17 Ways the World Eats Sausage for Dinner
There are many advantages to using sausage as your main protein for dinner: it requires no butchery, comes pre-seasoned, and cooks quickly—leaving little room for error. The meat is available in a variety of fillings and flavors year-round—and couldn’t be more versatile. Try an Argentinian choripán, a sandwich of grilled chorizo and bright chimichurri; or braise Italian sausage in marinara sauce for the ultimate polenta topping; or stew Cajun-style andouille sausage with plenty of vegetables and aromatics for gumbo. No matter how you cook it, sausage makes an excellent starting point for supper. Here are our best sausage recipes from around the globe. Matt Taylor-Gross
Casually eaten and widely beloved in Argentina, these grilled sausage sandwiches are great with a cold beer.
Supper Pancakes With Smoked Sausage.
Pickled daikon and carrots, thinly sliced cucumbers and jalapeños, and fresh cilantro add crunch and color to this iconic sandwich.
Boni’s writing had few frills, and her rustic recipes followed suit. But a seemingly simple dish of whole sausages braised in marinara has spicy-sweet, cooked-all-day flavor. Garnish with torn fresh basil or Italian parsley leaves for a bright, herbaceous finish.
Get the recipe for Polenta with Sausage Gravy »
Lyonnaise Salad with Sausage and Walnuts
“There are as many ways to make gumbo in Louisiana as there are cooks,” says chef Frank Brigtsen of Brigtsen’s restaurant in New Orleans, “but the thing they all have in common is the use of a roux.”
Get the recipe for Chicken and Andouille Sausage Gumbo »
This specialty of Çesme, a small beach town in Turkey, is one of the world’s great grilled cheese sandwiches, in which the cheese itself is grilled before getting slipped into toasted bread with raw tomato and optional (but highly recommended) toppings of griddled sausage and pickled cucumbers and chiles.
Get the recipe for Turkish Grilled Cheese »
Soft boiled eggs are encased in boudin sausage, tossed in bread crumbs, and then deep-fried in this recipe from chef Harold Marmulstein of Austin restaurant
Salty Sow. Get the recipe for Boudin Scotch Eggs »
Grilled Farmer Sausage w Pepper Relish (Boerewors Rolls With Chakalaka)
This seafood gumbo from Brooklyn’s Maison Premiere features smokey andouille sausage, seared shrimp, oysters, and crab.
Mac and Cheese with Sausage and Apple Casserole
This version of a classic New England clambake cooks the shellfish—both topneck clams and mussels—separately from the potatoes so that their briny juices don’t get lost in the boiling liquid.
Get the recipe for Clams and Mussels with Spicy Pork Sausage Broth »
Broccoli Rabe and Italian Sausage Fried Ravioli
Located in a Lafayette, Louisiana farmhouse from the 1830s that has served as both a Confederate Army headquarters and, during the city’s 1980s oil boom, a singles bar,
Café Vermilionville smokes the turkey for this luxurious gumbo right out back in a makeshift smoker. The resulting dish embodies the rich flavors of dark roux and barbecued meat.
Calamari with Chorizo and Artichokes
Bigos—a Polish stew of pork shoulder, bacon, kielbasa, and sauerkraut—is perfect for every celebration.
Get the recipe for Bigos (Polish Pork and Sauerkraut Stew) »