Texan-Style Hot Links: A Soul Food Classic
Originating in New Orleans, variants of this iconic sausage - a staple of American soul food - are found not only in Texas but also across Louisiana and Chicago.

In Louisiana, the home of Cajun and Creole cuisine, a Hot and Link in a bun is more common than a classic hot dog. Locally referred to as chaurice in French, the name hints at a historical link to chorizo, introduced to colonial Louisiana by Spanish traders.

Hot Links are a popular addition to gumbo and the wonderfully flavoursome rice dish, jambalaya. In Texas, Hot Links are traditionally cooked using indirect heat - an offset smoker or ceramic kamado grill being ideal - and typically served with white bread, sliced onions, pickles, and cheese.

Inspiration from Chef Valentine Warner
"Swaledale Texan-Style Hot Links are a hearty specimen that, on biting into, will leave any sausage enthusiast apoplectic with joy. A1, EXCELLENT, FAB! This is a flavourfully different sausage, a blend of beef and pork mince mixed with spices, beer, mustard - and plenty of attitude.

Grilled to done, its rich, deep colour only hints at the robust and incredible taste that lurks within this dark brute. Truly fabulous - and with full belief, it would make any Texan feel a great job had been achieved in Yorkshire. Astonishing and addictive once bitten!

Hot Links are fantastic crumbled and cooked into a gumbo or other rice dishes with shellfish and prawns. A blue cheese sauce would also pair brilliantly with such a sausage in a bun, standing up easily to the strong flavours.

Crumbled into lentils with mushrooms and sautéed cabbage, with a good amount of paprika and caraway, would make for a delicious 'hunter’s stew' - best served with a dollop of crème fraîche and perhaps a little freshly chopped dill.

Turning a Hot Link into a corn dog would be a supersized indulgence indeedy!"

Please note: Our Texan-Style Hot Link Sausages are made seasonally from March to September, when demand for BBQ favourites is at its highest.