Texas-Style Smoked Sausage

Instructions

1. Prepare the meat
   Chill the beef, pork shoulder, and pork fat in the freezer for 30 minutes until firm but not frozen. This will make grinding easier. Cut the meat into 1-inch cubes.
2. Grind the meat
   Using a meat grinder with a medium die (6-8mm), grind the beef, pork shoulder, and fat into a large, chilled mixing bowl. If you don't have a meat grinder, ask your butcher to grind it for you.
3. Mix the spices
   In a small bowl, combine salt, black pepper, smoked paprika, garlic powder, onion powder, cayenne pepper, dried oregano, and red pepper flakes. Mix thoroughly to create your Texas spice blend.
4. Season the meat
   Add the spice blend to the ground meat mixture. Pour in the ice-cold water and mix thoroughly with your hands until the mixture becomes sticky and well combined, about 2-3 minutes. Cover and refrigerate for 1 hour to allow flavors to meld.
5. Prepare the casings
   Rinse the hog casings thoroughly under cold running water, inside and out. Soak them in cold water for at least 30 minutes to remove excess salt and make them more pliable.
6. Stuff the sausages
   Attach the sausage stuffer attachment to your mixer or grinder. Slide the casings onto the nozzle, leaving a few inches hanging off. Stuff the meat mixture into the casings, being careful not to pack too tightly. Twist the casing every 6 inches to form links. Prick any air bubbles with a sterilized pin.
7. Smoke the sausages
   Prepare your smoker to 225°F (107°C) using hickory or post oak wood. Place the sausages on the grates, making sure they don't touch. Smoke for 2-3 hours until the internal temperature reaches 155°F (68°C). Spritz occasionally with water to prevent drying.
8. Rest and serve
   Remove the sausages from the smoker and let them rest for 15 minutes. They can be served immediately, sliced on a platter with pickles and onions, or cooled completely and refrigerated for up to 5 days. For authentic Texas style, serve with white bread, pickles, and sliced onions.