Yeah, I would get that a lot where I worked....'that's not hot' etc....I'm from Texas, we know heat.....yadi yada bladdy bladdy..... Try my Hot Link recipe and bump up the peppers as you see fit. It's pretty spicy as is....BUT, they want hot...give it to them. I would bump the red, black & cayenne by a tablespoon...Willie
MY TEXAS HOT LINKS
5 # PORK BUTT
Beer
2 Tbl black pepper
2 Tbl red pepper
2 Tbl cayenne
2 Tbl paprika
3 Tbl kosher salt
2 Tbl mustard seeds
¼ cup garlic, minced
1 tsp tender quick
1 tsp ground coriander
Mix all spices with enough beer to make a slurry. Grind pork through coarse plate. Mix spice slurry well into coarse grind. Grind again through fine plate. Stuff in casing. I did 150 degrees for 1 hour to dry casings, no smoke. Bumped to 200 degrees using 3 rows of pecan dust in AMNS. Pulled at 160 IT.