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[Darwin]

I have never seen a proper Texas not link sold in a store outside of Texas.  Earl Campbell has a knockoff in the retail space, but it's a slice not dog with red dye.
You can ask Google to find Texas not beef links or Texas Hot Gut Sausages if you wish to make your own.  Hurricane what's her name caused me to make my own Andouille and tasso... Which lead me into cold smoking and now a pellet grill.  Slippery slope...   

[Bar-B-Lew]

Texas-German sausages 85/15 beef to pork coarsely ground and seasoned with salt, black pepper, bull flour, and maybe some cayenne, stuffed into natural hog casings and smoked.

I read the article that dk117 posted a sentence of and tweaked the recipe per the article.

[LowSlowJoe]

I'd make my own sausage, if it weren't for the stuffing part...   

 My solution to my problem... was/is to not stuff it...    At one point I figured out I could make Bratwurst and Breakfast sausage , that only had like two ingredients different between them. ( I forget which had the extra ingredients, or what they are, I think it's the Breakfast sausage that has a couple additional ingredients )...   Bratwurst patties are actually pretty darn good... and breakfast sausage can just be scrambled as far as I'm concerned...   I stopped doing this , only because I can get breakfast sausage for like $1.49/lb and it's as good or better than I could make myself, so my labor just isn't worth the cost... regardless of if I stuff or not.


    Actually , what I do have some interest in , is fermented sausage... and/or dry aged whole muscle meats ... but to do these things well, I need to make a curing chamber, etc... it's on my to do list.

[Bar-B-Lew]

I am going to try making sausage this Spring/Summer - Italian, Polish, Texas/German (maybe with jalapenos or jalapeno/cheddar), and maybe kielbasa.  My first sausage making book should arrive today.  I want to read through it to get ideas on what equipment works best, what supplies I need, and find some recipes I want to try.  By then, it should be time to spend the Amazon gift cards and Prime Rewards $ to buy the equipment (grinder/stuffer and mixer).

[Free Mr. Tony]

I've been following this thread with interest since every time I've tried it, the casings became tough and not very satisfying to eat. I've tried brats, andouille, Italian and most any other you can name with no luck. I'll now try boiling in beer followed by low and slow smoke to IT of 160° and see what happens.   

Any chance you just don't care for natural casings, and that you aren't doing anything wrong? Or have you had them that others have made that you liked?

I grew up eating super commerical skinless eckrich sausages, so it was definitely new experience when I started having real sausage with snap.

I am going to try making sausage this Spring/Summer - Italian, Polish, Texas/German (maybe with jalapenos or jalapeno/cheddar), and maybe kielbasa.  My first sausage making book should arrive today.  I want to read through it to get ideas on what equipment works best, what supplies I need, and find some recipes I want to try.  By then, it should be time to spend the Amazon gift cards and Prime Rewards $ to buy the equipment (grinder/stuffer and mixer).

Unless you are planning on gigantic batches, I think you would be safe holding off on the mixer. I've made many many batches of 5 to 10 pounds, and never once wished I had a mixer. Now maybe if I was going much more than that, I would want one.

I would spend extra money on the grinder and stuffer if it were me, and take a wait and see approach on a mixer.

[Bar-B-Lew]

FMT, do you use a kitchen aid mixer or mix by hand?

[Free Mr. Tony]

FMT, do you use a kitchen aid mixer or mix by hand?

I wondered about that after I posted. I thought you were referring to one of these:


I use my hands 90% of the time. I think Hot dogs, certain batches of hot links, and mortadella were the only things I used the mixer for.

If you don't have a kitchenaid mixer, I would definitely reccomend that. I misinterpreted what you were referring to.

[Bar-B-Lew]

I did mean that hand mixer by LEM similar to the one in the picture.  I do have a Kitchen Aid mixer though.  As you suggested, I should probably try hand mixing and the Kitchen Aid first before spending more money and needing to find a place to store something else in the garage.

[Bentley]

JaJaJa...This is just my Pork German sausage made with beef!  I have not made any beef sausage in a long time, may try some this weekend!

Texas-Czech sausages all contain garlic in one form or another, but Texas-German sausages are simpler: beef (primarily) coarsely ground and seasoned with salt, black pepper, and maybe some cayenne, stuffed into natural hog casings and smoked.

So would this be a meal you all would eat...German Sausage (Beef) with the light brown gravy, with the mashed potato's and the warm sweet pickled red cabbage and the fresh rye bread?

[thenap]

Homemade Sicilian Sausage is best fried in cast iron skillet with sliced potatoes in pan.