Smoked BBQ Sausage Recipe?
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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!
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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.
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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.
TexLaw Here are a couple of Walton’s hot link seasonings:
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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.
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