Louisiana Style Hot Link!
Hot Links are a traditional Louisiana beef sausage that is highly seasoned. A sandwich made with this sausage is also called a Hot Link. Any number of garnishes can be used to dress up this sandwich. Cabbage, slaw, fried pickle chips or grilled peppers & onion are some of the most popular garnishes.
The best Hot Links can be found fresh at a good butcher shop. Experienced butchers make good highly seasoned Hot Links the same way they are made in Louisiana. Packaged Hot Links at a grocery store are not quite as good. Some grocery store Hot Links look more like a highly processed hot dog, than a real Hot Link Sausage.
The traditional sandwich spread for a Hot Link is Louisiana Remoulade. There are several different kinds of remoulade sauces that are made in Louisiana and they are usually identified by their color. The most popular remoulade in Louisiana has a pinkish orange color. The color tint comes from the addition of ketchup. Louisiana Pink Remoulade can be a simple mixture of ingredients that is similar to jazzed up Russian Dressing or the recipe can be a complex highly seasoned mixture with a list of ingredients that is a mile long.
In old Louisiana cookbooks, shallots are part of many recipes. In most pre 1900's Louisiana recipes, the word shallot actually refers to green onion. In old traditional Louisiana recipes, "Louisiana Shallots, Cajun Shallots or Creole Shallots" all refer to Green Onions.
Modern Louisiana recipes that were written later than the early 1900's may or may not use the word "shallot" to refer to a green onion. When cooking an old Louisiana recipe, it does pay to do a little bit of research to see whether the word shallot actually refers to green onion or not. The difference in flavor between the two is easily noticed.
Key things to remember are that traditional French White or Yellow Remoulade Sauces are used in Louisiana cooking. Both the white or yellow French Remoulade is usually made with shallot, unless either of these French Remoulade sauces are used to make an old fashioned Louisiana style Remoulade. Then Green Onion can replace shallot in the recipe.
This recipe yield enough for 3 or 4 sandwiches.
There are many variations of the Louisiana Remoulade recipe. This version is highly seasoned.
The ingredients can be minced by hand the old fashioned way or the ingredients can be prepared in a food processor.
Louisiana style Creole Mustard is best for this recipe. If none is available, substitute Dijon Mustard.
Step 1: Place 1/4 cup of mayonnaise in a food processor.
Add 1 tablespoon of Louisiana Creole Mustard.
Add 2 tablespoons of organic ketchup.
Add 1 teaspoon of lemon juice.
Add 1/4 teaspoon of Worcestershire Sauce.
Step 2: Add 10 to 12 minced large capers.
Add 1/2 teaspoon of minced garlic.
Add 1 1/2 tablespoons of small chopped baby dill gherkin pickle (or Cornichons).
Add 1 teaspoon of minced green onion.
Add 1 teaspoon of minced onion.
Step 3: Add 1 pinch of thyme.
Add 1 pinch of tarragon.
Add 1 pinch of basil.
Add 1 small pinch of oregano.
Add 1 pinch of dill weed.
Add 1/2 teaspoon of minced curly leaf parsley.
Step 4: Add 2 to 3 pinches of cayenne pepper. (to taste)
Add 1/4 teaspoon of Spanish Paprika.
Add 1 pinch of white pepper.
Add sea salt and black pepper to taste.
Step 5: Pulse the food processor a few times, till the herbs, pickles and vegetables are very finely minced. (The ingredients have to be small enough to pass through the nozzle of a plastic squirt bottle.)
Place the Louisiana Remoulade in a plastic squirt bottle.
Chill the sauce for 2 hours, so the flavors meld.
Hot Link with Peppers, Onions and Louisiana Remoulade:
This recipe yields 1 Hot Link Sandwich.
Step 1: Heat griddle over medium/medium low heat.
Select a large 6 to 8 ounce Beef Hot Link Sausage. (The Hot Link can be raw or smoked.)
Add 1/2 tablespoon of vegetable oil to the pan.
Grill the hot link till it is fully cooked and light brown highlights appear.
Remove the hot link from the pan and set it aside.
Step 2: Drain the excess oil off of the griddle.
Place griddle back over medium/medium low heat.
Step 3: Add 1 tablespoon of unsalted butter.
Add 1/4 cup of coarsely chopped onion.
Add 1/3 cup of mixed coarsely chopped red bell pepper and green bell pepper.
Add 2 coarsely chopped green onions. (creole shallots)
Sauté till the vegetables are tender.
Season with sea salt and white pepper.
Step 4: Return the Hot Link to the griddle.
Push the peppers, onions and Hot Link to one side of the grill.
Sauté the Hot Link with the peppers & onions for about 1 minute, so the sausage is reheated.
Step 5: While the sausage reheats, split a 6"to 8" long sub roll open.
Brush the roll with melted unsalted butter.
Place the roll on the empty side of the griddle.
Grill the sub roll till it is toasted golden brown.
Step 6: Place the sub roll on a cutting board.
Place the grilled peppers & onions on the sub roll.
Place the Hot Link on the sandwich.
Place the sandwich on a plate.
Garnish the plate with pickles and a curly leaf parsley sprig.
Use the squirt bottle to paint the sandwich with a generous amount of Louisiana Remoulade Sauce.
Hoo dawgy! A great tasting Louisiana Hot Link!