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A hot link also referred to as a "red link" is a type of sausage often associated with the cuisine of the Southern United States, featured commonly as a part of American barbecue, soul food, and Cajun and Louisiana Creole cuisines. It is sometimes referred to as a "Louisiana hot link". It is also a part of Texan cuisine and the cuisine of Chicago, Illinois. The hot link is usually prepared using pork, beef, or a combination of both. It is sometimes used as an ingredient in other dishes, such as jambalaya and gumbo. Hot link sausages are mass-produced by some companies in the United States.

Pork or beef, or a blend of both, is typically used as the primary meat ingredient. The hot link can be spiced using red pepper flakes and cayenne pepper. Additional spices may be used, such as thyme, paprika, crushed bay leaves and onion flakes. Hot link sausages are sometimes smoked.

By location:
Louisiana
In Southern Louisiana, where Cajun cuisine is abundant, a hot link sausage on a bun is consumed more frequently than hot dogs.

Texas
In Texas, the hot link is typically prepared with beef, and is usually cooked over indirect heat. Common sides to accompany the Texas hot link includes sliced white bread, crackers, orange cheese, onion slices and pickles. In Pittsburg, Texas, the hot link is a popular food and has been produced there since 1897. In Pittsburg, hot links are typically broiled or baked to the point of having a "half-burned look". In 1983, Pittsburg Hot Link Packers, Inc. in Pittsburg, Texas was producing 12,000 pounds of hot links per week. Almost all of the hot links produced by Pittsburg Hot Link Packers were consumed within 100 miles of Pittsburg during this time.

Illinois
In Chicago, Illinois, hot links are typically prepared using pork, may be spiced with pepper, fennel and sage, and are typically covered with a barbecue sauce. They are commonly available at soul food barbecue restaurants in the city's south side, often served with french fries and white bread. They may be slow cooked in a barbecue pit.