112 garlic sausage recipes

A delicious combination, I used the water instead of the chicken broth, and still came out very tasty!

Andouille was a great favorite in nineteenth-century New Orleans. This thick Cajun sausage is made with lean pork and pork fat and lots of garlic. Sliced about 1/2 inch thick and greilled, it makes a delightful appetizer. It is also used in a superb oyster and andouille gumbo poplular in Laplace, a Cajun town about 30 miles fromNew Orleans that calls itself the Andouille Capital of the World.

This tasty stew will reward you for the time it takes to make a proper roux, which add depth.

Bean lovers will truly think this savory and hearty soup has a little bit of heaven in it.

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New Orleans' most popular sausage, a type of country sausage made with pork, or pork and beef. It's not really smoked, but has a fine smokey flavor that makes it an ideal seasoning meat for our favorite bean dishes, gumbos, and jambalayas. We also like it pan grilled as a breakfast or dinner sausage.

These savory snacks are made with phyllo pastry sheets are great appetizers and conversation starters.

Making the sausages was not as hard as I thought, and it tasted amazing. No need for me to buy sausages any more, this homemade one rocks.

Authentic Polish Sausage recipe

A Greek homemade sausage with Mediterranean flavors and chunks of feta cheese embedded in the sausage.