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10 replies

Texas Hot Links

FM Former Member
On my many travels to Austin I had the pleasure of eating at many fine BBQ places such as Rudy's and acquiring a taste for Texas Hot Links and smoked sausage.

Unfortunately I cant seem to find anywhere around here that serves up anything even remotely like that around here except for maybe Famous Dave's, and the Chicago style ones I had from Hecky's in nearby Evanston really stunk!

So I would like to know if anyone could kindly recommend a good place that ranks up there with Rudy's and ships by internet order.

I did find two places, but would like to hear opinions first as shipping meat is pretty expensive:
Slovacek: http://www.slovacek.com
Meyers: http://www.meyerselginsausage.com/

Thanks for your help!
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T tomMember
Chicago should have more great sausage makers than most areas of the country.

Hill country of TX had an assortment of German and Polish settlers that could make sausage.

I'd look closer to home.

If that doesn't work,remind me and I'll give you some truly fine "coonass" sausage makers that are world class and ship.

Just my $0.02
FM Former Member
Tom: I agree, you'd think we have a corner on the hot link/smoked sausage market here too, since when it comes to Italian, Polish, Brats & Hot dog/wieners we or our cheesy neighbors to the north have many of the top rated meat products on the market. But sadly, as dls pointed out, Texas & Texas style sausage are a different market and flavor all unto themselves.

Thanks for the tip dls, I thought Meyers might be good, but those out of state prices! Wow! I had to be sure. Video eh? I was once told (by a Texan) that all I needed to know was it what kind of sausage it was and to never go into detail about the process or the contents! LOL
FM Former Member
BIG WHEELS Texas Hot Links

1 pound Pork butt
1/4 bottle Beer
1 teaspoon Black pepper, coarsely ground
1 teaspoon Red pepper, crushed
1 teaspoon Cayenne pepper
1 teaspoon Paprika
1 1/2 teaspoon(s) Kosher (coarse) salt
1 teaspoon Dry mustard
1 tablespoon Garlic, minced
1/2 teaspoon Garlic powder
1/2 teaspoon MSG(Accent)
1/4 teaspoon Tender Quick
1/4 teaspoon Bay leaf(s) , ground
1/4 teaspoon Coriander
1/4 teaspoon Thyme, dried

PREPARATION:
Mix all spices with beer.

Grind pork for sausage.

Mix beer/spices thoroughly into the meat.

Form into sausage links and grill or smoke.

Place in bun and slather heavily with mustard.

Hope this helps

Joe Ames
F freebirdMember
I have only tried Slovaceks pork once, and wasn't that impressed. Elgin's is better. A lot of the local meat markets down here sell what I think is better sausage then Elgin.
http://www.taylormeat.com/ is one of them. I know that Taylor also makes a lot of the "personal" sausages for some of the joints around here.
Maybe, you could have hot guts shipped to you one time, and have a local copy it. Just a thought.
FM Former Member
quote:
Gurnee said: "Texas Hot Links AND smoked sausage."


I'm glad to find somebody else who knows the difference and makes the distinction. I love Texas or Louisiana hot links, and have to have my hot link fix regularly.
In Southern California, no problem. Virtually every barbecue eatery and soul food place has them.
But not here in South Texas. Here it's that large loop of coarse grind rope sausage, another animal entirely. Here if you want hot links, you have to buy them packaged by the dozen or pound at the grocery, take them home and fix them up yourself. What's with that?

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