18 Spicy Hot Link Recipes Delicious

Spice up your mealtime with our sizzling roundup of 18 Spicy Hot Link Recipes that promise to deliver bold flavors and fiery kicks! Whether you’re craving a quick weeknight dinner or planning a weekend BBQ feast, these mouthwatering dishes are sure to impress. From smoky grilled links to hearty skillet meals, get ready to turn up the heat and dive into a world of delicious, spicy goodness. Let’s get cooking!

Spicy Hot Link Jambalaya

Kick your taste buds into high gear with this Spicy Hot Link Jambalaya, a dish that’s as bold and lively as a Mardi Gras parade. Perfect for those who like their meals with a side of heat and a whole lot of flavor, this jambalaya is your ticket to a culinary adventure without leaving your kitchen.

Ingredients

• 1 tbsp olive oil
• 1 lb spicy hot links, sliced
• 1 cup onion, diced
• 1 cup green bell pepper, diced
• 1 cup celery, diced
• 3 cloves garlic, minced
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1 bay leaf
• Salt to taste

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat.
2. Add 1 lb sliced spicy hot links to the pot and cook until browned, about 5 minutes. Remove and set aside.
3. In the same pot, add 1 cup diced onion, 1 cup diced green bell pepper, and 1 cup diced celery. Cook until softened, about 5 minutes.
4. Add 3 cloves minced garlic and cook for 1 minute until fragrant.
5. Stir in 1 cup long-grain white rice, ensuring it’s well coated with the oil and vegetables.
6. Pour in 2 cups chicken broth and 1 can diced tomatoes with their juice.
7. Add 1 tsp smoked paprika, 1/2 tsp cayenne pepper, 1/2 tsp dried thyme, 1/2 tsp dried oregano, and 1 bay leaf. Stir to combine.
8. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
9. Return the browned spicy hot links to the pot, cover, and cook for an additional 10 minutes.
10. Remove the bay leaf and season with salt to taste before serving.

Ready to dive in? This jambalaya boasts a perfect balance of spicy, smoky, and savory flavors, with the rice absorbing all the delicious juices for a hearty texture. Serve it up with a side of crusty bread to sop up every last bit of goodness, or go all out with a sprinkle of green onions for a fresh contrast.

Hot Link and Cheese Stuffed Peppers

Mmm, imagine biting into a pepper so stuffed with cheesy, spicy goodness that it practically winks at you. That’s the magic of these Hot Link and Cheese Stuffed Peppers, a dish that’s as fun to make as it is to eat, promising to spice up your dinner routine with minimal fuss.

Ingredients

• 4 large bell peppers
• 1 lb hot link sausage, casing removed
• 1 cup shredded cheddar cheese
• 1/2 cup cream cheese, softened
• 1/4 cup diced onions
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. Cut the tops off the bell peppers and remove the seeds and membranes. Tip: A melon baller works wonders for cleaning out peppers.
3. In a skillet over medium heat, cook the hot link sausage, breaking it into small pieces, until browned, about 5 minutes. Tip: Don’t overcrowd the skillet to ensure even browning.
4. Add the diced onions to the skillet and cook until translucent, about 3 minutes.
5. Remove the skillet from heat and stir in the cream cheese, cheddar cheese, garlic powder, and smoked paprika until well combined.
6. Spoon the sausage and cheese mixture into the prepared bell peppers, packing it in tightly. Tip: Use the back of the spoon to press the filling down for maximum stuffing.
7. Place the stuffed peppers in the prepared baking dish and bake for 25-30 minutes, or until the peppers are tender and the filling is bubbly.

Just when you thought peppers couldn’t get any better, these come along with their smoky, spicy, and irresistibly cheesy filling. Serve them atop a bed of rice for a hearty meal or slice them into rings for a fun appetizer that’s sure to disappear fast.

Grilled Hot Links with Spicy Mustard Glaze

Zesty and zippy, these Grilled Hot Links with Spicy Mustard Glaze are here to turn your backyard BBQ from ‘meh’ to ‘more, please!’ in just a few smoky, sizzling steps. Perfect for those who like their flavors bold and their meals with a side of fun.

