Texan-Style Hot Link Sausages 600g

(35 Reviews)
  • Delivered fresh
  • Native breed
  • Cook on the BBQ
  • Suitable for freezing

Product description

Please note: Our Texan-Style Hot Link Sausages are made seasonally from May to September, when demand for BBQ favourites is at its highest.

Texan-Style Hot Links: A Soul Food Classic
Originating in New Orleans, variants of this iconic sausage — a staple of American soul food — are found not only in Texas but also across Louisiana and Chicago.

In Louisiana, the home of Cajun and Creole cuisine, a Hot Link in a bun is more common than a classic hot dog. Locally referred to as chaurice in French, the name hints at a historical link to chorizo, introduced to colonial Louisiana by Spanish traders.

Hot Links are a popular addition to gumbo and the wonderfully flavoursome rice dish, jambalaya. In Texas, Hot Links are traditionally cooked using indirect heat — an offset smoker or ceramic kamado grill being ideal — and typically served with white bread, sliced onions, pickles, and cheese.

Inspiration from Chef Valentine Warner
"Swaledale Texan-Style Hot Links 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, a blend of beef and pork mince mixed with spices, beer, mustard — and plenty of attitude.

Grilled to done, its rich, deep colour only hints at the robust and incredible taste that lurks within this dark brute. Truly fabulous — 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 are fantastic crumbled and cooked into a gumbo or other rice dishes with shellfish and prawns. A blue cheese sauce would also pair brilliantly with such a sausage in a bun, standing up easily to the strong flavours.

Crumbled into lentils with mushrooms and sautéed cabbage, with a good amount of paprika and caraway, would make for a delicious 'hunter’s stew' — best served with a dollop of crème fraîche and perhaps a little freshly chopped dill.

Turning a Hot Link into a corn dog would be a supersized indulgence indeedy!"

Ingredients

Pork shoulder and belly (65%), beef brisket and chuck (16%), Open Space West Coast Pale (GF)*, 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).

  • Allergy advice: For allergens, see ingredients in bold.
  • Filled into 100% natural casings.
  • Naturally free-from gluten.

*Brewed with North Brewing Co. Open Space (GF) West Coast Pale, 4.5% ABV.

Cooking advice

How to Cook Texan-Style Hot Links

  1. Set up your kamado or smoker for indirect cooking, aiming for a temperature of around 110°C.
  2. If cooking indoors, use a cast iron skillet or a high-quality non-stick pan.
  3. Remove the Hot Links Sausages from the fridge, take them out of the packaging, pat dry with kitchen paper, and place on a plate to reach room temperature.
  4. Place the sausages in the smoker and monitor the temperature carefully to ensure it remains steady throughout the cook.
  5. Smoke for around 90 minutes, turning regularly; the sausages will develop a deep, appetising colour from the heat and smoke.
  6. Alternatively, drizzle the sausages with a little oil* and cook in a cast iron skillet or non-stick pan over a low to medium heat — the temperature should be hot enough for gentle colouring but not so low that the sausages begin to boil in their own juices.
  7. Turn every 5 minutes or so, for a total cooking time of approximately 25 minutes.

*Select an oil with a neutral flavour.

Customer reviews

4.86
Based on 35 reviews
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