revolver59
Member
Armenian sausage! (Soujuk)
Try it with fried eggs for breakfast.It rocks!!
Try it with fried eggs for breakfast.It rocks!!
Sausages
- Thread starter wbraswell
- Start date
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
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
Member
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.
labworm
US Veteran
Why ITALIAN of course..
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?
OP
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
Member
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
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
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!
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!
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
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
US Veteran
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
Texas Star
US Veteran
Your moki-maani sounds like what was called pemmican by whites?
What language is moki-maani? I forgot your tribe.
I used to order a bratwurst and some other German sausage (knackwurst?) with sauerkraut and German potato salad at Hans Mueller's booth at the Texas State Fair, by the Esplanade reflecting pool with all the national flags. They sold good German and Danish beer, too.
Kuby's restaurant and store in Snider Plaza in Dallas (maybe technically in University Park?) has a lot of good sausage meals. Did not, alas, have the Germanic roast beef and red cabbage dinner I was hoping for. I was there once with member Bob Bettis, who picked up the tab.
Been in a few other times. It's good food of that sort, and they sell Lindt & Sprungli chocolate, inc. the orange-filled type that's hard to locate in Dallas. I believe they also process deer carcasses and probably make their own sausages.And there's a splendid gun store in that shopping center, Jackson Armory. Not to be confused with the old Jackson Arms, which was nearby, near the beautiful SMU campus.
When I was younger, I sometimes made a meal of German sausage, cheese, bread, and beer.
I'm not German by descent (British) but Texas has a large Germanic population and some Czechs. They sell a lot of wurst, and of course, some shops pun that their wurst is the best. I know that Fredericksburg is a population center for those settlers. I'd like to go there sometime.
I used to sometimes eat the round breakfast sausages, but not so much now. Read that they aren't good for you. I think they still come with IHOP's Rooty, Tooty, Fresh and Fruity breakfast, one of America's best meal values.
Oh: this is a good place to give Grey Poupon country Dijon mustard a free plug. I like it on sausage and even use it on salmon.
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Texas Star
US Veteran
Why ITALIAN of course..
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
Where's the head on that top one? Is it very venomous, compared to rattlesnakes? How far can it strike?
Many years ago I sat down at a kitchen table in Bavaria. A steaming pot of weisswurst was deposited in the middle, sweet Bavarian mustard was passed around and dark bread with butter was urged on me. Weisswurst are not smoked or preserved, they should be eaten before the noon church bells ring. I've eaten many sausages since then but the weisswurst at Uli's table still stands out.
Regards,
turnerriver
Regards,
turnerriver
mg357
Absent Comrade
hotdogs breakfast sausage patties and links.
Sausages...
Sausages are fantastic but, no blood please and I want them smooth and mixed that I don't recognize anything in it.
Sausages are fantastic but, no blood please and I want them smooth and mixed that I don't recognize anything in it.
No better sausage(or cheese, or anything Italian)anywhere, imo.
Arthur Avenue Deli Store - Authentic Italian Deli - Little Italy - The Bronx - New York, NY - Arthur Avenue Italian Deli
Arthur Avenue Deli Store - Authentic Italian Deli - Little Italy - The Bronx - New York, NY - Arthur Avenue Italian Deli
No better sausage(or cheese, or anything Italian)anywhere, imo.
Arthur Avenue Deli Store - Authentic Italian Deli - Little Italy - The Bronx - New York, NY - Arthur Avenue Italian Deli
Other than my own homemade
It would be VERY hard to dispute your statement sir!! And if I'm not mistaken
the neighborhood's most famous EXPORT was our very own SIP!!
"Your moki-maani sounds like what was called pemmican by whites?
What language is moki-maani? I forgot your tribe." Texas Star
I believe Snubbyfan is of the Blackfoot Tribe. And I want to say thanks a lot for mentioning German potato salad. I haven't had the real thing in so long...now I'm craving it pretty bad!
What language is moki-maani? I forgot your tribe." Texas Star
I believe Snubbyfan is of the Blackfoot Tribe. And I want to say thanks a lot for mentioning German potato salad. I haven't had the real thing in so long...now I'm craving it pretty bad!
Sausage shouldn't be......
Sausage shouldn't be 'Light' or 'Lo cal'. If they aren't terrible for you (according to the USDA at least), they aren't any good.
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.
Sausage shouldn't be 'Light' or 'Lo cal'. If they aren't terrible for you (according to the USDA at least), they aren't any good.
It might well be the same word. Native words were often misheard or poorly transliterated by the first whites that encountered them. The consonants in many languages do not correspond very closely with ours, so, for example, what sounds like a "k" to one observer may more closely resemble an "m" to another; indeed, in some languages, the two may be phonemically indistinct.
Thus, Kitchi-Gammi, or Lake Superior, and Michigan, another very big lake, are essentially the same word. Similarly, Dakota and Lakota are two different transliterations for a word that describes one group of people. The word may have different pronunciations as well, depending on where you are and who you are talking to.
1morethan8
US Veteran, Absent Comrade
The Indian name for my sausage is "Chunk-a-porkee"!
This thread made me hungry,so I grilled some tomato slices and peppers in olive oil,Italian sausage went on the grill and a hoagy roll filled with provolone was beside it [emoji1]
Arik
Member
I find that most American store bought sausages, regardless of their origin are bleh. No spice, almost no flavor just a lot of fat and filler.
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labworm
US Veteran
Whenever outside at a Flea Market, Carnival etc.
I can never get by the sausage guy, with peppers and onions, he can't hide, my nose will lead me to him every time.
I can never get by the sausage guy, with peppers and onions
, he can't hide, my nose will lead me to him every time.
Liver pudding
Many years ago there was a place where we could get fantastic liver pudding in sausage form. That place changed and I haven't had any good liver pudding in 40 years. Liver pudding and grits...........Yowza!
Many years ago there was a place where we could get fantastic liver pudding in sausage form. That place changed and I haven't had any good liver pudding in 40 years. Liver pudding and grits...........Yowza!
I go to Long Island regularly, and always bring back some Ehmer German bologna and liverwurst. Grocery stores up there stock it...good stuff!
Black rye with butter and a few links of Landjaeger...boy does that take me back [emoji1]
Collo Rosso
Member
No better sausage(or cheese, or anything Italian)anywhere, imo.
Arthur Avenue Deli Store - Authentic Italian Deli - Little Italy - The Bronx - New York, NY - Arthur Avenue Italian Deli
My God does that bring back memories! My Grandfather was Abruzzi and my Grandmother Tuscan. I didn't know what cheddar cheese was till I went in the military. I can still hear my Grandfather "Italy taught the world how to eat!"
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