There's many different flavors, mixtures and kinds of hotlinks, each will taste a bit different from the others. Some are totally unlike any other hotlink. That's because regional twists on what a hot link *is* will change how they're made.

Having said that: The hotlinks I grew up eating were plump reddish colored sausages. They had a mild smokey-spicy kick with a hint of sweetness.They were a mix of beef and pork. So addictive!

4 to 6 Red Hotlinks

1 can Yellow Hominy, drained

1 can White Hominy, drained

2 tablespoons bacon grease

2 pats Dairy Butter

Salt and Pepper to taste

Drain the cans of hominy and keep the juice, you'll need that can juice later.

Put bacon grease in a large skillet and begin heating that on medium heat. Split the hotlinks open lengthwise, but don't cut them apart, just split them. Open them up and lay them flat in the skillet, meaty side down.

The hotlinks will curl as they heat up, use a spatula or bacon press to flatten them as they brown. Turn every so often so they don't scorch. Brown on both sides. They'll cook out a savory syrup as they brown. That's the prized flavor this needs.

Once the hotlinks are hot through and browned on both sides, transfer them to a plate and keep warm. Reduce heat to medium low heat.

Place butter in skillet and scrape loose the browned bits and syrup the hotlinks cooked out. This is the browned butter sauce.

Once most of the browned bits are scraped loose in melted butter, add both cans of drained hominy, don't stir right away, let it sizzle for a moment.

The browned bits and butter sauce will begin coloring and clinging to the hominy. Turn this over with a spatula and work loose more of the browned bits in the skillet as the hominy sizzles. Make sure all the unbrowned hominy gets on bottom to take on the colors and flavors of the browned butter sauce.

Once all the hominy has taken on the browned butter sauce, return the hotlinks to the skillet. Add the reserved juice from the cans of hominy, mix, then cover and reduce heat to low. Allow this to simmer for about 15 minutes covered. Then take from heat still covered and leave it to rest until the meal is served. It will make a delicious sauce as it simmers and rests.

Serve hot with a light sprinkling of freshly ground black pepper over the top, and a pan of freshly baked biscuits, and any other sides you'd like to go with this.

Dad taught me how to cook this in my childhood. It was one of his cherished comfort foods. I suspect he grew up eating this as a boy in 1920's and 1930's Louisiana.