Hot Links vs Sausages

Sausage making and curing meats.

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CoyoteBlues
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Hot Links vs Sausages

Postby CoyoteBlues » Tue Jan 16, 2007 7:49 am

Ok ...for those in the know...Pittsburg Hot Links are the HOT LINKS of Texas...(bigwheel...where ya at :lol:)...everything else is sausages :wink:

Right?????

Just kiddin guys...but what is the difference between sausages and hot links???..... :D
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Big Mike
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Postby Big Mike » Tue Jan 16, 2007 7:58 am

Well, since they are so good, you need to send us all a sample so we can judge for ourselves.

To me, a hot link and a sausage are the same thing, except for the heat levels maybe. :?
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Postby DATsBBQ » Tue Jan 16, 2007 9:38 am

I've made BWs hot links and they are good. He's heard his name, won't be long now :lol:
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Postby bigwheel » Tue Jan 16, 2007 9:47 am

Ahh nopers. Pittsburgh hotlinks is the hotlinks of N. East Texas where they cook bbq using pine wood and eat grits for every meal. Other than the Apache Bells and Kilgore Rangerettes the only good thing I ever seen come out of NE Texas is I-20 and I-30:) Now will admit all them trees is purty nice to look at. Far as the definition of a hot link...dont think the heat level alone could be used as a qualifier...cuz all you got to do is drop a little fennel in there and it becomes hot Eyetalian sausage. I even talking to this yankee one time and he say nowadays they got hot bratwurst and such things. Tell ya the world is just getting too complicated. Will have to qualify a hotlink as being cured and not prone to tasting eyetaliany.

bigwheel
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Postby Bill » Tue Jan 16, 2007 9:50 am

eyetaliany

LMAO! Got to wipe the screen again... :lol:
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Postby Gator » Tue Jan 16, 2007 10:05 am

That’s funny BW.

I need to weigh in here, since I have a few roots in Pittsburg. Those Pittsburg hotlinks make one fine meal. They don’t have fancy-smancy packed stuff. All you get is a brown paper bag full-o-links, crackers and hot sauce. If I had to guess, I would bet they put everything but the squeal in the links...not sure how they are cooked.
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CoyoteBlues
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Postby CoyoteBlues » Tue Jan 16, 2007 10:50 am

I was waitin on big wheel...I knew he would come a runnin :lol:

As far as the pine for cookin...get a rope :P

I say Hot Links are frash and sausages are cured and I agree with the world as being way too complicated these days...it used to be just Pittsburg Hot Links :P :P

And the links are not spicy ...but that hot sauce can roll your tounge :wink:

Big Mike...just may have to do that!!!

This is gonna be fun :lol:
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Postby CoyoteBlues » Tue Jan 16, 2007 11:59 am

Here is some info on the Pitt Links:

http://www.countryworldnews.com/Editori ... links.html

Can't find their website :cry:
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Big Mike
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Postby Big Mike » Tue Jan 16, 2007 12:14 pm

They must not be too bad if they have been around for 50 years. I thought it was interesting that they ship them in grease.
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Postby DATsBBQ » Tue Jan 16, 2007 12:19 pm

CoyoteBlues wrote:I was waitin on big wheel...I knew he would come a runnin :lol:

As far as the pine for cookin...get a rope :P

I say Hot Links are frash and sausages are cured and I agree with the world as being way too complicated these days...it used to be just Pittsburg Hot Links :P :P

And the links are not spicy ...but that hot sauce can roll your tounge :wink:

Big Mike...just may have to do that!!!

This is gonna be fun :lol:


Where's Witt (King of Sausage) when you need him :lol:
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Postby bigwheel » Tue Jan 16, 2007 1:32 pm

All the grease on the inside is interesting too.

bigwheel


Big Mike wrote:They must not be too bad if they have been around for 50 years. I thought it was interesting that they ship them in grease.
CoyoteBlues
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Postby CoyoteBlues » Tue Jan 16, 2007 5:13 pm

Well....its only fit'n that my 50th post (supposed to be ...anyway) be about Pittsburg Hot Links :lol: :lol:

To be honest with you guys ...I don't look at 'em when I eat 'em :lol: :wink:
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The BEST darn HOT LINKS!!!

Postby TL Parnell » Thu Jan 18, 2007 1:02 am

I have a friend that has a locker plant in Meridian,Texas that makes hot links i his butchershop that are the very best links I've ever flopped a fat lip over!!! You can git 'em made custom with any amount of heat in 'em ya want!! The fellers name is Raymond Trujillo of Meridian Locker Plant. he processes a lot of deer & wild pigs for hunters & has for several years. If any of ya'll are traveling through Central Texas, look him up, he keeps them links made up in the freezer, they are in natural casings too! :wink: :) :wink:
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CoyoteBlues
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Postby CoyoteBlues » Thu Jan 18, 2007 7:22 am

I luv 'em all :D
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Postby YankeeQ » Thu Jan 18, 2007 1:00 pm

So what is the difference betwixt a hotlink and a sausage....

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