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super-coarse-ground sausage/hot links?


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super-coarse-ground sausage/hot links?

waderoberts | | Apr 7, 2013 04:57 PM

My name is Wade, and I'm a sausage-oholic, dry/wet/fresh/aged/smoked from the cheap bright-red hot links to the artisanal and imported stuff.

I'd be the first to argue that Texans are blessed in the U.S., sausage-wise, thanks to the traditions of the Czechs and Germans. We are, perhaps, the only state with such bounty at the grocery store, and within a reasonable drive: Elgin, Lockhart, Taylor, Huntsville, Pittsburg, and even close to home.

But I'm on a particular quest . . . .

Before moving back home, I developed a serious addiction to the super-coarse-ground pork hot links that are a staple in Chicago's BBQ joints. With few exceptions, these are African-American-run, and excel in pork ribs, rib tips, and meaty hot links.

See link about these links:

I've had similar hot links in the Mississippi Delta, but I'm coming up dry here in Houston (and Texas).

Before I moved back home from Chicago, I even had my own source: Peoria Packing, a wholesale/retail butcher/meat packer in Chicago's meat-packing district (Wabash, under the L). I could buy a 5-pound box of fresh for $15. All I had to do was to twist the long thing into links and smoke them.

Any suggestions? Doesn't have to be pork. Could be pork/beef or beef. Just meaty and super-coarse.

Thanks kindly,