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Links Rope — collagen-cased savory sausages, rope-packed for easy portioning and classic presentation. Made with high-quality beef and a balanced spice blend, these links have a collagen casing giving them a satisfying snap. Perfect for backyard barbecues, game-day platters, or a hearty weeknight meal.
4 Links/pack
Ingredients - Beef, Brown sugar, Vinegar, Salt, Ground fennel, Black pepper, Crushed red pepper
Sweet & Spicy Grilled Beef Links with Pickled Onions
Makes 6–8 servings (about 12 links)
Prep 15 minutes, cook 15–20 minutes, plus 30 minutes pickling
Pickled Red Onions
1 large red onion, thinly sliced
1/2 cup vinegar
1/2 cup water
2 tbsp brown sugar
1 tsp salt
Quick Pickling: In a heatproof jar or bowl, combine vinegar, water, brown sugar, and salt. Stir until sugar and salt dissolve. Add sliced onions, press down to submerge, and let sit at room temperature for at least 30 minutes (or refrigerate up to 24 hours).
Grilled Links
Links Rope (about 12 collagen-cased beef links)
Olive oil for brushing
Optional buns, mustard, sauerkraut, or your favorite toppings
Preheat the grill to medium-high (about 375–400°F). If using a stovetop, heat a cast-iron skillet over medium-high heat and add a little oil.
Lightly brush the links with olive oil to prevent sticking. Place links on the grill or in the skillet.
Cook, turning occasionally, until browned on all sides and internal temperature reaches 160°F, about 12–15 minutes on the grill or 10–12 minutes in a skillet. If cooking on a grill with direct heat, move to indirect heat after good color to avoid burning the casing.
During the last 2 minutes, baste with a light glaze made from 1 tbsp brown sugar and 1 tsp vinegar warmed together — this gives a glossy, slightly sweet finish that complements the fennel and crushed red pepper in the sausage.
Remove and let rest 3–4 minutes. Serve on toasted buns with pickled red onions, mustard, and a sprinkle of extra crushed red pepper if you like more heat.
Links Rope — collagen-cased savory sausages, rope-packed for easy portioning and classic presentation. Made with high-quality beef and a balanced spice blend, these links have a collagen casing giving them a satisfying snap. Perfect for backyard barbecues, game-day platters, or a hearty weeknight meal.
4 Links/pack
Ingredients - Beef, Brown sugar, Vinegar, Salt, Ground fennel, Black pepper, Crushed red pepper
Sweet & Spicy Grilled Beef Links with Pickled Onions
Makes 6–8 servings (about 12 links)
Prep 15 minutes, cook 15–20 minutes, plus 30 minutes pickling
Pickled Red Onions
1 large red onion, thinly sliced
1/2 cup vinegar
1/2 cup water
2 tbsp brown sugar
1 tsp salt
Quick Pickling: In a heatproof jar or bowl, combine vinegar, water, brown sugar, and salt. Stir until sugar and salt dissolve. Add sliced onions, press down to submerge, and let sit at room temperature for at least 30 minutes (or refrigerate up to 24 hours).
Grilled Links
Links Rope (about 12 collagen-cased beef links)
Olive oil for brushing
Optional buns, mustard, sauerkraut, or your favorite toppings
Preheat the grill to medium-high (about 375–400°F). If using a stovetop, heat a cast-iron skillet over medium-high heat and add a little oil.
Lightly brush the links with olive oil to prevent sticking. Place links on the grill or in the skillet.
Cook, turning occasionally, until browned on all sides and internal temperature reaches 160°F, about 12–15 minutes on the grill or 10–12 minutes in a skillet. If cooking on a grill with direct heat, move to indirect heat after good color to avoid burning the casing.
During the last 2 minutes, baste with a light glaze made from 1 tbsp brown sugar and 1 tsp vinegar warmed together — this gives a glossy, slightly sweet finish that complements the fennel and crushed red pepper in the sausage.
Remove and let rest 3–4 minutes. Serve on toasted buns with pickled red onions, mustard, and a sprinkle of extra crushed red pepper if you like more heat.