Louisiana hotlink sausages are a spicy addition and versatile start to any number of meals. Dense and flavorful, Louisiana hotlinks lend themselves to a wide variety of cooking methods and recipes. Cooking Louisiana hotlinks is not complicated or difficult, but it is important to check their internal temperature with an instant-read thermometer to avoid any possible health problems from bacteria. Whether you decide to cook Louisiana hotlinks whole or slice them before adding them to your favorite dish, you’re in for a spicy treat.
On the Stove
Coat a frying pan with nonstick cooking spray.
Heat it on medium high and then add the Louisiana hotlinks. Hotlinks can also be cut into slices before adding them to frying pan if you want to use them in soup or gumbo.
Shake the pan gently to keep them from sticking, and turn them occasionally with tongs. If links are whole, don’t use a fork, because that pierces the sausage and lets too much juice run out.
Cook them for 10 to 15 minutes, or until an instant-read thermometer reads 160 degrees Fahrenheit.
On the Grill
Heat grill on medium-high heat for 5 minutes.
Add Louisiana hotlinks to grill and grill for 10 to 15 minutes, turning them once with tongs.
Check their internal temperature with an instant-read thermometer to be sure it is 160 degrees Fahrenheit and serve them with Cajun hot sauce and dirty rice.
In the Microwave
Wrap Louisiana hotlinks loosely in a paper towel.
Microwave hotlinks on medium for four to five minutes. Avoid cooking them on high because this can split the casings.
Let them rest for two minutes and then check their internal temperature before serving. Internal temperature should be 160 degrees Fahrenheit.