Hot link texture

[r8drboy]

Being new to this I am learning a few basics (grinding plate size etc) I will be trying hot links but have not been able to figure out how the store bought sausages get their firm texture and how they are cooked after they are formed.

 

[daveomak]

r8, morning and welcome to the forum....   Below is a link to "making hot links sticks" I entered into the search bar....  There are many recipes that should answer your questions...   If you get hung up on some part of the directions, ask specific questions and our very knowledgeable membership will gladly answer your questions....   Click on the link below to open it....    

http://www.smokingmeatforums.com/newsearch/?search=Making+hot+links+sticks&type=all

Also, when you get a moment, on your profile page, please note where you are from.... It will help in the future to answer questions where temp, humidity, altitude come into play......

Dave