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I'm looking at making some hot links (amongst some other new recipes) and I can't find a definitive answer of smoked or un-smoked for the hot links. I found this recipe here on the board and it specifically mentions that they're smoked as if there's a version of it that isn't. http://forum.sausagemaking.org/viewtopic.php?t=3176&postdays=0&postorder=asc&start=105 So do you guys feel this this should just be chalked up to personal preference?

There are many different hot links, but all the hot links I've ever had were smoked.

Real Texas hot links are all beef and very simple.

Classic Texas All-Beef Hot Links

1000g beef chuck
420g short rib
80g brisket fat

15g minced garlic
5g coarsely ground black pepper
16g salt
4g crushed red pepper flakes (or to taste)
2.5g Cure#1
4g white sugar (optional)
80-100g ice water

Cube meat and add all ingredients except water.
Hold in fridge for 48 hours.
Grind twice through 3/8" plate.
Add water and mix until sticky.
Stuff into hog casings and form 6" links.

Gently hot smoking over mesquite or oak is what gives this sausage it's unique character.


~Martin

Interesting...I expected more spices...

This is the Len Poli recipe I've been eyeing: http://lpoli.50webs.com/index_files/Hot%20Links-California.pdf

I've done the Len Poli recipe you posted Jer and they were always smoked and a big hit with friends. I don't think they would be as good without the smoke.

Hot links is totally personal preference. I make a medium spicy fresh pork sausage that would qualify as a hot link, and a smoked habanero, serrano & ghost chili smoked sausage that is very, very much a hot link.

IMHO, any link can be hot, it's all in the type of heat you put in.

I've made this one:
http://forum.sausagemaking.org/viewtopi ... t=bigwheel
It is really hot when first made, but smoking tames them down a bit.

Oddwookie, if I'm ever in the neighboorhood, don't invite me to dinner. I couldn't begin to imagine how unpleasent the following morning would be after eating some of your sausage.

NC Paul, that recipe looks fantastic. I like the addition of anise, have you tried it with fennel instead?

Jer- it's insane how much people love the ghost pepper stuff. It was a special Christmas request last year from a guy who asked if I could 'perk up' the habanero-serrano sausage. Considering I add in 10% meat weight as half habs & half serrs, the only logical step was ghost pepper. People can't seem to get enough of it....I hate making it. It gives burns if I leave it on my skin too long, and I have to do cleanup in two steps, a cold water step to make sure none of it aerosols, then a regular hot water re-clean to sanitize. It's just not right.

And my fiance, all 5' nothing and 120# soaking wet eats is like it's nothing.

On this thread, Fatboy posted a recipe for Louisiana Hot Sausage that you might also consider.
http://forum.sausagemaking.org/viewtopi ... sc&start=0
I haven't made these so I'd like to know if they are worthwhile and they are used to make sausage po boys so --

I'm picking up 60# of butts tomorrow afternoon and hope to do some test recipes Saturday night.

I ended up making the Len Poli recipe I posted up near the top of this conversation. I couldn't find Hungarian hot paprika at my local shops so subbed standard stuff and was glad I did. These puppies are just hot enough to give you a good burn but still enjoyable to eat. Any hotter would have been unpleasent. I cold-smoked for 5 hrs.... they've been exceedingly well received... thanks for the input guys!