151:, the hot link is a popular food and has been produced there since 1897. In Pittsburg, hot links are typically broiled or baked to the point of having a "half-burned look". In 1983, Pittsburg Hot Link Packers, Inc., in Pittsburg, Texas, was producing 12,000 pounds of hot links per week. Almost all of the hot links produced by Pittsburg Hot Link Packers were consumed within 100 miles of Pittsburg during this time.
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Pork or beef, or a blend of both, is typically used as the primary meat ingredient. The hot link can be spiced using red pepper flakes and cayenne pepper. Additional spices may be used, such as thyme, paprika, crushed bay leaves and onion flakes. Hot link sausages are sometimes
147:, and is usually cooked over indirect heat. Common sides to accompany the Texas hot link include sliced white bread, crackers, orange cheese, onion slices and pickles. In
77:, 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
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is abundant, a hot link sausage on a bun is consumed more frequently than hot dogs. Hot links originate in
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Sausage and Jerky Makers' Bible: The Home
Processor's Complete Guide to Charcuterie
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In
Chicago, Illinois, hot links are typically prepared using
294:"Find Out Why Boudin Is Louisiana's Most Famous Sausage"
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460:. Williams Sonoma Collection. Free Press. p. 63.
131:" by their English name while their French name is
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143:In Texas, the hot link is typically prepared with
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19:"Hot links" redirects here. For other uses, see
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454:Rodgers, R.; Williams, C.; Caruso, M. (2001).
421:Claiborne, C.; Edge, J.T.; Milam, G. (2007).
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484:Fundamental Food Microbiology, Fifth Edition
703:"Sausage City: Smoque's Barbecue Hot Links"
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325:"Confused by chaudin vs. chaurice? Read on"
292:Billock, Jennifer (September 16, 2016).
89:by some companies in the United States.
681:. Taylor Trade Publishing. p. 31.
539:Cicero, Providence (December 3, 2015).
457:The Williams-Sonoma Collection: Chicken
429:. University of Georgia Press. p.
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271:. Elk Mountain Products. p. 193.
51:cuisine of the Southern United States
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511:Mitchell, Scott (October 28, 2014).
171:barbecue restaurants on the city's
597:Meyer, Carla (September 2, 2016).
425:Craig Claiborne's Southern Cooking
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644:. Lyons Press. pp. 155–156.
576:. Elsevier Science. p. 304.
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570:Devine, C.; Dikeman, M. (2014).
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69:cuisines. It is also a part of
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641:Lexicon of Real American Food
638:Stern, J.; Stern, M. (2011).
573:Encyclopedia of Meat Sciences
513:"The Best Sausages in Dallas"
395:Blow, Steve (July 27, 1983).
359:. Lyons Press. p. pt32.
356:Lexicon of Real American Food
353:Stern, J.; Stern, M. (2011).
115:In Southern Louisiana, where
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678:Treasury of Texas Trivia II
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487:. CRC Press. p. 279.
232:Kidd, Sue (May 11, 2016).
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397:"Making Pittsburg Famous"
21:Hot link (disambiguation)
733:Louisiana Creole cuisine
85:. Hot link sausages are
26:Not to be confused with
127:where they are called "
165:Chicago-style barbecue
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401:The Victoria Advocate
265:Cutlip, E.R. (2014).
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675:Cannon, B. (1999).
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331:. NOLA Media Group
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753:American sausages
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546:The Seattle Times
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467:978-0-7432-2441-3
440:978-0-8203-2992-5
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743:Smoked meat
728:Charcuterie
299:Smithsonian
201:Food portal
129:hot sausage
125:New Orleans
106:By location
93:Preparation
717:Categories
220:References
177:South Side
748:Soul food
173:West Side
169:soul food
111:Louisiana
79:jambalaya
59:soul food
28:Andouille
329:NOLA.com
187:See also
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133:chaurice
73:and the
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39:chorizo
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209:Boudin
100:smoked
61:, and
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83:gumbo
63:Cajun
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683:ISBN
659:2016
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578:ISBN
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361:ISBN
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175:and
161:pork
145:beef
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