Making Texas hot links involves a few steps and requires some specific ingredients and equipment. Here is a recipe to make Texas hot links:
2 pounds of ground pork shoulder
1/2 pound of beef fatback
1/4 cup of chili powder
2 tablespoons of paprika
1 tablespoon of garlic powder
1 tablespoon of onion powder
1 tablespoon of salt
1 tablespoon of black pepper
1 tablespoon of cumin
1 tablespoon of red pepper flakes
1/4-1/2 cup of ice water
2 tablespoons sugar
Start by grinding the pork shoulder and beef fatback together using a meat grinder.
Mix the spices and water together.
In a separate bowl, mix together the meat and pour in the spice slurry.
Cover the mixing bowl with plastic wrap and let it sit in the refrigerator for at least 1 hour (or up to 24 hours) to allow the flavors to meld together.
After the mixture has had time to rest, it's time to stuff the casings. Use a sausage stuffer to stuff the meat mixture into natural hog casings, twisting them every 6 inches to create links.
Once all the links have been formed, let them dry in a cool, dry place for 1-2 hours.
Once they have dried, smoke the sausage at 175 degrees for 1 hour. Grill the sausage to get internal temperature to 165 degrees.
Enjoy your homemade Texas hot links straight off the grill on a toasted bun with jalapenos and onion.