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Sqwertz

On Sun, 17 Dec 2017 18:40:14 -0800 (PST),
wrote:

> Can someone recommend a spicy, NOT hot, sausage to try. Am I
> correct in assuming andouille is hot but chorizo is not? I'm
> looking for something quite spicy. Something if I do potatoes
> and onions or want to add it a dish I might want to make.

It really depends on what you're making. Spanish chorizo and
andouille come in hot and mild. And Mexican chorizo comes in a dozen
different kinds, some of whcih aren't what you would consider sausage.
Then you have raw, cased, bulk, cooked, smoked, dry cured....

Your question is really just too vague to answer. I'll suggest a
medium Italian fennel sausage as a general purpose "spicy" buty not
hot sausage. It's a raw sausage in links or loose (bulk) and readily
available at most grocery stores. But again, it depends on how you're
going to use it...

-sw