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Its origin in south
Louisiana began as chorizo brought by Spaniards during Louisiana’s Spanish colonial period. Its name was translated into Louisiana French as chaurice, in which one can see the term chaurice is a French form of the Spanish term chorizo. This change took place because French was the
100:
Commonly known today as Hot sausage in New
Orleans and surrounding parishes and hot link in other parts of Louisiana, hot sausage is also known as "chaurice" in Louisiana French and is a part of the historical cuisine of New Orleans and its surrounding parishes. It has also spread westward into the
113:
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. New
Orleans hot sausage is traditionally seasoned with cayenne pepper, paprika, onions, garlic, black pepper and salt. Some variations include other seasonings such as
133:
made with hot sausage patties or links are a traditional part of New
Orleans street food. 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. Hot sauce and
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92:
used in the cuisine of New
Orleans and its surrounding parishes. It’s also used at a lesser extent in the Acadiana region. It’s also known by its French name chaurice.
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may also be used as condiments. Restaurants in southern
Louisiana also commonly mix hot sausage with ground beef to make seasoned hamburger patties.
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dominant language of New
Orleans and the region at the time. Hot sausage and hot link are its English language names that are very common today.
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Acadiana region in the days of old with early ties between the two regions so it can be found in
Acadiana today as well.
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Bruce
Aidells' Complete Sausage Book: Recipes from America's Premier Sausage Maker [A Cookbook]
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209:"Ian McNulty: They never gave up, and now Vaucresson sausage is back where it all started"
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It is also used in gumbo, with breakfast dishes, or served with red beans and rice.
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391:"Where Y'Eat: Tracking a Heroic Hot Sausage Po-Boy Down Elysian Fields"
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New
Orleans con Sabor Latino: The History and Passion of Latino Cooking
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362:"Nina Compton makes her po'boy sandwich with hot sausage and cheese"
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sage, thyme, or red pepper flakes. It is commonly produced in both
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122:. The sausage takes its reddish color from the seasonings used.
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Ground pork or beef, cayenne pepper, paprika, various spices
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259:"13 Spots Serving Classic New Orleans Hot Sausage Po-Boys"
568:
Gumbo Tales: Finding My Place at the New Orleans Table
33:
Hot sausage po'boy at the Po'Boy Preservation Festival
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158:"What We're Cooking This Week: Hot Sausage Po' Boy"
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544:. Knopf Doubleday Publishing Group. p. 138.
464:"Creole Classics at Vaucresson's Sausage Company"
234:"Creole Classics at Vaucresson's Sausage Company"
603:
8:
538:Collin, Rima; Collin, Richard (1987-03-12).
183:"Patton Hot Sausage: A New Orleans Delicacy"
19:
571:. W. W. Norton & Company. p. 126.
282:Aidells, Bruce; Kelly, Denis (2012-06-13).
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315:. Univ. Press of Mississippi. p. 70.
288:. Clarkson Potter/Ten Speed. p. 178.
207:writer, IAN MCNULTY | Staff (2022-10-31).
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18:
338:"Between the Bread • Rouses Supermarkets"
1345:Louisiana Creole culture in New Orleans
439:"Hot Sausage Po' Boy Recipe - Food.com"
387:https://www.wwno.org/people/ian-mcnulty
149:
418:
417:
406:
514:Gumbo Life: Tales from the Roux Bayou
7:
257:Coleman, Lynn Wesley- (2020-01-23).
118:and link form, but is separate from
309:Cuadra, Zella Palmer (2013-09-20).
14:
488:"YatCuisine: Hot Sausage Burgers"
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1308:
656:
47:
1240:Small sausage in large sausage
517:. W. W. Norton & Company.
1:
462:Cullen, James (2022-06-15).
336:Nathan, Marcy (2017-06-28).
232:Cullen, James (2022-06-15).
565:Roahen, Sara (2009-04-20).
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1304:
654:
511:Wells, Ken (2019-02-26).
