Jes made one. Didn't turn out too bad, but coulda been better.
Ingredients inluded:

hotlink sausages
grn pprs
onions
half tomato
garlic
dried basil
dried parsley
salt & ppr
dash of cayenne

sauted links and veggies in skillet with bacon grease, then put on
steak rolls drizzeled with OO.

As I said, not bad for my first attemp, but I want better. Any ideas
What might give it a bit more oomph/flavor?

nb

--
vi ...the heart of evil

notbob wrote:
> Jes made one. Didn't turn out too bad, but coulda been better.
> Ingredients inluded:
>
> hotlink sausages
> grn pprs
> onions
> half tomato
> garlic
> dried basil
> dried parsley
> salt & ppr
> dash of cayenne
>
> sauted links and veggies in skillet with bacon grease, then put on
> steak rolls drizzeled with OO.
>
> As I said, not bad for my first attemp, but I want better. Any ideas
> What might give it a bit more oomph/flavor?
>
> nb
>

Italian sausages instead of whatever flavor a hotlink sausage is. Add a
little dried red pepper flakes. Leave out the parsley, basil, cayenne.
Maybe leave out the tomato, hard call there.

On 30 Jul 2011 17:58:43 GMT, notbob > wrote:

>Jes made one. Didn't turn out too bad, but coulda been better.
>Ingredients inluded:
>
>hotlink sausages
>grn pprs
>onions
>half tomato
>garlic
>dried basil
>dried parsley
>salt & ppr
>dash of cayenne
>
>sauted links and veggies in skillet with bacon grease, then put on
>steak rolls drizzeled with OO.
>
>As I said, not bad for my first attemp, but I want better. Any ideas
>What might give it a bit more oomph/flavor?

I might add some mustard.

Tara

Goomba wrote:

> Italian sausages instead of whatever flavor a hotlink sausage is. Add a
> little dried red pepper flakes. Leave out the parsley, basil, cayenne.
> Maybe leave out the tomato, hard call there.

addendum... lose the bacon grease also, and just use a little olive oil
instead. Then you won't need to drizzle more on later.

On 2011-07-30, Goomba > wrote:

> little dried red pepper flakes. Leave out the parsley, basil, cayenne.
> Maybe leave out the tomato, hard call there.

You eliminated four flavor components. Not what I'm looking for.

nb

--
vi ...the heart of evil

On 2011-07-30, heyjoe > wrote:

> Roast and peel the peppers and tomato. Substitute a pablano pepper for
> the bell pepper. Use fresh herbs, instead of dried.

I would have done all the above if I'd had any of that handy. Next
time. Thnx.

nb

--
vi ...the heart of evil

On 2011-07-30, Goomba > wrote:

> addendum... lose the bacon grease also, and just use a little olive oil
> instead.

I'm looking for MORE flavor, not LESS.

nb

notbob > wrote:

>Jes made one. Didn't turn out too bad, but coulda been better.
>Ingredients inluded:
>
>hotlink sausages
>grn pprs
>onions
>half tomato
>garlic
>dried basil
>dried parsley
>salt & ppr
>dash of cayenne
>
>sauted links and veggies in skillet with bacon grease, then put on
>steak rolls drizzeled with OO.
>
>As I said, not bad for my first attemp, but I want better. Any ideas
>What might give it a bit more oomph/flavor?

What works for me is 4 ingredients. . . no, 5. *Good* sausage. Cook
the sausage in the pan- remove sausage, add butter-- lots of it, for;
Caramelized onions [Vidalia if possible, the sweetest you can find
otherwise]. Add the peppers when the onions are about 1/2 way there.
I saute them slowly and it might take an hour to get them where I want
them.

Serve on a good roll-- must have the slightest bit of leathery crust,
and not be too wimpy.

No salt, no tomatoes, no spices, not even any garlic.

Jim

On 30 Jul 2011 17:58:43 GMT, notbob > wrote:

>Jes made one. Didn't turn out too bad, but coulda been better.
>Ingredients inluded:
>
>hotlink sausages
>grn pprs
>onions
>half tomato
>garlic
>dried basil
>dried parsley
>salt & ppr
>dash of cayenne
>
>sauted links and veggies in skillet with bacon grease, then put on
>steak rolls drizzeled with OO.
>
>As I said, not bad for my first attemp, but I want better. Any ideas
>What might give it a bit more oomph/flavor?

First thing is get rid of the fercocktah bacon grease... you don't
want that smokey bacon flavor for saw-seege... saute with olive oil.

