Classic Italian — fresh sausage
Garlic and black pepper, without fennel.
I would choose it for: Simple tomato pasta or a grill with fresh vegetables.
View Classic Italian — fresh sausageFresh vs Smoked Sausages: Which Should You Choose?
Choose your product · Sausages
By Chef Luca · Updated 11 September 2026
I choose fresh sausages when I want the meat, herbs and spices to lead. I choose smoked sausages when I want smoke to be part of the meal before the pan is even hot. In our sausage range, both types need cooking. Smoking is not a reason to treat a link as ready to eat.
The choice at a glance
| Product | Flavour or preparation | Choose it for |
|---|---|---|
| Classic Italian — fresh sausage | Garlic and black pepper, without fennel. | Simple tomato pasta or a grill with fresh vegetables. |
| Smoked Texas Hot Links | Hickory smoke and bold Texas-style spice. | Slaw rolls, BBQ sides or red bean bowls. |
| Smoked Cajun Andouille | Smoke, Cajun spices, garlic, paprika and herbs. | A substantial bean, rice or tomato-based meal. |
Smoked Texas Hot Links
Hickory smoke and bold Texas-style spice.
I would choose it for: Slaw rolls, BBQ sides or red bean bowls.
View Smoked Texas Hot Links
Smoked Cajun Andouille
Smoke, Cajun spices, garlic, paprika and herbs.
I would choose it for: A substantial bean, rice or tomato-based meal.
View Smoked Cajun AndouilleFresh describes the sausage style, not the delivery temperature
Our fresh sausages are uncooked sausages. The word fresh does not mean your order should arrive chilled rather than frozen. Check the product and delivery information, then thaw frozen links in the refrigerator before using the standard cooking method.
What does smoking add?
Smoke adds another flavour alongside the seasoning. Texas Hot Links bring hickory smoke and spice; Andouille brings a Cajun profile. A fresh link can still taste smoky if it contains smoked paprika, as our Chorizo Fresco does. Smoked paprika in the recipe is different from smoking the sausage itself.
Which works better in a meal?
For a light tomato sauce I often start with Classic Italian so the sauce stays clear and simple. For beans, slaw rolls or a BBQ plate, a smoked link gives the meal a stronger smoky character. Neither category is automatically hotter: chilli and other seasonings determine that, so read the individual flavour description.
Do smoked sausages need cooking?
Our smoked sausages do need cooking, including Texas Hot Links, Andouille, Linguiça and Kasekrainer. Follow the smoked-sausage guide and the instructions on your pack. Our fully cooked smoked wings, thighs, duck, ribs and rib tips are a separate group: those only need reheating. Do not transfer their reheating method to a sausage.