In Texas, the hot link evolved along a different path. In the town of Pittsburg, Texas, a butcher named Charlie Hasselback began producing a distinct type of hot link in 1897. Pittsburg hot links—often called "hot guts"—were traditionally made with beef, pork, and a heavy dose of grease and spices, encased in natural casings. They became a staple of East Texas barbecue, traditionally served on butcher paper with saltine crackers and hot sauce rather than sweet barbecue sauce. The Chicago Style
A guide to the serving hot links More details on regional barbecue styles Share public link gay hot link