What is smoked sausage?
Smoked sausage is ground, seasoned meat, usually pork, stuffed into a casing and smoked over wood. Southern smoked sausage is typically seasoned with black pepper, garlic and spices and smoked over hickory.
Depending on how it’s made, smoked sausage may be fully cooked or only smoked, so always check the label. Monroe is made with premium pork, smoked over real hickory and not fully cooked.
What is andouille sausage?
Andouille is a Cajun and Creole smoked pork sausage, coarsely ground and heavily seasoned with garlic, pepper and spices. It’s the classic choice for gumbo and jambalaya.
What is kielbasa?
Kielbasa is Polish sausage, usually seasoned with garlic and marjoram. Most kielbasa sold in U.S. grocery stores is smoked and fully cooked, with a milder, garlicky flavor.
What are hot links?
Hot links are spicy smoked sausages seasoned with red pepper and paprika, a Southern barbecue staple usually served off the grill on a bun or with sauce.
Can you use smoked sausage instead of andouille?
Yes. Smoked sausage works in any recipe that calls for andouille; it’s a little milder. For more of andouille’s kick, use a hot smoked sausage or add a pinch of cayenne to the pot.
What’s the difference between The Original, Hot and Kickin’ Cheddar?
The Original is our classic hickory smoked recipe from 1959. Hot is the same hickory smoked sausage turned up with heat. Kickin’ Cheddar is The Original loaded with cheddar for a rich, cheesy bite.
All three come in regular links and baby links.