Smoked Texas Hot Links - Texas Wild Edition
Homemade smoked sausage links seasoned with TexasBBQRub Texas Wild for a spicy kick. Ground pork and beef are stuffed into natural hog casings, then smoked low and slow until they snap when you bite in.
This recipe uses
Texas Wild
Originally for wild game, now a favorite for all meats. Bigger, bolder flavors with larger garlic and onion pieces.
Shop Texas Wild →Ingredients
- 4 lb pork shoulder (well-marbled, cubed)
- 1 lb beef brisket or chuck (optional for extra flavor)
- 1 cup ice-cold water
- 1/2 cup TexasBBQRub Texas Wild rub
- 1/4 cup Worcestershire sauce
- 2 Tbsp kosher salt
- 1 Tbsp freshly ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- Natural hog casings (about 12-inch links) -- about 8 ft total
Instructions
- Prep the Meat: Freeze the pork (and beef, if using) for 30 min; this makes grinding easier and yields a tighter texture.
- Grind: Run the chilled meat through a 1/2-inch grinder plate twice for a fine texture.
- Season: In a chilled bowl combine ground meat, salt, pepper, garlic, onion, smoked paprika, Worcestershire sauce, and TexasBBQRub Texas Wild. Mix by hand until the mixture feels sticky (about 2 min).
- Emulsify: Slowly drizzle ice-cold water while kneading; this improves mouthfeel and helps the sausage bind.
- Stuff: Rinse the hog casings in warm water, soak 30 min, then thread onto a sausage stuffer. Fill casings, twisting every 12 in to form links. Prick any air bubbles with a pin.
- Dry: Place links on a rack, uncovered, in the refrigerator for 1-2 hr. This develops a skin that will snap when smoked.
- Pre-heat Smoker: Set smoker to 200-210 degrees F (low-and-slow) using a mix of apple + hickory wood chips for a sweet-spicy profile.
- Smoke: Lay links on the grill grate, spacing them apart. Smoke until internal temperature reaches 160 degrees F -- about 2.5 hr at 200 degrees F.
- Rest: Remove links, tent with foil, and let rest 10 min. This allows juices to redistribute and the rub to set.
- Serve: Grill over high heat for 1-2 min per side if you like a char, then serve on buns with mustard, pickles, or your favorite BBQ sauce.
Bill's Pitmaster Tips
- Texas Wild gives these links a real kick — it's the perfect rub for homemade sausage.
- The ice-cold water trick is essential. It keeps the fat from smearing and gives you that snap.
Pro Tips
- Keep the meat in an ice-water bath during prep to prevent fat melt and yield juicier links.
- Add a dash of brown sugar (1 Tbsp) to the rub to enhance caramelization on the crust without burning.
- Use a water pan in the smoker to stabilize temperature and add humidity, preventing dry casings.
- Check at 150 degrees F and pull the links a few minutes early, then finish on a hot grill for that final snap.
- Store leftovers in a sealed bag in the fridge; reheat gently over low heat or in a steamer to keep them moist.
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