More Meat on the Grill!
In the midst of hotdog-and-hamburger season, with so many publications currently featuring grilling recipes and outdoor menu suggestions, the July issue of Martha Stewart Living suggests a variety of sausages for your summer grill. “A World of Summer Sausages and Such” reminds us that outdoor sausage grilling goes far beyond frankfurters. With origins from around the world, assorted “grill-friendly” sausages include a variety of ingredient combinations. To aid in the selection process, the article also provides a brief glossary of sausages:
A GLOSSARY OF SAUSAGES
ANDOUILLE
Spicy Cajun-style sausage of smoked pork, traditionally made in only three parishes in Louisiana. A staple of gumbo.COTECHINO
Pork sausage with nutmeg and clove. In Italy, it is used in Bollito Misto, a boiled-meats dish, and is served with lentils on New Year’s Eve; the lentils symbolize money; the cotechino, abundance.FRANKFURTER
Originally from Frankfurt, Germany–now, the all-American hot dog. The sausage can be all-beef or a mix of beef and pork. Frankfurters are lightly smoked and parboiled before they are packaged and sold in full or cocktail sizes.ITALIAN
Pork sausage with fennel seeds and garlic. Hot sausages are spiced with paprika and red pepper; sweet ones aren’t.KIELBASA
Polish sausage made of pork, sometimes with beef or veal, and seasoned with garlic. In Poland, kielbasa refers to a wide range of sausages, some traditionally smoked over juniper wood.KNOCKWURST
German smoked pork-and-beef sausage flavored with garlic and usually served with sauerkraut.MERGUEZ
Spicy North African sausage of lamb, beef, or a combination. Colored dark red by hot pepper and paprika.TOULOUSE
Small pork sausage from southern France flavored with garlic and wine. A classic ingredient of cassoulet.WEISSWURST
Mild German sausage made of veal, cream, and eggs–ingredients that give the wurst its pale appearance and its name (which means white sausage).
Martha Stewart Living, July 2006
