| Level: | Advanced |
| Total: | 1 day 5 hr 10 min |
| Active: | 2 hr |
| Yield: | 3 sammys |
Ingredients
- 2 pounds brisket, cut into 1- to 2-inch cubes
- 1/2 pound fat, cut into 1- to 2-inch cubes
- 1 tablespoon fennel seeds
- 1 teaspoon garlic powder
- 1 teaspoon coarse black pepper
- 1 teaspoon red pepper flakes
- 1/2 teaspoon pink salt
- 3 hog casings
- 1/4 cup lemon juice
- 2 1/3 cups yellow mustard
- 2 cups white vinegar
- 1 1/3 cups brown sugar
- 1/3 cup ketchup
- 2 1/2 teaspoons chili powder
- 2 1/2 teaspoons coarse black pepper
- 2 1/2 teaspoons granulated sugar
- 2 teaspoons garlic hot sauce
- 3 cups mayonnaise
- 3/4 cup apple juice
- 3/4 cup white vinegar
- 2 1/2 teaspoons horseradish
- 2 1/2 teaspoons lemon juice
- 2 1/2 teaspoons ground black pepper
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 2 cups brown sugar
- 1/4 cup granulated sugar
- 1 tablespoon mustard powder
- 1 tablespoon paprika
- 1 tablespoon ground pepper
- 1 tablespoon salt
- 2 teaspoons garlic powder
- 1 teaspoon cayenne pepper
- 3 1/4 cups ketchup
- 1 cup apple cider vinegar
- 1/3 cup molasses
- 2 tablespoons Worcestershire sauce
- 1 tablespoon lemon juice
- 3 favorite rolls
- Butter, for toasting
- 3 to 6 slices American cheese
- Cooked onion rings, for serving
Instructions
- For the sausage: Combine the brisket and fat and put through a sausage grinder on a coarse setting.
- Combine the fennel seeds, garlic powder, black pepper, red pepper flakes and pink salt in a bowl.
- Combine the ground beef and fat with the spices. Place in the refrigerator, covered, for 24 hours. Transfer to the freezer 1 hour before stuffing.
- Soak the hog casings in a half gallon of water and the lemon juice for 30 minutes.
- Remove the casings and run cold water through one end until the water comes out the other end.
- Load the combined ingredients in a sausage stuffer and put the hog casing on the stuffer tube. Stuff the sausage and section into 5-inch links.
- Hang the sausage on a wire hanger in your refrigerator for 2 hours.
- Preheat a smoker to 225 degrees F.
- Smoke the sausages for 2 hours.
- Remove the sausages from the smoker to rest and set aside.
- For the mustard sauce: Meanwhile, combine the mustard, vinegar, brown sugar, ketchup, chili powder, black pepper, granulated sugar and garlic hot sauce in a nonstick pot and whisk until well mixed. Place on medium heat. Cook, stirring often to prevent the sugars from settling on the bottom of the pot, until it comes to a boil. Simmer on low heat for 20 minutes, stirring often. Take the sauce off the heat and chill in the refrigerator overnight.
- For the Alabama sauce: Meanwhile, combine the mayonnaise, apple juice, vinegar, horseradish, lemon juice, black pepper, salt and cayenne in a large mixing bowl and stir until smooth. Place in a jar and shake well. Place the sauce in the refrigerator and allow to chill overnight.
- For the Big Pinks sauce: Place the brown sugar, granulated sugar, mustard powder, paprika, ground pepper, salt, garlic powder and cayenne in a mixing bowl and combine well.
- Place the ketchup, vinegar, molasses, Worcestershire and lemon juice in a nonstick pot, along with the dry ingredients, and place on medium heat, stirring frequently, until it comes to a boil. Lower the heat to low and allow to simmer for 20 minutes. Let the sauce cool, then place in a jar and refrigerate overnight.
- To assemble: Split the sausages down the middle and cook on the grill on high heat.
- Brush the sausage with the mustard sauce and Big Pinks sauce and allow the sauces to caramelize.
- Split the rolls, butter and toast.
- Apply a generous portion of Alabama and mustard sauces to the rolls.
- Brush the sausages again with the Big Pinks and mustard sauce, then put a piece (or two) of ‘Murican cheese on the sausage. (We’d do this on the truck, but the cheese would fall through the grates!)
- Once the cheese has melted, put the sausages on the rolls and top with the onion rings. ENJOY!
Reviews
Made this sandwich today! Insanely good. I used Hawaiian sweet rolls for the buns nice added touch. Great dinner for the family or any BBQ.