Hot Links vs. Spicy Sausage

[tmorro never knows]

Ok, I had someone tell me that I was serving hot sausages and not hot links.   Is there a difference?

Paul

[will syrup]

Always thought hot links was just another name for spicy link sausage. maybe this will help and then again maybe not.

http://en.wikipedia.org/wiki/Andouille

On Mon, May 28, 2012 at 11:58 AM, tmorro never knows <tmorro_ne...@yahoo.com> wrote:

Ok, I had someone tell me that I was serving hot sausages and not hot links.   Is there a difference?

Paul

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[Merrill]

You could really open a can of worms with this question.  Much depends on variances from region to region in the US.  There are Pittsburgh hot links, Texas hot links, Louisiana hot links, Chicago style hot links, etc.  Some would say a hot link is fresh uncured, some say if it contains fennel it is spicy Italian sausage, some would say an uncooked spicy sausage made with TQ is a hot link and then some would counter that if they contain TQ or other curing agents they are cured and not a hot link.  See where I'm going?  I say if you are cooking up a good spicy sausage that wakes up the senses and people ARE BUYING IT, just keep doing what you are doing!

Merrill

[tmorro never knows]

Yeah, these links are locally made and branded "Genuine Louisiana Hot Links".  And they're damn good.  The comment surprised me so I thought to ask what folks on here know about hot link lore.  Would love to have peoples' perceptions.

Paul

---

From: Merrill <capta...@comcast.net>
To: smoker...@googlegroups.com
Sent: Sunday, May 27, 2012 9:08 PM
Subject: Re: [BBQ] Hot Links vs. Spicy Sausage

--

[wivio...@gmail.com]

On , Merrill <capta...@comcast.net> wrote:
> I say if you are cooking up a good spicy sausage that wakes up the
> senses and people ARE BUYING IT, just keep doing what you are doing!

I agree with Merrill, if people like what you are serving just keep on keeping on.

In Chicago a hot link is an uncured large diameter coarse ground fresh sausage that has distinct sage and cayenne notes. In parts of the South there are sausages labeled Mississippi style that are red with food coloring and range from spicy to mild and, just to confuse further, I recently had the pleasure of hanging out with Tim Mikeska and he shipped up to Chicago two kinds of beef Hot Guts, old school spicy/greasy/offal style and a modern "lean" version that was not as spicy and contained no offal.

There are more types of sausage than people on this listserv, it all comes down to sausage on a smoker is delicious, no matter what label it may carry.

Enjoy,
Gary

[Ian]

I've been enjoying the exchange of ideas on this topic.



I'm looking for a recipe for a spicy sausage that includes caramelized
onion and beer. Anyone got any brilliant ideas?



Ian Boyd

[Mike Flach]

Nice info Merrilll...thanks..Mike.
 

---

Date: Sun, 27 May 2012 23:08:11 -0500
From: capta...@comcast.net
To: smoker...@googlegroups.com

Subject: Re: [BBQ] Hot Links vs. Spicy Sausage

[tmorro never knows]

That's a brilliant idea in itself!  Sounds great!   I don't make my own links here but do make  a sausage patty from the rib trimmings.  It's a sweet sausage spice.  We mix fresh grated parmesean in the meat then smoke it.  Put it on a potato roll with smoked onions and peppers, thinly sliced, pop a couple strips of bacon on top and finish with a garlic aioli sauce.  Never tried to make links but carmelized onion in them just sounds wonderful.  Good luck.

---

From: Ian <ian.bo...@gmail.com>
To: The Smoke Ring BBQ List <smoker...@googlegroups.com>
Sent: Monday, May 28, 2012 8:38 AM
Subject: [BBQ] Hot Links vs. Spicy Sausage

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[Kevin Cleek]

Paul:

Not sure I'd want to try carmelized onion in a sausage, at least not a fresh one...too much risk of funny growy thingies getting transferred to the meat.  Maybe I'm just paranoid, but aside from esting three-year-old frozen butts, I'm still alive.

Kevin

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[phil wingo]

i like them all, but chicago hot link &texas are my favs pw --- On Mon, 5/28/12, Mike Flach <mikef...@hotmail.com> wrote:

[Merrill]

On 5/28/2012 6:23 PM, phil wingo wrote:

i like them all, but chicago hot link &texas are my favs pw

Wiviott set me up with some Uncle John's hot links a while back and I couldn't get enough.  I also didn't get any sleep that night, but it was worth it!

Merrill

[Buzz Dean]

On Mon, May 28, 2012 at 8:25 AM, <wivio...@gmail.com> wrote:

 I recently had the pleasure of hanging out with Tim Mikeska and he shipped up to Chicago two kinds of beef Hot Guts, old school spicy/greasy/offal style

any tried and true recipes that come close to these sausages???