"Tara" > wrote in message
...
> On 30 Jul 2011 17:58:43 GMT, notbob > wrote:
>
>>Jes made one. Didn't turn out too bad, but coulda been better.
>>Ingredients inluded:
>>
>>hotlink sausages
>>grn pprs
>>onions
>>half tomato
>>garlic
>>dried basil
>>dried parsley
>>salt & ppr
>>dash of cayenne
>>
>>sauted links and veggies in skillet with bacon grease, then put on
>>steak rolls drizzeled with OO.
>>
>>As I said, not bad for my first attemp, but I want better. Any ideas
>>What might give it a bit more oomph/flavor?
>
> I might add some mustard.
>
> Tara

use Italian sausage, not hot links. Skip the bacon grease.

use red or yellow peppers, not green. roast or grill them first.

grill sausages. When done, slice and toss quickly with peppers and onions
and diced tomatoes. You want to blend the flavors, but not loose the
"grilliness" of the sausages. Maybe sauté the onions a bit first, too.

I doubt you need the OO (you can use for grilling veggies). No mustard!

fresh basil if you have it, chiffonade. skip the rest, except some red
pepper flakes if you want.

I like the other guy's idea of cheese, too.

notbob wrote:
> On 2011-07-30, Goomba > wrote:
>
>> addendum... lose the bacon grease also, and just use a little olive oil
>> instead.
>
> I'm looking for MORE flavor, not LESS.
>
> nb

I can't help but thinking though that all your flavor choices are
disjointed. A good flavorful Italian sausage with fennel fried up with
onions and peppers is a thing of wonder. It doesn't need a lot of other
flavors.

On 7/30/2011 3:26 PM, Goomba wrote:
> notbob wrote:
>> On 2011-07-30, Goomba > wrote:
>>
>>> addendum... lose the bacon grease also, and just use a little olive
>>> oil instead.
>>
>> I'm looking for MORE flavor, not LESS.
>>
>> nb
>
> I can't help but thinking though that all your flavor choices are
> disjointed. A good flavorful Italian sausage with fennel fried up with
> onions and peppers is a thing of wonder. It doesn't need a lot of other
> flavors.

Exactly, just like a good pizza doesn't need an inch of toppings.

I grew up eating lots of sausage and pepper sandwiches and the best ones
are simply good fried Italian sausage, peppers and onions served on a
good quality roll.

On 7/30/2011 12:23 PM, Goomba wrote:
> notbob wrote:
>> Jes made one. Didn't turn out too bad, but coulda been better.
>> Ingredients inluded:
>>
>> hotlink sausages
>> grn pprs
>> onions
>> half tomato
>> garlic
>> dried basil dried parsley
>> salt & ppr
>> dash of cayenne
>>
>> sauted links and veggies in skillet with bacon grease, then put on
>> steak rolls drizzeled with OO.
>> As I said, not bad for my first attemp, but I want better. Any ideas
>> What might give it a bit more oomph/flavor?
>>
>> nb
>>
>
> Italian sausages instead of whatever flavor a hotlink sausage is. Add a
> little dried red pepper flakes. Leave out the parsley, basil, cayenne.
> Maybe leave out the tomato, hard call there.


Agree with Goomba's suggestions. If you want tomato, use a small can of
tomato sauce. I was going to suggest a good Italian sausage,
combination of medium and hot if he wants more flavor.

gloria p

On 2011-07-30, Goomba > wrote:

> I can't help but thinking though that all your flavor choices are
> disjointed. A good flavorful Italian sausage with fennel fried up with
> onions and peppers is a thing of wonder. It doesn't need a lot of other
> flavors.

My hotlinks have boatloads of flavor. Bacon grease has more flavor than
any olive oil ever pressed. Removing basil does not add flavor.
Removing parsely does add flavor. Removing garlic does not add flavor.
Nowhere did I even mention "Italian".

I can't help thinking none of you has any desire whatsoever to answer my
question, but only to argue. Nevermind. Forget I ever asked.

nb

On 30 Jul 2011 17:58:43 GMT, notbob > wrote:

> As I said, not bad for my first attemp, but I want better. Any ideas
> What might give it a bit more oomph/flavor?

Don't use hot links, hot Italian sausage is better. Grill up slices
of onions, peppers and tomato with lots of garlic, maybe a sprinkle of
oregano - slice some avocados and arrange it all in a toasted bun.

--

Today's mighty oak is just yesterday's nut that held its ground.

