Texas Hot Links with Crispy Onions
Charred beef hot links with a punchy chili-vinegar glaze and caramelized onions. Ready in under 20 minutes — messy, delicious, pure Texas.
- Total time
- 18 min
- Servings
- 4
- Calories
- 380
- Protein
- 22g
Ingredients
- 8 links beef hot links (Texas-style smoked sausage)
- 1 large yellow onion, thinly sliced
- 1 tbsp chili powder
- 2 tbsp apple cider vinegar
- 1 tbsp brown sugar
- 2 tbsp hot sauce (Frank's RedHot or similar)
Instructions
- 1
Heat a large skillet over medium-high. Slice each hot link diagonally halfway through at 1-inch intervals to help them crisp.
- 2
Add links to the hot skillet without oil. Sear 3 minutes per side until the cuts blister and the casing chars.
- 3
Push links to the side. Add onion slices to the cleared space and cook 4 minutes, stirring occasionally, until golden.
- 4
Sprinkle chili powder over the onions. Stir to coat, then cook 30 seconds until fragrant.
- 5
Pour in vinegar, brown sugar, and hot sauce. Toss everything to coat and cook 1 minute until glossy.
- 6
Serve immediately while hot links are still juicy and onions are caramelized.
Tools you’ll need
- 12-inch cast iron or stainless steel skillet
- sharp knife
- wooden spoon
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