Hot link (sausage)

Last updated
Hot chorizo links Hot chorizo links.jpg
Hot chorizo links

A hot link (also "red link", "Louisiana red hot" or "Louisiana hot link" [1] [2] ) is a type of sausage used in the cuisine of the Southern United States, and a part of American barbecue, soul food, and Cajun [3] [4] and Louisiana Creole cuisines. It is also a part of Texan cuisine [5] [6] and the cuisine of Chicago, Illinois. The hot link is usually prepared using pork, beef, or a combination of both. It is sometimes used as an ingredient in other dishes, such as jambalaya and gumbo. [7] [8] Hot link sausages are mass-produced by some companies in the United States. [6] [9]

Contents

Preparation

Pork or beef, or a blend of both, [10] [11] is typically used as the primary meat ingredient. [5] [12] The hot link can be spiced using red pepper flakes and cayenne pepper. [2] [12] Additional spices may be used, such as thyme, paprika, crushed bay leaves and onion flakes. [2] Hot link sausages are sometimes smoked. [10] [13]

By location

Louisiana

In Southern Louisiana, where Cajun cuisine and Creole cuisine is abundant, a hot link sausage on a bun is consumed more frequently than hot dogs. [4] Hot links originate in New Orleans where they are called "hot sausage" by their English name while their French name is chaurice, which derives from its origin, the chorizo sausage brought by the Spaniards to colonial Louisiana.

Texas

In Texas, the hot link is typically prepared with beef, [6] [14] and is usually cooked over indirect heat. [14] Common sides to accompany the Texas hot link include sliced white bread, crackers, orange cheese, onion slices and pickles. [6] [14] In Pittsburg, Texas, the hot link is a popular food and has been produced there since 1897. [6] In Pittsburg, hot links are typically broiled or baked to the point of having a "half-burned look". [6] In 1983, Pittsburg Hot Link Packers, Inc., in Pittsburg, Texas, was producing 12,000 pounds of hot links per week. [6] Almost all of the hot links produced by Pittsburg Hot Link Packers were consumed within 100 miles of Pittsburg during this time. [6]

Illinois

In Chicago, Illinois, hot links are typically prepared using pork, may be spiced with pepper, fennel and sage, and are typically covered with a barbecue sauce. [14] An important part of Chicago-style barbecue, they are commonly available at soul food barbecue restaurants on the city's West Side and South Side, [14] often served with French fries and white bread. [14] They may be slow-cooked in a barbecue pit. [14]

See also

Related Research Articles

<span class="mw-page-title-main">Cajun cuisine</span> Cajun food

Cajun cuisine is a style of cooking developed by the Cajun–Acadians who were deported from Acadia to Louisiana during the 18th century and who incorporated West African, French and Spanish cooking techniques into their original cuisine.

<span class="mw-page-title-main">Cuisine of the Southern United States</span> Regional cuisine of the United States

The cuisine of the Southern United States encompasses diverse food traditions of several subregions, including Tidewater, Appalachian, Ozarks, Lowcountry, Cajun, Creole, African American Cuisine and Floribbean cuisine. In recent history, elements of Southern cuisine have spread to other parts of the United States, influencing other types of American cuisine.

<span class="mw-page-title-main">Sausage</span> Meat product

A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders.

<span class="mw-page-title-main">Louisiana Creole cuisine</span> American regional cuisine

Louisiana Creole cuisine is a style of cooking originating in Louisiana, United States, which blends West African, French, Spanish, and Native American influences, as well as influences from the general cuisine of the Southern United States.

<span class="mw-page-title-main">Blood sausage</span> Traditional sausage dish

A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used.

<i>Chorizo</i> Pork sausage originating from the Iberian Peninsula

Chorizo is a type of pork sausage originating from the Iberian Peninsula. It is made in many national and regional varieties in several countries on different continents. Some of these varieties are quite different from each other, occasionally leading to confusion or disagreements over the names and identities of the products in question.

<span class="mw-page-title-main">Peasant foods</span> Dishes eaten by peasants

Peasant foods are dishes eaten by peasants, made from accessible and inexpensive ingredients.

<span class="mw-page-title-main">Boudin</span> Types of sausage

Boudin are various kinds of sausage in French, Luxembourgish, Belgian, Swiss, Québec, Acadian, Aostan, Louisiana Creole, and Cajun cuisine.

<span class="mw-page-title-main">Dirty rice</span> Traditional Louisiana Creole rice dish

Dirty rice is a traditional Louisiana Creole dish made from white rice which gets a "dirty" color from being cooked with small pieces of pork, beef or chicken, green bell pepper, celery, and onion, and spiced with cayenne and black pepper. Parsley and chopped green onions are common garnishes. Dirty rice is most common in the Creole regions of southern Louisiana; however, it can also be found in other areas of the American South and referenced as "chicken and rice," "Cajun rice," or "rice dressing".

<span class="mw-page-title-main">Regional variations of barbecue</span>

Barbecue varies by the type of meat, sauce, rub, or other flavorings used, the point in barbecuing at which they are added, the role smoke plays, the equipment and fuel used, cooking temperature, and cooking time.

<span class="mw-page-title-main">Longaniza</span> Type of sausage originating from Spain

Longaniza is a Spanish sausage (embutido) similar to a chorizo and also closely associated with the Portuguese linguiça. Its defining characteristics are interpreted differently from region to region. It is popular in the cuisines of several regions of Spain, Argentina, Uruguay, Puerto Rico, Dominican Republic, El Salvador, Guatemala, Mexico and Chile. In the Philippines, it is called longganisa and has hundreds of variants with different vernacular tastes and forms due to the 144 ethno-linguistic groups of the archipelago. Longaniza essentially tracks the spread of Latin culture around the world. Longaniza derives from Lucanica, a sausage from Lucania in Southern Italy that was adopted by the Latins of Ancient Rome through military contact. From there it spread to Spain, and from Spain, centuries later, to every place in the world with modern "Latin" culture.

