher salt and 1/2 tsp (1 g) black pepper. Spread on a baking sheet and roast in a 425°F (220°C) oven for 25–30 minutes, turning once, until golden and cooked through.
6. Smoke sausages: place linked sausages on the smoker grates, leaving space between links. Smoke at 225°F (107°C) for 2–3 hours, or until the internal temperature of each link reaches 160°F (71°C) on an instant-read thermometer and the exterior is deeply colored. If you prefer a firmer casing, you can increase heat slightly for the final 10 minutes.
7. (Alternate finish) If you do not have a smoker: preheat a gas or charcoal grill to indirect medium heat (300–350°F / 150–175°C) and use soaked wood chips in a smoker box or foil pouch placed over heat. Grill indirectly until 160°F (71°C), about 45–60 minutes, turning occasionally.
8. Char peppers and onions: while sausages smoke and potatoes roast, heat 2 tbsp (30 ml) vegetable oil in a large skillet over medium-high heat. Add sliced peppers and onions and cook, without overcrowding, until they are deeply browned and slightly charred, about 8–10 minutes. Add 2 tbsp (30 g) butter and 1 tbsp (15 ml) apple cider vinegar, toss to glaze, then remove from heat and keep warm.
9. Rest sausages briefly: when sausages reach 160°F (71°C), transfer to a tray and rest 5–10 minutes. For a crisper casing, finish over direct heat on a hot grill or in a hot skillet 1–2 minutes per side just before serving.
10. Toast rolls (if using): split and toast the rolls briefly on the grill or in the oven until lightly browned.
11. Assemble and serve: serve sausages whole or halved on toasted rolls topped with a generous spoonful of charred peppers and onions. Arrange roasted Yukon Gold wedges on the plate or serve rice alongside. Sprinkle chopped fresh parsley over the peppers and potatoes for brightness.
12. Storage and safety: refrigerate leftover sausages and sides within 2 hours; keep refrigerated up to 4 days or freeze sausages up to 3 months. Reheat to at least 165°F (74°C) before serving.