Texas Hot Link & Pimento Cheese Crackers Recipe
House made and house smoked East Texas-style hot links, sliced and served with Ari's pimento cheese on fried saltines.
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Ingredients
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Hot Links & Pimento Cheese
Method
Preparation
- 1
Make the Hot Links
In a large bowl, combine ground beef, ground pork, pork fatback, garlic powder, paprika, cayenne pepper, black pepper, and salt. Mix until well combined. Stuff the mixture into smoked sausage casings and twist to form links, about 6 inches long. Smoke the hot links in a smoker at 225°F for about 2 hours until fully cooked and smoky.
- 2
Prepare the Pimento Cheese
In a mixing bowl, combine softened cream cheese, shredded sharp cheddar cheese, mayonnaise, Dijon mustard, and hot sauce. Mix until smooth and creamy.
- 3
Assemble the Crackers
Slice the smoked hot links into bite-sized pieces. Spread a generous amount of pimento cheese on each fried saltine and top with a slice of the hot link.
- 4
Serve
Arrange the assembled crackers on a platter and serve immediately.