Hot Links On A Stick Recipes

HOT LINKS

Steps:

• Preheat a large grill pan over high heat until almost smoking.
• Put the hot links split-side down on one side of the grill pan and grill over medium-high heat until some char marks appear, 4 to 5 minutes per side.
• Meanwhile, brush the other side of the grill pan with canola oil. Add the onions and grill, tossing with tongs occasionally, until softened and golden brown, 10 to 15 minutes.
• Add the garlic, paprika, cayenne and cloves to the onions and cook, stirring constantly, 1 minute.
• Reduce the heat to low. Add the ketchup, brown sugar, vinegar, lemon juice, 1/3 cup water, 1 teaspoon salt and 1/2 teaspoon pepper and cook, stirring frequently to make sure the bottom doesn't burn, until tender, 15 minutes.
• Put the buns, split-side down, on the grill pan and grill until lightly toasted, 30 seconds per side.
• Serve the hot links in the toasted buns, smothered with the barbecued onions.

SMOKED HOT LINKS

Steps:

• If you're using sausage casings, the day before you plan to stuff the sausage, rinse the casings under cold water inside and out. Prepare a solution of 1 cup water to 1 capful of cider vinegar. Soak the casings in the solution overnight.
• In a large bowl, mix the pork with the garlic, sage, parsley, salt, fennel, oregano, thyme, pepper, and cayenne. Stir. If using casings, mix in the ice water if the meat mixture is too dry to stuff into the casings.
• Stuff the sausage mixture into the casings or make into loaves, sticks, or patties. If you're making sticks, links, or logs, it helps to use plastic wrap to form the meat into the desired shape. Hang stuffed casings for at least an hour in a cool, dry place and then refrigerate at least overnight but for no more than 5 days before using. Sticks, links, or logs can be cooked immediately.
• You can fry, smoke, or grill the sausage as desired.

HOT LINKS ON A STICK

Steps:

• Heat oil in deep fryer to 365 degrees F. In a large bowl mix together 1 cup flour, cornmeal, sugar, baking powder, salt, red peppers and baking soda. Make a well into the center of mixture and add bacon drippings, beaten egg, buttermilk and hot pepper sauce. Mix well. Pour batter into tall glass or cup.
• Rinse hot links, pat dry. Place into bag with flour coat remove excessive flour place on stick and dip into batter (remove with a twisting motion) Shake of excess.
• Deep fry a few at a time being careful not to let them touch. Remove when browned. Drain on paper towel. May be kept in a warm oven until ready to serve (no longer than 15 minutes). Serve with mustard and ketchup.

MUMMIES ON A STICK

Steps:

• Separate dough; roll 10 pieces into 24-in. ropes. Insert a Popsicle stick into each hot dog. Starting at the stick end, wrap one dough rope around each hot dog, leaving 2 in. of the hot dog uncovered at the top for the mummy head. , Place mummies 1 in. apart on a greased baking sheet. Place remaining breadsticks on another baking sheet. , Bake at 350° for 18-20 minutes. Add dots of mustard for eyes. Save leftover breadsticks for another use.