There are many types of sausage available. Here are descriptions of each kind.
Fresh Sausage: made from meats that are neither cured nor smoked. They must be cooked before serving.
Cooked Sausage: made from uncured meats that are cooked but not smoked.
Cooked, Smoked Sausage: made from cured meats that are lightly smoked, then cooked. They do not require further cooking.
Uncooked, Smoked Sausage: either cooked or cured meats that are smoked and then later cooked before serving.
Dry Sausage: also called summer sausage, made from cured sausage that is air-dried under controlled conditions. They may or may not be smoked. Salami, kosher sausage, and Spanish chorizo are examples of such sausages.
Sausages can be eaten alone or incorporated into recipes. Here are a few delicious recipe choices.
Sausages and Peppers
1 pound sweet or hot Italian sausages
1/2 cup water 2 green bell peppers, cut into bite-size pieces
1 onion, cut into bite-size pieces
1 tablespoon minced fresh garlic
1 (28 ounce) can crushed tomatoes
1 teaspoon Italian seasoning
1/2 teaspoon salt
- In a large skillet, bring the sausages and water to a boil over high heat.
- Reduce the heat to low.
- Cover and simmer for 4 to 5 minutes, or until the sausages are no longer pink.
- Remove skillet from heat.
- Drain off the water and sausage fat.
- Add bell peppers, onion, garlic, tomatoes and seasonings to the skillet and bring to a boil over medium high heat.
- Reduce the heat to low.
- Simmer for 8 to 9 minutes, stirring occasionally, until the vegetables are tender.
- Serve immediately over rice.
Coca-Cola Glazed Kielbasa
1-2 tablespoons olive oil
1 red onion, thinly sliced
1 green bell pepper, thinly sliced
2 rosemary sprigs
1/3 cup honey
1 tablespoon yellow mustard
2 pounds Polish kielbasa sausage
1 (12 ounce) can Coca-Cola Classic
Rosemary sprigs for garnish
- In a 5 1/2 quart Dutch oven over medium-high heat, heat the oil until hot.
- Add the onions, green bell pepper and two rosemary sprigs.
- Lower the heat to medium and cook until the onions are nearly translucent, about 3-5 minutes.
- Stir in honey, mustard seed, and sausage.
- Pour the Coca-Cola over the sausage and bring to a boil.
- Reduce the heat to a simmer and cook, uncovered, until the liquid is absorbed and glazes the sausage.
- This will take about 30-40 minutes.
- Stir frequently to prevent the sausage from sticking.
- Remove the rosemary sprigs from the Dutch oven and transfer the sausage slices to serving platter.
- Garnish with fresh rosemary sprigs.
Since summer is coming, thoughts turn to grilling out sausages and brats. For expert advice on grilling techniques, please see /www.johnsonville.com/.