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New Orleans hot sausage

Hot sausage po'boy at the Po'Boy Preservation Festival
Type	Sausage
Place of origin	New Orleans
Associated cuisine	Louisiana Creole cuisine and Cajun cuisine
Main ingredients	Ground pork or beef, cayenne pepper, paprika, various spices

New Orleans hot sausage is a type of sausage 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.

History

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 Acadiana region in the days of old with early ties between the two regions so it can be found in Acadiana today as well.

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 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.

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. New Orleans 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. The sausage takes its reddish color from the seasonings used.

Uses

Po' boys 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 Creole mustard may also be used as condiments. Restaurants in southern Louisiana also commonly mix hot sausage with ground beef to make seasoned hamburger patties.

It is also used in gumbo, with breakfast dishes, or served with red beans and rice.

References

1. Dixon, Jim (February 7, 2023). "What We're Cooking This Week: Hot Sausage Po' Boy". Willamette Week. Retrieved May 27, 2023.
2. "Patton Hot Sausage: A New Orleans Delicacy". Dat NOLA Chic. March 27, 2023. Retrieved May 27, 2023.
3. writer, IAN MCNULTY | Staff (October 31, 2022). "Ian McNulty: They never gave up, and now Vaucresson sausage is back where it all started". NOLA.com. Retrieved May 27, 2023.
4. Cullen, James (June 15, 2022). "Creole Classics at Vaucresson's Sausage Company". Culinary Backstreets. Retrieved May 27, 2023.
5. Coleman, Lynn Wesley- (January 23, 2020). "13 Spots Serving Classic New Orleans Hot Sausage Po-Boys". Eater New Orleans. Retrieved May 27, 2023.
6. Aidells, Bruce; Kelly, Denis (June 13, 2012). 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 (September 20, 2013). 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 (June 28, 2017). "Between the Bread • Rouses Supermarkets". Rouses Supermarkets. Retrieved May 27, 2023.
9. "Nina Compton makes her po'boy sandwich with hot sausage and cheese". TODAY.com. April 14, 2022. Retrieved May 27, 2023.
10. McNulty, Ian (October 3, 2019). "Where Y'Eat: Tracking a Heroic Hot Sausage Po-Boy Down Elysian Fields". WWNO. Retrieved May 27, 2023.
11. gailanng. "Hot Sausage Po' Boy Recipe - Food.com". food.com. Retrieved May 27, 2023.
12. Cullen, James (June 15, 2022). "Creole Classics at Vaucresson's Sausage Company". Culinary Backstreets. Retrieved May 27, 2023.
13. "YatCuisine: Hot Sausage Burgers". Daily Kos. Retrieved May 27, 2023.
14. Wells, Ken (February 26, 2019). Gumbo Life: Tales from the Roux Bayou. W. W. Norton & Company. ISBN 978-0-393-25484-6.
15. Collin, Rima; Collin, Richard (March 12, 1987). New Orleans Cookbook. Knopf Doubleday Publishing Group. p. 138. ISBN 978-0-394-75275-4.
16. Roahen, Sara (April 20, 2009). Gumbo Tales: Finding My Place at the New Orleans Table. W. W. Norton & Company. p. 126. ISBN 978-0-393-07206-8.

v t e Sausage
Overview	Casings List of sausages List of sausage dishes Sausage making
Fresh sausage	Biała kiełbasa Boerewors Boudin Braadworst Bratwurst Breakfast Carniolan Chipolata Cotechino Debrecener Knackwurst Kohlwurst Kupati Italian Italian American Loukaniko Merguez Thüringer Weisswurst
Dry sausage	Salami Cacciatore Ciauscolo Genoa salami Soppressata Prasky Ticinese Other Chinese Chorizo Fuet Landjäger Longaniza Lukanka Metworst Pepperoni Salsiz Saucisson Sobrassada Sujuk
Smoked sausage	Andouille Kolbász Krakowska Kulen Lebanon bologna Linguiça Mettwurst Morteau Rookworst Skilandis Teewurst
Cooked sausage	Battered Bologna Botifarra Bratwurst Braunschweiger Brühwurst Cervelat Chả lụa Cumberland Falukorv Frankfurter Würstchen St. Galler Bratwurst Gelbwurst Hot dog variations vegetarian Lincolnshire Lorne sausage Mortadella Mortadella Bologna Mortadella di Prato Mortadella of Campotosto Pigs in blankets Saveloy Vienna
Cooked smoked sausage	Bierwurst Bockwurst Kabanos Kielbasa
Precooked sausage	Black pudding Blood sausage Boudin Goetta Haggis Head cheese Kaszanka Kishka Knipp Kochwurst Liverwurst Pinkel Ryynimakkara Salceson Stippgrütze Sundae
Grilled sausage	Small sausage in large sausage Tongmo
Related articles	Charcuterie Dried meat List of dried foods Embutidos List of smoked foods Lunch meat Pâté Salumi Smallgoods
Category

• American sausages
• Cajun cuisine
• Louisiana Creole culture in New Orleans