Ingredients

• 1 lb hot links sausages
• 1/2 cup yellow mustard
• 1/4 cup honey
• 1 tbsp apple cider vinegar
• 1 tsp cayenne pepper
• 1/2 tsp garlic powder

Instructions

1. Preheat your grill to medium heat, aiming for a steady 350°F to get those perfect grill marks without charring your sausages into oblivion.
2. While the grill heats up, whisk together the yellow mustard, honey, apple cider vinegar, cayenne pepper, and garlic powder in a small bowl to create your Spicy Mustard Glaze. Tip: For a smoother glaze, warm the honey slightly before mixing.
3. Place the hot links on the grill, turning them occasionally to ensure even cooking. Grill for about 10 minutes, or until they’re nicely browned and heated through.
4. Brush the Spicy Mustard Glaze generously over the hot links during the last 2 minutes of grilling, allowing the glaze to caramelize slightly. Tip: Keep an eye on them to prevent the sugar in the honey from burning.
5. Remove the hot links from the grill and let them rest for a couple of minutes before serving. Tip: Resting allows the juices to redistribute, making every bite as juicy as the first.

With a crackling snap and a kick of heat, these glazed hot links are a smoky, sweet, and spicy dream. Serve them piled high on a toasted bun with extra glaze for dipping, or slice them up to crown your next gourmet hot dog creation.

Hot Link and Potato Skillet

Dive into a dish that’s as fiery as your summer fling but with way more staying power—our Hot Link and Potato Skillet is the weeknight warrior you didn’t know you needed. Packed with smoky sausage and golden potatoes, it’s a one-pan wonder that’ll have you questioning why you ever bothered with complicated recipes.

Ingredients

• 1 tbsp olive oil
• 1 lb hot link sausage, sliced into 1/2-inch pieces
• 2 cups potatoes, diced into 1/2-inch cubes
• 1/2 cup onion, finely chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 tsp paprika

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 1 lb sliced hot link sausage to the skillet. Cook for 4-5 minutes, stirring occasionally, until the sausage is lightly browned. Tip: Don’t overcrowd the pan to ensure each piece gets perfectly crispy.
3. Add 2 cups diced potatoes to the skillet. Cook for 10 minutes, stirring every few minutes, until the potatoes start to soften.
4. Stir in 1/2 cup chopped onion, 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp garlic powder, and 1/4 tsp paprika. Tip: The spices are your flavor friends—don’t skimp unless you’re into bland food, and who’s into that?
5. Continue cooking for another 10-15 minutes, stirring occasionally, until the potatoes are golden and crispy on the outside and tender on the inside. Tip: If the skillet looks dry, add a splash of water to prevent sticking.
6. Remove from heat and let it sit for 2 minutes before serving to let the flavors mingle like guests at a dinner party.

Mouthwatering doesn’t even begin to cover it—the crispy edges of the potatoes against the juicy, spicy sausage is a texture dream. Serve it straight from the skillet for that rustic charm, or top with a fried egg for breakfast vibes any time of day.

Spicy Hot Link Pasta

Get ready to turn up the heat with a dish that’s as bold as your weekend plans—Spicy Hot Link Pasta. This fiery fusion combines the smoky depth of hot links with the comforting embrace of pasta, creating a meal that’s sure to spark joy (and maybe a little sweat).

Ingredients

• 1 lb hot links, sliced into 1/2-inch pieces
• 8 oz penne pasta
• 2 tbsp olive oil
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped parsley
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the penne pasta and cook according to package instructions until al dente, about 11 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sliced hot links and cook until browned, about 5 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the diced onion and cook until translucent, about 3 minutes. Stir in the minced garlic and red pepper flakes, cooking for another 30 seconds until fragrant.
4. Reduce the heat to low and pour in the heavy cream, stirring to combine. Tip: Keep the heat low to prevent the cream from separating.
5. Add the cooked pasta, hot links, and Parmesan cheese to the skillet, tossing to coat evenly. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is reached. Tip: The starch in the pasta water helps to thicken the sauce naturally.
6. Garnish with chopped parsley and serve immediately.