26:
1081:Mortadella of Campotosto
66:Louisiana Creole cuisine
86:New Orleans hot sausage
21:New Orleans hot sausage
643:List of sausage dishes
1024:Frankfurter Würstchen
1276:List of smoked foods
1029:St. Galler Bratwurst
541:New Orleans Cookbook
468:Culinary Backstreets
238:Culinary Backstreets
1266:List of dried foods
1076:Mortadella di Prato
342:Rouses Supermarkets
23:
1071:Mortadella Bologna
1335:American sausages
1322:
1321:
896:
895:
578:978-0-393-07206-8
551:978-0-394-75275-4
524:978-0-393-25484-6
416:External link in
322:978-1-61703-896-9
295:978-0-307-80902-5
263:Eater New Orleans
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1249:Related articles
1088:Pigs in blankets
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743:Italian American
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638:List of sausages
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389:(2019-10-03).
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136:Creole mustard
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70:Cajun cuisine
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1209:Ryynimakkara
1056:Lincolnshire
802:Genoa salami
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495:. Retrieved
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482:
471:. Retrieved
467:
457:
446:. Retrieved
443:www.food.com
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398:. Retrieved
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370:. Retrieved
368:. 2022-04-14
365:
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345:. Retrieved
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216:. Retrieved
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191:. Retrieved
189:. 2023-03-27
186:
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166:. Retrieved
164:. 2023-02-07
161:
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112:
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99:
85:
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1256:Charcuterie
1219:Stippgrütze
1174:Head cheese
807:Soppressata
775:Dry sausage
419:|last=
109:Description
59:Associated
53:New Orleans
1329:Categories
1296:Smallgoods
1281:Lunch meat
1261:Dried meat
1199:Liverwurst
1066:Mortadella
1049:vegetarian
1044:variations
1014:Cumberland
883:Sobrassada
792:Cacciatore
765:Weisswurst
723:Knackwurst
718:Debrecener
688:Braadworst
497:2023-05-27
473:2023-05-27
448:2023-05-27
437:gailanng.
400:2023-05-27
372:2023-05-27
347:2023-05-27
268:2023-05-27
243:2023-05-27
218:2023-05-27
193:2023-05-27
168:2023-05-27
145:References
1271:Embutidos
1194:Kochwurst
1140:Precooked
1121:Bockwurst
1116:Bierwurst
1034:Gelbwurst
999:Brühwurst
989:Bratwurst
984:Botifarra
953:Skilandis
948:Rookworst
938:Mettwurst
918:Krakowska
908:Andouille
878:Saucisson
868:Pepperoni
853:Longaniza
848:Landjäger
797:Ciauscolo
760:Thüringer
750:Loukaniko
728:Kohlwurst
713:Cotechino
708:Chipolata
703:Carniolan
698:Breakfast
693:Bratwurst
678:Boerewors
492:Daily Kos
366:TODAY.com
120:hot links
1314:Category
1214:Salceson
1179:Kaszanka
1131:Kielbasa
1019:Falukorv
1004:Cervelat
974:Battered
958:Teewurst
933:Linguiça
863:Metworst
817:Ticinese
626:Overview
409:cite web
213:NOLA.com
131:Po' boys
1142:sausage
1126:Kabanos
1109:sausage
1093:Saveloy
1039:Hot dog
1009:Chả lụa
979:Bologna
943:Morteau
913:Kolbász
858:Lukanka
838:Chorizo
833:Chinese
755:Merguez
738:Italian
633:Casings
619:Sausage
96:History
90:sausage
61:cuisine
43:Sausage
16:Sausage
1291:Salumi
1224:Sundae
1204:Pinkel
1184:Kishka
1169:Haggis
1164:Goetta
1159:Boudin
1098:Vienna
873:Salsiz
812:Prasky
784:Salami
733:Kupati
683:Boudin
575:
548:
521:
319:
292:
1189:Knipp
923:Kulen
888:Sujuk
826:Other
116:patty
1286:Pâté
843:Fuet
573:ISBN
546:ISBN
519:ISBN
424:help
395:WWNO
317:ISBN
290:ISBN
126:Uses
68:and
39:Type
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Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