On 7/30/2011 1:58 PM, notbob wrote:
> Jes made one. Didn't turn out too bad, but coulda been better.
> Ingredients inluded:
>
> hotlink sausages
> grn pprs
> onions
> half tomato
> garlic
> dried basil
> dried parsley
> salt& ppr
> dash of cayenne
>
> sauted links and veggies in skillet with bacon grease, then put on
> steak rolls drizzeled with OO.
>
> As I said, not bad for my first attemp, but I want better. Any ideas
> What might give it a bit more oomph/flavor?
>
> nb
>

Unless you are trying to emulate something from aplebees a great
sausage and pepper sandwich needs only a few ingredients.

Slowly fry onions and peppers in olive oil until the onions are soft and
caramelized. Fry some *good* Italian sausage until brown. Split a good
quality Italian roll, place some sausage on the roll and add a scoop of
the peppers and onions and enjoy.

On 7/30/2011 3:59 PM, notbob wrote:
> On 2011-07-30, > wrote:
>
>> I can't help but thinking though that all your flavor choices are
>> disjointed. A good flavorful Italian sausage with fennel fried up with
>> onions and peppers is a thing of wonder. It doesn't need a lot of other
>> flavors.
>
> My hotlinks have boatloads of flavor. Bacon grease has more flavor than
> any olive oil ever pressed. Removing basil does not add flavor.
> Removing parsely does add flavor. Removing garlic does not add flavor.
> Nowhere did I even mention "Italian".
>
> I can't help thinking none of you has any desire whatsoever to answer my
> question, but only to argue. Nevermind. Forget I ever asked.
>
> nb

Who is arguing? If you just want to post what you are doing and don't
want polite and helpful suggestions maybe start a blog and set it so no
one can reply.

You got a lot of great suggestions on how to make a great classic
sausage and pepper sandwich.

On 2011-07-30, George > wrote:

> You got a lot of great suggestions on how to make a great classic
> sausage and pepper sandwich.

Unfortunately, almost everyone provided an opinion on how they would
make an Italian sausage and pepper sandwich. I asked for more
"flavor/oomph", not less. Removing flavor components does not add
anything and the Italians are not the only one who make such a
sandwich. Why didn't anyone think of a cajun sausage pepper sandwich,
which my recipe more closely resembled. Heyjoe was the only person
who even remotely tried to provide a viable suggestion.

http://en.wikipedia.org/wiki/Sausage_sandwich

Many here have complained about how threads in rfc devolve into
pointless arguing matches. Now you know one reason why. The other
reason is, ppl don't bother to read what is actually written. I made
two posts today and both almost instantly evolved into something
totally irrelevant to what I actually wrote.

nb

--
vi ...the heart of evil

On 30 Jul 2011 21:28:07 GMT, notbob > wrote:

> Unfortunately, almost everyone provided an opinion on how they would
> make an Italian sausage and pepper sandwich. I asked for more
> "flavor/oomph", not less. Removing flavor components does not add
> anything and the Italians are not the only one who make such a
> sandwich. Why didn't anyone think of a cajun sausage pepper sandwich,
> which my recipe more closely resembled. Heyjoe was the only person
> who even remotely tried to provide a viable suggestion.
>
> http://en.wikipedia.org/wiki/Sausage_sandwich

Most of us have eaten hot links and find them sadly lacking. They
have heat, not flavor. If you want more flavor, use a better sausage.
You want more flavor in the toppings, stop muddying up the flavor of
what you put on it. Lose the bacon grease, lose some of the
components and up the amount of what's left. Do you want us to chew
and swallow it for you too?


--

Today's mighty oak is just yesterday's nut that held its ground.

On Sat, 30 Jul 2011 16:39:24 -0400, George >
wrote:

> Unless you are trying to emulate something from aplebees a great
> sausage and pepper sandwich needs only a few ingredients.
>
> Slowly fry onions and peppers in olive oil until the onions are soft and
> caramelized. Fry some *good* Italian sausage until brown. Split a good
> quality Italian roll, place some sausage on the roll and add a scoop of
> the peppers and onions and enjoy.

He's not interested. He wants to use HOT LINKS not any other kind of
sausage.

--

Today's mighty oak is just yesterday's nut that held its ground.

sf > wrote:

>Most of us have eaten hot links and find them sadly lacking. They
>have heat, not flavor.

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.

Steve

notbob > wrote:

>On 2011-07-30, George > wrote:
>
>> You got a lot of great suggestions on how to make a great classic
>> sausage and pepper sandwich.
>
>Unfortunately, almost everyone provided an opinion on how they would
>make an Italian sausage and pepper sandwich. I asked for more
>"flavor/oomph", not less.