Fantastically fiery and irresistibly creamy, this Spicy Hot Link Pasta is a texture dream with its al dente bite and juicy sausage pieces. Serve it with a side of garlic bread to sop up every last bit of that spicy, cheesy sauce, or dare to pair it with a cold beer to tame the heat.

Hot Link Cornbread Casserole

Who knew that combining the smoky kick of hot links with the comforting sweetness of cornbread could lead to such a mouthwatering masterpiece? This Hot Link Cornbread Casserole is the love child of a barbecue and a bake sale, and it’s here to steal the show at your next gathering.

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/4 cup vegetable oil
• 1 large egg
• 1 lb hot links, sliced into 1/2-inch pieces
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 1 cup shredded cheddar cheese

Instructions

1. Preheat your oven to 375°F and grease a 9×13-inch baking dish.
2. In a large bowl, whisk together 1 cup yellow cornmeal, 1 cup all-purpose flour, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1 cup milk, 1/4 cup vegetable oil, and 1 large egg until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to tough cornbread.
5. Spread the batter evenly into the prepared baking dish.
6. In a skillet over medium heat, cook 1 lb sliced hot links, 1/2 cup diced onion, and 1/2 cup diced bell pepper until the vegetables are soft and the hot links are slightly browned, about 5 minutes.
7. Sprinkle the hot link mixture evenly over the cornbread batter, then top with 1 cup shredded cheddar cheese.
8. Bake for 25-30 minutes, or until the cornbread is golden and a toothpick inserted into the center comes out clean. Tip: Let it rest for 5 minutes before serving to allow the layers to set.
9. Serve warm. Tip: For an extra kick, drizzle with your favorite hot sauce before serving.

Now, this casserole is a textural dream—crunchy on top, tender in the middle, with pockets of spicy, juicy hot links. Try serving it with a side of cool coleslaw to balance the heat, or go all out and top it with a fried egg for breakfast the next day.

BBQ Hot Link Sliders

Oh boy, are you ready to dive into the world of sliders that pack a punch? These BBQ Hot Link Sliders are the perfect blend of spicy, smoky, and downright delicious, guaranteed to be the star of your next gathering or a treat for your taste buds on a lazy Sunday.

Ingredients

• 1 package (12 oz) hot link sausages
• 1 cup BBQ sauce
• 12 slider buns
• 1 tbsp vegetable oil
• 1 cup coleslaw
• 1/2 cup pickled jalapeños

Instructions

1. Preheat your grill or skillet to medium-high heat (375°F).
2. Brush the hot link sausages lightly with vegetable oil to prevent sticking.
3. Grill the sausages for 4-5 minutes per side, or until they have nice grill marks and are heated through.
4. While the sausages are grilling, warm the BBQ sauce in a small saucepan over low heat for 3-4 minutes, stirring occasionally.
5. Slice the grilled sausages into halves or thirds, depending on the size of your slider buns.
6. Toast the slider buns on the grill for 1-2 minutes for a bit of crunch.
7. Assemble the sliders by placing a piece of sausage on the bottom bun, topping with a spoonful of warm BBQ sauce, a heap of coleslaw, and a few pickled jalapeños for that extra kick.
8. Cap it off with the top bun and serve immediately.

Unbelievably good, these sliders are a fiery delight with the perfect crunch from the coleslaw and a smoky sweetness from the BBQ sauce. Try serving them with a side of cool ranch dip to balance the heat, or stack them high for an impressive party platter that disappears in seconds.

Hot Link and Bean Soup

Get ready to spice up your life with a bowl of Hot Link and Bean Soup that’s as bold and sassy as your Aunt Linda’s New Year’s resolutions. This hearty, smoky, and slightly spicy soup is the perfect comfort food for those days when you need a little extra kick to get through.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 1 cup diced green bell pepper
• 2 cloves garlic, minced
• 1 lb hot link sausage, sliced
• 4 cups chicken broth
• 2 cans (15 oz each) pinto beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 cup diced onion and 1 cup diced green bell pepper to the pot; cook for 5 minutes, stirring occasionally, until vegetables are softened.
3. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
4. Add 1 lb sliced hot link sausage to the pot; cook for 5 minutes, stirring occasionally, until sausage is lightly browned.
5. Pour in 4 cups chicken broth, scraping the bottom of the pot to loosen any browned bits.
6. Add 2 cans drained and rinsed pinto beans, 1 can undrained diced tomatoes, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/4 tsp cayenne pepper, 1/2 tsp salt, and 1/4 tsp black pepper to the pot; stir to combine.
7. Bring the soup to a boil, then reduce heat to low and simmer for 20 minutes, stirring occasionally.
8. Tip: For a thicker soup, mash some of the beans against the side of the pot with a spoon.
9. Tip: If the soup is too spicy, add a dollop of sour cream to mellow it out.
10. Tip: Serve with a side of cornbread for the ultimate comfort meal.

