What's your favorite sausage?

[Nosandwich]

Pretty well self-explainitory, whatcha got?

 

[mckutzy]

I prefer Sausage rolls....
Landjäger is also good...

 

[bob58o]

Fresh Polish Sausage from Jack and Pat's Old Fashioned Butcher Shop on 107th and Ridgeland in Chicago Ridge, IL.

https://www.jackandpats.com

And then breakfast sausage.
And then sausage pizza.

 

[itsid]

Signature induced topic anyone?

'sid

 

[TT540]

Little smokies. Pigs in a blanket by the handful!!

 

[Nosandwich]

Might as well include mine; besides the homemade sausage that my family and I make, Eckrich natural casing smoked sausage, Hillshire Farms Polska Kielbasa, and the bratwurst Aldi imports from Germany.

 

[Texan]

I live near several Polish/German meat markets (Wiatrek's, Pruski's, & Pollok's) that make great sausage. Favorites are Garlic, all Beef & Jalapeno with Cheese. They usually have them in smoked or fresh variety. Can't go wrong with their Cervelat either. Also deer(mixed with pork) sausage is great.

 

[ezcome-ezgo]

Teckasheema Blood Sausage

 

[bob58o]

20 hot dogs would equal roughly a nickel, depending on the strength of the Yen. I'm not quite sure.
http://www.nbc.com/saturday-night-l...te-segment---a-look-back-at-1997/n11068?snl=1

---------- Post added at 09:04 AM ---------- Previous post was at 09:01 AM ----------

Teckasheema Blood Sausage

Precisely what the Dr Ordered. BTW, I'm Irish and will never eat something called Blood Sausage. Who is the marketing person for Blood Sausage? Step into my office, cause you're ing fired.

 

[itsid]

hehe... bob you should avoid my area as widely as possible.. blood-sausage is very much a thing around here
(personally I'm out.. that irony taste [funny to say that in THIS meaning] is not for mom's son)
and the herbs to cover that up I don't like either most of the time.. sooooo yeah I'm out.

And sausage depends on "what for"
on the BBQ it'll be a Bratwurst (what else?!)
in a stew (well uhm vegetable hotpot) it'll be a Mett-sausage (smoked!)
and cold cuts it's almost always italian Salami (milanese, calabrese, spianata.. love them all!) ;
when I'm in Cervia it'll be donkey salami [awesome stuff.. poor donkey ]
when I feel like spending a bit more it's Salame finocchio (florence fennel spiced... AWESOME!!)

if I need to gain weight italian mortadella (pistachio) not below 11" in diameter
(never __need__ to gain weight though.. but sometimes I don't give enough shirts to NOT buy mortadella either )
or Bierwurst (yes you heard that correctly.. beer sausage... no no it's just called that way)

And frankly, beef does NOT belong into sausages .. pork pork or pork... maybe game... rarely ever beef (almost never actually)
ONE exception:
coarse calf liverwurst it's calf liver (mixed with pork meat) as a spread not a cut...

Oh don't get me startet on spreads... belgian duck liver pate... with black currants.. hmmmmm
but that's not even a sausage any more (being a pate and such) soooo I get off topic.

GREAT!
Now I'm hungry and another three hours away from dinner

'sid

 

[frostyflammable]

I vote Bratwurst. Every time we go to Germany to visit relatives, and especially around Christmas time, we always go to the Weihnachtsmarkt and always get at least a couple "mit Senf". I am not so much a Glühwein fan just enjoy the smell along with some Bratwurst

--Dan

 

[Nosandwich]

My father's parents made blood sausage, but I was a kid and either didn't eat it or enjoy it at the time. However, my older brother did.

Our family sausage is venison and pork, stuffed like Eckrich, etc, then cold smoked and dried.

 

[Jfive]

I'm looking forward to making some homemade venison pork sausage soon. Wanna use antelope if I can get one.