Print
Brisket Sausages
A delicious fusion of smoky Texas-style brisket in a juicy sausage form, featuring a crunchy bark, a perfect smoke ring, and mouthwatering flavors.
Prep Time 2 hours hours
Cook Time 4 hours hours
Total Time 6 hours hours 8 minutes minutes
- 15 lbs brisket meat
- 5 lbs ground fat
- 2 lbs ice-cold water
- 4.8 oz kosher salt
- 2.4 oz Lawry’s seasoned salt
- 1.5 oz coarse black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Natural sausage casings
- 3 beaten eggs
- 1 cup panko breadcrumbs
- 1 tsp activated charcoal powder
Cube brisket meat and fat, then freeze for 1 hour.
Grind the meat, then mix with ice-cold water, salt, pepper, garlic powder, and smoked paprika.
Test a small patty for seasoning and adjust as needed.
Soak casings in water for 1 hour, then stuff sausages, twisting alternately.
Dip sausages in beaten eggs, then coat in panko-charcoal mixture.
Smoke at 225°F using post oak or hickory until sausages reach an internal temperature of 165°F.
Rest for 10 minutes before slicing and serving.