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. I'm not sure of the brand Dad always brought home, but I'm fairly sure they were either an East Texas made hotlink, or more likely a Louisiana made hotlink.

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 hominy 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 ingredient you're looking for, don't discard it.

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

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

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 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 colors of the browned butter sauce, add all the reserved hominy juice and mix it around. Now return the hotlinks to the skillet.

Cover the skillet 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 if you like. Add 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 teenhood, I cooked it many times for Dad and Momma. It was one of his cherished comfort foods. I suspect he might've grown up eating this as a boy in 1920's & 1930's Louisiana.