Sausage
Fresh cooking sausage covers a huge range of seasoned, cased ground meats -- from Italian sausage to bratwurst to breakfast links -- united by the need to cook them through before eating.
How to buy
Decide between fresh raw sausage, which must be cooked before eating, and pre-cooked or smoked varieties, which only need reheating. Look for visible flecks of fat throughout (a sign of good flavor and moisture) and a casing that's intact, not slimy or discolored. Common styles include sweet or hot Italian sausage, bratwurst, kielbasa, and breakfast links or patties.
How to store
Refrigerate fresh raw sausage and use within 1-2 days; pre-cooked or smoked sausage keeps about a week. Freeze raw sausage for up to 1-2 months. Cook fresh pork or mixed-meat sausage to an internal temperature of 160°F, or until no longer pink with clear juices, and poultry sausage to 165°F.
Culinary profile
- Flavor
- Flavor varies enormously by style -- fennel and anise define Italian sausage, garlic and pepper define bratwurst, smoke defines kielbasa, and sage and maple define classic breakfast sausage. The casing gives way to a juicy, well-seasoned interior built around whatever spice blend defines that style.
- Texture
- Juicy with a slight snap from the casing when cooked properly; cooking too fast over high heat can cause the casing to split and juices to leak out. Coarser grinds feel more rustic, while finer, emulsified grinds (like some bratwurst) feel denser and smoother.
- Aroma
- Aroma is dominated by whatever spices define the style -- fennel for Italian sausage, caraway and garlic for bratwurst, heavy smoke for kielbasa.
How to prepare
- Grilled whole — Cooked over direct heat until the casing browns and snaps.
- Pan-seared then sliced — Browned in a skillet and cut into rounds for pastas or skillet dishes.
- Casing removed and browned loose — Squeezed from its casing and crumbled into a pan like ground meat.
- Simmered then seared — Poached gently first (often in beer) before finishing with a quick sear for color.
- Braised whole — Added directly to a stew or braise to cook through slowly.
Classic dishes
American
- Sausage gravy and biscuits — Crumbled breakfast sausage simmered into a creamy gravy over warm biscuits.
- Corn dogs — Sausages dipped in cornmeal batter and deep-fried on a stick.
- Sausage pizza — Crumbled or sliced sausage as a classic pizza topping.
Italian
- Italian sausage and peppers — Sausage links seared and simmered with bell peppers and onions.
- Sausage ragù — Sausage meat browned loose and simmered into a rich, chunky pasta sauce.
French
- Choucroute garnie — An Alsatian platter of sausages braised with sauerkraut and other cured meats.
- Cassoulet — A slow-baked white bean casserole often including sausage alongside duck or pork.
Middle Eastern
- Merguez skewers — Spiced lamb sausage grilled on skewers until lightly charred.
German
- Bratwurst — A garlicky pork sausage, often simmered in beer and onions before grilling.
- Currywurst — Sliced sausage served smothered in a curry-spiced ketchup sauce.
- Kielbasa with sauerkraut — Smoked sausage seared and served alongside tangy braised cabbage.
Cajun & Creole
- Jambalaya with andouille — A rice dish simmered with smoky andouille sausage, shrimp, and vegetables.
- Gumbo with andouille — A roux-based stew given deep smoky flavor from andouille sausage.
British & Irish
- Toad in the hole — Sausages baked into a puffed Yorkshire pudding batter.
- Bangers and mash — Grilled or fried sausages served over mashed potato with onion gravy.
- Sausage rolls — Seasoned sausage meat wrapped in puff pastry and baked.
- Full English breakfast — A fried breakfast plate built around sausage links alongside eggs and bacon.