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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. [2] The sausage takes its reddish color from the ...
Deep fried alligator tail at a restaurant in Texas Blackened alligator at Felix's restaurant in New Orleans, Louisiana, United States Smoked alligator jerky at a store in Richfield, Wisconsin, United States. In the United States, gator meat is available for consumer purchase in specialty food stores, some grocery stores, and can also be mail ...
A hot link (also "red link", "Louisiana red hot" or "Louisiana hot link" [1] [2]) is a type of sausage used in the cuisine of the Southern United States, and a part of American barbecue, soul food, and Cajun [3] [4] and Louisiana Creole cuisines. It is also a part of Texan cuisine [5] [6] and the cuisine of Chicago, Illinois. The hot link is ...
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Once the casing is stuffed, the sausage is smoked again (double smoked). [4] Nicknamed the "Andouille Capital of the World", the town of LaPlace, Louisiana, on the Mississippi River, is especially noted for its Cajun andouille. [5] The country Cajuns west of Lafayette, Louisiana, make andouille similar to the French. They season the pig ...
In 1990, Laura Oberto joined her father in a leadership role and became the co-chairman of the company. The following year, she took over as president of Oberto Snacks Inc.. [10] In 1994, Oberto purchased Smoke Craft and Lowrey's meat snacks brands and facilities, both based in Albany, Oregon. The purchase added 200 employees to the company. [11]