StuFox wrote:Does anyone have any tips or recipes? Which cut of pork do you think I should use? Any spices (other than the obvious sage, pepper, fennel and chilis) that really get the hot link where it needs to be? Help me LTH Forum, you're my only hope.
I don't recall fennel being in any of the Chicago-style hot links I've had. That's more of an Italian-sausage kind of thing. But Chicago hot links are all over the place in terms of spicing, so I wouldn't be surprised if somebody makes them with fennel. I'd use a nice Boston butt with a decent fat cap on it for the cut of meat. I've never made my own hot links (although now this really makes me want to), but I would start with sage & pepper flakes as my main flavor notes, and then round it out with salt, black pepper, paprika, a pinch of cloves, and a little bit of allspice. Maybe some onion and garlic powder, too. So, basically, we're looking at a tarted up hot breakfast sausage recipe. I'm curious to hear what others have to say.