Sausage makers typically cook this meat before selling it, and it is very dark in color — hence the name. This recipe may not sound appealing to most Americans, but it is hugely popular across the pond. Andouille is French in origin and is a prized ingredient in Cajun cooking.
This sausage contains coarsely ground pork along with wine, garlic, pepper and other seasonings. The ground meat is stuffed into a casing and double smoked. This cooking technique makes andouille a flavorful sausage perfect for dishes like jambalaya and gumbo. It comes in links or in a rope and is typically sliced and sauteed before being added to meals.
Chorizo is a popular type of spicy pork sausage used in Spanish and Mexican cooking. The Spanish variety is typically smoked and seasoned with garlic and smoked paprika. Mexican chorizo, on the other hand, is raw and seasoned primarily with chile peppers and vinegar.
Spanish and Mexican chorizo are not interchangeable, but both are deliciously flavorful and work well in Latin dishes. One of the most popular chorizo dishes is chorizo and eggs. Loukaniko is the Greek word for sausage. It gets its signature flavor from orange zest, along with seasonings like garlic and cumin. You can prepare loukaniko in various ways, so you may find it sold as fresh, semi-dry, cured or smoked.
Depending on how you prepare this ground meat, it may resemble salami or raw link sausage. Loukaniko pairs well with Greek dishes, but you can also grill the links and enjoy them just as you would a frankfurter or bratwurst. Italy is home to various sausage types, so the term Italian sausage, or salsicca, is relatively broad.
Italian sausage is usually sold fresh, either as loose meat or in casings. It traditionally consists of pork and seasonings like fennel, garlic, anise seeds and other spices. You can grill Italian sausage in individual links and serve them on a bun. The term bratwurst is a generic name for German sausage , which includes seasonings like black and white pepper, mace, rosemary, coriander and nutmeg. Americans commonly refer to the individual links as brats, and they grill and serve them like frankfurters.
Bratwurst is also great with sauerkraut or potatoes. Beerwurst — also spelled bierwurst — is a type of Bavarian sausage used as sandwich meat. It is not very common in the U.
This deli-style sausage consists of pork, beef and a generous amount of garlic, which contributes to its distinctive flavor. Beerwurst is cooked and smoked, so it is ready to eat. Deli chefs slice it from a large cylinder rather than put it into individual links. Bockwurst is another popular type of German sausage.
Bockwurst is especially prevalent in southeastern Pennsylvania, where German culinary traditions influence the local cuisine. Bockwurst is typically sold raw in links. This sausage includes pork, veal, mild seasonings and fragrant herbs, making it a type of meat that goes well in numerous dishes.
Some examples include boiled cabbage and potatoes or breakfast skillet dishes. Bockwurst is also delicious on its own with a condiment like catsup. It is a coarse-textured beef and pork sausage, full of multiple seasonings, such as garlic, marjoram, mustard seed and onion. It is smoked, which contributes to its flavor. Bauerwurst sells in thick links or ropes. Since it is cured, it is safe to eat, but most people heat it, as you would with American-style smoked sausage before serving it in traditional German dishes.
Next in the German section of this list is knockwurst, also spelled knackwurst, which comes from north Germany. It usually contains beef or veal, pork or a combination of these meats.
Garlic is the dominant flavor. Knockwurst is traditionally stuffed into natural casings, making them short, plump sausages. Knockwurst is best served grilled and goes very well with sauerkraut. Weisswurst is also called white sausage for its pale, grayish-white appearance. This traditional Bavarian meat may look strange, but it is delicious. It includes pork and veal along with bright-tasting additions like lemon, ginger, parsley and more.
Cooks traditionally stuff the sausage into thick natural pork casings. This mild meat is a favorite mid-morning snack in Germany and features on many Oktoberfest menus, alongside bread, sweet Bavarian mustard and beer. Thuringer sausage comes from Thuringia, a state in east-central Germany. It consists of pork mixed with some beef or veal and flavorings like garlic, marjoram, caraway and cumin.
