Hot links smoked sausage is a popular type of sausage that is commonly used in the cuisine of the Southern United States, including Louisiana, Texas, and Chicago. It is a flavorful and spicy sausage that adds a kick to any barbecue or soul food dish. In this article, we will explore how to cook hot links smoked sausage, the different types of sausage available, and the regional variations in preparation and consumption.
How to Cook Hot Links Smoked Sausage
If you want to enjoy the delicious flavors of hot links smoked sausage, it is important to cook them thoroughly. Here are two popular methods of cooking hot links:
Grill
To cook hot links smoked sausage on the grill, preheat the grill to medium-low heat. Grill the sausages for 8-10 minutes, or until they are heated thoroughly. Be sure to turn them frequently for even browning and to prevent burning.
Stove Top
Another option is to cook hot links smoked sausage on the stove top. Bring 2/3 cup of water to a boil in a large skillet. Add the sausages, cover, and reduce the heat. Simmer for 10-12 minutes, or until the sausages are heated thoroughly, turning them once. If you prefer a browned exterior, drain the water and heat the sausages for an additional 3-4 minutes, turning them frequently.
For young children under 5 years old, it is recommended to cut the sausages lengthwise and then slice them into bite-size pieces for easier consumption.
What Kind of Sausage is Hot Links Smoked Sausage?
Hot links smoked sausage is a type of sausage that is commonly used in Southern and Texan cuisines. It is also a part of Chicago-style barbecue. The sausage is typically made from a combination of pork and beef, although some variations may use only one type of meat. Hot links are spiced with red pepper flakes, cayenne pepper, and other spices such as thyme, paprika, crushed bay leaves, and onion flakes. They may also be smoked to enhance the flavor.
Regional Variations
In Louisiana, hot links sausage is known as hot sausage or chaurice in French. It is a popular choice for sausage on a bun and is consumed more frequently than hot dogs. Hot links sausage in Louisiana has its roots in the chorizo sausage brought by the Spaniards to colonial Louisiana.
In Texas, hot links sausage is typically made with beef and is cooked over indirect heat. It is commonly served with sliced white bread, crackers, orange cheese, onion slices, and pickles. In Pittsburg, Texas, hot links have been produced since 1897 and have a distinct half-burned look from broiling or baking. They are a local favorite and are primarily consumed within a 100-mile radius of Pittsburg.
In Chicago, hot links sausage is prepared with pork and is often spiced with pepper, fennel, and sage. It is typically covered with barbecue sauce and slow-cooked in a barbecue pit. Chicago-style hot links are commonly available at soul food barbecue restaurants and are served with French fries and white bread.
Hot links smoked sausage is a delicious and spicy sausage that is a staple in Southern, Texan, and Chicago-style cuisines. It can be cooked on the grill or stove top, and is typically made from a combination of pork and beef. The regional variations in preparation and consumption add to the diversity and popularity of hot links smoked sausage. Whether you enjoy it on a bun, in jambalaya or gumbo, or as part of a barbecue feast, hot links smoked sausage is sure to satisfy your taste buds.
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