Well you threw us off when you said 'I want something better". If
you just want *more* then dump a cup of hot sauce on one. That'll
have *lots* of flavor and oomph.

> Removing flavor components does not add anything

Sure it does-- Less is more. K-I-S-S.

Jim
[and you should take a nap-- you're cranky]

On 7/30/2011 1:57 PM, notbob wrote:
> On 2011-07-30, > wrote:
>
>> addendum... lose the bacon grease also, and just use a little olive oil
>> instead.
>
> I'm looking for MORE flavor, not LESS.

OK... add a layer of peanut butter to the bread... and top off with some
nice grape jelly. There you go... MORE flavor.

PS - the next time you post a question, please immediately post an
acceptable answer. This way, well meaning people won't waste their time
trying to offer suggestions.

George L

On 2011-07-30, Jim Elbrecht > wrote:
>
> Sure it does-- Less is more. K-I-S-S.

Are you saying you have no spices, herbs, or condiments?

Somehow I doubt it.

On 2011-07-30, George Leppla > wrote:

> nice grape jelly. There you go... MORE flavor.

It's been recommended before, and with less argument.

> PS - the next time you post a question, please immediately post an
> acceptable answer. This way, well meaning people won't waste their time
> trying to offer suggestions.

You should buy the Honda

nb

On 30 Jul 2011 22:38:06 GMT, notbob > wrote:

>On 2011-07-30, Jim Elbrecht > wrote:
>>
>> Sure it does-- Less is more. K-I-S-S.
>
>Are you saying you have no spices, herbs, or condiments?
>
>Somehow I doubt it.


I've got lots of them. And in some things, they all work together to
make something better. But sausages, peppers, and onions can
achieve nirvana without any help.

I make a spiced bourbon liqueur that has 7 spices in it. I like it.
But if *I* wanted it to have more of something, no-one can tell me
what it needs more of. I have to make that choice.

Jim

On Sat, 30 Jul 2011 17:36:38 -0500, George Leppla
> wrote:

>On 7/30/2011 1:57 PM, notbob wrote:
>> On 2011-07-30, > wrote:
>>
>>> addendum... lose the bacon grease also, and just use a little olive oil
>>> instead.
>>
>> I'm looking for MORE flavor, not LESS.
>
>OK... add a layer of peanut butter to the bread... and top off with some
>nice grape jelly. There you go... MORE flavor.
>
>PS - the next time you post a question, please immediately post an
>acceptable answer. This way, well meaning people won't waste their time
>trying to offer suggestions.

LOL

On Sat, 30 Jul 2011 16:39:24 -0400, George >
wrote:

>On 7/30/2011 1:58 PM, notbob wrote:
>> Jes made one. Didn't turn out too bad, but coulda been better.
>> Ingredients inluded:
>>
>> hotlink sausages
>> grn pprs
>> onions
>> half tomato
>> garlic
>> dried basil
>> dried parsley
>> salt& ppr
>> dash of cayenne
>>
>> sauted links and veggies in skillet with bacon grease, then put on
>> steak rolls drizzeled with OO.
>>
>> As I said, not bad for my first attemp, but I want better. Any ideas
>> What might give it a bit more oomph/flavor?
>>
>> nb
>>
>
>Unless you are trying to emulate something from aplebees a great
>sausage and pepper sandwich needs only a few ingredients.
>
>Slowly fry onions and peppers in olive oil until the onions are soft and
>caramelized. Fry some *good* Italian sausage until brown. Split a good
>quality Italian roll, place some sausage on the roll and add a scoop of
>the peppers and onions and enjoy.

The most important thing is the quality of the saw-seege.. if they're
crap on the inside there is nothing one can heap on the outside to
make them better. And good saw-seege needs no seasoning, no salt, no
pepper, no herbs, no tomato, no nothing... doesn't even really need
the onions and peppers... perfectly cooked quality saw-seege really
only needs fork to mouth. And if you're gonna use peppers, they
really ought to be a big ol' heap of those long dago frying peppers,
like those I got growing like crazy in my garden right now... picked
four today but by next week I'll be able to fill a bushel basket. And
this year they're sweet, last year they somehow crossed with the hot
peppers, couldn't eat them.

