Texas Red Hot Sausage from Lucille's Smokehouse BBQ features spicy, smoky sausage links seasoned with bold Texas spices, grilled to perfection with a slightly charred exterior and juicy, flavorful interior that delivers a fiery kick.
Equipments
- Grill
- Tongs
- Meat thermometer
- Sausage stuffer
- Mixing bowl
- Spice grinder
- Knife
- Cutting board
- Charcoal or gas for grill
- Serving platter
Ingredients
- 2 lbs (900g) pork shoulder
- 1/2 lb (225g) beef chuck
- 1/2 lb (225g) pork fatback
- 3 tablespoons paprika
- 2 tablespoons smoked paprika
- 1 tablespoon cayenne pepper
- 2 teaspoons crushed red pepper flakes
- 1 tablespoon black pepper
- 2 teaspoons garlic powder
- 1 tablespoon onion powder
- 1 tablespoon kosher salt
- 2 teaspoons mustard powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground allspice
- 1/4 cup (60ml) ice water
- 1/4 cup (60ml) apple cider vinegar
- 10 feet natural hog casings
Using a blend of pork shoulder, beef chuck, and pork fatback ensures the sausage maintains a juicy yet firm texture. The mix of smoked and regular paprika, along with cayenne and crushed red pepper flakes, creates the signature spicy and smoky flavor profile unique to Texas Red Hot Sausage. It's crucial to soak natural hog casings thoroughly before stuffing to prevent tearing during grilling. Incorporating apple cider vinegar in the mixture not only enhances flavor but also helps preserve moisture within the sausage. Your efforts will pay off with a copycat Texas Red Hot Sausage from Lucille's Smokehouse BBQ that captures the authentic fiery kick and smoky essence.
Instructions
- Soak hog casings in warm water, rinse thoroughly.
- Cut pork shoulder, beef chuck, and pork fatback into small cubes.
- Grind the meat and fat using a meat grinder.
- In a large mixing bowl, combine ground meats.
- Add all spices, salt, and herbs to the meat mixture.
- Pour in ice water and apple cider vinegar.
- Mix thoroughly until well combined and sticky.
- Rinse and prepare sausage stuffer and casings.
- Fill sausage stuffer with seasoned meat mixture.
- Stuff meat mixture into casings, forming links of desired length.
- Twist sausages to form links, prick air bubbles if needed.
- Preheat grill to medium-high heat (charcoal or gas).
- Grill sausage links, turning occasionally for even charring.
- Use meat thermometer to check internal temp (reach 160°F/71°C).
- Remove sausages from grill, rest for a few minutes.
- Slice and serve on a platter.
Substitution
Texas Red Hot Sausage from Lucille's Smokehouse BBQ copycat menu offers a spicy, smoky sausage bursting with bold Texas flavors that can be grilled to a perfect char. If natural hog casings are unavailable, collagen casings can be used as an alternative, though they may slightly alter the texture. Ensure your meat thermometer reads 160degF (71degC) to guarantee the sausage is safely cooked and juicy. When mixing spices, use a spice grinder for a finer, more consistent blend that enhances flavor distribution throughout the meat. Your sausage mixture should be chilled before stuffing to maintain the casing's integrity and prevent breakage during grilling.
Tips
Make sure to soak the hog casings in warm water long enough and rinse thoroughly to remove excess salt and ensure they stay pliable during stuffing. When mixing the ground meat with spices, use your hands or a sturdy spoon to achieve a sticky, uniform texture for better sausage binding. Stuff the casings evenly without overfilling to prevent bursting while grilling and prick out any air bubbles using a needle or pin. Use a meat thermometer to verify the internal temperature reaches 160degF (71degC) to ensure your Texas Red Hot Sausage is safe to eat and juicy inside.
Nutritions
Texas Red Hot Sausage from Lucille's Smokehouse BBQ is a protein-rich choice, primarily made from pork shoulder, beef chuck, and pork fatback, providing essential amino acids for muscle maintenance. The blend of spices such as paprika, cayenne pepper, and black pepper not only boosts flavor but also contains antioxidants that support metabolism. With an internal cooking temperature of 160degF (71degC), the sausage is safely cooked to reduce harmful bacteria while preserving juiciness. Your intake will include fats from pork fatback, so enjoy these sausages in moderation as part of a balanced diet.
Storage
Store Texas Red Hot Sausage in an airtight container or vacuum-sealed bag to maintain freshness and prevent freezer burn. Refrigerate cooked sausages for up to 3-4 days or freeze raw sausage links for up to 3 months to retain flavor and texture. When reheating, use a grill or skillet to preserve the smoky char and juicy interior that defines the dish's bold Texas spices.
Variation or Alternatives
For a variation, try substituting pork shoulder with ground turkey breast for a leaner sausage option that maintains juiciness by adding extra pork fatback. You can also infuse a smoky flavor by incorporating chipotle powder in place of some or all of the smoked paprika. When grilling, consider wrapping the sausage links in foil for the first 10 minutes to retain moisture before finishing directly on the grill for that perfect char. If hog casings are unavailable, collagen casings serve as a convenient, easy-to-use alternative without compromising texture.
Allergies
Texas Red Hot Sausage contains pork and beef, common allergens for some individuals. The spices, including mustard powder and garlic powder, may also trigger allergic reactions in sensitive people. Be sure to check your allergies before enjoying this spicy, flavorful sausage from Lucille's Smokehouse BBQ.
Why this recipe?
Texas Red Hot Sausage from Lucille's Smokehouse BBQ is prized for its bold, smoky flavor infused with a perfect blend of spices that deliver a spicy kick with every bite. The sausage's juicy texture and authentic barbecue seasoning capture the essence of traditional Texas BBQ, making it a standout item on the menu. Trying to create a copycat version allows you to bring that unique taste and mouthwatering aroma into your own kitchen, offering a satisfying experience for sausage lovers craving genuine Southern flavor. Mastering this recipe provides an opportunity to enjoy high-quality, handcrafted sausage tailored to your personal spice preference.