Brisket-Pork Sausage
Pitmaster Cooper Abercrombie of Bar-A-BBQ | Montgomery, TX
Yield: 80-90 sausages
Adapted by StarChefs | September 2025 | Photo: Will Blunt
INGREDIENTS
15 pounds lean beef
6 pounds pork
4 pounds animal fat
11.9 ounces milk powder
8.8 ounces ground 16 mesh black pepper
8.8 ounces kosher salt
6.2 ounces garlic powder
4.4 ounces ground paprika
1 ounce pink salt
1 tablespoon phosphate
METHOD
Using a meat grinder with a 32-millimeter die, grind beef, pork, and fat. Transfer to a large nonreactive container and set aside. In a mixing bowl, add milk powder, spices, and phosphate. Add enough water to hydrate and mix to combine. Pour into container with meat and mix until incorporated and mixture is tacky. Stuff mixture into hog casings and twist into ⅓-pound links. Transfer sausages to a wire rack set over a sheet tray. Refrigerate uncovered overnight. The next day, heat a smoker to 150°F. Cold smoke sausages 6 hours, or until internal temperature reaches 150°F. Transfer sausages to a wire rack set over a sheet tray. Refrigerate uncovered overnight. The next day, heat a smoker to 275°F. Smoke Sausages until internal temperature of the meat reaches 150°F. Transfer to a serving plate.