On Sat, 30 Jul 2011 13:54:36 -0500, heyjoe >
wrote:

>On 30 Jul 2011 17:58:43 GMT, notbob wrote:
>
>> Jes made one. Didn't turn out too bad, but coulda been better.
>> Ingredients inluded:
>>
>> hotlink sausages
>> grn pprs
>> onions
>> half tomato
>> garlic
>> dried basil
>> dried parsley
>> salt & ppr
>> dash of cayenne
>>
>> sauted links and veggies in skillet with bacon grease, then put on
>> steak rolls drizzeled with OO.
>>
>> As I said, not bad for my first attemp, but I want better. Any ideas
>> What might give it a bit more oomph/flavor?
>>
>> nb
>
>Roast and peel the peppers.

Not for guido saw-seege. In fact real guineas use those long thin
fleshed frying peppers

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

On 30 Jul 2011 17:58:43 GMT, notbob > wrote:

>Jes made one. Didn't turn out too bad, but coulda been better.
>Ingredients inluded:
>
>hotlink sausages
>grn pprs
>onions
>half tomato
>garlic
>dried basil
>dried parsley
>salt & ppr
>dash of cayenne
>
>sauted links and veggies in skillet with bacon grease, then put on
>steak rolls drizzeled with OO.
>
>As I said, not bad for my first attemp, but I want better. Any ideas
>What might give it a bit more oomph/flavor?

Ketchup.

Lou

On Sat, 30 Jul 2011 20:00:33 -0500, Sqwertz >
wrote:

>On 30 Jul 2011 19:59:47 GMT, notbob wrote:
>
>> Nowhere did I even mention "Italian".
>>
>> I can't help thinking none of you has any desire whatsoever to answer my
>> question, but only to argue. Nevermind. Forget I ever asked.
>
>So now you know. Let that a be a lesson to you.
>
>I can't help wonder what it was - breakfast sausage?

Nah, with bacon fat hasta be Slim Jims (redneck pepperoni). I've no
idea what's a hot link... sounds like some trailer trash gadget for
stealing cable tv.

On 7/30/2011 6:14 PM, sf wrote:
> On 30 Jul 2011 21:28:07 GMT, > wrote:
>
>> Unfortunately, almost everyone provided an opinion on how they would
>> make an Italian sausage and pepper sandwich. I asked for more
>> "flavor/oomph", not less. Removing flavor components does not add
>> anything and the Italians are not the only one who make such a
>> sandwich. Why didn't anyone think of a cajun sausage pepper sandwich,
>> which my recipe more closely resembled. Heyjoe was the only person
>> who even remotely tried to provide a viable suggestion.
>>
>> http://en.wikipedia.org/wiki/Sausage_sandwich
>
> Most of us have eaten hot links and find them sadly lacking. They
> have heat, not flavor. If you want more flavor, use a better sausage.
> You want more flavor in the toppings, stop muddying up the flavor of
> what you put on it. Lose the bacon grease, lose some of the
> components and up the amount of what's left. Do you want us to chew
> and swallow it for you too?
>
>
When the OP mentioned "hot links" I thought he meant hot Italian
sausage. If that's not a "hot link" I have no idea what it would be. I
was going to suggest putting Provolone on it but I fear that may be too
Italian for his taste.

On Sat, 30 Jul 2011 20:15:55 -0500, Sqwertz >
wrote:

>On Sat, 30 Jul 2011 15:39:50 -0400, George wrote:
>
>> I grew up eating lots of sausage and pepper sandwiches and the best ones
>> are simply good fried Italian sausage, peppers and onions served on a
>> good quality roll.
>
>Mine were braised in tomato sauce after being fried with onions and
>peppers. Then put on crusty rolls. I never heard of a cajun pepper
>and onion sandwich. It's only natural we assumed Italian.

The basil made me think Italian. I was kinda surprised... I don't
think there are any real Italians living in Colorado... no self
respecting guinea would venture so far from the sea.

On 30 Jul 2011 19:59:47 GMT, notbob > wrote:

>On 2011-07-30, Goomba > wrote:
>
>> I can't help but thinking though that all your flavor choices are
>> disjointed. A good flavorful Italian sausage with fennel fried up with
>> onions and peppers is a thing of wonder. It doesn't need a lot of other
>> flavors.
>
>My hotlinks have boatloads of flavor. Bacon grease has more flavor than
>any olive oil ever pressed. Removing basil does not add flavor.
>Removing parsely does add flavor. Removing garlic does not add flavor.
>Nowhere did I even mention "Italian".
>
>I can't help thinking none of you has any desire whatsoever to answer my
>question, but only to argue. Nevermind. Forget I ever asked.

