HOT LINKS
Hot links are a delicious combination of spicy, firm and mouth-watering in a sausage. In my opinion, they are best served on bread with some onions smothered with tangy barbecue sauce.
Provided by JJ Johnson
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat a large grill pan over high heat until almost smoking.
- Put the hot links split-side down on one side of the grill pan and grill over medium-high heat until some char marks appear, 4 to 5 minutes per side.
- Meanwhile, brush the other side of the grill pan with canola oil. Add the onions and grill, tossing with tongs occasionally, until softened and golden brown, 10 to 15 minutes.
- Add the garlic, paprika, cayenne and cloves to the onions and cook, stirring constantly, 1 minute.
- Reduce the heat to low. Add the ketchup, brown sugar, vinegar, lemon juice, 1/3 cup water, 1 teaspoon salt and 1/2 teaspoon pepper and cook, stirring frequently to make sure the bottom doesn't burn, until tender, 15 minutes.
- Put the buns, split-side down, on the grill pan and grill until lightly toasted, 30 seconds per side.
- Serve the hot links in the toasted buns, smothered with the barbecued onions.
SMOKED HOT LINKS
We couldn't stop ourselves from humming the tune to "Third Rate Romance (Low Rent Rendezvous)" when we saw this 'cue joint/motel combo. It's not exactly the kind of place where you expect to find good eats, but the food at Barbara Ann's Bar-B-Que & Motel doesn't disappoint. While the joint is known especially for its Chicago smoked links with regular/hot mixed sauce, the rib tips, ribs, and chicken are customer favorites, too. Barbara Ann doesn't eat pork, so she added turkey links to the menu for herself and like-minded customers and those who want a change from chicken. Jumbo shrimp, catfish, and fries are also on the menu. This is a carryout only joint, so think ahead about where you'll eat your links feast from Barbara Ann's.When Delars Bracy decided to open a barbecue joint and motel on Chicago's South Side in 1967, he named it after his daughter, Barbara Ann Bracy. Delars settled in Chicago by way of Ruleville, Mississippi, his hometown, and Los Angeles, his college town. He started a family in Chicago after discovering that Bertie, his hometown sweetheart, was also in Chicago. The barbecue joint and motel came later, after Delars had finished a successful career as a criminal defense attorney. Some of his brothers who lived in Chicago helped Delars run the carryout joint in the early years. Now Barbara Ann is in charge, and-other than adding turkey links and chicken to the menu-she runs it just the way her dad and uncles ran it. Due to flecks of sage in the seasoning, Barbara Ann's links are compared to breakfast sausage. We like them any time of day or night, especially with a mix of her regular and hot sauce. If you're using sausage casings, make sure you allow enough time to soak them overnight before stuffing them.
Provided by Food Network
Yield Serves 6
Number Of Ingredients 15
Steps:
- If you're using sausage casings, the day before you plan to stuff the sausage, rinse the casings under cold water inside and out. Prepare a solution of 1 cup water to 1 capful of cider vinegar. Soak the casings in the solution overnight.
- In a large bowl, mix the pork with the garlic, sage, parsley, salt, fennel, oregano, thyme, pepper, and cayenne. Stir. If using casings, mix in the ice water if the meat mixture is too dry to stuff into the casings.
- Stuff the sausage mixture into the casings or make into loaves, sticks, or patties. If you're making sticks, links, or logs, it helps to use plastic wrap to form the meat into the desired shape. Hang stuffed casings for at least an hour in a cool, dry place and then refrigerate at least overnight but for no more than 5 days before using. Sticks, links, or logs can be cooked immediately.
- You can fry, smoke, or grill the sausage as desired.
TEXAS HOT LINKS
This is a country style, reasonably spicy sausage made with pork, beef, or a combination. I used venison in place of beef. This recipe makes 5 pounds. If you're not already an expert, here's a tutorial on how to make sausage.
Provided by Hank Shaw
Categories lunch Main Course
Time 4h
Number Of Ingredients 13
Steps:
- Cut the venison and pork into chunks that will fit into your grinder. Mix well with the salt and sugar. Let this sit in the fridge for as long as you can stand, up to overnight if you have time; it helps the sausage bind to itself better.
- Get out about 10 to 15 feet of hog casings and soak them in warm water.
- Mix the spices and garlic with the meat and fat and grind though a coarse die, about 10 mm. If you don't have that, grind with as coarse a die as you have. If your room is warmer than about 70°F, grind into a container that is set in ice, to keep things very cold.
- If the meat is still below 40°F, go ahead and grind again through a 6 mm die or similar. TIP: If you have some bread around, rip off a piece and make that the last thing in the grinder: It pushes out all of the rest of the meat so you don't waste any. If the meat is above 40°F, put it in the freezer for 30 minutes while you clean up everything.
- Add the beer (or water) to the sausage mixer and mix well with your (clean) hands, or a mixer with a paddle attachment set on low, for about 2 minutes. The sausage will adhere to itself and you will see whitish streaks in the bowl. Put the sausage in a sausage stuffer.
- Thread a casing onto the stuffer, leaving a few inches as a "tail" so you can tie it off later. Stuff the whole casing at once, again leaving a tail at the other end. Repeat until you've stuffed all the sausage.
- Make links by pinching them off and spinning them, first one way, then the other. This prevents them from unraveling when you hang the links to dry. You can also tie them off with twine. Here's a quick video on making the links. Tie off the ends of the casings.
- Carefully compress the links to reveal air pockets, and prick the links with a needle to remove them, gently compressing the meat.
- Hang your sausages to dry, for an hour at room temperature, or up to a day if you can do so in 40°F or below.
