# East Texas 60-40 Sausage

This recipe is for a subscriber-submitted sausage called the East Texas 60-40 sausage, although it's actually a 50-50 beef and pork sausage.

- Total time: 330 min
- Cuisine: American
- Category: Sauce & Condiment
- Language: en

## Ingredients

- 7.5 pounds brisket flat
- 7.5 pounds boneless pork butt
- kosher salt
- black pepper
- garlic powder
- red pepper flake
- curing salt
- 0.75 cup ice cold water

## Instructions

1. Trim the fat from the brisket flat.
2. Cube the trimmed brisket.
3. Weigh out 7.5 pounds of brisket.
4. Cube 7.5 pounds of boneless pork butt.
5. Place the cubed meat into the freezer for about an hour.
6. Grind the meat through a meat grinder.
7. Add kosher salt, black pepper, garlic powder, red pepper flakes, and curing salt to the ground meat.
8. Add about half a cup of ice-cold water to the meat mixture.
9. Mix the ingredients thoroughly until a good protein extraction is achieved.
10. Add another quarter cup of water and continue mixing.
11. Place the mixed meat back in the fridge for about an hour.
12. Load the sausage stuffer with the meat mixture.
13. Tie a knot at one end of the preloaded casing.
14. Begin stuffing the sausage into the casing.
15. Prick any air pockets in the stuffed sausages.
16. Measure out 16-inch sections for each sausage link.
17. Push the sausage inside the link to one side.
18. Cut the casing between the links.
19. Tie butcher's twine around the ends of each sausage link, making a double knot for security.
20. Refrigerate the sausages overnight to cure.
21. Smoke the sausages at 150°F (65°C) for 2 hours.
22. Increase the smoker temperature to 175°F (79°C) and smoke until the internal temperature reaches 155°F (68°C).
23. Cool the smoked sausages in an ice bath.
24. Increase the smoker temperature to 250°F (121°C).
25. Place a couple of sausages back into the smoker and warm them until the internal temperature hits 150°F (65°C) again for about 30 minutes.
26. Serve and enjoy the finished sausages.

## Equipment

- knife
- cutting board
- digital weighing scale
- freezer
- meat grinder
- meat lug
- sausage stuffer
- preloaded casing
- butcher's twine
- smoker
- ice bath

## Tips

- Always start your grinder with meat, never dry.
- Mix the sausage until you have protein extraction, indicated by the meat sticking together and stretching without breaking.
- Cool the sausages in an ice bath immediately after smoking to stop the cooking process and retain juiciness.

## Source

- Original video: https://www.facebook.com/reel/797466102898395
- Recipe page: https://www.cliprecipe.com/recipe/2b159956-1e4a-42f9-89ea-83fb01b6fca5
- Extracted: 2025-10-24

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt