I've never known exactly WHY they're called "red hots"...yes, they're red, but not very hot (to me, anyway). I've always liked them split in half, seared in a CI skillet, then served on a bun w/mustard.
I've looked at a lot of the "Texas hot links" recipes, but as I've never, to my knowledge, eaten one, I don't know if they're similar.
Thanks!
I've looked at a lot of the "Texas hot links" recipes, but as I've never, to my knowledge, eaten one, I don't know if they're similar.
Thanks!
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