Hot link (sausage)

A hot link (also "red link", "Louisiana red hot" or "Louisiana hot link") is a type of sausage used in the cuisine of the Southern United States, and a part of American barbecue, soul food, and Cajun and Louisiana Creole cuisines. It is also a part of Texan cuisine and the cuisine of Chicago, Illinois. The hot link is usually prepared using pork, beef, or a combination of both. It is sometimes used as an ingredient in other dishes, such as jambalaya and gumbo. Hot link sausages are mass-produced by some companies in the United States.

"Hot links" redirects here. For the Internet term, see hot link.
Not to be confused with Andouille.
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