What Is Smoked Sausage?
Sausage cooked indirectly over woodsmoke is used to make a meal known as “smoked sausage.” Sausage is a type of meat product that is created by putting ground or minced meat into a casing and flavoring it. Some sausages are preserved by smoking and curing, as Polish kielbasa, French andouille, and Spanish chorizo. To smoke at home, look for sausages that are raw and uncured.
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Because it’s small and easy to handle, sausage is a great way to start hot smoking before moving on to larger portions like brisket. It’s also a fantastic option for a BBQ in the evening.Without some delicious sausage links in the stew, most of the best dishes in Cajun Country wouldn’t be the same. But how do you pick the right kind of sausage for the job? Which would you prefer, spicy boudin or andouille? Perhaps something a little more untamed, like an alligator or a deer? To begin answering this query, let’s go back to the beginning: Is it raw or smoked?
Thankfully, we have some insider knowledge to assist you choose through the delicious options that are accessible to you. Let’s get going now!
What Distinguishes Smoked from Fresh Sausage?
Wherever you live, your local grocery store probably has some sort of fresh and smoked sausage on its shelves (if not, we surely do). Since fresh sausage is uncooked, its shelf life is limited; nevertheless, it can be frozen for later use. To prepare fresh sausage, almost any type of meat can be utilized. The Best Spot sells mixed, chicken, deer, and alligator sausage in addition to traditional pig sausage. For very crisp shells, you can also cook them in the oven or air fryer, even though most people cook them in a skillet or on a grill.
It takes a long time and very low temperatures to completely produce the delightfully smokey flavor of sausage. These links are a great way to add flavor to cuisine without making the flavor dominate other components of the dish. Low heat can be used to cook smoked sausage, however Cajuns like to brown their sausage in a pan or magnalite and season it with holy trinity mix midway. If you want to truly push your palate, try our Smoked Jalapeno Chicken Sausage or our Smoked Pork with Pepper Jack Cheese Sausage. We guarantee that after trying them, you’ll want to purchase more.
Cooking with Fresh Sausage
There’s no right or wrong answer when it comes to dishes that pair well with fresh sausage, however it would be a sin not to begin with rice and gravy. People will be begging for more when they taste the thick, viscous gravy made from slow-cooked fresh sausage in a magnalite. It tastes like heaven on earth. Try adding it to your ground beef patties for a tasty take on an American classic. To save money on additional ingredients, you could simply just grill them and sandwich them between two warm, mayo-slathered french bread rolls for a true southern poboy. Cher, just have fun and allow your soul to do the preparing.
Cooking with Smoked Sausage
Smoked sausages like andouille are staples in many Southern meals like jambalaya, gumbo, red beans and rice, and sauce picante. If you would rather start with something simpler, you may transform your favorite fettuccine dish into a full-fledged Cajun feast by adding smoked sausage to it. This also applies to your rice dishes, mac and cheese recipes, casseroles, and bisques. Would you like to take it a step further? Add it to your scrambled eggs to maximize your morning time. It is, in our opinion, the true breakfast of champions.
Three Kinds of Sausages to Smoke
You can smoke almost any uncooked sausage link, including vegetarian and beef, hog, chicken, turkey, and lamb varieties. These are some of the most popular types of sausages to smoke:
1. Bratwurst: The term “brat” means “ground meat,” and the word “wurst” means “sausage.” In Germany, all sausages are referred to as “bratwurst.” Bratwursts typically contain pig and veal, however any combination of meat can be used in their place. The spice, marjoram, is one of the characteristics that set German bratwursts apart. Bratwurst also typically incorporates a variety of spices, including as ginger, paprika, sage, cumin, nutmeg, coriander, and caraway. You may get bratwurst either as a link sausage or as a fresh, uncooked sausage in its natural casing. American hot dogs are made of beef sausages, and its creation was inspired by German bratwursts.
2. Chorizo: Two varieties of chorizo are made from pork sausages. Spanish chorizo is perfect for a charcuterie board since it’s cured and smoked, and it comes in a beautiful crimson color. You may get raw Mexican chorizo in the refrigerated section of many Latin American markets. It is often removed from its casing and cooked with potatoes or eggs, much like breakfast sausage.
3. Italian sausage: This popular pig or chicken sausage is occasionally seasoned with fennel and red pepper flakes, as well as breadcrumbs and other grains.
