New Orleans hot sausage

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

New Orleans hot sausage
Hot sausage po'boy at the Po'Boy Preservation Festival
TypeSausage
Place of originNew Orleans
Associated cuisineLouisiana Creole cuisine and Cajun cuisine
Main ingredientsGround pork or beef, cayenne pepper, paprika, various spices

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] 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]

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 (2022-06-15). "Creole Classics at Vaucresson's Sausage Company". Culinary Backstreets. Retrieved 2023-05-27.
  2. "What We're Cooking This Week: Hot Sausage Po' Boy". Willamette Week. 2023-02-07. Retrieved 2023-05-27.
  3. "Patton Hot Sausage: A New Orleans Delicacy". Dat NOLA Chic. 2023-03-27. Retrieved 2023-05-27.
  4. writer, IAN MCNULTY | Staff (2022-10-31). "Ian McNulty: They never gave up, and now Vaucresson sausage is back where it all started". NOLA.com. Retrieved 2023-05-27.
  5. Coleman, Lynn Wesley- (2020-01-23). "13 Spots Serving Classic New Orleans Hot Sausage Po-Boys". Eater New Orleans. Retrieved 2023-05-27.
  6. Aidells, Bruce; Kelly, Denis (2012-06-13). 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 (2013-09-20). 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 (2017-06-28). "Between the Bread • Rouses Supermarkets". Rouses Supermarkets. Retrieved 2023-05-27.
  9. "Nina Compton makes her po'boy sandwich with hot sausage and cheese". TODAY.com. 2022-04-14. Retrieved 2023-05-27.
  10. https://www.wwno.org/people/ian-mcnulty (2019-10-03). "Where Y'Eat: Tracking a Heroic Hot Sausage Po-Boy Down Elysian Fields". WWNO. Retrieved 2023-05-27. {{cite web}}: External link in |last= (help)
  11. gailanng. "Hot Sausage Po' Boy Recipe - Food.com". www.food.com. Retrieved 2023-05-27.
  12. Cullen, James (2022-06-15). "Creole Classics at Vaucresson's Sausage Company". Culinary Backstreets. Retrieved 2023-05-27.
  13. "YatCuisine: Hot Sausage Burgers". Daily Kos. Retrieved 2023-05-27.
  14. Wells, Ken (2019-02-26). Gumbo Life: Tales from the Roux Bayou. W. W. Norton & Company. ISBN 978-0-393-25484-6.
  15. Collin, Rima; Collin, Richard (1987-03-12). New Orleans Cookbook. Knopf Doubleday Publishing Group. p. 138. ISBN 978-0-394-75275-4.
  16. Roahen, Sara (2009-04-20). Gumbo Tales: Finding My Place at the New Orleans Table. W. W. Norton & Company. p. 126. ISBN 978-0-393-07206-8.
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