 

Enjoy,
Gary

[Gary Wiviott]

Buzz,

Tim Mikeska did not give recipes for the sausage, he is in the
business of selling them. :) I don't have a recipe for beef Hot Guts,
though here is one from Bruce Cook via Bigwheel, its pork though and
not beef. Were I to make this I'd sub out the tender quick for kosher
salt as Bruce suggests as its a fresh sausage.

Regards,
Gary

=-=-

Bruce Cook
BBQ Porch
6.11.05

in response to a request for his Texas Hot link recipe

I would be glad to. I did what Bigwheel does for his recipes. I stole his
and tweaked it a little, then named it after myself. <G>

I added more heat my increasing the crushed and cayenne pepper. I also added
a tablespoon of jalapeno and a tsp of habanera pepper.

You end up sweating a little extra poison out of your system.

Bruce
br...@bdbbq.com
Brisket Dog BBQ


Brisket Dog's Texas Hotlinks

6-7 lbs. Boston Butt
1 bottle beer
2 T. coarse ground black pepper
3 T. crushed red pepper
3 T. Cayenne
1 t. Habanera pepper
1 T. Jalapeno pepper
2 T. Hungarian Paprika
2 T. Morton's Tender Quick
1 T. Kosher Salt
1 T. Whole Mustard Seeds
1/4 cup minced fresh garlic
1 T. granulated garlic
1 t. ground bay leaves
1 t. whole anise seeds
1 t. coriander
1 t. ground thyme

Mix all the spices, peppers, cure, and garlic into the beer and place in
refrigerator while you cut up the meat to fit in the grinder. Pour the
spiced water over the meat and mix well. Run meat and spice mixture through
the fine plate and mix again. Stuff into medium hog casings. Smoke or slow
grill till they are done. Wrap in a piece of bread and slap on the mustard
heavy. A good BBQ sauce is good too.

=x=x=x

If you are going to cook the sausage within a couple of days I wouldn't
worry about the Tenderquick. I would just substitute salt in an equal
amount. For more information www.tenderquick.com

Bruce
br...@bdbbq.com
Brisket Dog BBQ

[Kevin Cleek]

Oh-oh...not another salt thread. Subbing regular non-iodized salt for
Tenderquick will change the flavor a bit, and the color. Not that the
sausage wouldn't still be tasty.

I'll be pulling my first dry salami out of the incubator tonight. I've
made lots of fresh sausage, along with bacon and other stuff, but this
is my first experiment with bacterial cultures. I never imagined the
fermentation would be so intense. The smell is overpowering. Looking
forward to dry salami in about a month. Proscuitto starts this weekend.

Keep in mind, too, that subbing kosher salt for regular (or Tenderquick)
will not give the same weight of sodium chloride...weights are better in
sausage recipes. I think kosher is about 20% lighter than regular, but
don't quote me.

Kevin

[Buzz Dean]

thanks--made that recipe lots of times--always well received--in fact think there is some sausage material in the freezer now--usually use TQ just because--or jusst maybe will cook the pack of Mikeska sausage there is in the freezer!!

[Robert King]

Have any of you ever had Elgin sausages? Southside or Meyer's. Wish I could find a recipe that is close. I have some in my freezer that are approaching Kevin status. They have tripe in them and are beef. Tried once to copy but didn't come close. Need to keep trying.

Might try Bruce's version. I did make BW's version but didn't care for it too much. I remember his called for MSG which I didn't use.

Speaking of Bruce I haven't seen him on here in a while. Anybody hear from him lately?

Robert King

[Big Jim]

Yes, Dave Clark brought some to a Morton Q-Fest one year. I have had that style of sausage in several Texas joints. We have a similar sausage made in the backwoods here in Florida that is pretty damn tasty.

  Mostly what folks do is put about a ¼" of water in a cast-iron skillet and put 3 or 4 links in and simmer until the water is gone and then continue cooking the sausage until it is caramelized.

  I ate a lot of sausage like that when I was growing up and still do.

BeeJay

----- Original Message -----

From: Robert King

To: smoker...@googlegroups.com

Sent: Friday, June 01, 2012 9:56 AM

Subject: Re: [BBQ] Hot Links vs. Spicy Sausage

[Robert King]

There is something about it that is very good but hard to put a finger on what it is. I think it's the tripe. Might do some experiments next weekend.

Is the Florida sausage your talking about a recipe or a commercial kind? If so do you have the recipe?

Robert King

[Big Jim]

No, it is homemade. I made it at the store.

