- Suitable for freezing
- Delivered fresh
- Native breed
- Cook on the BBQ
Originating in New Orleans, variants of this iconic sausage, a classic staple of American soul food, are not only common in Texas but also Louisiana and Chicago.
In Louisiana, home to Cajun and Creole cuisine, a Hot Link in a bun is a more common sight than a hot dog. Locally called chaurice in French, the name suggesting a probable link with Chorizo, brought to colonial Louisiana by Spanish traders.
Hot Links are a common ingredient in both gumbo and the wonderfully flavoursome rice dish jambalaya. In Texas, Hot Links are traditionally cooked by indirect heat (an off-set smoker or ceramic Kamado are perfect) served with white bread, sliced onions, pickles and cheese.
Chef Val Warner inspires:
"Swaledale Hot Links Sausages are a hearty specimen that on biting into will leave any sausage enthusiast apoplectic with joy. A1, EXCELLENT, FAB! This is a flavourfully different sausage comprised of a blend of beef and pork mince mixed with spices, beer, mustard and attitude.
Grilled to done and its rich deep colour only hints at the robust and incredible taste that lurks within this dark brute. Truly fabulous it is and with full belief it would make any Texan feel a great job had been achieved in Yorkshire. Astonishing and addictive once bitten!
Hot Links would be fantastic crumbled and cooked in a gumbo or other rice dishes with shellfish and prawns. So too a blue cheese sauce would go well with such a sausage in a bun and certainly stand up to a complimentary strength of flavour.
Crumbled into lentils with mushrooms and sautéed cabbage, a good amount of paprika and caraway added would make for a delicious ‘hunter’s stew’ when dolloped with accompanying crème fraîche and perhaps a little freshly chopped dill.
Turning the Hot Link into a corn dog would be a supersized indulgence indeedy!"
Always Fresh Never Frozen®
Orders received before 9am are freshly prepared and shipped DPD for next day delivery. We serve the whole of the UK excluding Channel Islands, Northern Ireland, and some parts of Scotland.
Our meat has been celebrated in Britain's best restaurant kitchens for over ten years. There are many who claim to work with native breed farmers, but few who can prove it.
Sustainable & traceable
We have partnerships with selected farms and work with carefully selected local abattoirs so we have confidence in the welfare of the animals and full traceability of all our products.