I think the choice of bbq sausage is both ethnic and regional. here in the Boston area it’s mostly Italian link type {love them with peppers and onions} down in the New Bedford Fall River area it’s chirizo ligusia or keilbasa same up in the Lowell area. But if I’m invited to a free lunch it dosen’t matter to me hell through a Bannger on the grill and I’ll eat that also. Chow Jim