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.

Restaurants With This Dish



Buckhorn Exchange Porterhouse
Buckhorn Exchange


Jay Bee’s


Big Ed’s City Market



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