For
4
pers.
Citra-Infused Smoked Pork & Mustard Sausage - LeRoy and Lewis Inspired
The pinnacle of Austin's 'New School BBQ': a sausage with a perfect 80/20 ratio, where the aromatic power of Citra hops meets the tang of mustard seeds. A bouncy texture and explosive juices thanks to an iced emulsion and precision kamado smoking.
Prep : 45 min
Total time :
3 h
Required Equipment
Gastronomic Protocol
Click to cross outMake ahead (Mise en place & Grinding)
1
Step 1
Place the pork collar and belly in the freezer for 45 minutes to reach approximately 32°F. Grind the mustard seeds and garlic into a fine powder. Crush the Citra hop pellets. Prepare your 40g of mineral water as crushed ice. Thermal control is crucial here to prevent friction from melting the lipids.
2
Step 2
Grind the chilled meats using a medium plate (6mm). Ensure the grinder is also chilled. The 80% lean / 20% fat ratio is the LeRoy and Lewis signature for optimal juiciness without an oily mouthfeel.
Make ahead (The Bind & Stuffing)
1
Step 1
In your stand mixer bowl with the paddle attachment, mix the ground meat, fine salt, curing salt, powders (garlic, mustard, hops, dried parsley), and crushed ice. Work at medium speed for 3 to 4 minutes. The salt and ice water will extract the protein (myosin) to create a sticky 'bind'. This chemical reaction guarantees the cohesion and elastic texture of the sausage.
2
Step 2
Rinse the casing and slide it onto the stuffer nozzle. Stuff the bind firmly but not excessively to avoid bursting. Twist to form 4 sausages. Let rest on a rack in the refrigerator, uncovered, for 12 hours. This rest allows the curing salt to set the color and the skin to dry, forming the 'pellicle' that will capture the smoke.
Just before serving (Smoking & Finishing)
1
Step 1
Stabilize your kamado at 110°C (225°F) in indirect configuration with a light fruitwood. Smoke the sausages until they reach 155°F internally. Remove them and immediately plunge into an ice bath for 5 minutes. This thermal shock sets the fats and shrinks the casing, creating surface tension for an explosive 'snap'.
Step 2
Remove the deflectors for direct heat. Dry the sausages and grill for 1 minute per side for the 'bloom' (reviving color and shine). Slice on a bias to expose the perfect meat grain and serve immediately. The Citra note at the finish will perfectly balance the mustard's tang.
Nutritional Values
per pers.620
Kcal
32g
Prot.
2g
Carbs
52g
Fat
Chef's Tip
The secret to the Texas 'snap' is temperature: everything must stay below 35°F. If the fat starts to look glossy during grinding or mixing, the emulsion is broken. Use the 5% ice ratio (LeRoy and Lewis style) to bind the myosin without warming the mixture.
Wine Pairing
The citrus notes of the Citra and the mustard's tang call for a highly aromatic IPA or a bold white wine like a dry Alsace Riesling, capable of standing up to the pork fat and the smoke profile.
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