This Hot Link and Bean Soup is a smoky, spicy symphony of flavors with a texture that’s both hearty and comforting. Serve it with a sprinkle of fresh cilantro on top for a pop of color and freshness, or go all out with a side of avocado slices for a creamy contrast.

Spicy Hot Link Fried Rice

Buckle up, spice lovers! We’re diving fork-first into a dish that’s got more kick than a caffeinated kangaroo—Spicy Hot Link Fried Rice. It’s the kind of meal that’ll have your taste buds throwing a party and your sinuses clearing out like it’s spring cleaning.

Ingredients

• 2 cups cooked white rice, chilled
• 1 tbsp vegetable oil
• 2 spicy hot links, sliced into 1/4-inch rounds
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 2 eggs, beaten
• 1/4 cup chopped green onions

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add sliced hot links to the skillet. Cook until lightly browned, about 2 minutes per side. Tip: Don’t overcrowd the pan to ensure even browning.
3. Add diced onion and bell pepper to the skillet. Stir-fry until vegetables are soft, about 3 minutes.
4. Stir in minced garlic and cook until fragrant, about 30 seconds.
5. Push the mixture to one side of the skillet. Pour beaten eggs into the other side. Scramble until just set, about 1 minute. Tip: Keep the eggs slightly runny for creamier fried rice.
6. Add chilled rice to the skillet. Break up any clumps with a spatula. Stir-fry for 2 minutes.
7. Drizzle soy sauce and sesame oil over the rice. Toss to combine evenly. Cook for another 2 minutes. Tip: Use chilled rice to prevent mushiness and achieve the perfect fried rice texture.
8. Garnish with chopped green onions before serving.

Mmm, the result? A fiery, flavorful fried rice with a smoky depth from the hot links, balanced by the crunch of fresh veggies. Serve it up in a hollowed-out pineapple for a tropical twist that’ll have your Instagram blowing up.

Hot Link and Egg Breakfast Scramble

Scrambling for a breakfast that packs a punch? Look no further than this Hot Link and Egg Breakfast Scramble, where spicy meets savory in a morning fiesta that’ll wake up your taste buds faster than your alarm clock.

Ingredients

• 1 tbsp olive oil
• 1/2 cup diced hot link sausage
• 4 large eggs
• 1/4 cup shredded cheddar cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup diced bell pepper
• 1/4 cup diced onion

Instructions

1. Heat 1 tbsp olive oil in a non-stick skillet over medium heat (350°F) until shimmering.
2. Add 1/2 cup diced hot link sausage to the skillet. Cook for 3-4 minutes, stirring occasionally, until lightly browned. Tip: For extra crispiness, let the sausage sit undisturbed for 1 minute before stirring.
3. Add 1/4 cup diced bell pepper and 1/4 cup diced onion to the skillet. Cook for 2-3 minutes, until vegetables are softened.
4. Crack 4 large eggs directly into the skillet. Tip: For a fluffier scramble, whisk the eggs in a bowl before adding to the skillet.
5. Stir the eggs gently with a spatula, mixing them with the sausage and vegetables. Cook for 2-3 minutes, until eggs are softly set.
6. Sprinkle 1/4 cup shredded cheddar cheese, 1/4 tsp salt, and 1/4 tsp black pepper over the scramble. Stir to combine and cook for an additional 1 minute, until cheese is melted. Tip: Cover the skillet for the last minute to help the cheese melt evenly.

