Garlic Sausage
Garlic sausage is cured or fresh sausage made from ground pork, beef, or a blend, mixed with a generous amount of fresh garlic, salt, and spices, then cased and cured, smoked, or air-dried. Styles vary by region - examples include French saucisson à l'ail and various German, Polish, and American garlic sausages - with texture ranging from firm and chewy to soft and spreadable depending on the cure. It is sliced for charcuterie platters, simmered into stews and pasta sauces, or added to dishes such as jambalaya and gumbo. It pairs well with onions, potatoes, and acidic ingredients such as tomatoes and vinegar, which cut its richness.