- Smoke your hot links at 200°F or thereabouts until they reach about 150°F internal temperature. Then, either eat them or plunge them into a bath of ice water to stop the cooking. Dry them off and store in the fridge for a week, or freeze.
Nutrition Facts : Calories 131 kcal, Carbohydrate 2 g, Protein 21 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 76 mg, Sodium 715 mg, Fiber 0.4 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
More about "hot links recipes"
TEXAS HOT LINKS RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.3/5 (33)Total Time 20 hrsCategory Dinner, Entree, Lunch, IngredientPublished 2012-11-01
See details
HOMEMADE SMOKED HOT LINKS RECIPE :: THE MEATWAVE
2007-06-26 Grind beef and pork fat together through the 3/8 inch plate of your meat grinder. In a large bowl, mix the ground meat and spices together, kneading with you hand until everything …
From meatwave.com
From meatwave.com
See details
PITTSBURG HOT LINKS RECIPE RECIPES ALL YOU NEED IS FOOD
Preheat the oven to 300 F, place the sausages in a pan, and cook them for 15 to 20 minutes. Remove the hot links, drain the pan, and pierce them with a fork. Return them to the oven …
From stevehacks.com
From stevehacks.com
See details
MEALS WITH HOT LINKS RECIPES ALL YOU NEED IS FOOD
We're talking about grilled chicken marinated in tahini, herby lamb meatballs with yogurt, bright cucumber and tomato salads, meaty stuffed eggplant, and so much more. Embrace the herbs, …
From stevehacks.com
From stevehacks.com
See details
TEXAS HOT LINKS – 2 GUYS & A COOLER
2020-10-06 Cold smoke for 6 hours. Next set the temp to 135F for 1 hour, then raise to 155F for 1.5 hours, and finally raise the temp to 175F till the internal temp reaches 145F. Once finished …
From twoguysandacooler.com
From twoguysandacooler.com
See details
LOUISIANA HOT LINKS RECIPE – MOTHER EARTH NEWS
Stuff the sausage into the hog casings and twist links 3 to 1 pound. (Generally, each sausage should be 5 to 6 inches long.) Lightly poke each sausage link with a poking tool 3 or 4 times. …
From motherearthnews.com
From motherearthnews.com
See details
10 BEST HOT LINKS RECIPES | YUMMLY
2022-10-01 beef hot links, russet potatoes, carrots, seasoned salt, white onions Spagetti with Italian Sausage and Arugula Kalyn's Kitchen lemon juice, lemons, minced garlic, olive oil, …
From yummly.com
From yummly.com
See details
TEXAS HOT LINKS - MEATS AND SAUSAGES
1001 Greatest Sausage Recipes offers a collection of the world’s greatest sausage recipes. Finding a reliable recipe on the internet becomes harder every day. To gain income from …
From meatsandsausages.com
From meatsandsausages.com
See details
HOW TO COOK PITTSBURG HOT LINKS? - BRADY'S LANDING
2020-04-07 To bake sausage links, preheat your oven to 375 degrees F. Put the links on a lightly oiled baking pan or jelly-roll pan, then bake the sausage until it reaches at least 165 …
From theurbanbaker.com
From theurbanbaker.com
See details
HOT LINKS SAUSAGE - TASTE OF ARTISAN
2021-12-11 Grind the pork and the pork belly/back fat (partially frozen for 20 min in a freezer) through a medium size plate - 1/4" (6mm). Add the ice water, all of the spices and mix well, …
From tasteofartisan.com
From tasteofartisan.com
See details
7 EASY AND TASTY HOT LINKS RECIPES BY HOME COOKS - COOKPAD
Hot link Sandwich. Cheddar filled Hot link • Pico pica hot sauce (or mild) • provolone • Deli sub roll • Mayo • Mustard • Sweet baby rays bbq sauce • Pieces of pepperoni. Tukker44.
From cookpad.com
From cookpad.com
See details
TEXAS SMOKED HOT LINKS - CERTIFIED ANGUS BEEF
Put ground beef in freezer for 30 minutes before mixing. In a small mixing bowl combine salt, pepper, garlic, onion, red pepper flakes, cayenne, paprika, mustard powder and thyme. In a …
From certifiedangusbeef.com
From certifiedangusbeef.com
See details
LOUISIANA HOT LINK RECIPES RECIPES ALL YOU NEED IS FOOD
Cover and cook for 15 minutes. Stir in rice and cook, covered, for 15 minutes longer. Add shrimp, chicken and sausage; simmer until the shrimp is opaque inside, the chicken is no longer pink …
From stevehacks.com
From stevehacks.com
See details
TEXAS HOT LINKS (AKA TEXAS HOT GUTS): BIGGER, BETTER …
2020-02-10 Smoke. Set up your grill or smoker and maintain a steady 225°F (107.2°C). Smoke the sausages at 225°F (107.2°C) until they hit 160°F (71.1°C) internal temperature, about 1 to …
From amazingribs.com
From amazingribs.com
See details
HOT LINK RECIPE : TOP PICKED FROM OUR EXPERTS
Explore Hot Link Recipe with all the useful information below including suggestions, reviews, top brands, and related recipes,... and more. Vegetarian Recipe. Coconut Curry Recipe …
From recipeschoice.com
From recipeschoice.com
See details
PWE HOT LINKS | OLDFATGUY.CA
Put the sausages in the smoker or on a rack over a tray in the oven. Cook the sausages for 1 hour. Increase the temperature to 5 degrees at a time every 1/2 hour until the cooking …
From oldfatguy.ca
From oldfatguy.ca
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love