Hot link (sausage)

A hot link, also referred to as a "red link," is a type of sausage often associated with the cuisine of the Southern United States, featured commonly as a part of American barbecue, soul food, and Cajun[1][2] and Louisiana Creole cuisines. It is sometimes referred to as a "Louisiana hot link".[3][4] 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]

Not to be confused with Andouille.
Hot chorizo links

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.[4][12] Additional spices may be used, such as thyme, paprika, crushed bay leaves and onion flakes.[4] Hot link sausages are sometimes smoked.[10][13]

By location

Louisiana

In Southern Louisiana, where Cajun cuisine is abundant, a hot link sausage on a bun is consumed more frequently than hot dogs.[2]

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 includes 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] They are commonly available at soul food barbecue restaurants in the city’s south side,[14] often served with French fries and white bread.[14] They may be slow cooked in a barbecue pit.[14]

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See also

References
  1. Billock, Jennifer (September 16, 2016). "Find Out Why Boudin Is Louisiana's Most Famous Sausage". Smithsonian. Retrieved September 18, 2016.
  2. Mary Tutwiler (July 2010). "Confused by chaudin vs. chaurice? Read on". NOLA.com. NOLA Media Group. Retrieved 15 September 2016.
  3. Kidd, Sue (May 11, 2016). "Warm weather brings Mikey's hot dog cart to downtown Tacoma". The News Tribune. Retrieved September 18, 2016.
  4. 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.
  5. Stern, J.; Stern, M. (2011). Lexicon of Real American Food. Lyons Press. p. pt32. ISBN 978-0-7627-6830-1.
  6. 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. 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. 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. 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
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