Alabama is known for its rich culinary traditions, including its smoked sausage, often featuring a blend of pork and spices. The region's sausages typically incorporate flavors like black pepper, cayenne, and garlic, reflecting Southern influences. Many local producers take pride in traditional methods of smoking, which enhances the sausage's flavor and tenderness. Popular varieties include Alabama-style smoked sausage links, often enjoyed at barbecues and family gatherings.
A smoked sausage that is made of pork as well as beef is Goetta. This is a commonly served sausage in Germany.
Smoked sausage is a type of sausage that is seasoned, cured, and then smoked to enhance its flavor. It is typically made by mixing ground meat (such as pork, beef, or chicken) with spices, salt, and other ingredients. The mixture is then stuffed into casings and smoked at a low temperature for a period of time, allowing the flavors to develop and the sausage to cook through.
Some recipes with smoked sausage include jambalaya (which is spicy rice with smoked sausage in it), penne/pasta with smoked sausage, and Cheese Potato and Smoked Sausage Casserole.
Kielbasa sausage is simply Polish sausage , word "kielbasa" means sausage in Polish. Polish sausage is usually made of pork with spices and garlic and slowly smoked in the wood smoker.
Braunschweiger originated in the German city of Braunschweig. It is a smoked sausage, or smoked liverwurst, and was being made in Braunschweig in the 1930s.
Andouille is a sausage made primarily in Louisiana and used extensively in Cajun cooking. Andouille is a smoked, pork sausage which has its origins in French cuisine.
The different types of smoked sausage available in the market include kielbasa, andouille, chorizo, bratwurst, and summer sausage.
Smoked sausage and kielbasa are basically the same thing ground pork, sometimes a little bit of beef and spices. There are many , many different recipes for smoked sausage ,and kielbasa or polish sausage is just one of them.
Smoked sausage adds great flavor to many everyday recipes. Here are some of my favorite dishes using a variety of types of smoked sausage. http://southernfood.about.com/od/pastabake/r/r81210b.htm
That is a statement, -what is the question.
can any smoked sausage be frozen and for how long?
The smoke contains nitrates which prevents meat from turning brown. The center of the sausage may not have the nitrates (and anti-browning chemicals) that the surface of the smoked sausage has.