Best Smoked Hot Links Recipes
HOT LINKS
With a lot of spices and and beefy chuck, these hot links are bursting with flavor.
Provided by Joshua Bousel
Time 9h
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- In a small bowl, mix together the garlic and all the spices. 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 is well blended.
- Stuff into medium sausage casings and tie into 6" links. Dry overnight in the refrigerator.
- Smoke sausages at 225 degrees, until they reach an internal temperature of 155-160 degrees.
- Serve right away, or allow to cool and reheat on a hot grill. Hot links will keep in the refrigerator for 4 - 5 days, or in the freezer for 2 months.
SIMMERED SMOKED LINKS
A tasty sweet-sour sauce glazes bite-size sausages in this recipe shared by Maxine Cenker of Weirton, West Virginia. "Serve these effortless appetizers with toothpicks at parties or holiday get-togethers," she suggests.
Provided by Taste of Home
Categories Appetizers
Time 4h5m
Yield about 6-1/2 dozen.
Number Of Ingredients 4
Steps:
- Place sausages in a 3-qt. slow cooker. Combine the brown sugar, ketchup and horseradish; pour over sausages. Cover and cook on low for 4 hours.
Nutrition Facts : Calories 46 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 136mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
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
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.
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