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All About Pork Sausage

The test kitchen likes to use highly seasoned pork sausages to add meaty, spicy depth to soups, stews, stuffings, casseroles, pasta, rice dishes, and even meatballs and meatloaf. Here are the four types we use most.

The test kitchen likes to use highly seasoned pork sausages to add meaty, spicy depth to soups, stews, stuffings, casseroles, pasta, rice dishes, and even meatballs and meatloaf. Here are the four types we use most.

ANDOUILLE

ANDOUILLE: Born in France, this very spicy smoked and cured sausage immigrated to Louisiana, finding wide acceptance in its new home. Today, it wouldn’t be gumbo or jambalaya without it. This sausage is seasoned with garlic, dried hot pepper, and herbs. It doesn’t need to be cooked (although cooking augments its flavor). Sautéed andouille adds lots of flavor to soups, stews, and stuffings. 

CHORIZO

CHORIZO: The most common chorizo in American markets is sold fully cooked and is seasoned with garlic and chili powder. We use it to lend kick to casseroles, potatoes, eggs, and any dishes with Latin origins. Less common in this country are Spanish- and Mexican-style chorizos. The former is a hard, smoky cured sausage with the texture of pepperoni; it is often served as an appetizer with cheese. The latter is made from fresh pork seasoned with garlic, paprika, and chili powder and must be fully cooked.

ITALIAN

ITALIAN: Italian sausages are either hot or sweet. Both are made with coarsely ground fresh (not cured or smoked) pork flavored with garlic and fennel seed. The hot variety is also seasoned with red pepper flakes. Both need to be cooked. Grill or sauté whole sausages or remove the casing and crumble the meat into pastas or stews.

KIELBASA

KIELBASA: Kielbasa, a smoked sausage, hails from Poland. Although its main seasoning is garlic, it’s neither hot nor assertive. Kielbasa is sold fully cooked, but a good sear improves both flavor and texture. Some brands are much saltier than others, so always taste for seasoning when you cook with kielbasa. 

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