The lions of Texas sausage making are our heroes. When we first began exploring the world of Central Texas Hot Guts back in 1991 we were nonplussed. We grew up on sausage, raised our own hogs and had them slaughtered and ground at Roark Meats, but we’d never had forcemeat like that.

Virginity taken by Black’s Barbecue.

When you bite into a hot link at Black’s be aware that you’re going to spray yourself and everyone within a 5 foot range with hot beef fat. You’ll come a gusher if you’re not careful. It’s delicious. Crosstown Market {RIP} in Elgin also made an estimable version but pit boss Laron Morgan passed, the business closed and one of the cornerstones of the tradition was lost forever. Time to time we get a wild hair and start a new, overly-ambitious project, work like Hell on it for a few months then move on to other pursuits.

Not so with Hot Guts. Turns out we’re lifers.

Not moving on.

Pictured: Team member Ron working the grinder while I twist the hog gut casings. We start with a ten pound pork shoulder, or a ten pound brisket, blend in a ton of fat, salt and chiles and set about our task.

We learned early on that whatever amount of fat and chile you think you need…go ahead and double it.

Our Hot Gut making has gotten good.

Really, really curious to see if these guys are going to honor the tradition http://www.scrumptiouschef.com/food/2012/7/3/Austin-Daily-Photo-Bangers-Sausage-House-And-Beer-Garden-on-Rainey-Street

https://twitter.com/RLReevesJr

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