The world of sausages is large and consists of any kind of meat mixture (or fish, or even vegetable if you want to get loose about it) that is stuffed into a casing, and they’ve existed as a way to preserve food—let’s be honest, it started with meat—since antiquity. Sausages encompass everything from American hot dogs to French saucisson, to German bratwurst, to Italian salami, to Portuguese chorizo, to an entire system of traditional British sausages. In southern Georgia, the sausage of choice is smoked sausage. I’m talking about Polish kielbasa-style sausage that’s made with coarsely ground pork, seasoned heavily with sage, garlic, and black pepper, and then is smoked to perfection so that it comes in big, fat, brown-red rings. It’s salty and lusty and really good with a cold pilsner. It’s also very, very versatile. Here are my two favorite ways of enjoying smoked sausage.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.