Texas Hot Links with Beer Mustard

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Bbq · 510 min · Pork · dairy-free, keto, low-carb, high-protein

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Ingredients

• 3/4 lb pork shoulder
• 1/4 lb beef chuck
• 1 tsp kosher salt
• 1/4 tsp pink curing salt #1
• 1/2 tbsp cayenne
• 1/2 tbsp smoked paprika
• 1/4 tbsp coarse black pepper
• 1/4 tbsp yellow mustard seeds
• 2 cloves garlic
• 1/2 tsp ground coriander
• 1/4 cup ice water
• 3 ft hog casings
• 1/4 cup whole grain mustard
• 1/4 cup lager beer
• 1/2 tbsp honey

Method (tap to check — screen stays awake)

1. Cut the pork and beef into 1-inch cubes, spread them on a tray and freeze 45 minutes until firm at the edges but not frozen solid; start the casings soaking now — rinse them inside and out and soak 30 minutes in warm water.
2. Grind through a 1/4-inch plate into a chilled bowl and keep everything below 35°F throughout; warm fat smears rather than grinds and the finished link comes out greasy.
3. Mix in both salts, the cayenne, paprika, black pepper, mustard seeds, minced garlic and coriander, then the ice water, and work it for 3 minutes until the meat turns sticky and clings to your palm when you turn your hand over.
4. Stuff into the soaked casings in 6-inch links, twisting each one in the opposite direction to the last.
5. Hang the links uncovered in the fridge for at least 4 hours, or overnight for the best smoke adhesion, so the surface dries to a tacky skin.
6. Smoke at 180°F with no wood for the first hour, then raise to 225°F over oak and cook to 155°F internal, about 90 minutes more.
7. Drop the links into ice water for 3 minutes to stop the cook and set the casing, then hang them 20 minutes to bloom.
8. Simmer the whole grain mustard with the beer and honey for 5 minutes until thick, and serve alongside the links reheated 4 minutes over a hot grill.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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