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This Southern-inspired stew recipe uses andouille, a type of Cajun smoked sausage. It's sliced and browned in the pan first to flavor the other ingredients with its rendered fat and seasonings.
Ahead, you'll find an array of summer recipes designed to simplify your dinner routine, including quick 30-minute meals, marinated chicken dishes, flavorful pasta salads, and creative ways to ...
Chicken bog – Chicken and rice pilaf in American cuisine; Chili dog – Hot dog with chili; Choripán – Sausage-filled Latin American sandwich; Chorrillana – Chilean dish; Coddle – Irish stew with no fixed recipe, built around boiled sausages; Corn dog – Deep-fried, corn-battered hot dog on a stick
17th-century diagram for a smokehouse for producing smoked meat. Smoked meat is the result of a method of preparing red meat, white meat, and seafood which originated in the Paleolithic Era. [1] Smoking adds flavor, improves the appearance of meat through the Maillard reaction, and when combined with curing it preserves the meat. [2]
Summer sausage is fermented, and can be dried or smoked, and while curing ingredients vary significantly, curing salt is almost always used. Seasonings may include mustard seeds, black pepper, garlic salt, or sugar. [2] [3] Fermentation of summer sausage lowers pH to slow bacterial growth and give a longer shelf life, causing a tangy taste.
Thread each type of sausage onto a pair of skewers (to facilitate turning). Thread the peppers and radicchio onto separate paired skewers as well. Brush the sausages and vegetables with olive oil.
Krakowska (Kiełbasa krakowska sucha staropolska) – a thick, straight sausage hot-smoked with pepper and garlic; Wiejska (Polish pronunciation:) – a large U-shaped pork and veal sausage with marjoram and garlic; Weselna – "wedding" sausage, medium thick, u-shaped smoked sausage; often eaten during parties, but not exclusively