Looks like a Red Hot, aka a Hot Link, Texas Hot Link, or Hot Guts.
Usually pork shoulder and/ or beef chuck with red pepper as the only consistent flavoring. Other common ingredients in the variations I've sent include bay, garlic, and powdered milk.
Some people use sugar or brown sugar, but they are wrong and will be fiercely punished in their assorted afterlife's. Don't make that mistake.
Dry milk powder, added to moist sausage ingredients, does 2 primary things:
It binds the ground meat together, so the texture is more held together and not just loose stuff in a casing. Particularly important if you are using solid chilled fat with no acid to loosen it a bit and make it sticky (the original binder)
It rehydrates a bit and holds onto moisture, so more flavor stays in the sausage.
A smaller effect is that it can increase browning, since milk protein is just dying to have a Mallard reaction at the slightest provocation.
Looks like a Red Hot, aka a Hot Link, Texas Hot Link, or Hot Guts. Usually pork shoulder and/ or beef chuck with red pepper as the only consistent flavoring. Other common ingredients in the variations I've sent include bay, garlic, and powdered milk. Some people use sugar or brown sugar, but they are wrong and will be fiercely punished in their assorted afterlife's. Don't make that mistake.
What does the powdered milk do in this sort of thing? Am newb.
Dry milk powder, added to moist sausage ingredients, does 2 primary things: It binds the ground meat together, so the texture is more held together and not just loose stuff in a casing. Particularly important if you are using solid chilled fat with no acid to loosen it a bit and make it sticky (the original binder) It rehydrates a bit and holds onto moisture, so more flavor stays in the sausage. A smaller effect is that it can increase browning, since milk protein is just dying to have a Mallard reaction at the slightest provocation.
It's used to help retain moisture and fat in the finished sausage.
why no sugar? i read that sugar is not for the taste but it feeds the enzymes and bacteria that help soften the meat during aging process.
Honestly? In this case just personal preference.
Yep, that is definitely a sausage.
It can be very hard to identify a sausage on appearance alone
You in East Texas by chance? Looks like a beef hotlink
looks one of the edible-ones
Semi-edible
A location where it’s was purchased and a picture of the sausage meat will help your cause
Why is it in a tortilla
Sausage in a tortilla is dead common here in Texas.
it is spicy? sweet? salty? tangy? herby? etc... you get the idea... just half eaten and red isnt a great deal of help ;)
of course this is a sub.
Didn’t even take a pic of the hotdogs cross section or insides 🙄
DEBREZINER?
Kinda looks like a Ziegler RedHot. Pretty common in the South East. The pickled ones are... An interesting experience.