Hot link (sausage)

Hot chorizo links

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]

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]

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. 1 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. 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.
  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 article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.