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New Orleans Style Hot Sausage: Trash or Treasure?

Guy Caballero | Jan 21, 201110:21 AM

I often wonder why it seems that nobody has tried to elevate the use of this unique local product beyond the lowly corner store's hot sausage poboy and occasional pot of gumbo. Rivershack's hot sausage / beef burger is the only exception I can think of, which is excellent, and the hot sausage poboy with cheese at Parkway is as good as it gets. I can understand prejudice against the mainstay "Patton's" brand which is full of cereal fillers and god knows what else, but even this product can be decent when prepared correctly. I've found that Rouses makes a very tasty, lean variety that goes great on breakfast sandwiches and pizza, and I've been trying to think of other uses for it.

Surely I can't be alone in my appreciation of hot sausage. It seems to me that whereas most locals are eager to embrace any sort of New Orleans or Louisiana specialty food, hot sausage gets the cold shoulder. Or maybe my taste buds are just defective?

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