Mouthwatering doesn’t even begin to cover it—this scramble is a symphony of spicy, cheesy, and fluffy textures that’ll have you doing a happy dance. Serve it atop a toasted English muffin or wrapped in a warm tortilla for a breakfast that’s anything but ordinary.

Hot Link Stuffed Mushrooms

Oh, buckle up, buttercup, because we’re about to take your taste buds on a wild ride with these Hot Link Stuffed Mushrooms. Perfect for when you’re craving something spicy, smoky, and downright delicious, these little guys are the life of any party.

Ingredients

• 12 large white mushrooms
• 1 tbsp olive oil
• 1/2 lb hot link sausage, casing removed
• 1/4 cup cream cheese, softened
• 1/4 cup shredded cheddar cheese
• 1/4 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Clean the mushrooms with a damp paper towel, remove the stems, and set aside.
3. Heat olive oil in a skillet over medium heat, add the hot link sausage, and cook until browned, about 5 minutes. Tip: Breaking the sausage into small pieces as it cooks ensures even browning.
4. In a bowl, mix the cooked sausage, cream cheese, cheddar cheese, garlic powder, smoked paprika, salt, and pepper until well combined.
5. Stuff each mushroom cap with the sausage mixture, pressing down lightly to fill the cavity. Tip: A small spoon or piping bag can make stuffing easier and cleaner.
6. Place the stuffed mushrooms on the prepared baking sheet and bake for 20 minutes, or until the mushrooms are tender and the filling is bubbly. Tip: For a golden top, broil for the last 2 minutes of baking.

Pop these bad boys in your mouth and enjoy the explosion of flavors—spicy, creamy, and utterly irresistible. Serve them atop a slice of toasted baguette for an extra crunch that’ll have everyone asking for seconds.

Spicy Hot Link Pizza

Yowza! If you’re ready to take your taste buds on a wild ride, this Spicy Hot Link Pizza is your ticket to flavor town. It’s the perfect mashup of fiery hot links and cheesy pizza goodness that’ll have you coming back for slice after slice.

Ingredients

– 1 lb pizza dough
– 1/2 cup pizza sauce
– 2 cups shredded mozzarella cheese
– 1/2 cup sliced spicy hot links
– 1/4 cup diced red onion
– 1/4 cup sliced jalapeños
– 1 tbsp olive oil
– 1 tsp crushed red pepper flakes

Instructions

1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat up.
2. On a floured surface, stretch the pizza dough into a 12-inch circle. Brush the edges with olive oil for a golden crust.
3. Spread the pizza sauce evenly over the dough, leaving a 1-inch border for the crust.
4. Sprinkle half of the mozzarella cheese over the sauce, then arrange the spicy hot links, red onion, and jalapeños on top.
5. Cover with the remaining cheese and sprinkle crushed red pepper flakes for an extra kick.
6. Carefully transfer the pizza to the preheated stone or baking sheet and bake for 12-15 minutes, until the crust is golden and the cheese is bubbly.
7. Let the pizza cool for 2 minutes before slicing to allow the cheese to set.
Perfectly crispy on the outside with a gooey, spicy center, this pizza is a showstopper. Serve it with a cold beer or a side of ranch dressing to tame the heat, and watch it disappear before your eyes.

Hot Link and Cabbage Stir Fry

Zesty and zippy, this Hot Link and Cabbage Stir Fry is the weeknight warrior you’ve been dreaming of—packed with punchy flavors and ready to rumble in your mouth. It’s the kind of dish that makes your taste buds do a happy dance while your stomach gives a standing ovation.

Ingredients

• 1 tbsp vegetable oil
• 1 lb hot link sausage, sliced into 1/2-inch pieces
• 1 medium yellow onion, thinly sliced
• 4 cups green cabbage, shredded
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1 tbsp soy sauce
• 1/2 tsp red pepper flakes

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 1 lb hot link sausage slices to the skillet. Cook until browned on both sides, about 3 minutes per side. Tip: Don’t overcrowd the pan to ensure each piece gets perfectly crispy.
3. Add 1 medium thinly sliced yellow onion to the skillet. Stir occasionally until the onion is translucent, about 3 minutes.
4. Toss in 4 cups shredded green cabbage and 2 minced garlic cloves. Stir-fry for 2 minutes until the cabbage begins to wilt. Tip: Keep the heat high to avoid soggy cabbage.
5. Pour in 1/2 cup chicken broth and 1 tbsp soy sauce. Sprinkle with 1/2 tsp red pepper flakes. Stir to combine.
6. Reduce heat to medium. Cover and simmer for 5 minutes, allowing the flavors to meld. Tip: Peek under the lid once to give it a quick stir.
7. Uncover and cook for an additional 2 minutes to reduce the liquid slightly.

