Any sausages will work. But I recommend choosing the best quality sausages you can afford, as the type, flavour and quality of sausage will affect the final flavour and spice level. Italian, Cajun, pork, beef or chicken sausages can be used. Andouille sausages or chorizo can also be used, but they need to be finely sliced or crumbled rather than removed from their casing. Choose a good quality sausage with bold flavours and your desired level of heat for best results.