Entree: United States – Texas – Texas Hot Links (Smoked Sausage)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 10 min

Cook 2 hrs

Additional 10 min

Total 2 hrs 20 min

Ingredients

- 6 beef-and-pork hot links, approx. 6 oz (170 g) each, approx. 36 oz (1.02 kg) total
- 2 tbsp (30 ml) yellow mustard (as binder)
- 2 tbsp (30 g) coarse kosher salt
- 2 tbsp (30 g) coarsely ground black pepper
- 1 tbsp (15 ml) smoked paprika
- 1 tsp (5 ml) cayenne pepper (adjust to taste)
- 1 tbsp (15 ml) garlic powder
- 1/2 cup (120 ml) apple cider vinegar (for occasional spritz)
- Pecan or hickory wood chips for smoking (amount as needed)

Instructions

1. If sausages are pre-made links, pat dry; if making from fresh sausage, form into links and chill until casing is set.
2. Lightly brush sausages with yellow mustard to help spices and smoke adhere.
3. Mix seasoning: combine kosher salt, black pepper, smoked paprika, cayenne, and garlic powder; sprinkle or gently rub onto sausages.
4. Preheat smoker to 225–250°F (107–121°C) and add pecan or hickory chips for smoke.
5. Place links on smoker and smoke until internal temperature reaches 155–160°F (68–71°C), typically 1.5–2 hours, turning occasionally and spritzing lightly with apple cider vinegar if desired to maintain moisture.
6. For a firmer casing and browned exterior, increase heat to 275–300°F (135–149°C) for the final 10–15 minutes.
7. Remove sausages, rest 5–10 minutes, and serve whole or on rolls with mustard, onions, and pickles.