New Orleans hot sausage

New Orleans hot sausage

Hot sausage po'boy at the Po'Boy Preservation Festival
Type	Sausage
Place of origin	New Orleans
Associated cuisine	Louisiana Creole cuisine and Cajun cuisine
Main ingredients	Ground pork or beef, cayenne pepper, paprika, various spices

New Orleans hot sausage is a type of sausage used in Cajun and Louisiana Creole cuisine.

History

Hot sausage, also known as "Creole chaurice" in French, is a part of the historical cuisine of Creoles of color. ^[1]

Description

It is traditionally made of pork or a blend of beef and pork, although some brands like A.P. Patton's make all-beef hot sausage. ^[2] New Orleans hot sausage is traditionally seasoned with cayenne pepper, paprika, onions, garlic, black pepper and salt. Some variations include other seasonings such as sage, thyme, or red pepper flakes. It is commonly produced in both patty and link form, but is separate from hot links. ^[3] The sausage takes its reddish color from the seasonings used. ^{[4] [1]}

Uses

Po' boys made with hot sausage patties or links are a traditional part of New Orleans street food. ^{[5] [6] [7]} Hot sausage po'boys are prepared by placing a patty on po'boy bread with melted American cheese, mayonnaise, and sliced lettuce, tomato, onion and pickles. ^{[8] [9] [10] [11]} Hot sauce and Creole mustard may also be used as condiments. ^[12] Restaurants in southern Louisiana also commonly mix hot sausage with ground beef to make seasoned hamburger patties. ^[13]

It is also used in gumbo, ^[14] with breakfast dishes, ^[15] or served with red beans and rice. ^[16]

References

1. Cullen, James (June 15, 2022). "Creole Classics at Vaucresson's Sausage Company". Culinary Backstreets. Retrieved May 27, 2023.
2. "What We're Cooking This Week: Hot Sausage Po' Boy". Willamette Week. February 7, 2023. Retrieved May 27, 2023.
3. "Patton Hot Sausage: A New Orleans Delicacy". Dat NOLA Chic. March 27, 2023. Retrieved May 27, 2023.
4. writer, IAN MCNULTY | Staff (October 31, 2022). "Ian McNulty: They never gave up, and now Vaucresson sausage is back where it all started". NOLA.com. Retrieved May 27, 2023.
5. Coleman, Lynn Wesley- (January 23, 2020). "13 Spots Serving Classic New Orleans Hot Sausage Po-Boys". Eater New Orleans. Retrieved May 27, 2023.
6. Aidells, Bruce; Kelly, Denis (June 13, 2012). Bruce Aidells' Complete Sausage Book: Recipes from America's Premier Sausage Maker [A Cookbook]. Clarkson Potter/Ten Speed. p. 178. ISBN   978-0-307-80902-5.
7. Cuadra, Zella Palmer (September 20, 2013). New Orleans con Sabor Latino: The History and Passion of Latino Cooking. Univ. Press of Mississippi. p. 70. ISBN   978-1-61703-896-9.
8. Nathan, Marcy (June 28, 2017). "Between the Bread • Rouses Supermarkets". Rouses Supermarkets. Retrieved May 27, 2023.
9. "Nina Compton makes her po'boy sandwich with hot sausage and cheese". TODAY.com. April 14, 2022. Retrieved May 27, 2023.
10. https://www.wwno.org/people/ian-mcnulty (October 3, 2019). "Where Y'Eat: Tracking a Heroic Hot Sausage Po-Boy Down Elysian Fields". WWNO. Retrieved May 27, 2023.{{cite web}}: External link in |last= (help)
11. gailanng. "Hot Sausage Po' Boy Recipe - Food.com". www.food.com. Retrieved May 27, 2023.
12. Cullen, James (June 15, 2022). "Creole Classics at Vaucresson's Sausage Company". Culinary Backstreets. Retrieved May 27, 2023.
13. "YatCuisine: Hot Sausage Burgers". Daily Kos. Retrieved May 27, 2023.
14. Wells, Ken (February 26, 2019). Gumbo Life: Tales from the Roux Bayou. W. W. Norton & Company. ISBN   978-0-393-25484-6.
15. Collin, Rima; Collin, Richard (March 12, 1987). New Orleans Cookbook. Knopf Doubleday Publishing Group. p. 138. ISBN   978-0-394-75275-4.
16. Roahen, Sara (April 20, 2009). Gumbo Tales: Finding My Place at the New Orleans Table. W. W. Norton & Company. p. 126. ISBN   978-0-393-07206-8.