Texas Hot Links Seasoning

Texas Hot Links Seasoning brings real Central Texas barbecue heat to your own grinder. Cayenne and red pepper flakes carry the burn, granulated garlic and mustard seed build the backbone, and ground bay leaf and thyme give it the herbal depth that separates a proper hot link from a generic spicy sausage.

Developed in partnership with Two Guys and a Cooler, whose Texas hot link recipe this blend is built around. One 14.5 oz. packet seasons 10 lbs. of ground meat.

The traditional choice is pork at 25-30% fat, but beef, game meat, chicken, or any combination works well. As written, the recipe produces a fresh sausage — add Insta Cure™ #1 if you want to cure and cold-smoke it.

Features

• Ready to use — pre-blended, no measuring or sourcing
• Cayenne and red pepper flake heat with garlic, mustard seed, and bay
• Developed with Two Guys and a Cooler
• Seasons 10 lbs. of ground meat per 14.5 oz. packet
• Works with pork, beef, game meat, or chicken
• Makes fresh sausage as written; add cure for a smoked version
• Also makes Texas Hot Burgers — same mix, formed into patties

10 lb. Texas Hot Links Recipe

• 10 lbs. ground pork, 25-30% fat
• 2 cups ice-cold beer or water
• 1 packet (14.5 oz.) Texas Hot Links Seasoning
• 2 level tsp. Insta Cure™ #1 — only if making a cured sausage

Instructions

• Add the packet contents to 10 lbs. ground pork.
• Mix in 2 cups of ice-cold beer or water and work the meat until it turns tacky.
• Stuff into hog casings.
• Rest overnight in the refrigerator — this step matters for flavor development.
• Grill or smoke until you reach your desired internal temperature.

Smaller batches: use 1/4 cup of seasoning and 3 tablespoons of ice-cold light beer or water per 1 lb. of ground meat.

Texas Hot Burgers: follow the same recipe but form patties instead of links, and grill to your desired internal temperature.

Recommended Casings

• Natural hog casings, 32-35mm — the traditional choice for hot links
• Pre-tubed natural hog casings — same casing, pre-strung for faster stuffing

Helpful Tips

• To make this a cured sausage, add Insta Cure™ #1 (sold separately) at 2 level tsp. per 10 lbs. of meat.
• Keep the fat content between 25% and 30% — leaner batches come out dry.
• Beer adds a subtle malt note that water doesn't. A light lager works best.

Ingredients

Salt, black pepper, granulated garlic, red pepper flakes, cayenne pepper, paprika, mustard seeds, SavorYe (yeast extract), coriander powder, ground bay leaves, dried thyme, potato starch.

Storage

Keep product dry at all times. Store in a cool, dry place. Keep out of reach of children.