Description
These are built the way the old meat markets between Austin and Lockhart built them: coarse grind, beef chuck trim and pork shoulder trim from our own breakdown, cayenne, sweet paprika, garlic and enough coarse black pepper that you can see it in the grind. No filler and no binder. We stuff into natural hog casing and rest the links overnight so the seasoning distributes before they go in the case.
Cook them low and indirect if you have a smoker, around 250F until they hit 160F internal, roughly an hour and a half. On a grill, keep them off direct heat until the last two minutes or the casing splits and you lose the fat. They are hot but not punishing, and they go with saltines, raw onion and yellow mustard the same way they always have.
Specification
- Made from: beef chuck and pork shoulder trim, coarse ground
- Casing: natural hog
- Heat: medium-hot, cayenne forward
- State: raw, never frozen
- Contains: beef, pork, salt, cayenne, paprika, garlic, black pepper
Storage
Raw sausage, so keep it at or below 38F and cook within three days of pickup. They freeze cleanly for two months if you vacuum seal or double wrap them.
Mike Vasquez (verified owner) –
Great flavor and the grind is exactly right. Slightly leaner than I expected for a hot link, so watch them on the grill or they dry out. Cooking indirect solved it for me the second time.
Dana R. (verified owner) –
This is the real thing. Coarse grind, visible pepper, and the casing snaps instead of going rubbery. I smoked four at 250 for about ninety minutes and served them on butcher paper with onion and pickles. The heat builds instead of hitting you at the front.
A. Whitfield (verified owner) –
Bought these for a Sunday cookout and had to go back Monday for more. The fact that they are made from the trim of whole animals they broke down themselves is not just marketing, you can taste that it is real shoulder and chuck and not scrap.