Sqwertz > wrote:

>On Sat, 30 Jul 2011 22:18:24 +0000 (UTC), Steve Pope wrote:

>> I find all-beef hot links (the emulsified variety, often called
>> Louisiana hot links) to be a valid form of sausage, and one of the
>> few American food items that is natively decently hot.

>> Of course there are bad examples of them, but the good examples
>> are good.

>Here in Texas I can't find any that don't have mechanically separated
>chicken as their main ingredient and aren't dyed red (like Earl
>Campbell sausage). There in the BA you at least have New York Sausage
>Company (and is Stephen's still is business?).

Not sure, but certainly the ones Top Dog sells are all beef.

Steve
>You'd think Texas (next to Louisiana) would know Red Hots. But nope.
>
>-sw