House Made Sausage Sandwich Recipe

Prepare casings

If using natural hog casings, soak in warm water for at least 30 minutes, then flush with cool water to remove salt. Keep casings in fresh water until ready to use.

Chill equipment

Place grinder parts, mixing bowl, and meat in the refrigerator or freezer for 20–30 minutes so meat stays cold during grinding. Cold meat yields better texture and prevents fat smearing.

Grind meat

Using a coarse plate on a meat grinder, grind the chilled pork shoulder and pork fat together into a large bowl. Return the ground meat to the refrigerator for 10 minutes to keep it cold.

Mix seasonings

In a small bowl combine kosher salt, black pepper, crushed red pepper flakes, smoked paprika, cayenne pepper, minced garlic, and light brown sugar. Stir in the cold water to dissolve and bloom spices slightly.

Combine and emulsify

Add the seasoned water to the chilled ground meat. Using clean hands or a sturdy spatula, mix thoroughly for 3–5 minutes until the mixture becomes slightly sticky and well-bound (protein extraction). Keep mixture cold; if it warms, chill for 10 minutes and continue.

Stuff sausages

Fit the sausage stuffer with the desired-sized tube and slide the prepared casing onto the tube. Feed the sausage mixture into the stuffer, filling the casing evenly. Form continuous links approximately 6–8 inches long by twisting at intervals. Do not overpack; leave a little give so links can be twisted without bursting.

Rest and dry

Hang the sausages in the refrigerator uncovered for 2–4 hours to dry the casing slightly — this helps develop a better skin when cooking.

Low-and-slow smoke (optional)

If you have a smoker and want extra smoke flavor, preheat to 200–225°F (95–110°C). Add soaked wood chips to produce smoke and place sausages on the rack. Smoke until the internal temperature reaches 155°F (68°C), about 60–90 minutes depending on thickness. Remove and rest 10 minutes before finishing on griddle or serving.

Griddle finish (preferred for sandwich)

Heat a flat top griddle or large skillet over medium-high heat and add 1–2 tablespoons neutral oil. Place sausages on the hot surface and cook, turning occasionally, until the exterior is browned and crisp in spots and internal temperature reads 155°F (68°C), about 8–12 minutes depending on size. Press lightly with a spatula toward the end to get good contact and char.

Slice for sandwich

For a traditional 'gut' style sandwich you may leave sausages whole in the bun, or slice on a bias into 1/2" pieces to fit the bun. If sliced, warm slices briefly on the griddle for 30–60 seconds to reheat and get crisp edges.

Prep buns

Split Martin's potato buns and lightly butter the cut sides with softened butter.

Toast buns

Heat a clean griddle or skillet over medium heat. Place buttered buns cut-side down and toast until golden brown, about 1–2 minutes. Keep warm in a low oven (200°F / 95°C) if plating multiple sandwiches.

Caramelize onions (optional but recommended)

In a skillet over medium heat add 1 tablespoon neutral oil. Add thinly sliced onions and a pinch of salt. Cook, stirring occasionally, until soft and golden brown, 10–15 minutes. Reduce heat if onions begin to brown too quickly. Remove from heat and keep warm.

Assemble sandwiches

Spread about 1 tablespoon yellow mustard on each bottom bun. Place one Texas Hot Gut sausage (whole or sliced) onto the bun. Top with 2 slices of dill pickle and a generous spoonful of caramelized onions (or raw sliced onions if preferred). Add optional hot sauce to taste. Cap with the toasted top bun.

Serve

Serve immediately while hot. Note: No substitutions as per menu—serve on Martin's potato bun with the listed accompaniments only.