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Meatgistics - Walton's - Community

Smoked BBQ Sausage Recipe?

Scheduled Pinned Locked Moved Smoking & Grilling
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  • W Offline
    W Offline
    WildLines
    wrote on last edited by
    #1

    I like to smoke some sausage with my BBQ Ribs, growing up in OK we called them TX Hot Links. Anyone recommend a good seasoning from the site that they like to smoke along side there BBQ for variety?

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  • Tex_77T Offline
    Tex_77T Offline
    Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas
    wrote on last edited by
    #2

    Austin @Jonathan Joe Hell What do you guys think on this question? I’ve often had the same thought, I’d say a German sausage or jalapeno cheddar.

    Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks

    Joe HellJ 1 Reply Last reply
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  • JonathonJ Offline
    JonathonJ Offline
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #3

    WildLines Tex_77 is right, the German would be good for this, I’d also recommend the Andouille and I know Parksider would recommend his favorite, the Chili Dog

    Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc

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  • Joe HellJ Offline
    Joe HellJ Offline
    Joe Hell Team Blue
    replied to Tex_77 on last edited by Joe Hell
    #4

    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!

    Better Living Through BBQ!

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  • TexLawT Offline
    TexLawT Offline
    TexLaw Team Orange PK100 Sous Vide Power User
    wrote on last edited by
    #5

    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.

    Tex_77T 1 Reply Last reply
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  • Tex_77T Offline
    Tex_77T Offline
    Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas
    replied to TexLaw on last edited by
    #6

    TexLaw Here are a couple of Walton’s hot link seasonings:

    https://www.waltonsinc.com/hot-link-unit

    https://www.waltonsinc.com/fast-pak-hot-link-2

    Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks

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  • AdamCAA Offline
    AdamCAA Offline
    AdamCA Team Blue Regular Contributors Green Mountain Grill Masterbuilt
    wrote on last edited by
    #7

    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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