What you did was bad enough and you want to make it even worse. Why
bother trying to help when you act like a child.

Lou

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

> sf > wrote:
>
> >Most of us have eaten hot links and find them sadly lacking. They
> >have heat, not flavor.
>
> 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.
>
> Steve

I can't testify to what I was exposed to (more than once) - they
claimed it was "the best", but I didn't think so. The fact that they
reminded me of hot dogs wasn't a plus either.

--

Today's mighty oak is just yesterday's nut that held its ground.

On 7/30/2011 3:52 PM, gloria.p wrote:
> On 7/30/2011 12:23 PM, Goomba wrote:

>> Italian sausages instead of whatever flavor a hotlink sausage is. Add a
>> little dried red pepper flakes. Leave out the parsley, basil, cayenne.
>> Maybe leave out the tomato, hard call there.
>
>
> Agree with Goomba's suggestions. If you want tomato, use a small can of
> tomato sauce. I was going to suggest a good Italian sausage, combination
> of medium and hot if he wants more flavor.

When I think of sausage and peppers, it's got to be Italian sausage.
The peppers, Italian peppers preferred. Onions. If I make it at
home, no tomato, but if I get it from the sub shop in town, they
put on a small amount of tomato sauce - not spaghetti type sauce,
but fresher tomato like pizza sauce.

That's it.

nancy

On Sat, 30 Jul 2011 22:09:19 -0400, "deja.blues"
> wrote:

> On 7/30/2011 6:14 PM, sf wrote:
> > On 30 Jul 2011 21:28:07 GMT, > wrote:
> >
> >> Unfortunately, almost everyone provided an opinion on how they would
> >> make an Italian sausage and pepper sandwich. I asked for more
> >> "flavor/oomph", not less. Removing flavor components does not add
> >> anything and the Italians are not the only one who make such a
> >> sandwich. Why didn't anyone think of a cajun sausage pepper sandwich,
> >> which my recipe more closely resembled. Heyjoe was the only person
> >> who even remotely tried to provide a viable suggestion.
> >>
> >> http://en.wikipedia.org/wiki/Sausage_sandwich
> >
> > Most of us have eaten hot links and find them sadly lacking. They
> > have heat, not flavor. If you want more flavor, use a better sausage.
> > You want more flavor in the toppings, stop muddying up the flavor of
> > what you put on it. Lose the bacon grease, lose some of the
> > components and up the amount of what's left. Do you want us to chew
> > and swallow it for you too?
> >
> >
> When the OP mentioned "hot links" I thought he meant hot Italian
> sausage. If that's not a "hot link" I have no idea what it would be. I
> was going to suggest putting Provolone on it but I fear that may be too
> Italian for his taste.

Hot Italian sausages are not called "hot links". I knew what he was
talking about and that's why I told him to use a better sausage:
Italian.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Sat, 30 Jul 2011 22:03:08 -0400, Brooklyn1 <Gravesend1> wrote:

> On Sat, 30 Jul 2011 20:00:33 -0500, Sqwertz >
> wrote:
>
> >On 30 Jul 2011 19:59:47 GMT, notbob wrote:
> >
> >> Nowhere did I even mention "Italian".
> >>
> >> I can't help thinking none of you has any desire whatsoever to answer my
> >> question, but only to argue. Nevermind. Forget I ever asked.
> >
> >So now you know. Let that a be a lesson to you.
> >
> >I can't help wonder what it was - breakfast sausage?
>
> Nah, with bacon fat hasta be Slim Jims (redneck pepperoni). I've no
> idea what's a hot link... sounds like some trailer trash gadget for
> stealing cable tv.

They look like big reddish hot dogs to me.
http://razzmatazzcajun.com/images/ge...s_party-10.jpg
That site is a catering company and they recommend Cajun Relish.
They say Cajun relish is sweet and fiery with jalapeno peppers. NB
can google for recipes.

--

Today's mighty oak is just yesterday's nut that held its ground.

sf > wrote:

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

>> 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.

>I can't testify to what I was exposed to (more than once) - they
>claimed it was "the best", but I didn't think so. The fact that they
>reminded me of hot dogs wasn't a plus either.

This leads to the question: are there any emulsified sausages that
you like? if not, you're unlikely to like good hot dogs, good
Louisiana hot links, good Mortadella etc. no matter how good an
example they are of their type.

I'm asking because many people simply dislike the entire genre.
(Including my partner but she may have been pulled over to the
dark side by the Mortadella at Oenotri, which was fantastic.)


Steve