On this page
The main families
| Sausage | Typical character | Useful bread |
|---|---|---|
| Bratwurst | Mild to savory; coarse or fine grind | Brat roll or pretzel-style bun |
| Kielbasa | Smoky and garlicky | Sturdy bun or rye roll |
| Italian sausage | Fennel or hot pepper profiles | Long hinged roll |
| Chorizo | Paprika, chile or garlic-forward | Sturdy split roll |
| Andouille | Smoky and assertively seasoned | French-style roll |
| Merguez | Lamb or beef with warm spice and chile | Crusty roll or flatbread |
Fresh versus fully cooked
Read the package: many hot dogs and some kielbasa are fully cooked; bratwurst, Italian sausage and other fresh sausages may require complete cooking.
Fresh sausage also releases more fat and juices. Cook it through before loading the bun, and never reuse raw-meat utensils on the finished sandwich.
Match toppings to sausage strength
- Sharper mustard and sauerkraut with rich bratwurst.
- Onions, pickles and restrained mustard with smoky kielbasa.
- Peppers and onions with Italian sausage.
- Fresh herbs, pickled onions or cooling sauces with merguez.
- Acidic slaw or pickles with andouille or chorizo.
Structure matters
A larger sausage needs a larger roll, but too much bread dulls the filling. Toast the interior when using wet peppers, chili, sauerkraut or sauce.