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Texas

Chipotle “Hot guts”

Ingredients

Chipotle Sauce for 2 ½ lbs Traditional Hot Gut Sausages

3 tbsp dried chipotles 2.5 lb, mix of fatty Brisket, Chuck Roast, Short Ribs.
1 tbsp cider vinegar 1 bottle dark beer
2 cloves minced garlic Chipotles sauce
½ large shallots 1 tsp kosher salt
Pinch brown sugar 2 tsp brown sugar
½ tsp black pepper
2 oz powdered milk 1 tsp thyme
2 cloves garlic
2 tsp English mustard
Mortens Tender Quick

Optional: Add 3or 4 tsp minced garlic
Lagniappe

To make the sauce, remove the seeds from the peppers and put them into a
food processor and grind the shit out of them. Soften the flesh of the peppers
in some warm water and when soft add to the seeds along with cider vinegar,
a couple of garlic cloves, shallots, and brown sugar. Add about 1 cup of the
water the chipotles soaked in mixed with the powdered milk to the processor
and grind the mix into a decent paste. Let the sauce marinate in the fridge for
a day before using.

I like to separate the fat from the meat, freeze it and grind it in a food
processor separately to make it easier to control the amount and texture when
blending with the beef. You want a course texture. Get the beef very cold and
give it a course grind. The meat fat ratio should be about 60/40 or 60/30 ratio
of the heavier Roast or Brisket fat. Mix in the chipotle sauce, dark beer, salt,
brown sugar, pepper, thyme, garlic and mustard, and cure. Mix well by hand
and let rest in the refrigerator for at least one day. Remove and fry a test patty
to test for seasoning, when to your liking Stuff the mixture into a good casing
and return to the refrigerator on a rack or hang for at least another day to
completely dry. Once they are completely dried, hot smoke them at about
200 for 2 hours. If when you cut into them, a pool of orange grease appears,
you done good and they are ready to eat!

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