The Conecuh sausage has it all: smoked, meaty, juicy, seductive, and irresistible. It is my first choice when I want to indulge myself or just need some comfort food. Sadly, I sometimes can’t get a hold of it, so I have to compromise and substitute it for another delicious sausage. So, what are some best Conecuh sausage substitutes?
Smoked sausage, andouille sausage, Kielbasa, chorizo, and Italian sausage are great substitutes for Conecuh sausage. Still, they have their particularities, and you have to be mindful of their use.
The Southern delicacy that is the Conecuh sausage is definitely irreplaceable, but with the right knowledge and substitute, you can get pretty close. It took me a while to hack this sausage system, but it was definitely worth it. So, in this article, I will tell you all about the Conecuh substitutes and the best ways to use them.
Since Conecuh sausage is a smoked sausage, any type of smoked sausage would be a good alternative. Conecuh is a pork sausage, so selecting another smoked pork sausage as a substitute would be a smart move.
The smoked sausage is the best Conecuh alternative, but it doesn’t make up for every aspect, so you can’t use it anywhere you would use the Conecuh sausage. Look for smoked sausages with similar flavor profiles, i.e., savory and spicy. I use this alternative in traditional Southern dishes such as jambalaya, gumbo, or breakfast casseroles.
The andouille sausage is another decent substitute for the Conecuh sausage, especially since it has similar origins, i.e., French and Louisiana. You can use andouille sausage as a conecuh substitute in many forms, such as Southern dishes, but also for sandwiches.
The andouille sausage shares the robust and spicy flavor of the Conecuh sausage. Still, the Conecuh sausage is a little milder. So, where you would use a certain amount of Conecuh, use a slightly lesser amount of andouille, and don’t add a lot of seasoning.
Andouille works excellent in both Cajun and Creole dishes as a conecuh substitute. I love it in red beans and rice, but you can add it to gumbo, jambalaya, or wherever you want some extra flavor.
Chorizo is an excellent Conecuh alternative, but it is significantly spicier. It is a Spanish-origin sausage with a very vibrant and colorful flavor. Still, if you like spicy food, it can do a great job substituting for the Conecuh sausage.
To get the flavor you want to achieve, use either Mexican or Spanish chorizo. Although both varieties are spicy, the Mexican one is the spicier, so use them according to your preferences. I like using chorizo in burritos, tacos, or as an ingredient in egg-based breakfast dishes.
You can also use chorizo instead of Conecuh in Southern dishes, such as gumbo or jambalaya.
Kielbasa is a Polish smoked sausage with a slightly different flavor profile than the Conecuh sausage. It has a noticeably overall milder taste than the Conecuh sausage, but it doesn’t lack flavor at all.
Still, I’ve found that it works as a pretty decent substitute in various recipes.
Kielbasa is part of Eastern European cuisine, so you shouldn’t expect it to deliver the same flavor as the Conecuh sausage. Instead of Conecuh, you can use Kielbasa for soups, stews, or alongside sauerkraut and potatoes. The Kielbasa has a pronounced garlic flavor, making it an extremely flavorful option.
Still, Kielbasa does a great job substituting for Conecuh in dishes where the meatiness and texture are more important than the sausage flavor.
You can choose sweet or spicy Italian sausage depending on the flavor you want to achieve. Even though you can use Italian sausage for Southern dishes, I prefer them as toppings or snack foods.
Generally, Italian sausages are better suited as pizza toppings or pasta dishes, but again, use them as you like. They do great as breakfast sides or for sandwiches as well as for soups if you like that flavor.
Italian sausages are generally milder than the Conecuh sausage, so you might want to up the seasoning when using them instead of Conecuh sausage.