Now, this dish isn’t just a feast for the eyes with its vibrant colors but a symphony of textures—crunchy cabbage, juicy sausage, and a sauce that’s just the right amount of saucy. Serve it over a bed of steamed rice or stuff it into a warm tortilla for an unexpected twist that’ll make your dinner guests question your culinary genius.

Hot Link Mac and Cheese

Zesty and zippy, this Hot Link Mac and Cheese is the ultimate comfort food with a kick that’ll have your taste buds dancing. Perfect for those who like their mac with a side of sass and their cheese with a bit of heat.

Ingredients

• 1 lb elbow macaroni
• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 lb hot links, sliced into 1/2-inch pieces
• 1/2 cup panko breadcrumbs
• 2 tbsp grated Parmesan cheese

Instructions

1. Preheat oven to 375°F and grease a 9×13-inch baking dish.
2. Cook macaroni according to package instructions until al dente, then drain and set aside.
3. In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to create a roux.
4. Gradually whisk in milk, ensuring no lumps form, and cook until the mixture thickens, about 5 minutes.
5. Reduce heat to low and stir in cheddar and Monterey Jack cheeses until melted and smooth.
6. Add garlic powder, onion powder, smoked paprika, and cayenne pepper to the cheese sauce, stirring to combine.
7. Fold in cooked macaroni and sliced hot links until evenly coated with the cheese sauce.
8. Transfer the mixture to the prepared baking dish.
9. In a small bowl, mix panko breadcrumbs and Parmesan cheese, then sprinkle evenly over the mac and cheese.
10. Bake for 20-25 minutes, or until the topping is golden and the edges are bubbly.

This Hot Link Mac and Cheese is a creamy, cheesy dream with a smoky, spicy crunch from the panko topping. Serve it straight from the oven with a cold beer for the ultimate indulgence.

Spicy Hot Link Tacos

Kick your taco night up a notch with these Spicy Hot Link Tacos that pack a punch and a whole lot of flavor. Perfect for those who like their meals with a side of fire and a dash of daring.

Ingredients

• 1 lb spicy hot links, sliced into 1/2 inch pieces
• 8 corn tortillas
• 1 cup shredded cabbage
• 1/2 cup diced white onion
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges
• 2 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add sliced hot links to the skillet, seasoning with salt and black pepper. Cook for 5 minutes, stirring occasionally, until browned and crispy.
3. While the hot links cook, warm the corn tortillas in a dry skillet over medium heat for 30 seconds on each side, or until pliable.
4. Divide the cooked hot links evenly among the warmed tortillas.
5. Top each taco with shredded cabbage, diced white onion, and chopped cilantro.
6. Squeeze a lime wedge over each taco before serving.

Mouthwatering doesn’t even begin to cover it—these tacos are a fiery fiesta of flavors with a satisfying crunch from the cabbage. Serve them with an extra lime wedge on the side for those who dare to dial up the zest.

Hot Link and Sweet Potato Hash

Get ready to spice up your morning or jazz up your brunch with a dish that’s as bold and vibrant as your personality. This Hot Link and Sweet Potato Hash is the perfect blend of spicy, sweet, and savory, guaranteed to wake up your taste buds and keep you coming back for more.

