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Half and Half Texas Sausage

our sausages are a 50:50 mix of beef and pork, with a central batch of mix made using a spice blend. We then split this in two and add Chilli Flakes and Cayenne to make our Texas Hot Link or Cheddar and Jalapeño. Either way, the sausages get 4 hours cold smoke before temp is bumped up to be finished off.

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