- Feb 9, 2010
- 1
- 10
Ok meat smokers, I need help. I moved from Chicago to NYC a couple of years ago, and despite looking high and low, there's no place in the city that serves Chicago style hot links (let alone any bbq item as good as Honey-1, Uncle Johns, or Barbara Anne's). Faced with that lack of options, I figured the only way to get them was to make them myself. I have used the sausage maker attachment for my Kitchen Aid to make some sausages before, but I figured I should check with the experts to get the right, coarse-ground, sage-y flavor I miss so much.
Does anyone have any tips or recipes? Which cut of pork do you think I should use? Any spices (other than the obvious salt, sage, pepper, paprika and chilis) that really get the hot link where it needs to be? Help me Smoking Meat Forum, you're my only hope.
Thanks for the help.
Does anyone have any tips or recipes? Which cut of pork do you think I should use? Any spices (other than the obvious salt, sage, pepper, paprika and chilis) that really get the hot link where it needs to be? Help me Smoking Meat Forum, you're my only hope.
Thanks for the help.
