While sausages are great for grilling, it can be hard to tell the difference between the different kinds because they all look pretty much the same. For example, how can you tell the difference between Andouille and kielbasa or Italian sausage and bratwurst?.
There are different kinds of sausage, and each one can be used in different ways. You will always have a great dish, whether you get fancy and creative or play it safe and simple. Being able to identify and prepare different sausages will make your meals that much better.
These four types of pork sausage have unique flavor profiles. Learn about these sausages and how to use them best on and off the grill if you want to really impress your guests at your next party. Table of Contents.
When you think of barbecue, juicy smoked sausage links are often one of the menu items that come to mind. But have you ever wondered, what kind of sausage do BBQ restaurants actually use? The types can vary widely depending on the region and restaurant
Here we’ll take a look at some of the most popular sausages served up at barbecue joints across the US We’ll also get into tips on how to smoke your own artisanal sausages at home,
Regional Styles of BBQ Sausage
Barbecue styles differ from region to region, and the sausages you’ll find on pitmaster menus reflect those differences. Here are some of the most common types:
Texas: Texas-style joints rely heavily on Polish-style sausages like kielbasa due to the influence of German and Czech immigrants in the Lone Star state. Thick, garlicky kielbasa links are often served plain or in sandwiches.
Memphis: Spicy, coarsely ground pork sausages are popular in Memphis. Andouille sausage and Tennessee-style hot links pack some heat.
Kansas City: Smoked bratwurst links are often found in KC, reflecting the city’s German heritage. Sweet-spiced Italian sausage is also common.
North Carolina: Traditional Eastern NC barbecue uses red hots, which are spicy, cayenne-laced pork sausages kicked up with hot pepper flakes.
South Carolina: Smoky andouille sausage and country-style breakfast links are right at home with South Carolina’s mustard-sauced barbecue.
California: Mexican-style chorizo adds its signature spice to California’s Central Coast-style Santa Maria tri-tip barbecue.
Popular Proteins and Flavors
While styles differ, a few types of sausage show up again and again on barbecue menus nationwide:
Pork is the most prevalent sausage protein since it binds well and takes to smoke. Pork breakfast sausage and kielbasa are barbecue favorites.
Beef and turkey sausages provide leaner alternatives. Look for all-beef hot links and turkey kielbasa.
Chicken sausage brings milder flavor for those who want less grease. It pairs well with white barbecue sauces.
Spices like cayenne, chili powder, cumin, oregano, garlic, and paprika amp up the flavor in barbecue sausages. Sweet spices also balance heat.
Smoking Your Own Links at Home
Once you’ve got a craving for barbecue sausage, you can easily smoke your own links at home. Here are some tips:
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Find quality sausage recipes for your protein of choice. Mix up a test batch before smoking.
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Use a meat grinder to get a nice, fine texture. The smoother the grind, the better it sticks when smoking.
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Stuff sausage into hog casings, sheep casings or collagen tubes to form links. Soak casings before stuffing.
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Let sausage cure in the fridge for a day or two so flavors meld.
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Hot smoke at 225-250°F using hickory, apple, pecan or your favorite smoke wood.
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Cook to an internal temperature of 160°F. Slice and serve.
Sausage Smoking Woods
Choosing the right smoking wood for sausage helps add that quintessential barbecue flavor. Here are some top choices:
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Hickory – The classic smoke wood provides hearty, bacon-like flavor.
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Apple – Subtle, fruity smoke notes complement pork.
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Pecan – Its milder sweetness works well with beef and poultry sausage.
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Cherry – The delicate sweet smoke pairs nicely with chicken and turkey.
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Maple – For a touch of woodsy sweetness on any type of smoked sausage.
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Oak – Imparts a mellow, rich smoke that underscores spice.
