Instructions:

Texas Hot Links

From the kitchen of Kevin Taylor, the BBQ Guru

1 (6 pound) pork butt
1 bottle beer
2 tablespoons black pepper, coarsely ground
2 tablespoons red pepper, crushed
2 tablespoons cayenne pepper
2 tablespoons paprika
3 tablespoons kosher (coarse) salt
2 tablespoons mustard seed
1/4 cup garlic, minced
1 tablespoon garlic powder
1 tablespoon MSG
1 teaspoon Tender Quick
1 teaspoon bay leaves , ground
1 teaspoon coriander
1 teaspoon thyme, dried

Mix all spices with beer.

Grind pork for sausage.

Mix beer/spices thoroughly into the meat.

Form into sausage links and grill or smoke.

Place in bun and slather heavily with mustard.