Louisiana Recipe

Butterfly the hotlinks

Pat the two beef hotlinks dry with paper towel. Lay one hotlink on a cutting board. Using a sharp knife, make a lengthwise incision along the top of each hotlink from end to end, cutting about three-quarters of the way through so the sausage can open like a book (but don’t slice completely in half). Repeat with the second hotlink.

Make the marinade/baste

In a small bowl, combine 1 tablespoon olive oil, 1 tablespoon melted unsalted butter, 1 teaspoon apple cider vinegar, 1 teaspoon Louisiana-style hot sauce, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon brown sugar, 3 teaspoons kosher salt, and 1 teaspoon freshly ground black pepper. Whisk until smooth and the sugar dissolves.

Marinate briefly

Brush or spoon about half of the marinade into the opened cavities of each butterflied hotlink, pressing gently so the mixture adheres. Let rest at room temperature for 10–15 minutes to allow flavors to penetrate while you prepare the grill. Reserve the remaining marinade for basting during cooking.

Preheat the grill

Preheat a gas or charcoal grill to medium-high heat (about 400–425°F / 205–220°C). Oil the grill grates lightly (use a folded paper towel dipped in oil and tongs) to prevent sticking.

Grill the hotlinks

Place the butterflied hotlinks cut-side down on the hot oiled grates. Grill for 3–4 minutes without moving to get good char marks and to allow the interior to sear. Flip the hotlinks so the outside gets direct heat, and cook another 3–4 minutes. During the last 2 minutes, baste the top of the hotlinks with the reserved marinade using a brush, and close the lid briefly to let the glaze set.

Check doneness

Cook until the internal temperature reaches 160°F (71°C) for beef hotlinks; if you don’t have a thermometer, cut a small slit to check that juices run clear and the sausage is hot through. Total cook time should be about 8–10 minutes depending on thickness.

Remove hotlinks from the grill and transfer to a plate. Let rest for 2–3 minutes to redistribute juices.

If using buns or rolls, toast them on the grill for 30–45 seconds cut-side down until lightly browned. Spread each with about 1 tablespoon spicy mayonnaise or Creole mustard if desired.

Place each butterflied hotlink into a bun (or serve on a plate). Spoon any resting juices over the sausages, sprinkle with 1 tablespoon chopped fresh parsley per hotlink, and serve with lemon wedges alongside for squeezing over if desired.

Serve immediately while hot. Enjoy as a sandwich or on its own with sides such as potato salad, pickles, or French fries.