<![CDATA[Smoked BBQ Sausage Recipe?]]>I like to smoke some sausage with my BBQ Ribs, growing up in OK we called them TX Hot Links. Anyone recommend a good seasoning from the site that they like to smoke along side there BBQ for variety?

]]>https://waltonsdev.nodebb.com/topic/2251/smoked-bbq-sausage-recipeRSS for NodeFri, 11 Sep 2026 11:22:35 GMTTue, 07 Apr 2020 21:14:54 GMT60<![CDATA[Reply to Smoked BBQ Sausage Recipe? on Thu, 09 Apr 2020 16:07:18 GMT]]>I like the smoked cajun sausage blend. If you make it the day before then by the time you fire up your smoker they’ll be ready. There is a good amount of heat in this blend but it also has good flavor as well.

]]>https://waltonsdev.nodebb.com/post/15971https://waltonsdev.nodebb.com/post/15971Thu, 09 Apr 2020 16:07:18 GMT<![CDATA[Reply to Smoked BBQ Sausage Recipe? on Thu, 09 Apr 2020 14:04:31 GMT]]>TexLaw Here are a couple of Walton’s hot link seasonings:

https://www.waltonsinc.com/hot-link-unit

https://www.waltonsinc.com/fast-pak-hot-link-2

]]>https://waltonsdev.nodebb.com/post/15961https://waltonsdev.nodebb.com/post/15961Thu, 09 Apr 2020 14:04:31 GMT<![CDATA[Reply to Smoked BBQ Sausage Recipe? on Thu, 09 Apr 2020 14:02:17 GMT]]>I’m new to the Walton’s community, so I’m not familiar with the Walton’s spice blends. If you’re looking for the same “Texas Hot Links” I grew up with and still get from old school barbecue joints, then a “German” blend sounds like a very good start. Hot links tend to be a little heavier on the black pepper than the typical sausage (but not “smack your face” heavy–just a little heavier). Paprika also ought to be in there. Mild ones might have a little cayenne mixed in, and spicy ones most certainly have a little more. Maybe add in a little ground mustard, a little marjoram, a little cumin, and/or a little coriander, but I’d keep it simple and keep the emphasis on the garlic and black pepper. Jalapeno is fairly rare for the “standard” hot link, but many joints have a “jalapeno” link for sale alongside.

The hot link I always picture in my mind is ground on the coarse side, packed a little on the loose side, and rather greasy. I suppose the greasy part comes in as the links usually are just tossed on the pit raw instead of smoked at low temperatures like many other sausages.

I’d go with a blend of beef and pork.

]]>https://waltonsdev.nodebb.com/post/15960https://waltonsdev.nodebb.com/post/15960Thu, 09 Apr 2020 14:02:17 GMT<![CDATA[Reply to Smoked BBQ Sausage Recipe? on Wed, 08 Apr 2020 13:03:28 GMT]]>Tex_77 I don’t think I could narrow it down to one or two choices. I essentially smoke all of my sausages as I prepare them for eating using a reverse sear method. I’d agree with all of other the suggestions thus far! If I was to throw one in the ring it might be chorizo!

]]>https://waltonsdev.nodebb.com/post/15919https://waltonsdev.nodebb.com/post/15919Wed, 08 Apr 2020 13:03:28 GMT<![CDATA[Reply to Smoked BBQ Sausage Recipe? on Wed, 08 Apr 2020 12:41:12 GMT]]>WildLines Tex_77 is right, the German would be good for this, I’d also recommend the Andouille and I know Parksider would recommend his favorite, the Chili Dog

]]>https://waltonsdev.nodebb.com/post/15918https://waltonsdev.nodebb.com/post/15918Wed, 08 Apr 2020 12:41:12 GMT<![CDATA[Reply to Smoked BBQ Sausage Recipe? on Wed, 08 Apr 2020 02:45:16 GMT]]>Austin Jonathan Joe Hell What do you guys think on this question? I’ve often had the same thought, I’d say a German sausage or jalapeno cheddar.

]]>https://waltonsdev.nodebb.com/post/15913https://waltonsdev.nodebb.com/post/15913Wed, 08 Apr 2020 02:45:16 GMT