What’s the major difference between Korean mini sausage and American cocktail weiners?

I’m trying to expand on my home Korean cooking, but an ingredient I don’t have access to, and have been wanting to use are the Korean sausages. Stir fried with veggies or tteokbokki or whatever.

Are American Lil’ smokies a comparable product? From what I can ascertain, the Korean sausages are smokier, more coarse, and the casing has a significant snap, if not a crunch.

Does anyone have any brand recommendations if I choose to order online? Preferably non-fish varieties because my son has an allergy.

submitted by /u/Formaldehyd3
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