Our Texas Hot links are a true Polish style smoked kielbasa sausage that has only a faint amount of heat. Let's face it Poland doesn't come to mind when you desire hot chili laden sausages. We will eventually come out with a jalapeño spiked version for all our heat seekers like myself. This sausage though is made from the beefy brisket cut and slowly smoked with apple and cherry woods for 5 hours until fully cooked. Our special recipe ensures they stay crunchy and juicy.
Lets talk about the preferred way to cook these puppies up. Thanks to my dad, who introduced me to Coney Island and Nathan's hotdogs as a young lad being schooled and indoctrinated by my father's NYC culinary manifesto. Hotdogs in line at Katz's while you wait for your pastrami sandwich to be made is another strict policy that is so easy to abide by. A kielbasa sausage is plump and you want to have some crispy bits for extra crunch and a shorter cooking time so you can dig in faster. Who can wait until the sausage is heated inside before wanting to take that first bite? Our tradition is to slice the sausage down the middle but not all the way through just scoring it. When you place the scored sausage on a hot pan or grill it will begin to separate into two on its own. Once The outside is crispy turn the sausage over to the split and press with a fork to fully split or butterfly the link. Another minute or so of searing the insides until nicely browned will do it.
Recommended accouterment;
➤ Yellow mustard or maybe a brown deli mustard but this is a no Dijon zone and absolutely no ketchup. If you must we use our house made BBQ Sauce instead.
➤ Sweet pepper relish or green pickle relish,
➤ Raw onions
➤ Sauerkraut
➤ Aarons Atomic Hot Sauce
Enjoy!
Chef Todd
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