We sat down with the old-school New Orleans sausage icon back in February of this year and learned of his family’s charcuterie roots that stretch all the way back to the New Orleans of the 1800s.
So when we read that Mr Vance would have his crew at the big festival we made sure to block out enough belly space to get one of his hot Creole sausage po boys as this is where the conversation on New Orleans hot links starts, and ends. He’s the king and there are plenty princes and knights who have tried to knock him off over the years.
And all have failed.
After spending $8 on a paltry po boy from Gattuso’s Restaurant our spirits were lifted when we noted that the Vaucresson booth had their Creole Hot Sausage marked at $7. And it was a nice plump link.Time to get down to business.
There are plenty places in town selling ‘hot’ sausage but the trouble is many of them forget the heat. They put plenty paprika in their farce but the cayenne is dialed down.
Not the Vaucresson hot link. This po boy needs nothing. No mustard, no onions, no mayo-it’s as though it’s been ripped from the thigh of Zeus. It is complete as it stands.This was the final po boy we ate at the festival and it was easily the best one. The Vaucresson family is the only original vendor from day one at Jazz Fest (the festival was founded at Vaucresson’s restaurant) and there are not many opportunities to get their sausages as they do not have a proper brick and mortar.
That’s all going to change one day as Mr Vance has big plans on a Vaucresson-branded butcher shop in the not too distant future. We look forward to telling that story one day soon.
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We wrote a history of the Vaucresson sausage empire. It’s here.