  Made in 25# batches or whatever 4 BUTTs weighed, sometimes 23 some times 26.

Debone, cut in chunks that it the grinder. I package of Leggs mil;d sausage seasoning. Then added extra sage and red pepper flakes, however much you want to add. I didnot smoke, BUTT cooked in the pit @ 325° for about 45 minutes. After I had the chunks and seasoning mixed I put the satuffing horn on the grinder slipped on the gut and ground and stuffed at the same time. Leggs also has a mix for smoked sausage .

  You can get Leggs season almost anywhere. Amazon, that butcher supply place the Buzz posted the other day that he got bags from. Here I get in Grocery store, It ain't a fancy sausage, BUTT it is tasty. I use same recipe for patties.

[Robert King]

Thanks BJ. I don't like fancy I like tasty. Might order some to try. If I can get my work job stuff finished this weekend may make up a bunch of different sausage next weekend.

I assume your talking about this stuff:

http://www.butchersupply.net/leggs_old_plantation/

Also what is the normal hog casing size? 35mm?

Robert King

[Big Jim]

Yes, the first one there is the one I use. Number 10.

  One guy I knew that brought me some sausage he had made when I ask him what he put in it he said Leggs, extra sage and extra red pepper flakes. I used to add about ¼ cup of each to a batch,

  Also if you like garlic add about 1/8 cup of granulated garlic when you mix it up.

  If you will season the cut up meat and put you stuffer horn and casing on before you grind, it will save you a bunch of headaches, That is unless you got a dedicated stuffer, then you will need to add some liquid to the sausage before you can get it to go thru your stuffer.

  If I remember right I used to get around 70-72, 7" links out of a batch. When I made patties I think I got around 80 or so from 25#. The patties were about 3 oz.

[Robert King]

Went ahead and ordered some of that Leggs stuff and some more casings. Mine have had for way too long. Early father's day present!

Some people get ties I will be stuffing sausage <G>

Robert King

[Buzz Dean]

have made this sausage numerous times--most excellent--sometimes add some pepper flakes

This recipe of Ruhlman and Polcyn’s for breakfast sausage is so delicious, you’ll wonder how you ever settled for that bland supermarket stuff. It makes a large quantity, but the recipe is easily halved. 

• 5 lbs. boneless pork shoulder butt, diced; or substitute ground pork
• 3 T. kosher salt
• 5 T. peeled and grated fresh ginger, preferred, or 1 T. ground ginger
• 5 T. tightly packed, finely chopped fresh sage
• 1 T. minced garlic
• 2 tsp. ground black or white pepper
• 1 c. ice water

If using diced pork, combine all the ingredients except the water and toss to distribute the seasonings. Chill thoroughly before grinding. If using ground pork, refrigerate until just before combining with the seasonings.

If grinding the mixture, use the small die and grind into a chilled bowl.

If using a mixer, add the water to the meat mixture, put in a mixer bowl fitted with a paddle attachment. Mix until the liquid is incorporated, and the mixture has developed a uniform, sticky appearance, about one minute.

Alternatively, use a sturdy spoon and add the water gradually, beating until it is all incorporated and has achieved the above appearance.

Sauté a small portion of the sausage, taste, and adjust the seasoning if necessary.

Shape into patties and refrigerate or freeze until ready to cook; or roll into a log, wrap in plastic and freeze, then slice into patties. The mixture may also be stuffed into casings to form links.

[Tiny Townsend]

Like!

tinySMOKE

---

From: Robert King
Sent: 6/1/2012 1:15 PM
To: smoker...@googlegroups.com

[The entire original message is not included.]

[Kevin Cleek]

Have you tried Len Poli's site?

http://lpoli.50webs.com/Sausage%20recipes.htm#COOKED

The "Hot Links, Red Hots" might be a place to start.

Kevin

[Kevin Cleek]

Salted casings under refrigeration will last indefinitely.  Don't throw them out!

Kevin

[Buzz Dean]

that recipe sounds pretty good--tripe and pig skin I can get at WalMart

[Kevin Cleek]

Len Poli rocks in the sausage world...and he responds to individual questions.

Kevin

[Robert King]

Yeah I know his site pretty well. I did see the red hot one which has tripe in it. Says cooked tripe though. Maybe that was my problem before <G>

A lot of that stuff not sure about like soy protein, sodium erythrobate etc. though.

Had to work this last weekend and probably this saturday too. Hopefully I will have Sunday free to stuff sausage <G>

Got my Leggs seasoning and casings yesterday too.

Robert King

[Robert King]

probably had these for over 6 years. Last time I used them they were breaking pretty easy. They were kept in the fridge though.

