Or try them in a bun. Hotlinking is an internet term. It means displaying an image on a website by linking to the website hosting the image. The link gets the source data of the picture each time it is needed. This avoids having the image on every website which uses it. Hot links, OTOH, are just fancy hot dogs dressed in a dyed red sheath with a bit of heat to them. Chorizos have much more flavor AND heat. Cover the sausages with a lid, or some cling film, or a sheet of kitchen towel.
Bring the water to a boil, and add the hot dogs just as the water begins to boil. Alternatively, you can put the hot dogs in cold water, and then bring it to a boil — this also reduces the likelihood of a split. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. Close Menu. Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase.
Let me know if you have any questions about this. Home Forums Smoking Meat and other things Sausage. JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding. Red hots or hot links? An older friend of mine grew up around Waco Tx and talks all the time about this sausage his dad use to buy when he was a kid that was very good.
He can't remember if it was called hot links or red hots but I would love to find out and make some for him and try it myself. Any thoughts? We have some commercial "red hots" around here and I wish I had a recipe for those.
They are a stuffed sausage with the internal texture of a hot dog, but in a red dyed casing. Depending on the brand, they have varying degrees of hotness, but I love those things.
This is the type I'm talking about. Really red. I mean an un-natural red like the banned red dye 2 I remember from the 60's. Last edited: Dec 4, OTBS Member. With big sausage on your landing area, find initial knot and measure 6 inches of sausage. Pinch sausage gently to form your first link, and twist forward for about seven rotations. Move another 6 inches down sausage, and this time, pinch firmly and twist backward. Repeat this process every 6 inches, alternating forward and backward twists in casings, until you reach open end of casing.
Twist open end right at last bit of sausage to seal off whole coil, and then tie a knot. Hang sausage overnight in a refrigerator, or refrigerate on parchment paper-lined baking sheets covered with plastic wrap, to allow casing to form fully to meat, and sausage to settle. Poach, grill , smoke, or bake sausages. These will keep in the refrigerator for a couple of weeks if they're in a vacuum-sealed package or tightly wrapped.
You can also freeze them for up to 6 months if stored in similar packaging. Recipe Tags:. Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Create a personalised content profile. Measure ad performance.
Select basic ads. Create a personalised ads profile. Select personalised ads. Apply market research to generate audience insights. Measure content performance. Develop and improve products. List of Partners vendors. Prep: 60 mins. Cook: 0 mins. Inactive Time: 19 hrs.
Total: 20 hrs. Servings: 16 servings. Nutrition information is calculated using an ingredient database and should be considered an estimate. Featured Video.
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