Entree: United States – Texas – Texas Hot Links (Smoked Sausage Links) (Spicy smoked sausage links, Texas-style)

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 5 min

Total 2 hrs 20 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 6 hot link sausages, approx. 6 oz each (approx. 2.25 lb total)
- 1 tbsp paprika
- 1 tsp cayenne pepper (adjust to taste)
- 1 tsp coarse black pepper
- 1 tsp kosher salt (if sausages are unsalted)
- 1 tbsp (15 ml) vegetable oil (for finishing on grill)
- Oak wood chunks for smoking
- 6 sandwich buns (optional), for serving
- Sliced raw onions and yellow mustard for serving (optional)

Show original ingredient measurements

- 6 hot link sausages, approx. 6 oz (170 g) each (approx. 2.25 lb / 1.02 kg total)
- 1 tbsp (15 g) paprika
- 1 tsp (5 g) cayenne pepper (adjust to taste)
- 1 tsp (5 g) coarse black pepper
- 1 tsp (5 g) kosher salt (if sausages are unsalted)
- 1 tbsp (15 ml) vegetable oil (for finishing on grill)
- Oak wood chunks for smoking
- 6 sandwich buns (optional), for serving
- Sliced raw onions and yellow mustard for serving (optional)

Instructions

Gram weights below are shown as approximate US weights.

1. If making sausage links from ground meat, stuff and twist into 6 links approx. 6 oz each; if using pre-made links, prick no more than once to prevent bursting.
2. Preheat smoker to 225–250°F (107–121°C) with oak wood; place links on grates and smoke for 1.5–2.5 hours until internal temperature reaches 155–160°F (68–71°C).
3. Transfer links to a grill or increase smoker heat and sear over direct heat briefly with a light brush of vegetable oil to crisp the casing.
4. Rest links 5 minutes, then serve in buns with sliced onions and mustard or on a plate with sides.

1. If making sausage links from ground meat, stuff and twist into 6 links approx. 6 oz (170 g) each; if using pre-made links, prick no more than once to prevent bursting.
2. Preheat smoker to 225–250°F (107–121°C) with oak wood; place links on grates and smoke for 1.5–2.5 hours until internal temperature reaches 155–160°F (68–71°C).
3. Transfer links to a grill or increase smoker heat and sear over direct heat briefly with a light brush of vegetable oil to crisp the casing.
4. Rest links 5 minutes, then serve in buns with sliced onions and mustard or on a plate with sides.