British BBQ Society Forums

Does anyone have a good recipe for Hot Links?

Although I'm yet to get my smoker, I'd like a good recipe in preparation (and I guess that I could always grill them in the meantime).

Don't have them to hand but google Paul Kirk Texas Sausage and Big Wheel's sausage. Both of those recipes are good.

Why not try this one ? http://olddavespo-farm.blogspot.co.uk/2 ... links.html

Hope it helps


Eddie

Couldn't find the Paul Kirk recipes online, but did find his book on Amazon, so that's going on order!
The recipes on the Old Dave Po Farm blog look good too, although not sure about adding the msg and Tender Quick.

Thanks for the help guys

Pooky wrote:Does anyone have a good recipe for Hot Links?

Although I'm yet to get my smoker, I'd like a good recipe in preparation (and I guess that I could always grill them in the meantime).

,,,,,,,,,,,,,,,,,,,,,,,,,,,,,links LOVE smoke

joker smoker wrote:

Pooky wrote:Does anyone have a good recipe for Hot Links?

Although I'm yet to get my smoker, I'd like a good recipe in preparation (and I guess that I could always grill them in the meantime).

,,,,,,,,,,,,,,,,,,,,,,,,,,,,,links LOVE smoke

I know man - I really need to get myself set up with a smoker soon!

Paul Kirk Sausage Recipe (I think this is it anyway, I've got it written down in my notes as such)

Makes 5 lbs

1 tbsp ground coriander
1 tbsp ground cumin
1tbsp granulated garlic
1 tbsp seasoned salt
1 tbsp freshly ground black pepper
2 tsp crushed red pepper
1 tsp ground allspice
1/2 tsp ground cloves
3 lbs boneless pork shoulder
2 lbs beef chuck
1/2 cup iced water as needed

Combine seasonings in large bowl
Grind meats
Mix everything together, add seasoning a third at a time, kneading between each addition

Mixture should be sticky, add water if needed.

Refrigerate, for a couple of hours then make into links, patties or use as a fatty.

BTW that's the recipe I always use for my fatties which seem to go down well with the other comp teams when they're hungover.

Awesome, thanks man - Can't wait to give it a go!

Steve, how well does the mix freeze.....or do they get eaten so quickly you've never had the chance?