The oldest recipe for it dates back to the 15th century. The mixture goes into long, narrow casings and may be smoked or sold fresh. Thuringer is generally best prepared through grilling. For this reason, it has historically been a useful source of food for soldiers. Landjaeger sausages come as small baton shapes, making them ideal as individual portions. Kielbasa is the Polish word for sausage, so any type of Polish sausage is a kielbasa.
The signature kielbasa we know and love in the U. It consists of coarsely ground pork, garlic and other seasonings. Americans often smoke their Polish-style sausage , which adds to the flavor. Kielbasa sliced and sauteed works well in the same dishes as different varieties of smoked sausage, including rice, beans, potatoes, pasta, soups and more. This meat contains pork, garlic and paprika primarily. It can also include seasonings like black and white pepper, marjoram, caraway and more.
Some varieties even contain white wine or cognac. Take the meat from the freezer one last time and stuff it into the stuffer. If all the meat will not fit, keep it in a bowl over another bowl filled with ice, or in the fridge while you stuff in batches. Start cranking the stuffer down. Air should be the first thing that emerges — this is why you do not tie off the casing right off the bat. Let the sausage come out in one long coil; you will make links later.
Sometimes one really long hog casing is all you need for a 5-pound batch. When the sausage is all in the casings, tie off the one end in a double knot.
With two hands, pinch off what will become two links. Work the links so they are pretty tight: You want any air bubbles to force their way to the edge of the sausage. Then spin the link you have between your fingers away from you several times. Repeat this process down the coil, only on this next link, spin it towards you several times. Continue this way, alternating, until you get to the end of the coil.
Tie off the other end. Almost done. Time to hang your sausages. Sterilize it by putting into a gas flame or somesuch, then look for air bubbles in the links.
Prick them with the needle, and in most cases the casing will flatten itself against the link. Let these dry for an hour or two, then put them in a large container in the fridge overnight, with paper towels underneath.
Package them up or eat them the next day. They will keep for a week, but freeze those that will not be used by then. Actively scan device characteristics for identification. Use precise geolocation data.
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Develop and improve products. List of Partners vendors. Featured Video. Save It Print. Total Time 0 mins. Yield 5 pounds, or links. Making Bulk Sausage Start with very cold ingredients and equipment:. Cut fat and meat into chunks, keep cold in bowl over ice:. Quickly mix meat and fat, add most of your spices, then chill:. Immerse casings in warm water:. Set up your grinder:. Quickly push mixture through grinder, then chill:. Mix in remaining spices and sherry mixture:.
Run warm water through casings and set up sausage stuffer:. Slip a casing onto the stuffing tube:. Add meat to the stuffer and start cranking the stuffer:. Let the sausage come out in one long coil, then tie-off:. Pinch and spin links:. Hang the sausages, and prick air bubbles with sterilized needle:. Let dry an hour or two then chill:. Nutrition information is calculated using an ingredient database and should be considered an estimate.
In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. They can be fried, steamed, dried, smoked, and so on. This may leave you wondering what the difference is between ground pork and pork sausage. These two types of meat are similar since both are made from pork.
However, the main difference between ground pork and pork sausage is how they are prepared. When butchers make ground sausages, they use a unique technique to cut and prepare the pork. This is done so ground pork can be stuffed into sausage casings to have a specific texture however, breakfast sausages made from ground pork are usually patties — click here to learn more.
Ground pork sausage is always seasoned with common spices that go into pork sausages, such as salt, black pepper, garlic, and many more. In addition, different types of fillers and preservatives are usually added to ground pork sausages as well.
Therefore, ground pork sausage also tastes differently from plain ground pork. Ground sausage is made from the same meat used to make sausages, except that it has a different form.
While sausage links are usually a dish in itself, ground sausage is generally incorporated into countless recipes. If you use it as a substitute for ground meat, it will give your food a whole new flavor. Does Italian Sausage Have Nitrates?
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