Hot Links

I get the Earl Campbell Hot Links at the Wal-Mart in Chehalis, WA. Pretty darn good!

Hot links are very popular in South and Central Texas. We generally fire them up over charcoal and serve them with spicy mustard and onions on a flour tortilla. Earl Campbell's are pretty good stuff.

If you're ever in Seattle, stop by Uli's in the Pike Place Market and ask for one of their Louisiana HOTs. Made fresh and hotter than jalapeno underwear.

i occasionally encounter them in the Delmarva area, always welcome, but never frequently enough.

I am fixing sliced hot links, grits with butter, crescent rolls, freezer strawberry jam and coffee for breakfast this morning.

Paul E. Smith
Knoxville, TN

quote:

Originally posted by janeil

If you can find yourself some Pittsburgh links. They are made in Pittsburg TX, my husband is from Tx. When we are going anywhere near there we have to stop and purchase some to bring back home. The best way to eat them is grilling.

I have to agree. These are the best hot links that I have ever eaten. This place has been there forEVER. It is not fancy. You get your food on a paper-lined tray with hot sauce and crackers. This is Roadfood at its best.

If you can't get there to try them, most Wal-Mart stores in Texas sell them. Don't buy the vacuumed packed type, get the ones in the styrofoam tray and cook them in the oven (directions are on the front of the package).

I also like the J.C. Potter hot links better than Earl Campbells. I'll try the red Earl Campbell's again but the other ones are too bland for me.

Another vote for J.C. Potters hot links.
My favorite are Mountain View here in Oklahoma.

Johnny

Hot links show up in the northern Delaware region inconsistently, usually throuh Murrays. Occasionally, other brands arrive, in small batches, at Food Lion. Wish there was a more cosistent supply

I just had my first dose of Earl Campbell's Hot Links.  I'm not a Virgin any more!! I just saw them in the grocery store for the first time here in AZ last week.
I split them open length-wise and grilled them on my gas grill. the outside charred rather quickly and when I flipped them over to the split side, they charred quickly too. Only grilled them a total of 10 minutes but they seemed dried out. Next time, no splitting and I'll watch them closer.
 
I'm making a Chicken, Sausage Gumbo for the office for Mardi Gras and I was thinking about using EC's Hot Links instead of Andouille. Anyone ever tried it that way? Your collective Genius solicited on the subject please!!! 

i've bought them for awhile now. ok but wish they were hotter.

Foodbme, E.C. links(hot variety I hope) are a good substitute for Andouille, "Skin" them, slice and add!They'll make your gumbo sassy but not too.
Ole rouxdog

rouxdog


Foodbme, E.C. links(hot variety I hope) are a good substitute for Andouille, "Skin" them, slice and add!They'll make your gumbo sassy but not too.
Ole rouxdog

 
I'm not sure if they're "Hot" or not. I threw the wrapper away. They had a little bite but not much so I'm guessing they were the Original. I'll doctor it up with some cayenne. Are you going to work the produce stand this year?

not sure i've seen earls in a hot. i'll have to look when at the store again. resturant depot has some that look good that i am going to try when we go back there. just never seem to find very hot ones. 

Hillshire Farms All Beef beat out EC's, in my taste test,  but not by a huge margin. Both are good.
Joe

Foodbme

rouxdog


Foodbme, E.C. links(hot variety I hope) are a good substitute for Andouille, "Skin" them, slice and add!They'll make your gumbo sassy but not too.
Ole rouxdog

 
I'm not sure if they're "Hot" or not. I threw the wrapper away. They had a little bite but not much so I'm guessing they were the Original. I'll doctor it up with some cayenne. Are you going to work the produce stand this year?

 
Make the Gumbo for Mardi Gras and it was well received by the Troops. Using EC's Hot links was milder than using Andouliee, (Lacked that good Garlic taste) but spicy enough for those who haven't been exposed to good Cajun/Creole Cooking.