Texas Hot Guts | Celebrate Sausage S03E09

hey everyone welcome to the channel welcome to another episode here at celebrate sausage as we are moving right along if you're new here we've dedicated this entire month to sausages as we upload a brand new sausage making recipe every day the series is just getting started don't forget to click that subscribe button and that notification Bell in today's episode we have a very special guest joining us some of you already know them if you don't you're about to meet them his name is Bradley over at the YouTube channel chuds barbecue be sure to check them out today Bradley's gonna make a sausage for us that he's been wanting to make for a very long time so you know it's going to be good so let's welcome Bradley over at chudd's barbecue as he makes us the Texas hot gut sausage with pepper jack cheese welcome back to celebrate sausage season three folks I'm Bradley Robinson over here at chuds barbecue and today we're making a pepper jack hot gut because what doesn't sound delicious about a Texas style hot gut sausage stuffed with pepper jack cheese so that's what we're going to make today and it's going to be delicious foreign I picked this up at my local grocery store here in Austin Texas it was the cheapest brisket I could find at 299 a pound just a pretty ugly looking select brisket which is why I don't feel bad that I'm turning it into sausage get probably about half of it save the other half for my next batch of sausage the reason I like using brisket is because it's got a wonderful amount of fat on there and it usually works out pretty well to that 70 30 80 20 fat ratio we're looking for when making sausage I just weighed these and they are both exactly six pounds nice eyeball we'll go with the fatty side today get a nice juicy Texas style sausage link so I'm gonna go through and cut this into strips so it fits into our meat grinder nice and easily and it'll also make sure that this cools down a lot quicker which is the next step so into the freezer this goes for about an hour or so until These are nice and chilled well let me chills now let's go ahead and get our spices ready starting with our binder which is some high temp milk powder kosher salt pink curing salt number one granulated garlic granulated onion some black pepper a little bit of mustard powder some paprika chili powder and a whole bunch of cayenne make this thing a little bit spicy it is a hot gut after all I'm also going to go in with some turmeric this is going to help with color add a little bit of flavor give us that nice orange grease and that's it just get that all mixed up nice and cold whoops it's a 10 millimeter die today for a nice coarse sausage and as always we want our meat nice and cold so we get a nice clean pebbly grind looking good nice and fatty beautiful almost forgot we're gonna send some jalapenos through as well send a little bit of this meat through to help push it all through here we go and here we go to our mixer we'll just let this mix for a minute or so and then we're gonna add in all of our spices here we go we're also going to go in with our liquid component which is some beef bone broth get a little extra beefy flavor in there while making sure this is nice and tacky after about four or five minutes of mixing now it's time to go in with our cheese this is some high temp pepper jack cheese I got from the sausagemaker.com [Music] [Music] going on with some 32 millimeter hog casings today sending a little water through to clean them out make sure there's no holes and help them slide onto the old horn here a little tie it off snip the tip you know the drill from here folks just gonna case away oh yes that's got some lovely color to it honestly make some standard size links here guys nothing too fancy just gonna get these As Nice and plump and taut as I can and the beauty of doing link by link like this instead of a big rope you're not going to get any air pockets so you're not going to prick your sausage so there's one last fear when cooking these things if they're gonna burst as you can see all the air is shooting towards the casing instead of going into the meat nice and cheesy nice and spicy that paprika and the turmeric are giving it some beautiful color and of course they are nice and plump I've had this sausage on the old to-do list for a really long time pretty excited to finally be knocking it out and just like that all of our sausage is cased up gotta love it when you can get through an entire batch without popping the casing makes life real easy but I'm just going to tie this end off and there we have it some beautiful plump looking nice and firm pepper jack hot gut sausages what I'm going to do now is let these chill in the open air for about an hour or so I'm gonna aim a little fan at them just to dry them out a little bit it's going to help tighten up the casings dry out the exterior so we get better smoke penetration but more importantly it's going to dry out all the little twists between these links so I can go through and cut them up without worrying about the ends coming out because it just makes placement on the smoker a lot easier so I will see you all in about an hour I'll celebrate sausage but I will not celebrate that pesky snake in my boot after about an hour or so or however long it took me to knock out all those sausage dishes we're ready to throw these on the pit and as you can see they are