Louisiana Hot Links

[vinner]

Dyrn tootin' bout the Yankee part!

[jenny_haddow]

I think some of these hot links are going to be one of the choices on the menu this weekend (I have a family gathering here), may even construct a few 'po-boys' while I'm at it. I'll post some pictures of my results for you experts to give a yae or nay.
If you have any cajun/creole recipes going spare, if you post them in the cookery section I will be most appreciative. Thanks in advance.

Cheers

Jen

[jenny_haddow]

Here's an unusual, but I'm sure a tasty sausage recipe from the link that Fatboy kindly posted for me.

http://www.jfolse.com/recipes/seafood/shrimp05.htm

Cheers

Jen

[jenny_haddow]

Here's a picture of this evenings efforts. On the left are a plate of Lincolnshire sausages, and on the right is my second batch of Louisiana Hotlinks. The last lot I made I didn't even get to taste!.
Notably, this is my first attempt at linking in threes. I had another watch of Paul's tutorial and, well, it was easy.
The other half went to India tonight for a week (working) so I shall take a few of these down for my dad to sample this weekend. It will be interesting to see what he makes of the hotlinks!



Cheers

Jen

[aris]

The hotlinks look good - did you use Bigwheel's recipe?

[jenny_haddow]

Hi Aris,

I used Bigwheel's recipe the first time I did them and they were soon demolished. This time I did Pappa Robert's recipe, but added the mustard seeds, I like them in sausages, and used Guiness to mix. Bigwheel's calls for dark beer and as I don't know what the colour of Dixie beer is I stuck with a dark brew. The resulting mix smelled fabulous, as did my fridge this morning when I opened the door where they have been blooming overnight. Country butchers shops used to smell like that when I was a kid.
I used Oddley's Lincolnshire recipe posted in the chip shop sausage thread but used fresh sage, as I did with the basil in the hotlinks.

Cheers

jen