Robert King

[Kevin Cleek]

That's odd.  Mine are at least 6 years, and breaking has never been a problem.

Kevin

[JohnDouglas]

I am not an expert on anything, but especially sausage. I have a friend
who's daughter keeps buying him authentic German sausages and he says
the casings are hard to eat. My theory is they are not meant to be
eaten. Would this be one of those sausages that should be "pricked" and
boiled for a while and them grilled? What is the best way to heat them,
they have already been cooked.

Regards,

John

>>>>> *From:*Robert King <mailto:rob...@drsbbq.com>
>>>>> *To:*smoker...@googlegroups.com
>>>>> <mailto:smoker...@googlegroups.com>
>>>>> *Sent:*Friday, June 01, 2012 12:12 PM
>>>>> *Subject:*Re: [BBQ] Hot Links vs. Spicy Sausage

>>>>>
>>>>> Thanks BJ. I don't like fancy I like tasty. Might order some to
>>>>> try. If I can get my work job stuff finished this weekend may
>>>>> make up a bunch of different sausage next weekend.
>>>>>
>>>>> I assume your talking about this stuff:
>>>>>
>>>>> http://www.butchersupply.net/leggs_old_plantation/
>>>>>
>>>>> Also what is the normal hog casing size? 35mm?
>>>>>
>>>>> Robert King
>>>>>
>>>>> On Jun 1, 2012, at 8:26 AM, Big Jim wrote:
>>>>>
>>>>>> No, it is homemade. I made it at the store.
>>>>>> Made in 25# batches or whatever 4 BUTTs weighed, sometimes 23
>>>>>> some times 26.
>>>>>> Debone, cut in chunks that it the grinder. I package of Leggs
>>>>>> mil;d sausage seasoning. Then added extra sage and red pepper
>>>>>> flakes, however much you want to add. I didnot smoke, BUTT
>>>>>> cooked in the pit @ 325� for about 45 minutes. After I had the
>>>>>> chunks and seasoning mixed I put the satuffing horn on the
>>>>>> grinder slipped on the gut and ground and stuffed at the same
>>>>>> time. Leggs also has a mix for smoked sausage .
>>>>>> You can get Leggs season almost anywhere. Amazon, that butcher
>>>>>> supply place the Buzz posted the other day that he got bags
>>>>>> from. Here I get in Grocery store, It ain't a fancy sausage,
>>>>>> BUTT it is tasty. I use same recipe for patties.
>>>>>> BeeJay
>>>>>>
>>>>>> ----- Original Message -----

>>>>>> *From:*Robert King <mailto:rob...@drsbbq.com>
>>>>>> *To:*smoker...@googlegroups.com
>>>>>> <mailto:smoker...@googlegroups.com>
>>>>>> *Sent:*Friday, June 01, 2012 10:40 AM
>>>>>> *Subject:*Re: [BBQ] Hot Links vs. Spicy Sausage

>>>>>>
>>>>>> There is something about it that is very good but hard to
>>>>>> put a finger on what it is. I think it's the tripe. Might
>>>>>> do some experiments next weekend.
>>>>>>
>>>>>> Is the Florida sausage your talking about a recipe or a
>>>>>> commercial kind? If so do you have the recipe?
>>>>>>
>>>>>> Robert King
>>>>>>
>>>>>> On Jun 1, 2012, at 7:15 AM, Big Jim wrote:
>>>>>>
>>>>>>> Yes, Dave Clark brought some to a Morton Q-Fest one year.
>>>>>>> I have had that style of sausage in several Texas joints.
>>>>>>> We have a similar sausage made in the backwoods here in
>>>>>>> Florida that is pretty damn tasty.
>>>>>>> Mostly what folks do is put about a �" of water in a
>>>>>>> cast-iron skillet and put 3 or 4 links in and simmer
>>>>>>> until the water is gone and then continue cooking the
>>>>>>> sausage until it is caramelized.
>>>>>>> I ate a lot of sausage like that when I was growing up
>>>>>>> and still do.
>>>>>>> BeeJay
>>>>>>>
>>>>>>> ----- Original Message -----

>>>>>>> *From:*Robert King <mailto:rob...@drsbbq.com>
>>>>>>> *To:*smoker...@googlegroups.com
>>>>>>> <mailto:smoker...@googlegroups.com>
>>>>>>> *Sent:*Friday, June 01, 2012 9:56 AM
>>>>>>> *Subject:*Re: [BBQ] Hot Links vs. Spicy Sausage

