Quick Recipe Version (TL;DR)
Quick Ingredients
- 6 East Texas–style beef hot links (about 2 lb / 900 g total)
- 12 slices soft white sandwich bread or 40 saltine crackers
- 1 large white onion, thinly sliced
- 1 cup dill pickle chips (or 4 spears, sliced)
- Sharp Mustard Sauce: 1/4 cup yellow mustard, 2 tbsp Dijon, 1 tbsp apple cider vinegar, 1 tsp prepared horseradish, 1 tsp honey, 1 small garlic clove (finely grated), 1/4 tsp cayenne, 1/4 tsp black pepper, 1/8 tsp kosher salt
Do This
- 1. Preheat a two-zone grill to medium-high (425°F / 220°C).
- 2. Whisk mustard sauce ingredients; let sit 10 minutes.
- 3. Arrange bread or crackers, onions, and pickles on a platter.
- 4. Grill hot links over indirect heat, lid closed, 8–10 minutes, turning once.
- 5. Move to direct heat; grill 2–4 minutes, turning often until blistered and 160°F (71°C) internal temp.
- 6. Rest 5 minutes; slice on a bias into 1/2-inch pieces.
- 7. Serve hot with mustard sauce, onions, pickles, and bread or crackers.
Why You’ll Love This Recipe
- Classic East Texas flavor: snappy, cayenne-garlic beef links with blistered, smoky casings.
- Fast and unfussy: simple sides and a punchy mustard sauce keep prep easy.
- Backyard hero: perfect for game day, weeknights, or a no-fuss barbecue spread.
- Flexible cooking: grill, broiler, or cast-iron skillet options included.
Grocery List
- Produce: 1 large white onion, optional jalapeño (for extra heat)
- Dairy: none
- Pantry: 6 beef hot links, white sandwich bread or saltine crackers, dill pickles, yellow mustard, Dijon mustard, apple cider vinegar, prepared horseradish, honey, garlic, cayenne, black pepper, kosher salt
Full Ingredients
Hot Links & Sides
- 6 East Texas–style beef hot links (about 2 lb / 900 g)
- 12 slices soft white sandwich bread or 40 saltine crackers
- 1 large white onion, very thinly sliced
- 1 cup dill pickle chips (or 4 spears, sliced)
Sharp Mustard Sauce
- 1/4 cup yellow mustard
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon prepared horseradish
- 1 teaspoon honey
- 1 small garlic clove, finely grated or pressed
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon kosher salt
Optional Extras
- Fresh jalapeño slices
- Hot sauce, to taste
Step-by-Step Instructions
Step 1: Make the sharp mustard sauce
In a small bowl, whisk together yellow mustard, Dijon, apple cider vinegar, prepared horseradish, honey, grated garlic, cayenne, black pepper, and kosher salt until smooth, about 30 seconds. Let the sauce sit for 10 minutes so the garlic and spices bloom. Taste and adjust salt or cayenne to your liking. This makes about 1/2 cup.
Step 2: Prep the platter
Arrange 12 slices of soft white bread or a pile of saltine crackers on a large platter or cutting board. Add the thinly sliced white onion and dill pickle chips. Keep the mustard sauce nearby in a small bowl with a spoon. If you prefer warm bread, stack the slices in foil and set aside for the grill or oven.
Step 3: Preheat for two-zone grilling
Heat your grill to medium-high, aiming for 425°F / 220°C, and set up a two-zone fire. For gas, light one side to medium-high and leave the other side off. For charcoal, bank hot coals to one side, leaving the other side cool. Brush grates clean and lightly oil.
No grill? See alternatives: For a broiler, preheat the oven to 450°F / 232°C and the broiler to high with a rack 6 inches from the element. For cast-iron, preheat a heavy skillet over medium until hot, 3–4 minutes.
Step 4: Start links over indirect heat
Place the hot links on the cool/indirect side. Close the lid and cook 8–10 minutes, turning once halfway through, until the sausages are plump and the casings begin to tighten. This renders some fat gently and prevents burst casings. Avoid piercing the links; you want the juices inside for that signature snap.
Broiler alternative: Set links on a rack over a sheet pan and broil 7–9 minutes, turning once, until lightly browned.
Step 5: Finish over direct heat for blistered snap
Move the links to the hot/direct side. Grill 2–4 minutes total, turning every 30–45 seconds, until the casings are deeply blistered and spotty-charred. Check the internal temperature at the center; they should read 160°F / 71°C. If using cast-iron, sear 2–3 minutes per side until blistered and heated through.
Step 6: Rest and slice
Transfer links to a board and rest 5 minutes to let the juices settle. Slice on a bias into 1/2-inch pieces for easy snacking, or serve whole if you prefer. Carefully open the foil packet to warm the bread on the cool side of the grill for 2–3 minutes while the links rest.
Step 7: Build the platter and serve
Lay the sliced hot links on butcher paper or directly on the board. Add piles of onions and pickles, set out the mustard sauce, and offer soft white bread or crackers alongside. Serve immediately while everything is hot and snappy.
Pro Tips
- Two-zone heat is key: render gently, then blister fast for snap without bursting.
- Keep the lid closed during the indirect stage to even out heat and reduce flare-ups later.
- Use a thermometer for perfect doneness: 160°F / 71°C in the center.
- Warm the bread briefly so it is soft and steamy, like classic Texas barbecue service.
- If flare-ups happen, shift links back to the indirect zone and let flames die down before finishing.
Variations
- Pecan-smoked: Hold the grill at 275°F / 135°C with a small chunk of pecan wood and smoke the links 45–60 minutes, then sear 1–2 minutes per side to blister.
- Extra-sharp mustard: Double the horseradish and vinegar, omit honey, and add 1 teaspoon cracked black pepper for a more biting sauce.
- Spicy kick: Add fresh jalapeño slices and a dash of hot sauce to the platter for heat lovers.
Storage & Make-Ahead
The mustard sauce can be made up to 1 week ahead; refrigerate covered. Slice the onion up to 1 day in advance and keep chilled in cold water; drain and pat dry before serving. Cooked hot links keep 3–4 days refrigerated in an airtight container or up to 2 months frozen. Reheat gently over medium heat on the grill or in a 350°F / 177°C oven until hot. Bread is best fresh; keep wrapped until serving.
Nutrition (per serving)
Approximate for 1 link, 2 slices white bread, 1 tablespoon mustard sauce, onions, and pickles: 500 calories; 33 g fat; 30 g carbohydrates; 20 g protein; 2 g fiber; 1,150 mg sodium. Values vary by brand of hot links and bread.
