Entree: United States – American BBQ Belt – Texas Style Smoked Sausage (Coarsely ground pork-and-beef sausage seasoned with Texan spices and slow-smoked over wood)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 3 hrs

Additional 10 min

Total 3 hrs 40 min

Ingredients

- 2 lb (900 g) pork shoulder, coarsely ground
- 1 lb (454 g) beef chuck, coarsely ground
- 1/2 cup (120 ml) ice water
- 2 tbsp (30 g) kosher salt
- 1 tsp (6 g) Prague curing salt (optional, for longer storage)
- 2 tbsp (15 g) smoked paprika
- 2 tsp (4 g) freshly ground black pepper
- 1 tsp (2 g) cayenne pepper (adjust for heat)
- 1 tbsp (12 g) brown sugar
- 4 cloves (12 g) garlic, minced
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 ml) yellow mustard
- 1/2 tsp (2 g) ground coriander
- 1 tsp (5 g) onion powder
- Natural hog casings (soaked and rinsed)
- 2 cups (approx. 150 g) hickory or oak wood chips for smoking

Instructions

1. Chill meat and equipment: place ground pork and beef in the refrigerator until very cold, and chill grinder bowl/parts if using one.
2. Mix seasonings: combine kosher salt, curing salt (if using), smoked paprika, black pepper, cayenne, brown sugar, garlic, Worcestershire, mustard, coriander, and onion powder in a bowl.
3. Combine meat and seasonings: in a large bowl, add the chilled meats and sprinkle the seasoning mix evenly. Add ice water and mix by hand or in a stand mixer with paddle on low until the mixture is tacky and evenly blended, about 1–2 minutes.
4. Stuff sausages: fit sausage stuffer with soaked hog casings and fill with the meat mixture, forming 6–8 links about 6–8 inches long. Twist into links and prick any large air pockets with a needle.
5. Rest: refrigerate the sausages uncovered on a tray for at least 2 hours or overnight to let flavors meld and the casings dry slightly.
6. Preheat smoker: prepare smoker to maintain 225–250°F (107–121°C) and add hickory or oak wood chips for a steady smoke.
7. Smoke: place sausages on the smoker grate and smoke until internal temperature reaches 155–160°F (68–71°C), about 2–3 hours depending on thickness. Rotate as needed for even color.
8. Finish and rest: if you prefer a crisper skin, raise smoker temperature briefly to 300°F (150°C) for 10 minutes. Remove sausages and rest 10 minutes before slicing.
9. Serve: slice and serve hot with mustard, pickles, or on buns. Leftovers refrigerate for up to 4 days or freeze for longer storage.