 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.
Hot sausage, also known as "Creole chaurice" in French, is a part of the historical cuisine of Creoles of color. [1]
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] NOLA 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]
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]
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.
The cuisine of the Southern United States encompasses diverse food traditions of several subregions, including Tidewater, Appalachian, Lowcountry, Cajun, Creole, and Floribbean cuisine. In recent history, elements of Southern cuisine have spread to other parts the United States, influencing other types of American 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.
Gumbo is a hearty stew popular in the U.S. state of Louisiana, and is the official state cuisine. Gumbo consists primarily of a strongly flavored stock, meat or shellfish, a thickener, and the Creole "holy trinity" ― celery, bell peppers, and onions. Gumbo is often categorized by the type of thickener used, whether okra or filé powder.
Andouille is a smoked sausage made using pork, originating in France.
Jambalaya is an American Creole and Cajun rice dish of French, African, and Spanish influence, consisting mainly of meat and vegetables mixed with rice.
A po' boy is a sandwich originally from Louisiana. It almost always consists of meat, which is usually roast beef, chicken fingers or some sort of fried seafood such as shrimp, crawfish, fish, oysters or crab. The meat is served on New Orleans French bread, known for its crispy crust and fluffy center.
Filé powder, also called gumbo filé, is a spicy herb seasoning made from the dried and ground leaves of the North American sassafras tree (Sassafras albidum).
Callaloo is a plant used in popular dishes in many Caribbean countries, while for other Caribbean countries, the dish itself is called callaloo. Cuisines including the plant Callaloo or dishes called callaloo varies throughout the Caribbean. Countries like Jamaica and Belize refer to an indigenous green leaf vegetable, Caribbean amaranth, as callaloo. In countries such as Trinidad and Tobago or Grenada, the dish itself is called callaloo, and uses taro leaves or Xanthosoma leaves.
Red beans and rice is an emblematic dish of Louisiana Creole cuisine traditionally made on Mondays with Kidney beans, vegetables, spices and pork bones as left over from Sunday dinner, cooked together slowly in a pot and served over rice. Meats such as ham, sausage, and tasso ham are also frequently used in the dish. The dish is customary – ham was traditionally a Sunday meal and Monday was washday. A pot of beans could sit on the stove and simmer while the women were busy scrubbing clothes. The dish is now fairly common throughout the Southeast. Similar dishes are common in Latin American cuisine, including moros y cristianos, gallo pinto and feijoada.
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".
Leyah (Leah) Chase was an American chef based in New Orleans, Louisiana. An author and television personality, she was known as the Queen of Creole Cuisine, advocating both African-American art and Creole cooking. Her restaurant, Dooky Chase, was known as a gathering place during the 1960s among many who participated in the Civil Rights Movement, and was known as a gallery due to its extensive African-American art collection. In 2018 it was named one of the 40 most important restaurants of the past 40 years by Food & Wine.
Grillades /ɡree-yahds/ are medallions of various meats, conventionally beef, but veal and pork are also used in modern recipes. Often served with gravy at breakfast or brunch over grits, they are a traditional Creole food.
Yaka mein is a type of beef noodle soup found in many Creole restaurants in New Orleans. It is also a type of Chinese wheat noodle.
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. 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.
A hot link is a type of sausage used in the cuisine of the Southern United States, and a part of American barbecue, soul food, and Cajun and Louisiana Creole cuisines. It is also a part of Texan cuisine 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. Hot link sausages are mass-produced by some companies in the United States.
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| Fresh sausage | |||||
| Dry sausage |
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| Smoked sausage | |||||
| Cooked sausage | |||||
| Cooked smoked sausage | |||||
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| Grilled sausage | |||||
| Related articles | |||||
