East Texas ‘Links’
Once you get to East Texas, youll run into one of the other best-known styles of Texas Sausage: East Texas hot Links. Sometimes theyre also called “links”,”juicy links,” “homemade links,” “garlic bombs,” or “grease balls.” Whatever their name, these Beaumont-style, all-beef sausages have a long tradition in the African American communities of east and south Texas.
Similar to Italian sausage, they feature coarsely ground beef that is stuffed full of garlic, paprika, chile powder, and lots of trimmed fat. The best hot links, however, always include a mixture of pork butt and ground beef for optimal taste.
Most notably, unlike most Texas sausages, the beef casing is usually too tough to chew so many people cut it open and squeeze out the fragrant filling onto a piece of bread which they then douse in barbecue sauce. This is not a traditional hot dog, though white bread perfectly sops up the juicy leftovers. In many ways, its very similar to boudin.
At Rheas Hot Links in Tyler, the fresh sausage is baked, not fried, and use natural pork casings, though hog casings are also common. Some purists, however, insist that you must also eat the casing to enjoy the full experience.
Hasselback was first located in the “Old Maddox Building” on Main Street, selling the links over the counter for preparation at home. Soon he built an addition to his building in 1918 and began serving cooked links over the counter, from back street. The “back street” is where you could find the Hot Links. The surroundings were not elaborate; wooden counters and benches, the links were served with crackers on heavy market paper, and special hot sauce was provided in soda water bottles. Cold drinks were offered in many assorted flavors.
Today the Hot Links of Pittsburg, Texas are known legally branded, PITTSBURG Hot Links. Located in the middle of the block of buildings in Historic Downtown backstreet, Pittsburg Hot Link Restaurant is a thriving little business that brings many customers, old and new to this small Texas town. Hot Links are served on butcher paper with crisp saltine crackers and the same hot sauce served for years, now available at the register by mail order or in local markets for use at home.
Word about the links traveled fast. Pittsburg had two railroad lines and before long the crews on the trains scheduled their stopovers in Pittsburg and walked up the alley behind the business for their noon and early evening meals. Truckers and traveling salesmen also soon started coming. People from other towns liked the links so much they unsuccessfully tried to match the flavor of the links in grocery stores and meat markets.
Gene & Madeline Warrick bought and remodeled the James/Potter building where Gene & Madeline Warrick, founders of the brand Pittsburg Hot Links, ran the business for many years. Hazelle Cowley (Genes sister) worked with her brother for many years. Family members joined the companies, learned the trade from dad until Gene Warrick passed away in 2002. Madeline Warrick, although not actively involved in the daily operations of the business, continued to watch over “the block” with care. The businesses have since passed on to the children.
They are just as greasy and just as delicious as always. Being described as East Texas Caviar, East Texas Hot Links, Comfort Food and just down right Delicious, one thing is for certain- if you ever try them you will begin to crave them… even if you dont quite like them at first. They will grow on you.
ACCOLADES”An ambitious ongoing survey of barbecue in Texas with significant coverage of Dallas.” –
FAQ
What are East Texas hot links made of?
What are Texas hot links made of?
Similar to Italian sausage, they feature coarsely ground beef that is stuffed full of garlic, paprika, chile powder, and lots of trimmed fat. The best hot links, however, always include a mixture of pork butt and ground beef for optimal taste.
