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

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 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)

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

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.