| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Hungarian |
|
1 |
servings |
INGREDIENTS
| 5 |
lb |
Coarse ground pork butt |
| 2 |
lb |
Coarse ground beef |
| 1 |
c |
Cold water |
| 2 |
tb |
(heaping) fresh ground black pepper |
| 2 |
tb |
(heaping) crushed red pepper |
| 2 |
tb |
(heaping) Hungarian Paprika |
| 1 |
tb |
(heaping) minced fresh garlic |
| 1 |
tb |
Granulated garlic |
| 1 |
tb |
Kosher salt |
| 1 |
ts |
Ground bay leaves |
| 1 |
ts |
Whole anise seeds |
| 1 |
ts |
Whole mustard seeds |
| 1 |
ts |
Corriander |
| 1 |
ts |
Sugar |
| 1 |
ts |
Ground thyme |
| 6 |
ts |
Mortons Tender Quick |
| 1/2 |
ts |
MSG |
INSTRUCTIONS
After much experimentation and help from numerous sources I have stumbled
over the exact formula for genuine Texas Hotlinks. Goes something like unto
this:
Mix all the spices, cure, and garlic into the water and place in
refrigerator while you grind the meats. Mix up the meats then add the water
to the meat mixture a little at a time, kneading to combine. Run meat
mixture through the coarse plate one more time and stuff into medium hog
casings. Smoke or slow grill till they are done. Wrap in a piece of bread
and slap on the mustard heavy. These things are so good the godless left
wing liberal commie pinko democrats will probably try to make them illegal.
So if your going to make some..do it soon.
Posted to bbq-digest by "Jeff D. Wheeler" <bigwheel@blueplanet.net> on Dec
19, 1998, converted by MM_Buster v2.0l.
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