sausages

Tonight, not just any sausage will do. All apologies to kielbasa and the spectrum of German wursts, but we need something seriously spicy. Check out these recipes with chorizo from Mexico, Portugal, Spain and yes, our very own Food Republic test kitchen.  

Yay for kielbasa, king of sausage! If you're hankering for sausage come lunchtime, no tubesteak on Earth means business more than this one. I respect kielbasa for the fact that it usually comes in one enormous link rather than 6 to 8 puny links (sorry other sausages, you simply don't appear to mean business like kielbasa does) and that means epic sausage in the biggest bun you can find time. Here are 5 very good ideas.

Executive Chef Eli Collins noticed that he had all the makings of an awesome March Madness party at DBGB in New York City: A front "Bar Room" with TVs, beer and whole lotta sausages. So he's throwing a big party March 20, the Sausage Slam, featuring samples of all of DBGB's beloved sausages paired with beers from Bronx Brewery. He tells us about it, and offers his sausage expertise on matters like cooking and mustard selection, after the jump.