Texas Hot Guts Recipe

1. Rinse the hog casings under cold running water to remove salt. Soak them in warm water for at least 30 minutes. Flush each casing by passing water through it to check for holes and to fully rehydrate. Keep casings refrigerated in lightly salted water until ready to stuff.

2. Chill and grind

Keep meat and fat very cold (near 32–38°F / 0–3°C). Cut pork shoulder and fatback into 1-inch cubes, chill 30 minutes. Using a coarse grind plate, grind the pork shoulder and fatback together into a bowl set over ice to keep cold.

3. Season and emulsify

Transfer the ground meat to a large mixing bowl. Add kosher salt, black pepper, crushed red pepper flakes, smoked paprika, cayenne, onion powder, garlic powder, and brown sugar. Pour in the apple cider vinegar and half of the ice water. Mix vigorously by hand or with a stand mixer fitted with a paddle on low speed until the mixture becomes sticky and cohesive (about 2–4 minutes). Add remaining ice water gradually if needed to reach a tacky, binded texture.

4. Test seasoning

Pan-fry a 1-tablespoon sample of the sausage mixture in a small skillet until cooked through. Taste and adjust seasoning: add more salt, cayenne, or red pepper flakes for additional heat, or more brown sugar to balance acidity if needed.

5. Fit a sausage stuffer or the large funnel attachment on a stand mixer. Slide a prepared hog casing onto the nozzle, leaving a 6-inch tail. Tie a knot at the end of the casing or hold it closed. Feed the sausage mixture into the stuffer, filling the casing firmly but not tightly to avoid bursting. Aim for 6–8 inch links; twist into links every 6–8 inches, alternating direction for each twist. Prick any visible air pockets with a sterilized needle.

6. Rest

Place the formed links on a tray, cover, and refrigerate for at least 2 hours or up to overnight to let flavors meld and the casing to set.

7. Prepare smoker or grill

Prepare a smoker for indirect cooking at 225–250°F (107–121°C). If using a charcoal or gas grill, set up for two-zone cooking and add applewood chips or chunks to the coals or in a smoker box. Preheat until steady at 225–250°F.

8. Cold smoke step (optional for extra smoke flavor)

If you want an extra smoky depth similar to Texas-style sausage, cold smoke the links for 30–60 minutes at under 100°F before hot smoking. This step is optional and requires proper cold-smoking setup.

9. Smoke to temperature

Place the rested links on the smoker grates over indirect heat. Smoke until the internal temperature reaches 155–160°F (68–71°C), about 1.5–2 hours depending on link thickness. Monitor with an instant-read thermometer. If desired, during the last 10 minutes move links closer to direct heat to crisp the casing slightly.

10. Rest and serve

Remove sausages from the smoker and let rest 10 minutes. Slice or serve whole. Brush lightly with neutral oil if reheating on a hot griddle to crisp. Serve with yellow mustard and pickles.

11. Cool completely, then refrigerate cooked links up to 4 days or freeze up to 3 months in an airtight container. Reheat gently on a grill or in a skillet until warmed through.