Searing Hotlinks: A Quick Pan-Fry Guide

Hot links are a type of spicy sausage originating from the South. They are made from a blend of flavorful meats, such as pork and beef, and are seasoned with a robust mixture of spices like chili powder, cayenne pepper, and garlic. There are several ways to cook hot links, including grilling, pan-frying, roasting, simmering on the stove, or even microwaving. In this article, we will focus on how to pan-sear hot links to perfection.

Choosing the right skillet

When choosing the right skillet, there are a few factors to consider. Firstly, the size of the skillet is important. If you are cooking for a large family or a group of people, a larger skillet such as a 14" frying pan might be a good option. However, keep in mind that larger skillets require more storage space. On the other hand, if you are cooking for one or two people, a smaller skillet such as a 7.9" or 10 1/4" would be more suitable.

Another factor to consider is the material of the skillet. Some popular options include stainless steel, carbon steel, and cast iron. Stainless steel is a classic choice for a frying pan and is suitable for various cooking tasks such as sautéing and frying. Carbon steel skillets are heavy-duty and ideal for stovetop and grill cooking, while cast iron skillets are known for their excellent heat retention, making them popular for achieving the perfect sear.

Additionally, you should consider the heat retention and conductivity of the skillet. Carbon steel and cast iron are known for their ability to sustain extreme temperatures, making them ideal for searing. Stainless steel also performs well in this regard, especially when it comes to even heat distribution.

The durability and longevity of the skillet are also important factors. Stainless steel stands out as one of the most durable options, while carbon steel and cast iron also offer durability but may require more maintenance.

Ease of cleaning and maintenance is another aspect to consider. Stainless steel skillets are generally easier to clean and can be washed with warm water and soap. Cast iron and carbon steel skillets usually require hand washing and need to be seasoned regularly.

Finally, make sure the skillet has a properly secured handle that stays cool during cooking, is oven-safe, and comes with a warranty from the manufacturer.

Oil type and amount

When pan-searing hotlinks, it's important to use an oil with a high smoke point, such as canola, safflower, peanut, sunflower, or soy oil. You'll want to add enough oil to the pan to prevent sticking without adding so much that your hotlinks end up frying. A good starting point is about 1 tablespoon of oil, but you may need to add more or less depending on the amount of hotlinks you're cooking and their fat content.

If you're using a stainless steel pan, heat it over medium-to-high heat. You'll know the oil is hot enough when it begins to noticeably shimmer and takes on a pebbly texture. At this point, you're almost at the oil's smoke point, so be careful not to let it overheat.

If you're using a cast-iron pan, you'll want to make sure it's ripping hot before adding the oil, as the temperature will drop when cold food hits the pan.

Once your oil is hot enough, add your hotlinks to the pan, leaving space between each one for even cooking and easy flipping. After about 3 minutes, or when they're well-browned, flip them over and cook the other side for an additional 3 minutes or until browned.

If you're cooking your hotlinks whole, reduce the heat to medium-low, flip them back to the original side, and cover the skillet with a tight-fitting lid. Cook for about 10 more minutes, turning them once, or until they're cooked to your desired level of doneness.

If you've cut your hotlinks in half lengthwise, you can sear the cut side by placing them in the skillet with the cut side facing down. This will help seal in the juices. Cook for another 2 to 3 minutes, then flip and cook the other side for an additional 5 to 7 minutes or until evenly browned.

Remember to use tongs when flipping your hotlinks to avoid piercing them and causing the juices to escape.

Sear the hotlinks

To pan-sear hotlinks, you'll need a heavy-bottomed skillet or cast-iron pan for optimal heat distribution. First, preheat your pan over medium-high heat. Then, add a small amount of oil to the pan—vegetable, canola, or olive oil will work well. This will prevent the hotlinks from sticking to the pan.

Next, place your hotlinks into the hot skillet and cook them for about 2-3 minutes on each side. Turn them occasionally until they develop a brown crust. Once they're browned, reduce the heat to medium-low and cover the skillet. Allow the hotlinks to finish cooking for an additional 10-12 minutes, or until they reach an internal temperature of 160°F (71°C).

When the hotlinks are done, remove them from the skillet and let them rest for a few minutes. This will allow the juices to redistribute, resulting in a succulent and tender bite. Now, your hotlinks are ready to be served! Enjoy them with your favorite side dishes, such as potato salad or coleslaw, and savor the spicy goodness.

Lower the heat

Once you have a beautiful brown crust on your hot links, it's time to reduce the heat to medium-low and cover the skillet with a lid. This step is crucial as it allows the sausages to cook evenly and ensures they reach the desired internal temperature. Aim for an internal temperature of 160°F (71°C) for beef links or 165°F for chicken hot links.

The amount of time you leave the hot links to cook at this stage will depend on their size and whether you have halved or sliced them. Whole hot links will take around 10-12 minutes to cook at this stage, but if you have cut them in half or into slices, they will take significantly less time. Keep an eye on them and use a meat thermometer to check that they have reached the correct internal temperature.

If you are cooking thicker hot links, you may need to adjust the heat to medium if they are browning too quickly. It is important to keep an eye on your sausages to ensure they are cooking evenly and not burning.

Once the hot links have reached the correct internal temperature, remove them from the skillet and let them rest for a few minutes. This allows the juices to redistribute, resulting in a succulent and tender bite.

Resting the hotlinks

During the resting process, it is important to keep the hotlinks warm. You can do this by covering them loosely with foil or a lid. You can also place them in a warm spot, such as on a warming rack or in a low-temperature oven. Another option is to warm the serving plates before placing the hotlinks on them. This will help to ensure that the hotlinks remain hot when served.

It is worth noting that the resting time for hotlinks should not be too long. If they rest for too long, they can cool down too much and become less juicy. Aim to serve the hotlinks while they are still hot or at least warm.

Additionally, if you are pan-searing or frying the hotlinks, you may want to pour the pan drippings over them before serving. This will add flavour and help to keep them warm.

Frequently asked questions