Sausages

[DeathGrip]

I've eaten more than a few Bratwurst in Germany. The best are from Nurnberg. If I could afford to, I'd go there just for them.

That was my favorite, Now for the ones I usually buy for home.

Johnsonville Original Brats are real good and I don't have to fly. I have some in the freezer.

Johnsonville also makes some pretty good breakfast links that I buy often. I have some in the freezer.

Tenn. Pride as mentioned is another good patty. I'll take the hot. Winn Dixie used to have a good store brand but discontinued it around here.

Italian Sausage is another favorite. There's many dishes that feature Italian Sausage. All of them good. (I love Italian food)

 

[Marshwheeling]

Once in awhile a nice braunschweiger sandwich with mustard is tasty.

French's yellow poster-paint mustard. Or, for a real treat, try Durkee's Famous sauce (getting hard to find these days, but used to be a staple in our household).

 

[NCTexan]

I don't care for sausage with "don't ask, don't tell" ingredients.

It really doesn't matter what my tongue thinks if my head knows there's something "offal" in my mouth.

Had small blood sausage served to me in a fairly dark room at a business reception. I was grooving on the soft ripe olives until I learned what they really were.

 

[diamonback68]

Had Johnsonville Italian sausages, green peppers and onions for dinner night before last. If it was good enough as Frank Sinatra's favorite dish, it's good enough for me.

 

[therevjay]

Bratwurst, Italian, (both hot & sweet) Braunswieger, Polish, Thuringer, (however you spell it) Cajun. Knackwurst, Salami. And on and on.

Tried Blutwurst didn't like it. My favorite (for a sammich) is Olive loaf. Yeah, yeah I know it isn't "real sausage". I don't care. I still love it as much as when I was a little kid.

 

[1morethan8]

Italian.. Mexican.. Chinese.. German.. Polish..

Really!?

Sorry, Boys..
Too many locals make whole hog for me to leave..
I'll just stick with "Southern Appalachian brand"!

 

[mjsmith1223]

With all this sausage talk we made bacon & blue cheese brats for dinner tonight. Yum!


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[cmort666]

1. knockwurst (really hard to get in Cleveland)
2. hot Italian sausage
3. chorizo

 

[HOUSTON RICK]

Portuguese Linguica is quite good. I only found it around Boston, but with the internet it may be available. Good real Cincinnati Bratwurst is also delicious.

http://www.amazon.com/s/?ie=UTF8&ke...ery&hvadid=3520801435&ref=pd_sl_5h0w1u85h3_ee

 

[jgh4445]

Cane syrup??? Is there any other kind? Oh yeah...forgot about the store bought kind! Yuck.

I grew up on Conecuh sausage, cane syrup & cathead biscuits for breakfast.

A pocket full of cold ones are good when stuck on a deer stand for hours too!

My other favorite is Italian; preferably charcoal grilled with lots of peppers and onions.

 

[revolver59]

Armenian sausage! (Soujuk)
Try it with fried eggs for breakfast.It rocks!!

 

[ditrina]

Why ITALIAN of course.. Homemade only.. in 15 pound batches..

Trimmed pork butts.. salt.. course ground pepper.. crushed and whole fennel.. fresh Italian parsley.. and.. oh yeah ...

About a Pound of very sharp Imported Auricchio Provolone

 

[Collo Rosso]

While in Scotland I tried haggis (look it up in the dictionary).

I thought, while in Rome, do as the Romans do. I have not had the urge to try it again.

My niece married a guy from Scotland and they served haggis at the wedding. Dirt would have been a better choice.

I grill hot Italian sausage and serve on Italian bread with sauteed peppers, onions and mushrooms. Back in N.Y. i would get pinwheels at the Italian butcher shop. Thin sausage rolled with mozzarella and spinach.

 

[vytoland]

English black pudding
bangers (English sausages)
Lithuanian
Polish...smoked or fresh

 

[labworm]

Why ITALIAN of course.. Homemade only.. in 15 pound batches..

Trimmed pork butts.. salt.. course ground pepper.. crushed and whole fennel.. fresh Italian parsley.. and.. oh yeah ...

About a Pound of very sharp Imported Auricchio Provolone

Now that's ITALIAN Nobody makes it better, but you can't compete with the Polski's when it comes to Kielbasa.
Provolone is my favorite, love it on pizza.

Is tomorrow at 1630 hrs alright with you?

 

[wbraswell]

I find it funny that some are scared of sausage, that's it's "mystery meat" or peckers and lips. C'mon, The Jungle was written over a century ago. I wouldn't call Haggis sausage, I wouldn't call it dinner either. I will say that in 1971, I had a hot dog from a little stand, under the Eiffel Tower. It was definately different, I think it had a little hoof in it, too. But if you're scared of our food here, today. Baloney! (That's what I call a great pun.) If you want to be scared of something, Tuna. It's got Mercury, the Albacore has 3 times what the Light does.

 

[cussedemgun]

Sausage aint sausage without cheese

If you have sausage, cheese, & whole grain bread (rye is my choice) you have the makin's of fine dining. Add your choice of wine or stout beer & WAH -LAH what more could a man want?

For me, make the sausage braunschweiger, the cheese lager kasa, the bread dark rye (or rye krisp crackers) & the beer a stout porter. Add a slice of raw white onion & I gots heaven on a cracker.

Edit: this is bachelor cooking 101

 

[RonJ]

I like most sausages but kielbasa is my favorite. It goes down extremely well with cream cheese and raw onions.

If you are ever tempted to try turkey kielbasa, DON'T !!! One of the few things I literally couldn't stomach. I chewed about twice and then had to spit. Terrible, terrible stuff!

 

[Beemerguy53]

Sausages are universal and varied...

Here in Baltimore we have Polock Johnny's Polish Sausages, which are just outstanding. My daughter-in-law is from Toledo, Ohio, where Tony Packo's Hungarian Hot Dogs are the rage.

Believe me, it's worth a trip to either Baltimore or Toledo to sample either of these two delicacies...

Polock Johnny's

Tony Packo's Cafe - Tony Packo's

 

[Frank46]

Some of you New Yorkers may remember Karl Ehmers german deli style meats. landjager and labercase, black rye bread and the list goes on. Johnsonville grillers,and mild Italian sausage always keep some in the freezer. Frank