Fresh Original Beef Sausage Links

4.89 out of 5 based on 9 customer ratings
(6 customer reviews)

For the Backyard Pitmasters – We present our Fresh Original Beef Sausage Links (raw). Known by locals and old-timers as “Elgin Hot Sausage” or simply “Hot Guts”, this is the sausage that put Southside on the map. All beef, coarsely ground in a natural pork casing, and seasoned with cracked black pepper. It is what we are known for and is our best-selling sausage. Now we invite you to carry on the tradition of smoking these low and slow just as we have done it since 1882!

Gluten Free. No MSG.
Orders filled using 14 oz. packages.


6 reviews for Fresh Original Beef Sausage Links

  1. 5 out of 5

    Diane Williams:

    I love this product & also the smoked meats. I want to order some more of the smoked pork steaks. I am from Taylor, Texas. But we moved to Okc, Ok when I was 11 years old. We would come to Elgin all the time to eat hot sausage & barbecue. Do you sell mutton there? So happy I can order from your business.

  2. 5 out of 5

    Chad westhart:

    I fell in love with it when I lived in Austin. Can’t find anything close to it in SC. Every time my wife or I visit Texas, we always drive back with a cooler full of the sausages!

  3. 5 out of 5

    Darrel Cutting:

    These are the best sausages I have ever had the pleasure working with. The story starts when I was a child my father’s best friend is from Texas and he used to have these sausages at his Barbeques throughout my childhood, this was in the late 70s early 80s.
    Every friend of the family from Texas would have these sausages, or these types of sausages with that spice and flavor and smokiness unlike other sausages.
    When I was in college in Alabama one friend of the family, also from Texas who owned a few Ford dealerships, would send this sausage from Massachusetts to Alabama, for he would ship them in styrofoam and dry ice. Finally after 20 years I was rejoined with the sausage.
    I remembered it being heavily smoked for hours so when I smoke these sausages, they smoke from 6 a.m. until around 7:30 p.m. with Hickory soaked in cherry juice.. this merely happened by accident and Eureka! a better flavor was achieved by a tipped-over glass of cherry juice onto the Hickory slabs.
    I generally never endorse food products, but the neighborhood can’t help but ask, why I smoke my barbecue in the dead of winter in a couple feet of snow.. because I can’t wait for spring to put these sausages back onto the smokers, plural,lol!
    Yes, during the winter I barbecue these bad boys in the snow, a couple of times the fire department was called because others thought the porch was on fire,true story, the fireman realize and smell the barbecues and both fire department and police department ask for a!
    I am an originalist, I appreciate the fact that they have been around since the 1800s that show stability integrity and a superior product.

  4. 5 out of 5

    Ann (verified owner):

    I ordered the raw sausage and we cooked it last night, tasted just like we were eating at Southside Market! I started going to Southside when I was a little girl and it was in downtown Elgin. I am so glad we can order the fresh sausage since it is a 5 hour drive from the house to get it!

  5. 5 out of 5


    The best

  6. 5 out of 5

    Evangelina Ortiz:

    I love the sausage from Elgin, Texas. I live in Anaheim California. I always order Elgin sausage. The years I’ve lived in California haven’t found a barbeque restaurant that compares to eligin sausage. They are the best.

  7. 5 out of 5

    Arthur Clelland:


  8. 4 out of 5

    Charles Conyers:

    Can the Original Beef Sausage be cooked in the oven,or on the stove?What’s the directions for each way? Thanks

  9. 5 out of 5

    Tim Hart (verified owner):

    I have been looking for beef sausage from local butchers in the SF Bay Area with little luck. I found Southside while looking to see who shipped fresh. The reviews helped making the decision to try the “hot guts”.
    I cooked them indirect on a Weber kettle using lump charcoal and pecan. They turned out really good. The casing had a nice snap to them and the sausage was quite juicy with a great flavor. I look forward to trying the rest of the line of Southside sausages.

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