Sausage Varieties

[LindaK]

No one thus far has mentioned chorizo, the spiced sausage that has a home in spanish, portuguese, and mexican cusine. Most that I've found are made with paprika, which gives it a lovely color as well as flavor. The heat factor varies. it works well as the main item or as an ingredient.

I'm definitely not an expert but have found the range of chorizo to be remarkable. Recently I used a mild, smoked portuguese chorizo in a seafood stew (yummy). And someone at a local spanish market recommended one from Columbia and it's fabulous--I served it up with beans and rice, and a side of kale sauted with garlic. Simple but delicious. Once a friend turned up with some when all I had was plain ol' chicken breasts, we sliced up the chorizo, threw them together in a pan and baked them together (chorizo produces a lot of flavorful oil) and it totally transformed the chicken.

Anyone with some expertise here could probably teach the rest of us a lot.

[torakris]

sometimes simple is good.

One of my favorite sausages here in Japan is shiso sausage, you can find them in almost any store and are just incredible.

[jimkasch]

How about this: Tuna Sausages with parsley, chives, chervil or basil.