Sausages

“Smokie” sausages, also known as “smokies,” are a type of smoked sausage that can refer to different products depending on the region.

Contents

Scottish Smokies:
- Arbroath Smokies: Although not a sausage, these are a traditional type of smoked haddock originating from the town of Arbroath in Scotland. The haddocks are salted and hot-smoked over hardwood, resulting in a distinct flavor.
- Lorne Sausage Smokies: In some contexts, “smokie” can refer to smoked versions of traditional Scottish Lorne sausages, which are typically square and made of minced meat, rusk, and spices.
American Smokies:
- Little Smokies (Lil’ Smokies): These are miniature smoked sausages often made from pork or beef. They are fully cooked and usually served as appetizers, often prepared with barbecue sauce or wrapped in dough (pigs in a blanket).
African Smokies:
- Kenyan Smokies: In Kenya, smokies are popular street food. These sausages are often grilled or boiled and served with accompaniments such as kachumbari (a tomato and onion salad), bread, or as part of a “smokie pasua,” where the sausage is split and filled with a mix of ingredients like boiled eggs and salad.

Preparation:

Grilling: Place the smokies on a hot grill and cook until heated through and slightly charred.
Boiling: Simmer in water for a few minutes until fully heated.
Pan-Frying: Fry in a pan with a bit of oil until browned on all sides.

Serving:

Appetizers: Serve with toothpicks and a variety of dipping sauces such as mustard, barbecue, or sweet chili.
Main Dish: Incorporate into stews, pasta dishes, or casseroles.
Street Food Style: Serve in a bun with toppings like sauerkraut, pickles, onions, and mustard, or slice and mix with other ingredients in a salad or sandwich.

Smokies are versatile and can be enjoyed in many different culinary traditions, making them a popular choice for both casual and festive occasions.