Ian McNulty: They Never Gave Up, And Now Vaucresson Sausage Is Back

By Ian McNulty, Nola.com

The juicy, rusty-red, pepper-shot Creole hot sausage that Vance Vaucresson makes by hand goes into lengths of Leidenheimer bread for po-boys, just like the ones his family has served countless times at Jazz Fest for the past half century.

These days, the same robustly-flavored hot links also go onto tasting platters with other varieties, like crawfish sausage and jerk chicken sausage, with an array of accoutrements and mustards made in house. The sausage gets blended with red beans for a unique dip, and it’s sliced and planted over a cheddar- and onion-covered beef patty for a special burger with extra snap and deep Creole flavor.

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