Simmered Smoked Links Recipes
SMOKED HOT LINKS
We couldn't stop ourselves from humming the tune to "Third Rate Romance (Low Rent Rendezvous)" when we saw this 'cue joint/motel combo. It's not exactly the kind of place where you expect to find good eats, but the food at Barbara Ann's Bar-B-Que & Motel doesn't disappoint. While the joint is known especially for its Chicago smoked links with regular/hot mixed sauce, the rib tips, ribs, and chicken are customer favorites, too. Barbara Ann doesn't eat pork, so she added turkey links to the menu for herself and like-minded customers and those who want a change from chicken. Jumbo shrimp, catfish, and fries are also on the menu. This is a carryout only joint, so think ahead about where you'll eat your links feast from Barbara Ann's.When Delars Bracy decided to open a barbecue joint and motel on Chicago's South Side in 1967, he named it after his daughter, Barbara Ann Bracy. Delars settled in Chicago by way of Ruleville, Mississippi, his hometown, and Los Angeles, his college town. He started a family in Chicago after discovering that Bertie, his hometown sweetheart, was also in Chicago. The barbecue joint and motel came later, after Delars had finished a successful career as a criminal defense attorney. Some of his brothers who lived in Chicago helped Delars run the carryout joint in the early years. Now Barbara Ann is in charge, and-other than adding turkey links and chicken to the menu-she runs it just the way her dad and uncles ran it. Due to flecks of sage in the seasoning, Barbara Ann's links are compared to breakfast sausage. We like them any time of day or night, especially with a mix of her regular and hot sauce. If you're using sausage casings, make sure you allow enough time to soak them overnight before stuffing them.
Provided by Food Network
Yield Serves 6
Number Of Ingredients 15
Steps:
- If you're using sausage casings, the day before you plan to stuff the sausage, rinse the casings under cold water inside and out. Prepare a solution of 1 cup water to 1 capful of cider vinegar. Soak the casings in the solution overnight.
- In a large bowl, mix the pork with the garlic, sage, parsley, salt, fennel, oregano, thyme, pepper, and cayenne. Stir. If using casings, mix in the ice water if the meat mixture is too dry to stuff into the casings.
- Stuff the sausage mixture into the casings or make into loaves, sticks, or patties. If you're making sticks, links, or logs, it helps to use plastic wrap to form the meat into the desired shape. Hang stuffed casings for at least an hour in a cool, dry place and then refrigerate at least overnight but for no more than 5 days before using. Sticks, links, or logs can be cooked immediately.
- You can fry, smoke, or grill the sausage as desired.
PARTY SAUSAGES
Don't want any leftovers from your party? Serve these tempting sausages in a sweet and savory sauce. I've never had even one piece go uneaten. -Jo Ann Renner, Xenia, Ohio
Provided by Taste of Home
Categories Appetizers
Time 1h15m
Yield 16 servings.
Number Of Ingredients 6
Steps:
- Cut sausages diagonally into 1/2-in. slices; cook in a skillet over medium heat until lightly browned. Transfer sausages to a 3-qt. slow cooker; discard drippings., Add dressings, brown sugar and juice to skillet; cook and stir over medium-low heat until sugar is dissolved. Pour over sausages. Cover and cook on low for 1-2 hours or until heated through. If desired, sprinkle with green onions.
Nutrition Facts : Calories 306 calories, Fat 22g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 1008mg sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 0 fiber), Protein 8g protein.
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