jminion1
Sous Chef
style of TX hot sausage?
Anyone know what I'm talking about?...it's different than reg. sausage...more "loose" is the only way I can describe it....I grew up eating 'em at places like Patillo's BBQ, Broussards links and ribs, Gerards BBQ,in Beaumont Tx., also had some pretty good ones at Leons in Galveston....
Anyway ,the way I always had 'em ,they were smoked, topped with a spicy thin tomato based sauce and served with white bread. YOu needed the bread because they were ussually greasy....but delicious!! Most of the ones I've had ,you don't eat the casing it's kinda tough, so you mash the meat out or cut it open and get it out,kinda like boudain..this ain't your every day hot links I'm talking about this is very regional and I've never seen them anywhere but the Beaumont,Port Arthur, Galveston,Houston areas
Jim
Anyone know what I'm talking about?...it's different than reg. sausage...more "loose" is the only way I can describe it....I grew up eating 'em at places like Patillo's BBQ, Broussards links and ribs, Gerards BBQ,in Beaumont Tx., also had some pretty good ones at Leons in Galveston....
Anyway ,the way I always had 'em ,they were smoked, topped with a spicy thin tomato based sauce and served with white bread. YOu needed the bread because they were ussually greasy....but delicious!! Most of the ones I've had ,you don't eat the casing it's kinda tough, so you mash the meat out or cut it open and get it out,kinda like boudain..this ain't your every day hot links I'm talking about this is very regional and I've never seen them anywhere but the Beaumont,Port Arthur, Galveston,Houston areas
Jim