What Makes a Hot link a TEXAS HOT LINK?

Discussion in 'Sausage' started by dirtworldmike, Dec 27, 2014.

  1. Been doing research and checking out recipes on here for Texas Hot links.  As the title says  what makes a Texas Hot link different from just any other hot sausage ie. hot Italian, corusio, ect? 

    I'm thinking at this point a 90/10 mixture of beef to pork and oak wood smoke.

    Would like ya'lls opinion.  Thanks!
  2. I remember the red color is distinctive between Italian Hots and Red Hots. My dad loved them.
  3. mjeffcoat

    mjeffcoat Fire Starter

    Well being a Texas raised boy the two are miles apart both in flavor and composition. Texas hot links come in red casings and are a mix of beef and pork with traditional southwest spices added.
  4. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Duh, it's made in Texas! :biggrin:

    Seriously though, what MJeffCoat said is pretty close. To get the deep red color, smoked paprika is your friend. A little goes a long way.

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