Richard's Smoked Pork- Hot Links

Richard's Smoked Pork Hot Links 32 oz

Pure Pork Smoked sausage is found in many Cajun kitchens and is used as an addition to dishes such as Red Beans and Rice or is even great cooked on the grill for your next Bar-B-Que. Adds a great smoked flavor to your favorite dishes.

Spicy and delicious. This Certified Cajun sausage is slow-smoked with hickory, seasoned with garlic, onion, and Cajun spices. Feeds any size party. Goes great in a gumbo, or straight off the grill.

• Pork
• Certified Cajun
• 32oz Package Size
• Contains Soy

Can you smoke hot links?

Smoking sausages - Preheat your smoker or grill (use a 2-zone or Indirect setup) to about 225°F. On a grill, put the sausages on indirect side, add wood to the direct heat side after the meat goes on and smoke while the meat is cold. Cold surfaces attract smoke. There should be no need to turn the meat.

What makes Hot Links Hot?

Pork or beef, or a blend of both, is typically used as the primary meat ingredient. The hot link can be spiced using red pepper flakes and cayenne pepper. Additional spices may be used, such as thyme, paprika, crushed bay leaves and onion flakes. Hot link sausages are sometimes smoked.

How do you cook smoked sausage links?

1. PAN FRY. Cut Smoked Sausage sections in half lengthwise or into 1'2" slices. Add to non-stick skillet over medium heat. Cook 6-9 minutes, turning frequently.
2. STOVE TOP. Add sausage to 2-3 inches of boiling water.
3. GRILL. Grill over medium-high heat for 12-14 minutes, turning frequently.