Sausage—Two Ways

Name: Sausage—Two Ways
Ingredients: 1 pound smoked sausage, sliced crosswise into quarters and then in half lengthwise; 4 fresh hoagie rolls; 4 tablespoons hot pickle relish; 4 teaspoons prepared mustard, preferably spicy brown; (serves 4); 1 pound smoked sausage, cut into rounds about 1/2 inch thick; 3 cups Jack’s Old South Original Rub, or 1 recipe Basic Barbecue Rub (page 20); 3 cups Jack’s Old South Hickory Sauce, or 1 recipe Basic Hickory Sauce (page 22); (serves 4)

December 9, 2011

The world of sausages is large and consists of any kind of meat mixture (or fish, or even vegetable if you want to get loose about it) that is stuffed into a casing, and they’ve existed as a way to preserve food—let’s be honest, it started with meat—since antiquity. Sausages encompass everything from American hot dogs to French saucisson, to German bratwurst, to Italian salami, to Portuguese chorizo, to an entire system of traditional British sausages. In southern Georgia, the sausage of choice is smoked sausage. I’m talking about Polish kielbasa-style sausage that’s made with coarsely ground pork, seasoned heavily with sage, garlic, and black pepper, and then is smoked to perfection so that it comes in big, fat, brown-red rings. It’s salty and lusty and really good with a cold pilsner. It’s also very, very versatile. Here are my two favorite ways of enjoying smoked sausage.

Recipe notes

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