Serving Smoked Sausage
A pile of tender, juicy sausage links fresh off the smoker is tough to beat. But there are plenty of tasty ways to serve your smoked sausage:
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Slider sandwiches with BBQ sauce and crispy onions
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Chopped in baked beans, soups or pasta dishes
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Grilled and tucked into hoagie rolls with peppers
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Split and browned in a cast iron pan with kraut
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Chunked up in hearty sausage and rice skillet meals
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Diced and scrambled into cheese omelets or breakfast tacos
So next time you bite into plump, smoke-kissed sausages at your favorite barbecue spot, consider making your own links at home. It takes some work, but the payoff of hot, homemade sausage is priceless. Experiment with new recipes and woods until you craft your own signature smoked sausage.
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Bratwurst: Salty and Mild
Bratwurst is a German sausage with a mild flavor that is complemented by tangy toppings and sides. Bratwurst has been around for centuries in German cuisine and adopted by regions throughout Europe and across America.
Traditional bratwurst from Coleman Natural contains pork, honey, and spices including onion, marjoram, and ginger.
When you hear the word “bratwurst,” you might picture a smoky sausage on a bun, maybe with some mustard or sauerkraut and a big beer. Even though this is a great way to eat bratwurst, you should try cooking it in other ways too!
Bratwurst is a thick sausage that stays juicy no matter how you cook it. You can boil, bake, grill, or brown bratwurst in a cast iron skillet. Bratwursts are best when cooked over high heat for a few minutes and low heat to finish.
If you want to grill bratwurst like you would a hot dog, just give it a few extra minutes of cooking time. Serve it with potato salad, beans, or caramelized onions.
Kielbasa: Smokey and Versatile
Kielbasa is a fully-cooked Polish sausage that is smokey and aromatic, often seen in a rope or u-shape. You can cut it into coins for sautéing or skewering, which are both popular and easy ways to cook it, or you can cut it into bun-length pieces to grill.
Kielbasa has simple ingredients, making it a versatile and wholesome protein. Coleman Polish Kielbasa Uncured Sausage contains pork, honey, cane sugar, vinegar, salt and traditional spices.
Kłelsa from Poland is salty and garlicky, which is why it goes well with many different kinds of food. In Polish cuisine, kielbasa is often served with pierogies and sauerkraut. Kieslbasa can be used in many types of food, like Asian, African, and Mexican, because it is not heavily spiced.
Foods that go well with pork kielbasa, like this Grilled Kielbasa Dinner Packets dish, should be tried. You could also try Teriyaki Chili Kielbasa with Pineapple, which changes the taste of kielbasa with sweet and sour flavors.
Kieslbasa can be cooked in a number of different ways, from the traditional ways of boiling it in water or broth to frying it in oil or butter. These are both easy and fast ways to cook a kielbasa.
Kielbasa is also excellent grilled. Quarter and butterfly a kielbasa and cook it for about 10 minutes on a grill pre-heated to medium.
BBQ with Franklin – Smokin’ Sausage
FAQ
What kind of sausage is used for Texas barbecue?
What kind of sausage does City BBQ use?
What meat is in BBQ sausages?
What to serve with BBQ sausage?
Grilled vegetables, potato salad, coleslaw, and baked beans are all great side dishes to serve with BBQ sausage. With the knowledge and techniques you’ve gained from this comprehensive guide, you’re now equipped to create mouthwatering BBQ sausages that will impress your family and friends.
Is sausage casing healthier option to eat?
Cellulose casings and some natural casings are perfectly fine to eat. Sausage casings are used to hold and shape filling inside so that it can be cooked. There are natural sausage casings and synthetic varieties, and most of them are edible. The healthiest way to cook them is by boiling or baking. Sausages provide high levels of vitamin B12 and iron, both of which are essential for healthy red blood cells and hemoglobin production.
What makes a good BBQ sausage?
The foundation of a great BBQ sausage lies in choosing the right type. From classic pork sausages to exotic wild game varieties, the options are endless. Consider the flavor profile you desire, whether it’s spicy, mild, or infused with herbs and spices. Ensure the sausages are fresh, plump, and free of blemishes for optimal results.
Which sausage is best in Texas BBQ?
Elgin city is known as the sausage capital of Texas. Czech sausages which are also known as Klobase or Klobasa, are the most demanding sausage in Texas BBQ. Czech sausages may contain garlic in any form, but when it comes to simpler types of sausages, Texas-German sausages are the best among them.