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Savory Texas Style Smoked Sausage Links

Texas style smoked sausage links - featured image
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These classic Texas-style smoked sausage links deliver bold BBQ flavor, a perfect snap, and juicy texture. Easy to make at home, they’re ideal for backyard cookouts, game days, or comforting weeknight dinners.

Ingredients

Scale
  • 2 lbs pork shoulder (Boston butt), trimmed and cut into 1-inch cubes (fat left on for moisture)
  • 0.5 lb pork fatback, diced
  • 10–12 feet hog casings, rinsed and soaked
  • 1 tablespoon kosher salt
  • 2 teaspoons freshly cracked black pepper
  • 2 teaspoons paprika (smoked or sweet)
  • 2 teaspoons garlic powder
  • 1/2 teaspoon cayenne pepper (add more for extra heat)
  • 1 teaspoon mustard powder
  • 1 teaspoon dried thyme
  • 1 teaspoon sugar
  • For the BBQ Mop (optional):
  • 1/4 cup apple cider vinegar
  • 1 tablespoon prepared yellow mustard
  • 1 tablespoon honey
  • 2 tablespoons water
  • Hickory or oak wood chips, soaked
  • Charcoal, as needed (if using a charcoal smoker or grill)

Instructions

  1. Cube pork shoulder and pork fatback into 1-inch pieces. Chill in the freezer for 30 minutes.
  2. In a large bowl, combine kosher salt, black pepper, paprika, garlic powder, cayenne, mustard powder, dried thyme, and sugar. Stir well.
  3. Fit your grinder with a medium (4.5mm) plate. Pass the pork and fat through once into a chilled bowl. If using store-ground meat, break it up in the bowl.
  4. Sprinkle the seasoning mix over the ground meat. Mix by hand (or with a sturdy spoon), folding and squeezing until well combined and sticky—about 2–3 minutes.
  5. Rinse hog casings under cool water inside and out, then soak for 30 minutes. Run water through them to remove excess salt.
  6. Thread a casing onto your stuffer tube, leaving a few inches hanging. Tie a knot at the end. Fill the stuffer with meat mixture. Slowly crank or push the meat through, filling the casing but not overstuffing. Twist links every 6 inches as you go, alternating directions.
  7. Arrange the sausages on a baking sheet and refrigerate, uncovered, for 2–4 hours (up to overnight).
  8. Preheat the smoker to 225°F. Add soaked hickory or oak chips for smoke. If using a grill, set up for indirect heat and add a smoker box or foil packet of chips.
  9. Place the links directly on the smoker rack. Smoke for 2–3 hours, until sausages reach an internal temp of 155–160°F. Flip halfway through for even cooking. Optional: Mop with the BBQ glaze every 45 minutes.
  10. Transfer sausages to a cutting board. Let rest 10 minutes. Slice and serve hot. For crispier casing, finish on a hot grill for 1–2 minutes per side.

Notes

Keep meat and fat cold for best texture. Don’t overwork the mix. Test seasoning by frying a small patty before stuffing. Stuff casings gently to avoid bursting. Smoke low and slow for juiciness. Sausages freeze well before or after smoking. For gluten-free, double-check all spice blends and mustard labels.

Nutrition

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Find it online: https://blixfood.com/savory-texas-style-smoked-sausage-links-recipe-easy-bbq-flavor-guide/