Hot link (sausage)

[2][12] Additional spices may be used, such as thyme, paprika, crushed bay leaves and onion flakes.

[4] 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.

In Texas, the hot link is typically prepared with beef,[6][14] and is usually cooked over indirect heat.

[6] In Pittsburg, hot links are typically broiled or baked to the point of having a "half-burned look".

[14] 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,[14] often served with French fries and white bread.