<span class="mw-page-title-main">Hungarian sausages</span> Sausages of Hungarian cuisine

Hungarian sausages are sausages found in the cuisine of Hungary. Hungary produces a vast number of sui sausage types. They may be boiled, fresh or dried, and smoked, with different spices and flavors, "hot" or "mild". Many were influenced by their neighbors and brethren.

<span class="mw-page-title-main">Barbecue in Texas</span> Regional style of food preparation in the United States

Texas Barbecue refers to methods of preparation for barbecue unique to Texan cuisine. Beef brisket, pork ribs, and sausage are among the most commonly known dishes. The term can also include side dishes that are traditionally served alongside the smoked meats.

<span class="mw-page-title-main">Texan cuisine</span> Food and drinks from Texas

Texan cuisine is the food associated with the Southern U.S. state of Texas, including its native Southwestern cuisine influenced Tex-Mex foods. Texas is a large state, and its cuisine has been influenced by a wide range of cultures, including Tejano/Mexican, Native American, Creole/Cajun, African-American, German, Czech, Southern and other European American groups.

<span class="mw-page-title-main">Barbecue sandwich</span> Sandwich with barbecued meat fillings

A barbecue sandwich is a sandwich that is typically prepared with barbecued meats. Several types of meats are used to prepare barbecue sandwiches. Some varieties use cooked meats that are not barbecued, but include barbecue sauce. Many variations, including regional variations, exist, along with diverse types of cooking styles, preparations and ingredients.

<span class="mw-page-title-main">Cuisine of New Orleans</span> Culinary traditions of New Orleans, Louisiana, US

The cuisine of New Orleans encompasses common dishes and foods in New Orleans, Louisiana. It is perhaps the most distinctively recognized regional cuisine in the United States. Some of the dishes originated in New Orleans, while others are common and popular in the city and surrounding areas, such as the Mississippi River Delta and southern Louisiana. The cuisine of New Orleans is heavily influenced by Creole cuisine, Cajun cuisine, and soul food. Later on, due to immigration, Italian cuisine and Sicilian cuisine also has some influence on the cuisine of New Orleans. Seafood also plays a prominent part in the cuisine. Dishes invented in New Orleans include po' boy and muffuletta sandwiches, oysters Rockefeller and oysters Bienville, pompano en papillote, and bananas Foster, among others.

References

  1. ↑ Kidd, Sue (May 11, 2016). "Warm weather brings Mikey's hot dog cart to downtown Tacoma". The News Tribune . Retrieved September 18, 2016.
  2. 1 2 3 Cutlip, E.R. (2014). Sausage and Jerky Makers' Bible: The Home Processor's Complete Guide to Charcuterie. Elk Mountain Products. p. 193. ISBN   978-0-9644922-2-6.
  3. ↑ Billock, Jennifer (September 16, 2016). "Find Out Why Boudin Is Louisiana's Most Famous Sausage". Smithsonian . Retrieved September 18, 2016.
  4. 1 2 Mary Tutwiler (July 2010). "Confused by chaudin vs. chaurice? Read on". NOLA.com. NOLA Media Group. Retrieved 15 September 2016.
  5. 1 2 Stern, J.; Stern, M. (2011). Lexicon of Real American Food. Lyons Press. p. pt32. ISBN   978-0-7627-6830-1.
  6. 1 2 3 4 5 6 7 8 Blow, Steve (July 27, 1983). "Making Pittsburg Famous". The Victoria Advocate. Retrieved 18 September 2016.
  7. ↑ Claiborne, C.; Edge, J.T.; Milam, G. (2007). Craig Claiborne's Southern Cooking . University of Georgia Press. p.  103. ISBN   978-0-8203-2992-5.
  8. ↑ Rodgers, R.; Williams, C.; Caruso, M. (2001). The Williams-Sonoma Collection: Chicken. Williams Sonoma Collection. Free Press. p. 63. ISBN   978-0-7432-2441-3.
  9. ↑ Ray, B.; Bhunia, A. (2013). Fundamental Food Microbiology, Fifth Edition. CRC Press. p. 279. ISBN   978-1-4665-6444-2.
  10. 1 2 Mitchell, Scott (October 28, 2014). "The Best Sausages in Dallas". Dallas Observer . Retrieved September 18, 2016.
  11. ↑ Cicero, Providence (December 3, 2015). "From John Howie, a Bothell beer house goes big". The Seattle Times . Retrieved September 18, 2016.
  12. 1 2 Devine, C.; Dikeman, M. (2014). Encyclopedia of Meat Sciences. Elsevier Science. p. 304. ISBN   978-0-12-384734-8.
  13. ↑ Meyer, Carla (September 2, 2016). "Killer condiments make Arlington Brothers' hot dogs best in show". The Sacramento Bee . Retrieved September 18, 2016.
  14. 1 2 3 4 5 6 7 Stern, J.; Stern, M. (2011). Lexicon of Real American Food. Lyons Press. pp. 155–156. ISBN   978-0-7627-6830-1 . Retrieved September 18, 2016.

Further reading

This page is based on this Wikipedia article
Text is available under the CC BY-SA 4.0 license; additional terms may apply.
Images, videos and audio are available under their respective licenses.