the only sausage fest you'll find me in:

KIELBASA

Every Easter my boyfriend's family goes to a local Polish market to get smoked Kielbasa, which is perfectly accompanied by honey mustard. But I've found that Stop & Shop has very tasty (and cheap) fresh Kielbasa (pictured on the right). I still need to refine cooking sausage on a skillet because I always char the skin -but I kind of prefer the crispiness. You can kick up your Kielbasa by trying it with Gold's Horseradish and Beets and a Three Philosophers Belgian Style Ale (it's slightly sweet with dark cherry) 

SPINACH AND FETA CHICKEN SAUSAGE 

I couldn't get a picture of Nature's Promise version of Spinach and Feta Chicken sausage because I think that one is better. It's green for starters, and is bursting with the natural flavors of spinach, feta, garlic and even some notes of onion. And they don't overdo it with the cheese either. I love chopping up the sausage on top it on various kinds of pasta dishes (especially tortellini). But this is also amazing wrapped in pita with some fresh cucumbers and tzatziki sauce

CHORIZO

Chorizo goes in everything. I've put it in an omelette with some cilantro. I've stuffed chicken breasts with chorizo, gorgonzola and spinach. I've put chorizo into chilli and never deny it in homemade paella. My favorite Cuban restaurant in the city makes a delicious appetizer, Montadito de Chorizo, which is grilled Spanish chorizo with jalepenos and chimuchurri. But quite possibly the easiest thing to do with chorizo is to put it on a pizza before sticking it into the oven. The best snack food I've ever made goes as follows:

Ingredients:

Sliced & sauteed Chorizo

Grated Manchega and Gruyere Cheeses (those were the only ones I had in the fridge, but you can use whatever you like)

Cilantro

Red Onions

1 Garlic Naan

Directions:

Put the chorizo, cheeses, and onions on the naan and stick it into an oven until the cheese melts.

Sprinkle with cilantro. 

<- Portuguese chourico, flambeed to perfection at the Alfama Restaurant in the city.