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Smoked Sausage
America’s smoked sausages range from Polish kielbasa to pepperoni. Texas pits’ long-smoked hot links are a fundamental presence on BBQ parlor menus. Pennsylvania Dutch cooks are known for Lebanon bologna, which is a smoked all-beef sausage. Brightly-seasoned Andouille is essential to the repertoire of Cajun cooks, especially when constructing gumbo or jambalaya.
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