• Texan-style Hot Links Sausages
  • Texan-style Hot Links Sausages
  • Texan-style Hot Links Sausages
  • Texan-style Hot Links Sausages

Texan-style Hot Links Sausages

  • Suitable for freezing
  • Delivered fresh
  • Grass-fed
  • Native breed
  • Cook on the BBQ

Product description

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.

Valentine Warner says:
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!

INGREDIENTS

Pork shoulder and belly (65%), beef brisket and chuck (16%), Copper Dragon Golden Pippin*, rice flour, coarse sea salt, Tabasco Chipotle Pepper Sauce, light muscovado sugar, English mustard, ground black pepper, fresh garlic, dried thyme leaf, preservative (sulphur dioxide).

Filled into 100% natural casings.

*Blonde ale brewed in Yorkshire ABV 3.9%

Allergy advice
For allergens see ingredients in bold.

COOKING ADVICE

  1. Set up your kamado or smoker for indirect cooking, a temperature of around 110°C is ideal. If cooking indoors, use a cast iron skillet or non-stick pan
  2. Take Hot Links Sausages out of fridge, remove packaging, pat dry with kitchen paper, pop on a plate and allow to reach room temperature
  3. Place in the smoker and monitor the temperature throughout the cook so that it remains even
  4. Cook for around 90 minutes, turning regularly; the sausage will take on an appetising dark colour from the heat and smoke
  5. Alternatively, drizzle the Hot Links Sausages with a little oil* and place over a low to medium temperature in a cast iron skillet or non-stick pan (the temperature should be high enough so the sausages are gently colouring, but not so low they are boiling as opposed to frying)
  6. Turn every 5 minutes or so for a total cooking time of approximately 25 minutes

*Select an oil with a neutral flavour

Customer reviews