TZUTC: -0800   
   MSGID: 35652.fidonet_cooking@1:105/500 2df1b352   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Texas Hot Links   
    Categories: Sausages   
         Yield: 1 Batch   
       
         5 lb Pork butt; coarse ground   
         2 lb Beef; coarse ground   
         1 c  Water; cold   
         2 tb Black pepper;   
              - fresh ground, heaping   
         2 tb Crushed red pepper; heaping   
         2 tb Hungarian paprika; heaping   
         1 tb Fresh garlic;   
              - minced, heaping   
         1 tb Granulated garlic   
         1 tb Kosher salt   
         1 ts Bay leaves; ground   
         1 ts Whole anise seeds   
         1 ts Whole mustard seeds   
         1 ts Coriander   
         1 ts Sugar   
         1 ts Ground thyme   
         6 ts Mortons Tender Quick   
       1/2 ts MSG   
       
     After much experimentation and help from numerous sources I have   
     stumbled over the exact formula for genuine Texas Hotlinks. Goes   
     something like unto this:   
        
     Mix all the spices, cure, and garlic into the water and place in   
     refrigerator while you grind the meats.   
        
     Mix up the meats then add the water to the meat mixture a little at a   
     time, kneading to combine. Run meat mixture through the coarse plate   
     one more time and stuff into medium hog casings.   
        
     Smoke or slow grill until they are done. Wrap in a piece of bread and   
     slap on the mustard heavy. These things are so good the godless left   
     wing liberal commie pinko democrats will probably try to make them   
     illegal. So if your [sic] going to make some... do it soon.   
        
     Recipe by bigwheel   
        
     Posted by: Ed P    
        
     Recipe FROM: ,   
                     
       
   MMMMM   
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