or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › What Makes a Hot link a TEXAS HOT LINK?
New Posts  All Forums:Forum Nav:

What Makes a Hot link a TEXAS HOT LINK?

post #1 of 4
Thread Starter 

Been doing research and checking out recipes on here for Texas Hot links.  As the title says  what makes a Texas Hot link different from just any other hot sausage ie. hot Italian, corusio, ect? 

 

I'm thinking at this point a 90/10 mixture of beef to pork and oak wood smoke.

 

Would like ya'lls opinion.  Thanks!

post #2 of 4
I remember the red color is distinctive between Italian Hots and Red Hots. My dad loved them.
post #3 of 4

Well being a Texas raised boy the two are miles apart both in flavor and composition. Texas hot links come in red casings and are a mix of beef and pork with traditional southwest spices added.

post #4 of 4
Duh, it's made in Texas! biggrin.gif

Seriously though, what MJeffCoat said is pretty close. To get the deep red color, smoked paprika is your friend. A little goes a long way.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sausage
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › What Makes a Hot link a TEXAS HOT LINK?