I have a question about the recipe "Southern Slow Cooker Choucroute" from Nicholas Day. Should the smoked sausage be cooked or uncooked? What kind of sausage do you use? If you don't want smoked, what kind of sausages would you recommend?
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A smoked sausage is going to be already cooked. I'd use Andouille, myself, for this recipe (Aidell's makes one that is very good, easily available, and less fatty than most sausages- they also have a chicken Andouille now.
Susan W is a trusted source on General Cooking.
I used the very sausage that unc mentioned. And yes, sausage is hot smoked. At least I don't remember ever seeing cold smoked sausage.
Chris is a trusted source on General Cooking
That's a pretty basic recipe. I'd say that you could use any sausage you like.
Hint: You probably already have a few in yours, too.
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