Party, Pork Mutton Veal, Sandwiches

Texas Hot Links

  • 6 pounds Pork butt
  • 1 bottle Beer
  • 2 tablespoons Black pepper, coarsely ground
  • 2 tablespoons Red pepper, crushed
  • 2 tablespoons Cayenne pepper
  • 2 tablespoons Paprika
  • 3 tablespoons Kosher (coarse) salt
  • 2 tablespoons Mustard seed
  • 1/4 cup Garlic, minced
  • 1 tablespoon Garlic powder
  • 1 tablespoon MSG
  • 1 teaspoon Tender Quick
  • 1 teaspoon Bay leafs , ground
  • 1 teaspoon Coriander
  • 1 teaspoon Thyme, dried

    • Mix all spices with beer.

    Grind pork for sausage.

    Mix beer/spices thoroughly into the meat.

    Form into sausage links and grill or smoke.

    Place in bun and slather heavily with mustard.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Kevin Taylor of Fort Wayne, IN. 

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