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Kreus market

ORIGINAL Texas “Hot Guts”

Ingredients

Kreus Smoked Sausage Kreus Original “Hot Guts” Beef Sausage
(The King of the Texas Sausages)
3 lbs Ground Pork
2 lbs Beef brisket (or chuck) 4.5 lbs brisket, course ground
1 tbsp ground coriander .50 lbs pork butt, course ground
1 tbsp cumin .50 lb ground pork or brisket fat
1 tbsp granulated garlic 6 tsp kosher salt
1 tbsp seasoned salt 3 tsp course ground black pepper
1 tbsp black pepper 1 tsp cayenne pepper
2 tsp crushed red pepper flakes 2 tsp crushed red pepper flakes
1 tsp all spice Tender Quick cure
1/2 tsp ground cloves 1 cup water mixed with 2 oz dry milk powder
1/2 cup cold water (or beer) as needed
Hog casing
Mortens Tender Quick

Lagniappe

Mix the ground meat and fat together evenly. Mix the spices together with
the milk and water to form slurry and mix with the meat till it is well
incorporated. Allow the mix to rest at least overnight in the refrigerator and
stuff into 6” links.

Place the sausages in a pan of water and simmer at about 140 for about 20-30
minutes or until the sausages are set

Slow smoke at 160-165 for about 2-3 hours. Bring the links to an internal
temperature of 153-155. Remove from the smoker and immediately cool the
links in cold water and allow them to bloom for a few hours before
packaging.

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