Louisiana In Southern Louisiana, where
Cajun cuisine and
Creole cuisine is abundant, a hot link sausage on a bun is consumed more frequently than hot dogs. Hot links originate in
New Orleans where they are called "
hot sausage" by their English name while their French name is
chaurice, which derives from its origin, the chorizo sausage brought by the Spaniards to colonial Louisiana.
Texas In Texas, the hot link is typically prepared with
beef, 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
Pittsburg, Texas, 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.
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. An important part of
Chicago-style barbecue, they are commonly available at
soul food barbecue restaurants on the city's
West Side and
South Side, often served with French fries and white bread. They may be slow-cooked in a
barbecue pit. ==See also==