Texas style beef hot link

[Kascon11]

Hello all,
I have searched the beef discussion and could not find any topics on Texas beef hot links. I have been in mood to smoke hot links. I have tried some grocery store brands and have been disappointed in both the texture and flavor. I have looked at Wild Fork but did not find a beef hot link. I live in Southern California (just south of LAX). Not many Texas butchers near by. I don't need to see how the sausage is made meaning I don't want to make it myself. So if you have read this far and are still interested in helping..
I have a few questions: (4 is considered few vs several - right?) I don't want to exceed any good will by under estimating what I am asking for.
1) I could be looking for something that does not exist, is there a specific sausage called Texas Beef Hot Link?
2) What makes it Texas Style vs a Louisiana Hot Link?
3) Mail order is an option, but I have no idea how to choose (way too many when googled)
4) Are there regional differences? East Texas vs Golf vs West Texas?

Thanks

[58limited]

Southside Market in Elgin, Texas makes what many believe to be the true Texas Hot Link or Hot Guts. They are good but I don't find them to be too spicy.

Texas Hot Links are beef sausage rather than pork, the heat comes mostly from red pepper.

https://southsidemarket.com/products/original-beef-sausage

[Kascon11]

Thanks. I will add the link to my todo list, - I clicked the link and purchased the 1882 and the slammers. Hopefully I will have time to enjoy them, the life schedule is very full for the next 3 months.

[Mosca]

So only the sausages that are all beef are hot guts? I know that Bar A is beef and pork, and Interstellar has pork sausage. I’m not questioning you, I genuinely don’t know the answer.

[58limited]

Mosca Historically I think they were beef but now it is pretty fluid, most that I see have pork in them too - often the fat, at least, is pork. Some BBQ joints, like Redbird BBQ near me, use all beef because the only pork that they cook is spare ribs and there isn't much trim from them.

The East Texas 60/40 recipe video that I posted is an old recipe but pork was more common in East Texas a century ago. Central Texas was mostly beef country.

[Ace]

Kascon11 Here is an article by Meathead on Texas Hot Links / Hot guts. This may give you some basic info that you can use to locate a supplier / seller.

https://amazingribs.com/tested-recipes/sausage-recipes/texas-hot-guts-smoked-sausage/

[Kascon11]

I guess I should have expanded my searching. Thank you!

[58limited]

Kascon11 I know you don't want to make your own sausage but if you ever try doing so I recommend this recipe for East Texas 60/40 Sausage. It is my go-to Texas sausage recipe, my base recipe for other sausages such as jalapeno cheddar, etc. The 60/40 is supposed to mean 60% beef and 40% pork but the shop that originally made this recipe actually made it 50/50. When I make it I tend to add extra black pepper and red pepper flakes.

[Donw]

Thanks. Really enjoyed the video.

[Kascon11]

It is a timing thing, I have enjoyed all the discussions on making sausage. However, knowing me, I would have to invest in a stand alone grinder, and a stuffer and then have the time to do it right (or wrong several times until I get it right). So, making it is just not in the cards. Thanks for the video. One more thing to add the the list of things to do when I retire (4 years, 3 months and 7 days or there about...;-))