Ingredients

• 1 tbsp olive oil
• 1 lb hot link sausage, sliced
• 2 cups sweet potatoes, diced
• 1/2 cup red bell pepper, diced
• 1/2 cup onion, diced
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 eggs

Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Add sliced hot link sausage to the skillet and cook for 5 minutes, stirring occasionally, until lightly browned.
3. Tip: For extra crispy sausage, don’t overcrowd the skillet; cook in batches if necessary.
4. Add diced sweet potatoes, red bell pepper, and onion to the skillet. Stir to combine.
5. Sprinkle garlic powder, smoked paprika, salt, and black pepper over the mixture. Stir well to evenly distribute the spices.
6. Cook for 15 minutes, stirring occasionally, until the sweet potatoes are tender and slightly caramelized.
7. Tip: Cover the skillet for the first 10 minutes to help the sweet potatoes cook through, then uncover to let them crisp up.
8. Make two small wells in the hash and crack an egg into each well.
9. Cover the skillet and cook for 5 minutes, or until the eggs are cooked to your desired doneness.
10. Tip: For runny yolks, keep an eye on the eggs after 4 minutes to prevent overcooking.

Let this hash be the star of your plate with its irresistible combination of spicy sausage, sweet potatoes, and perfectly cooked eggs. Serve it straight from the skillet for a rustic presentation, or plate it up with a side of avocado toast for a brunch that’s sure to impress.

Hot Link and Jalapeno Poppers

Buckle up, flavor seekers! We’re about to dive into a dish that’s a fiery fiesta in your mouth—Hot Link and Jalapeno Poppers. These bad boys are the perfect blend of spicy, smoky, and cheesy, guaranteed to kick your snack game up a notch.

Ingredients

• 1 lb hot link sausages
• 12 fresh jalapenos
• 8 oz cream cheese, softened
• 1 cup shredded cheddar cheese
• 1 tbsp garlic powder
• 1 tsp smoked paprika
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 cup breadcrumbs
• Vegetable oil, for frying

Instructions

1. Preheat your deep fryer to 375°F or heat oil in a deep skillet over medium-high heat until it reaches 375°F.
2. Slice the hot link sausages into 1/2-inch thick rounds and set aside.
3. Cut the jalapenos in half lengthwise and remove the seeds and membranes for less heat, if desired.
4. In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, garlic powder, and smoked paprika until well blended.
5. Fill each jalapeno half with the cheese mixture, then sandwich a slice of hot link sausage between two filled jalapeno halves.
6. Dredge each assembled popper in flour, then dip in beaten eggs, and finally coat with breadcrumbs.
7. Carefully place the poppers in the hot oil and fry for 3-4 minutes, or until golden brown and crispy.
8. Remove the poppers with a slotted spoon and drain on paper towels to remove excess oil.

Wow, these poppers are a crunchy, creamy, and spicy delight that’ll have everyone reaching for more. Serve them with a cool ranch dip to balance the heat, or go bold with a spicy aioli for an extra kick.

Spicy Hot Link Chili

Just when you thought chili couldn’t get any more exciting, we’re throwing spicy hot links into the mix for a dish that’s bold, brazen, and unapologetically flavorful. This isn’t your grandma’s chili—unless your grandma is a total badass in the kitchen.

Ingredients

• 1 lb spicy hot links, sliced into 1/2-inch pieces
• 1 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 2 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 2 cups beef broth
• Salt to taste

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 lb sliced spicy hot links, browning them for about 5 minutes, stirring occasionally.
3. Throw in 1 diced large onion, 3 minced garlic cloves, and 1 diced bell pepper, cooking until soft, about 5 minutes.
4. Sprinkle in 2 tbsp chili powder, 1 tsp cumin, and 1/2 tsp smoked paprika, stirring to coat everything evenly.
5. Pour in 1 can drained kidney beans, 1 can diced tomatoes, and 2 cups beef broth, bringing the mixture to a boil.
6. Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally to prevent sticking.
7. Season with salt to taste, then serve hot.

Absolutely bursting with smoky, spicy flavors, this chili is a texture dream—tender beans, juicy tomatoes, and those irresistible hot links. Serve it with a dollop of sour cream or over a bed of cornbread for a meal that’s anything but ordinary.

Conclusion

We hope these 18 Spicy Hot Link Recipes ignite your passion for cooking and bring some heat to your table! Each dish offers a unique twist on this beloved ingredient, perfect for any home cook looking to spice things up. Don’t forget to try them out, share your favorites in the comments, and pin your must-makes on Pinterest. Happy cooking!