It’s not uncommon for folks to be naturally curious about a job where the only requirement is to have a healthy appetite and be able to string a couple of words together in a sentence.

Most of them I’ve heard before. “Who has the best fried shrimp in Mobile?” or “What’s your favorite place to eat out?” Things like that.

Such queries are innocent enough for a man who has spent the better part of the past quarter century dining at every cafe, bus station, food truck and white table cloth establishment in the region.

But I was faced with query just the other day that that frankly caught me off guard, flat-footed and stymied.

While attending one of the many social whirls that take up the lion’s share of my time recently, I was asked “What is your favorite thing to eat?”

I sort of hemmed and hawed a bit before coming up with an answer that caught even me by surprise. “If it comes from a pig, it’s good,” I said.

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My response was a little blunt, but it was no less accurate; I do like me some pork. Maybe it’s my humble beginnings, but pork in all its forms have been preferred in my kitchen.

And of the various cuts of meat available, one stands out for me. It’s not so much a cut of meat as it is a cut-up cut of meat.

As my mother-in-law used to say, “Having sausage in the freezer is like having money in the bank.” Agreed.

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Here, then, are a few of my favorite ways to enjoy sausage in all its glory. The first is an old favorite and one that has been a mainstay in my home on a fairly regular basis.

Take note, it does take a little planning.

Red Beans and Rice

6 servings

• 1 pound dried red beans (I like Camellia brand)  
• 1 pound good smoked sausage, cut into small chunks 
• 1 smoked ham hock (optional but recommended) 
• 1 large onion, chopped 
• 1 bell pepper, chopped 
• 2 ribs celery, chopped 
• 1-3 cloves garlic, chopped 
• 2 bay leaves 
• Creole seasoning, to taste 
• Green onions, chopped (garnish)  
• Cooked white rice 

The night before you want to cook, soak the red beans in water. Place into a large pot or dutch oven and cover with water; let them sit overnight or at least 8 hours.

The next morning, pour out the water (this is important). Sort and rinse the beans in water. Return them to the pot and cover with at least 2 inches of water.

Add chopped sausage, ham hock, onions, bell pepper, celery, garlic and Creole seasoning. Cover and cook, on medium/low, for about an hour; stir frequently.

Add more water if needed.

After beans are soft, mash a few with a spoon against the side of the pot to thicken to make a creamy liquid. I like to remove the ham hock, remove as much meat as possible and return the meat to the pot.

Add green onions before serving over a bed of fluffy, steamed white rice.

This is a bit of lagniappe, but for an extra kick, I like to add about a tablespoon of ham base when you add the vegetables. It gives it an even hammier experience.

And cornbread is the perfect side dish for this special treat.

Sausage is not just a main dish offering. It is also great as a starter course and this recipe that a reader sent me a long time ago shows.

Only one thing, before starting make sure that ingredients are at room temperature.

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Sausage Cheese Balls

Makes about 120 balls

• 3 cups biscuit mix 
• 1 pound hot pork breakfast sausage 
• 1 pound sharp cheddar cheese, grated 

Preheat oven to 350 degrees. Combine ingredients and knead or mix until mixture forms a ball. Pinch off small pieces and roll into 1-inch balls.

Place cookie sheet in preheated oven and cook for about 25 minutes or until golden. Serve hot.

Note: Mixture can be frozen after forming into balls. Place balls on a cookie sheet and place in freezer until frozen. Store in sealable plastic bags.

If cooking from frozen state, preheat oven to 400 degrees and cook for about 20 minutes or until golden.

This next and final offering comes from a favorite resource of mine, the fine website: www.louisianacookin.com. It is a variation on a favorite pre-game or Mardi Gras gathering event, jambalya.

Only instead of using rice, it calls for pasta as the glue that holds it all together in one tasty, spicy dish.

And while technically andouille is not sausage (andouille is made from chopped pork while sausage is comprised of ground pork), it is very similar in taste. Besides, they both come in casings.

Crawfish and Andouille Pastalaya

8 servings

• ½ pound peeled and deveined medium fresh shrimp 
• ½ pound andouille sausage, cut into ¼-inch pieces 
• 1 cup diced yellow onion 
• ½ cup diced red bell pepper 
• ½ cup diced green bell pepper 
• 3 cloves garlic, minced 
• 3 tablespoons Cajun seasoning 
• ½ teaspoon kosher salt 
• ½ teaspoon ground black pepper 
• 2 tablespoons canola oil 
• 1 (16-ounce) package cooked crawfish tails 
• 1 cup chicken stock 
• 1 cup chopped tomato 
• 12 ounces fettuccine, cooked according to package directions 
• Garnish: chopped fresh parsley 

In a large bowl, combine shrimp, sausage, onion, bell peppers, garlic, Cajun seasoning, salt and pepper.

In a large Dutch oven, heat oil over medium-high heat. Add shrimp mixture; sauté until vegetables are tender, 4 to 5 minutes.

Add crawfish, stock and tomato; cook for 1 minute. Add cooked pasta, tossing together to coat. Sprinkle with parsley, if desired.