Sausagefest 2024 - What are your favorite sausages?

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geostriata

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May 18, 2021
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Hi folks! Now that the weather has warmed up a bit, I'll be having a little get-together with pulled pork and a variety of sausages. Will definitely be including the recent Columbian Chorizo, but also in that thread it was "in the top 5" or "one of the best." So my question is: What are your top sausage recipes to recommend? I think I'll pick about 5, make them all, and post results in this thread of course :)
 
Hi folks! Now that the weather has warmed up a bit, I'll be having a little get-together with pulled pork and a variety of sausages. Will definitely be including the recent Columbian Chorizo, but also in that thread it was "in the top 5" or "one of the best." So my question is: What are your top sausage recipes to recommend? I think I'll pick about 5, make them all, and post results in this thread of course :)
I will throw these out there in no particular order.

1) Polish Lisiecka
2) Nuremberg brats
3) Jalapeno cheddar
4) Garlic Kielbasa.

That will keep you busy. I could throw in my Cumberland breakfast as well.
 
Boudin....hands down the #1 most popular sausage in Louisiana. There are shops here that sell over 2000# of it a day.....
That’s wild. I would have bet money that it would have been andouille.

As a side quotation for you, do you guys make a crawfish sausage, or one with crawfish?
 
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OK, so I've got the Santarosano and the TX hotlinks finished from Dave's list, frozen, and all ready for the party. (Btw, the Santarosano tastes EVEN BETTER after settling for a week or so :mindblown:). I've also got a variety of the hotlinks that uses ghost pepper for kicks. My friends like to challenge each other to spicy foods. Should be fun :)

So I think the set will be:
  1. Santarosano Chorizo
  2. Central TX Beef BBQ Sausage
  3. TX hotlinks (and ghost pepper version)
  4. LA Crawfish Boudin (skipping Polish Lisiecka for now)
  5. Nuremberg brats
  6. Jalapeno cheddar
  7. Garlic Kielbasa.
The Boudin and Central TX Links are also interesting, but I couldn't pinpoint a recipe for them on SMF. And wow, the Boudin looks involved!

I think I'll make and freeze them prior to the party, then pull them out and sous vide them (in bags) to have them ready an available for pan or grill sear/finish.

Sound good? I just prepped 30lbs of pork shoulder and 10lbs of beef brisket, haha. I've got a lot of grinding to do!
 
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OK, so I've got the Santarosano and the TX hotlinks finished from Dave's list, frozen, and all ready for the party. (Btw, the Santarosano tastes EVEN BETTER after settling for a week or so :mindblown:). I've also got a variety of the hotlinks that uses ghost pepper for kicks. My friends like to challenge each other to spicy foods. Should be fun :)

So I think the set will be:
The Boudin and Central TX Links are also interesting, but I couldn't pinpoint a recipe for them on SMF. And wow, the Boudin looks involved!

I think I'll make and freeze them prior to the party, then pull them out and sous vide them (in bags) to have them ready an available for pan or grill sear/finish.

Sound good? I just prepped 30lbs of pork shoulder and 10lbs of beef brisket, haha. I've got a lot of grinding to do!
Should be a delicious smorgasbord of sausage. What time are we eating? Don’t want to be late, lol
 
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I will throw these out there in no particular order.

1) Polish Lisiecka
2) Nuremberg brats
3) Jalapeno cheddar
4) Garlic Kielbasa.

That will keep you busy. I could throw in my Cumberland breakfast as well.

All the posts have awesome suggestions, but since I started making sausage that Cumberland is something to be reckoned with. So simple yet beyond delicious. In fact I have a few vac pacs of it that should defrost by morning.
 
Should be a delicious smorgasbord of sausage. What time are we eating? Don’t want to be late, lol
Haha :) But seriously, that would be a lot of fun! If there's ever a California SMF gathering, I for sure would be down to share some of the stuff I make here.

In any case, I can at least share via pictures!
 
All the posts have awesome suggestions, but since I started making sausage that Cumberland is something to be reckoned with. So simple yet beyond delicious. In fact I have a few vac pacs of it that should defrost by morning.
Hmm, the Cumberland sounds good, haha. So many good recommendations! I may have to add that...

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...do you guys make a crawfish sausage, or one with crawfish?
Yep... Crawfish........boudin....LOL!!

Here is a recipe posted by 73saints a few years back...
https://www.smokingmeatforums.com/threads/le-boudin-d’ecrevisse-louisiana-crawfish-boudin.296196/#post-2068231

Here is a batch I made quite a while back...

https://www.smokingmeatforums.com/threads/crawfishpolooza-louisiana-gold.273363/page-2#post-1806383

I did deviate slightly from the recipe. Added some corn starch to tighten it up, and did add a very small amount of pureed chicken livers...
 
Yep... Crawfish........boudin....LOL!!

Here is a recipe posted by 73saints a few years back...
https://www.smokingmeatforums.com/threads/le-boudin-d’ecrevisse-louisiana-crawfish-boudin.296196/#post-2068231

Here is a batch I made quite a while back...

https://www.smokingmeatforums.com/threads/crawfishpolooza-louisiana-gold.273363/page-2#post-1806383

I did deviate slightly from the recipe. Added some corn starch to tighten it up, and did add a very small amount of pureed chicken livers...
Awesome!! That looks amazing, thanks so much!

I'll definitely make this! I think I'll just go with one kielbasa (the simpler garlic one) instead of both for variety. Now to try to source crawfish and learn how to peel them.

indaswamp indaswamp In case it's hard to get crawfish, do you think a shrimp substitute would work? I've never had crawfish, so I don't really know what I'm dealing with.
 
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G geostriata Your list looks great, I sure hope you post some pics!

Central TX Beef bbq sausage, aka Lockhart or Kreuz Market or Smittys... guess I posted my writeup over here:
Perfect, thanks! I needed something more on the beef side and this will do perfectly.
 
So trying for variety, I went with the Garlic Kielbasa to only have one Polish Kielbasa on the list. Added the Central TX BBQ and the Boudin (I'm going to have to practice on that one).
 
Awesome!! That looks amazing, thanks so much!

I'll definitely make this! I think I'll just go with one kielbasa (the simpler garlic one) instead of both for variety. Now to try to source crawfish and learn how to peel them.

indaswamp indaswamp In case it's hard to get crawfish, do you think a shrimp substitute would work? I've never had crawfish, so I don't really know what I'm dealing with.
Not trying to speak for Inda, but think langoustine (baby lobster). Maybe shrimp could work, idk.
 
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