Sausages

[ladder13]

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!"

Check out the video in this article.

http://www.google.com/url?sa=t&rct=...N9IVAvesIOGQ-Kg&bvm=bv.66917471,d.cWc&cad=rja

 

[vytoland]

if you crave a hot dog to die for ........get your self over to 72nd & western ave, Chicago and indulge at Fat Johnnies...............

 

[Sailfish 40]

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.

Amazon.com: linguica sausage: Grocery & Gourmet Food

i lived in new bedford, ma for a few month and was addicted to linguica.

 

[cmort666]

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.

Kind of like Gojira/Godzilla and Ghidora/Ghidra...

 

[Collo Rosso]

Check out the video in this article.

http://www.google.com/url?sa=t&rct=...N9IVAvesIOGQ-Kg&bvm=bv.66917471,d.cWc&cad=rja

I really miss the old ethnic markets, shops and restaurants in NYC/Long Island were I grew up. The last time I was there I noticed so much of it is disappearing. The rest of the **** can stay there.

 

[medxam]

I don,t eat them unless I make them myself. You can never tell what is in the sausages. I make old southern style liver pudding with rice and pork sausages with an abundance of black pepper, red pepper and sage!

medxam

 

[Road Rat]

You also might look into "Head Cheese"/QUOTE]

I ate a lot of head cheese as a kid. Grandma would just put the entire head of the hog in a big black kettle in the yard and cook it until all the meat (and fat) fell off. Then spice it up to her taste and mold it into loaves!!!

Today my doctor would have a cow if I even looked at that stuff!!!

 

[Ogandydancer]

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.

As a Ham Op. friend of mine said "to be able to eat Scotland's national dish (Haggis) one needs to imbibe heavily of Scotland's national drink first". Don't think I could do it even then. I can't eat potted meat to this day after I found out what was in it.

 

[Texas Star]

"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!

I thought he was from one of the SE tribes like the Cherokee or Seminole. Thanks for the info.

Infantry Weapons Officer, who hasn't posted in awhile, is some sort of Seminole or Creek spin-off, I think. He had some resentment against the primary tribe. Said they treated his clan or whatever in a condescending way. If he posts again, maybe he'll clarify that.

I believe that Hans Mueller may offer canned German potato salad. Ask your grocer.

 

[timn8er]

I've never seen that brand around here. I can pick up a brand called Read that's...OK. A little too sweet. I found a recipe once & it came out pretty good, just not as good as at Krause's in New Braunfels.

 

[Fishslayer]

Ivan the Butcher should be our resident expert in all sausage-centric subjects.

Abe Froman is another authority...

We have a Bisher's Meats in town. Their brats are to die for. :drool:

 

[Cooter Brown]

I like most styles of sausage, but I go completely goofy over the cured stuff, particularly soppresatta but other salamis too.

The best I've found is from a place in Boston. Even better than the well known places in NYC. Great cheeses. Their capocollo is addictive too.

If I get started on their provolone and cured meats it's damned hard to stop.

https://salumeriaitaliana.com/

 

[mjlabs]

Anyone been to Miller Park in Milwaukee for a Brewers game? I hear they have really good brats with their 'stadium sauce' ..... anyone? anyone? I'm goin there this summer to a game. Oh and I love different sausages, with a lot of toppings of course!

 

[Kinman]

I will never forget the first time I asked for a steak in Germany, the waiter looked at me like I was from Mars and said "flesh?" While I was there I never ate in a five star restuarant and can't remember ever getting a proper bloody grilled steak anywhere except at an army cookout. They do miraculous things with a roast and can turn out a really nice pork cutlet but when you want a nice bloody grilled steak they come up short...they even do amazing things with the common carp but cringe at the idea of eating a bloody piece of flesh.

 

[DeathGrip]

I will never forget the first time I asked for a steak in Germany, the waiter looked at me like I was from Mars and said "flesh?" While I was there I never ate in a five star restuarant and can't remember ever getting a proper bloody grilled steak anywhere except at an army cookout. They do miraculous things with a roast and can turn out a really nice pork cutlet but when you want a nice bloody grilled steak they come up short...they even do amazing things with the common carp but cringe at the idea of eating a bloody piece of flesh.

Try the Eku Inn in Nurnberg. Excellent.

 

[carpriver]

I guess the American Indian equivalent would be moki-maani. It's dried meat ground up and mixed with fat and dried fruit. It's like an Indian power bar.
My Italian wife introduced me to hot Italian sausage.

MY grandfather use to make a sausage every fall, it was dried venison, dried blue berry's and raspberry's, some butternuts and sunflowers everything was chopped and mixed together with some pork fat and honey shaped into squares the size of a deck of cards and dried in a slow oven. after it came out of the oven each piece was wrapped in cheese cloth. Gramps carried a couple of them with him when he walked his trap line. Gramps called it pemmican, said he learned to make it from an Indian when he worked as a logger in the Upper Peninsula of Michigan. I liked it. I always got him to give me a chunk when I went to see him. He said it would keep you alive in the woods if you got lost.

 

[Marshwheeling]

Anyone been to Miller Park in Milwaukee for a Brewers game? I hear they have really good brats with their 'stadium sauce' ..... anyone? anyone? I'm goin there this summer to a game. Oh and I love different sausages, with a lot of toppings of course!

Haven't been to Miller Park yet, but I did have that brat at Milwaukee County Stadium. It's worth the trip. Have two.

 

[wildenout]

While serving my LDS Mission in Albania, I fell in love with Saxhuk (saw-juke) it was a peppered sausage with whole peppercorns in it that over time had just dissolved in the meat. Really not sure what was in Saxhuk, and am a bit scared to ask but it made the best scrambled eggs!

 

[POPPER]

In the event there are some other old geezers like me with CHF reading this I'd like to pass this along as we have to really watch our sodium intake every day. I dearly loved to eat all the above mentioned types of sausages at one time in my life I am now for breakfast eating a bowl of Old Fashion oat meal ( Not the instant ****) and a couple of the high protein Jimmy Dean snack pack sausage and bisquits. Not very exciting for most of you I guess but it works for me. Thought I'd pass this on to any other old geezers out there.

 

[illini24]

A good brat simmered in beer grilled and served on a Kaiser roll with Bavarian sauerkraut and a good stone ground mustard nothing better.