There’s no doubt about it-sausage is one of the most versatile meats out there. In addition to pork, turkey, and chicken sausage, this meat also comes in a variety of flavors, many of which you may not have heard about. Here are a few of the more obscure flavors of sausage that are worth investigating.
Boerewors
This South African sausage consists of beef, along with another type of meat such as lamb or pork. A rule in making boerewors is that no more than 30% of this sausage can consist of fat. Boerewors can be baked, grilled, or fried, and is seasoned with chili pepper, garlic, and other spices. It is often served with an authentic South African dish known as chakalaka, which consists of tomatoes, onions, and beans. Boerewors rolls that are similar to hot dogs are also very popular, and are often enjoyed with condiments such as mustard and onion.
Wollwurst
Originating in Germany, Wollwurst is one type of sausage that does not require a casing. It is made by combining pork and veal into long, thin tubes that are then placed into boiling water for about ten minutes or so. After cooking, the sausages are submerged into icy, cold water, and this is what brings about their “wooly” appearance. Wollwurst is most often fried and eaten for breakfast alongside scrambled eggs, but may also be consumed for dinner along with a dish of hearty potato salad.
Cotechino
An Italian variety, Cotechino is made from three types of pork: meat, rind, and fatback. It also contains lots of heavy spices such as coriander, pepper, and cloves, yet does not have an overly spicy flavor. Cotechino was formed out of necessity in 1511 when villagers in Gallevo found themselves under siege and needed to find new ways to preserve every scrap of meat. This sausage is most often boiled and served for breakfast in addition to scrambled eggs or toast. However, Italian custom dictates that cotechino be served on New Year’s Eve along with lentils and polenta (a dish very similar to cornbread) in order to ensure good luck in the coming year.
Cabanossie
Similar to Polska kielbasa, cabanossie is popular in New Zealand and Australia. Traditionally made from pork and beef, it is seasoned with black pepper, paprika, and other spices. Some cabanossie is also made from chicken, turkey, or duck, and many varieties are also certified kosher. Cabanossie looks and tastes much like salami, and has a nearly endless number of uses ranging from sandwiches to pasta dishes. It is also popular as a snack or appetizer, and may even be used as a pizza topping.
These unique sausage flavors are versatile enough to be served at any meal, and will please even the pickiest eaters in your family. The next time you long for something out of the ordinary, give one of these enticing sausage flavors a try. You may just find you have a new favorite, or might even be inspired to experiment with new types of cuisine.