smoked sausage
See also: sausage
A general term for fully-cooked, smoked pork or beef sausage sold in a ring or link (Hillshire Farm and Eckrich are common national brands) -- milder and less specifically seasoned than andouille or kielbasa, though closely related to both. A versatile, ready-to-heat protein for soups, jambalaya, and skillet meals.
Buying guidance
Sold in the deli or smoked-meats section, usually pre-cooked and ready to slice and heat -- check the package, since a small number of "smoked sausage" products are raw and need full cooking.
Substitutions
- Kielbasa -- very similar in most recipes, sometimes sold under the same general "smoked sausage" label.
- Andouille -- spicier and more heavily smoked, changes the dish's flavor more than a straight swap.
- Any other fully-cooked sausage -- works structurally the same way, with its own distinct flavor.
Tips & common mistakes
Because it's already fully cooked, simmering it a long time like a raw meat is unnecessary and can make it rubbery -- add it to heat through rather than to cook it from raw.
Storage
Keeps refrigerated for a couple of weeks past its date, sealed; once opened, use within about a week. Freezes well for longer storage.