Smoked sausage is ground, seasoned meat, typically pork or beef, that's stuffed into a casing and then smoked, which firms the sausage, adds a distinct smoky flavor, and helps preserve it. Regional traditions vary widely: German, Polish, and Spanish kitchens produce bratwurst, kielbasa, and chorizo, while in the American South, andouille and other Cajun-style smoked sausages are common. The flavor is savory and smoky, sometimes with a spicy edge, and its intensity depends on the wood and smoking time used. It's a staple in stews, soups, casseroles, and breakfast dishes like hash, and on charcuterie boards and in sandwiches. It pairs well with sauerkraut, mustard, potatoes, beans, and hearty herbs and spices.