Sausage in Profile: Apple Cinnamon-Spice Sausage

While the concept of sausage is simple, thousands of variations can be found throughout the world. Sausages can be fresh, cured, smoked, or cooked. They are made of beef, pork, veal, chicken, and more. And they can include myriad ingredients, from spices and herbs to fruits, vegetables, and cheeses—and even liquids such as beer, whiskey, or blood. Our “Sausage in Profile” series aims to introduce you to different types of sausage—their flavor profiles, histories, and uses—from familiar favorites to unique finds.

Whether you want a juicy sausage to enjoy on the grill while you still can, or if you’re looking for a way to bring on the flavors of fall, we have the answer for you: Lobel’s Apple Cinnamon-Spice Sausage.

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Tradition with a Twist

In general, pork sausage is a mixture of ground pork meat and pork fat that is flavored with various spices, herbs, and other ingredients. It is sold as plain sausage meat or, more commonly, stuffed into casings to make links.

Nearly every ethnic group has its own style of sausage, which can be made with other meats, too, such as beef, turkey, veal, and chicken. Pork is the meat of choice for most traditional sausages, although as the times change, this is changing as well.

Our Apple Cinnamon-Spice Sausage is a traditional pork sausage in that it doesn’t contain any other type of meat. And yet, it’s a sausage that’s far from ordinary with the additions of dried apples, cinnamon, and other spices. It has a warm, rich flavor that can take the chill off any day.

When and How to Enjoy Apple Cinnamon-Spice Sausage

The classic autumn flavors of apples and cinnamon make this a wonderful sausage for ringing in fall, while still being light enough on the palate for those lingering summer-like days.

These links are perfectlh at-home at breakfast alongside a plate of eggs. They’re also a delight when grilled and served simply in a bun. Or pan-fry and slice them into rounds; serve with toothpicks as an appetizer.

But where this sausage is really the star is at a holiday table. Try our recipe for Apple-Spice Sausage Stuffing for Thanksgiving, Christmas, Easter, or just a hearty Sunday supper. It would work equally well in a whole turkey, roasting chicken, pheasant, turkey roulade, or a crown roast of veal.

Have you tried our Apple Cinnamon-Spice Sausage yet? What’s your favorite way to prepare it? What’s your favorite type of pork sausage? What’s your favorite type of sausage to enjoy in the fall?

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