Fort Worth Pork & Brisket Sausage
This recipe combines our two favorite meats to make delicious sausage links!
Yields 12 lbs worth of sausage
- 5 LBS Pork Shoulder or Pork Butt, diced
- 5 LBS Untrimmed Brisket Flat or Point, diced
- 2 LBS Pork Fat, diced
- 5 TBSP Kosher Salt
- 2 TBSP Ground Black Pepper
- 6 TBSP Minced Garlic
- 2 CUPS Chilled Red Wine or Chilled Water
- 20 FEET Hog Casings, soaked in tepid water for at least 30 minutes and rinsed
Dice pork shoulder or butt, brisket and pork fat into 2-inch cubes and place in a large bowl. Add dry ingredients to diced meat and evenly mix. Cover and refrigerate mixture for 2-24 hours, or place in freezer for 30 minutes.
Grind the meat through a small die into a bowl set with ice. Hand mix until thoroughly combined, or mix on low speed with a mixer for 1 minute. Once ground, add wine or water and increase the mixing speed to medium for one 1 minute, or until liquid is incorporated and the meat looks sticky. Place in refrigerator and let mixture chill.
Stuff the sausage into the hog casings and twist into 6-inch links. Always cook sausage to an internal temperature of 150°F, no matter your cooking method.
Dog Tired Tips
- Before stuffing the meat into the hog casings, fry a bite sized portion of meat to taste-test the seasoning and adjust accordingly. Once the casings are stuffed, there’s no going back to adjust later.