Hot Links!

I remember as a kid going to fairs in California and buying deep fried pork hot links on Wonderbread with lots of bright yellow mustard.  My husband remembers the same delicacy in East Texas when he was in college.  It’s a wonder we still have our health and no severe weight problems.   But boy were they good!

My husband rotated out of Senegal this weekend, headed for Sudan.  Leftovers from the freezer included hot links and bacon.  Our son met him at the airport to help him carry his luggage by train to Sens and of course to eat hot links when he got here.

As the grill boys were in town, they fired up the grill while I prepared and plated toppings; Haitian pikliz  http://atomic-temporary-17826715.wpcomstaging.com/2011/05/18/haitian-poulet-creole-with-pikliz/, pear and tomato chutney http://atomic-temporary-17826715.wpcomstaging.com/2011/05/16/pita-veal-burger-with-pear-and-tomato-chutney/, cucumber relish, hummus,  rillaud and the boy’s choice, creme fraiche/chives.  You’ll remember the rillaud from http://atomic-temporary-17826715.wpcomstaging.com/2011/02/18/i-couldnt-be-bothered-stuffed-chicken-thighs/

Cucumber Relish

1 large cucumber, chopped

1 red bell pepper chopped

1 small onion, chopped

3 tbsp pickled jalapeno, chopped

1 celery stalk, chopped

1 tsp salt

2 tbsp sugar

2 tbsp vinegar

Mix all ingredients together and refrigerate.  Sprinkle on top of hummus hot link.

Hummus

2 cups of canned garbanzo beans, liquid reserved

3 large garlic cloves, chopped

1/4 cup olive oil

1/2 cup of reserved garbanzo bean liquid

1 tsp cumin

2 tbsp tahini

Juice of one lemon

Put the beans in the food processor with the garlic and puree.   Add the olive oil, reserved bean liquid, cumin, tahini and lemon juice and puree until smooth.  Top hot link with the hummus and cucumber relish.

hot link on Foodista

About cookinginsens

An American living in Burgundy, France
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12 Responses to Hot Links!

  1. Do you have any idea how popular gourmet burgers are in the states now? You could be making money hand over fist if you had a hot dog truck! Great stuff.

  2. Um, I meant to say hot dogs!

  3. Dave says:

    I LOVE hot links! I never understood why anyone would have a hot dog when they could have a hot link. At Mardi Gras in North Louisiana we wrap them in a bun and throw them to the crowd with moon pies.

  4. Katherine says:

    Sounds like a lovely reunion! That cucumber relish looks awesome. These remind me of street fairs in New York’s Little Italy growing up. Come to think of it, every New York street fair now has at least four guys selling hot sausages. They always were a weakness. 🙂

    • Hi Katherine. My husband is addicted to the half smokes you can find on the streets in Washington, DC. That’s why, whenever he goes to the States, he brings back packages of frozen hot links.

  5. Kay Ecker says:

    Your hot links look so good! Wow and you have so many different condiments! I especially like your Haitian one, I may just have to try making those…I love spicy pickled stuff;o) What part of CA did you live in? I’m in the Los Angeles area. One of my favorite hot dogs around here is the bacon wrapped ones. People make them on their make shift carts and you can get them after going to the Hollywood Bowl, Coliseum or at other venues. They are basically illegal food carts, but sometimes it is just so good to eat!

    • Thanks Kay. I grew up in Davis, California attending both high school there and UC Davis. I love street food! The best I’ve ever eaten was in Bangkok. If you ever have the opportunity to visit, this is the ultimate in food grazing.

  6. kayecker says:

    Hi Rosemary, My husband’s cousin lives in the Davis area. As a matter of fact his cousin and husband may both work for UC Davis!

  7. gwynnem says:

    I love the extra splash of color in your relish!

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