looking a lot drier they've changed color a little bit that cure is starting to do its work and they're feeling nice and tacky so now we can snip them apart would you just look at it such a beautiful color you see some nice cheese stuttage in there that end is staying tied love it gotta say folks these are some good looking links nice and plump all the ratios are right I don't see how this isn't going to turn out great so now on the pit we go so the name of the game was smoking sausage on an Offset Smoker like this is to get it as Smoky as possible dirty smoke is your friend when cold smoking sausage we're gonna aim for anywhere between 120 and 150 degrees if it gets too hot it'll start to render the fat and we don't want that but we're gonna let these cold smoke for about four hours which should give us just enough time to let the smoke really penetrate into these links giving them some nice red color help dry out these casings even more a lot of time for the Cure and the salt and the spices to hydrate and kind of work on the meat a little bit and make sure we get a nice Snappy Smoky bite so down we go I've just got two dense logs on there that should be enough for the whole time temps are looking good so we'll check back in in four hours four hours later as you can see these sausages are nice and Smoky nice and red feeling nice and plump and now they're going into an ice bath to shock the casings stop the cooking process cool them down rapidly it's going to shrink up those casings onto the meat and make sure these things don't overcook I must admit though I'm pretty happy with how these are looking nice and red oh smelling good it's also a great time to clean your sausages because as we all know everybody loves a clean weenie and if you've got dirty grates you don't want to leave that soot on your sausage that's also why I put these on the wire rack so it wouldn't get dirty I'm gonna let these cool down for the next 10-15 minutes and then we can fire them off to finish so cheesy so Smoky so red so spicy now it's time to see how these came out I've got this pit behind me fired up to about 300 degrees we're just gonna throw a few links on oh smoke in the eye now all we need to do is bring these up to an internal temp of around 160 or so to make sure all that fat renders down and we get a nice Snappy plump sausage should only take about 30 40 minutes or so and then we'll see how they came out all right I think it's time to see how this sausage came out look at that folks nice and juicy nice and cheesy oh it's dripping all over the place I love the color on that too nice and red let's give this a quick little taste test looks like a great coin to test this out oh wow very juicy nice and cheesy got a little bit of heat to it but it's not overbearing the flavor is spectacular the bind phenomenal starting to hit the back of the throat oh oh my God it's so good spicy cheesy flavorful Savory salty creamy what more do you need gotta love that high temp cheese folks holds it place doesn't melt out oh so good like honestly you could put this in like a breakfast scramble like turn the heat up a little bit throw it on some buns oh there's definitely packing packing some heat though yeah it hits you on the back end it'll probably hit us on the back end again if you know what I mean hey oh very juicy you know I wish they picked a better name for it though hot gut is really not a great term no I always love hot gut but no one wants to eat anything the word gut in it yeah if you're not from Texas and you've never heard of hot gut before it sounds immediately off-putting God it's like it's honestly the perfect amount of spice for me yeah honestly I can continue eating it should I give it a little SNAP test oh my God that was a juice explosion that bite is going to affect my day tomorrow shall we do the official taste test how to make some absolutely fantastic pepper jack cheese studded all beef Texas style hot gut sausage I highly recommend giving this one a try it is super tasty nice and juicy nice and cheesy everything you want out of a nice plump link but that being said if you enjoyed this video let me know by hitting that subscribe button head over to my channel if you want to see more sausage making videos big shout out to Eric at two guys having cooler for having me on this series and until the next time I see you please go cook something outside peace no way Bradley that bite is going to affect my day tomorrow be sure to check out Bradley over at his YouTube channel chuds barbecue I'm going to put a link to it in the description box below he is all about outdoor cooking so if you like sausage if you like smoke if you like cooking over a fire and barbecue he's got you covered and there's also going to be a link to his recipe in the description box below in case you want to make this Texas hot gut sausage with pepper jack cheese thanks a lot for being here don't forget to subscribe and click that notification Bell so you don't miss any of our daily uploads for celebrate sausage season three if you like this video give it a thumbs up we'll see you tomorrow bye-bye [Music] thank you [Music]

Channel: 2 Guys & A Cooler

Views: 37,181

Keywords: Celebrate Sausage, Easy Sausage Recipes, sausage, cured meats, meat preservation, pork sausage, chudds BBQ, texas Hot guts, pepper jack cheese

Id: vGGvPMFsGtw

Length: 10min 45sec (645 seconds)

Published: Sun Oct 09 2022