>>>>>>>
>>>>>>> Have any of you ever had Elgin sausages? Southside or
>>>>>>> Meyer's. Wish I could find a recipe that is close. I
>>>>>>> have some in my freezer that are approaching Kevin
>>>>>>> status. They have tripe in them and are beef. Tried
>>>>>>> once to copy but didn't come close. Need to keep trying.
>>>>>>>
>>>>>>> Might try Bruce's version. I did make BW's version
>>>>>>> but didn't care for it too much. I remember his
>>>>>>> called for MSG which I didn't use.
>>>>>>>
>>>>>>> Speaking of Bruce I haven't seen him on here in a
>>>>>>> while. Anybody hear from him lately?
>>>>>>>
>>>>>>> Robert King
>>>>>>>
>>>>>>> On May 31, 2012, at 7:45 PM, Buzz Dean wrote:
>>>>>>>
>>>>>>>> thanks--made that recipe lots of times--always well
>>>>>>>> received--in fact think there is some sausage
>>>>>>>> material in the freezer now--usually use TQ just
>>>>>>>> because--or jusst maybe will cook the pack of
>>>>>>>> Mikeska sausage there is in the freezer!!
>>>>>>>>
>>>>>>>> On Thu, May 31, 2012 at 6:07 PM, Gary
>>>>>>>> Wiviott<wivio...@gmail.com

>>>>>>>> <mailto:wivio...@gmail.com>>wrote:

>>>>>>>> br...@bdbbq.com <mailto:br...@bdbbq.com>

>>>>>>>> <http://www.tenderquick.com/>
>>>>>>>>
>>>>>>>> Bruce
>>>>>>>> br...@bdbbq.com <mailto:br...@bdbbq.com>

>>>>>>>> Brisket Dog BBQ
>>>>>>>>
>>>>>>>> --
>>>>>>>> You received this message because you are
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>>>>>>>> List" group.
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>>>>>>>> Visit The Smoke Ring
>>>>>>>> websitehttp://www.TheSmokeRing.com

>>>>>>>> <http://www.TheSmokeRing.com/>

>>>>>>>> Wanna talk trash instead of barbecue? Go to the
>>>>>>>> Backporch
>>>>>>>> http://groups.google.com/group/smoke-ring-backporch
>>>>>>>>
>>>>>>>>
>>>>>>>>
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>>>>>>>> <http://www.TheSmokeRing.com/>

>>>>>>>> Wanna talk trash instead of barbecue? Go to the
>>>>>>>> Backporch
>>>>>>>> http://groups.google.com/group/smoke-ring-backporch
>>>>>>>
>>>>>>>
>>>>>>> --
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>>>>>>
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>>>>>>
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>>>>>
>>>>>
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>>>>
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>>>
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[Mike Chester]

Kevin,

 

I have found a big difference between different lots of natural casings. The best ones I have used I bought from the meat counter at a gourmet market. They just weighed out a few oz. from their supply. The ones packaged for home use have been the worst. Coincidence? I think not.

 

Mike

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[Robert King]

I may not have stored them right either. probably should have added salt.

Could have been just a thin run too.

[Kurt Lucas]

John,

It sounds like those "authentic" German sausages may be stuffed in synthetic casings.

Kurt

-----Original Message-----
From: smoker...@googlegroups.com [mailto:smoker...@googlegroups.com] On Behalf Of JohnDouglas
Sent: Tuesday, June 05, 2012 4:24 PM
To: smoker...@googlegroups.com

[Drew]

Ha!  One time a friend's girlfriend asked him what you do with the little red casing that is on bologna.  He told her that they were used for the red flecks in pimiento cheese!

Drew

[Kevin Cleek]

I always keep mine packed solidly in non-iodized salt.

Kevin

[Robert King]

Yep think that might have been my problem.

So I'm thinking I'm going to make the following probably on Sunday:

1. Len Poli's Red Hot Smoke Sausage.

http://lpoli.50webs.com/index_files/Hot%20Links-Red%20Hots.pdf

Going to sub cure #1 and salt with tenderquick. Leave out the funky stuff that I can't get <G> Sodium Erythrobate, soy protein. Wanted all beef so not sure if I will use the pork shoulder. Going to use a brisket for the beef. I probably should try it as is but can't follow directions for some reason <G>

2. Legg's sausage using BJ's suggestions.

3. ??? Maybe a Russian sausage.

Robert King

[JohnDouglas]

Thanks, other than biting into one, is there a way to tell the difference?

Regards,

John

[Kurt Lucas]

Hard to describe what to look for, except maybe a plasticy look. If they are
packaged, it could be harder to tell. An ingredient list might give a clue,
not sure though.

[JohnDouglas]

Ok, thanks again, best way to get the sausage out?

Regards,

John