I'm a big fan of Italian sausage sandwiches. Yum!!!
What's your favourite sausage variety and why?
- Thread starter Tester28
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I’m guessing you mean smoked kielbasa? If you can find it everyone should try (at least a few different) fresh kielbasa. Way different!!! Most have never seen grey kielbasa
When you say "fresh" kielbasa, it's it really not cured? I expect so, since you talk about it being gray.
At Schiff's in Scranton, the smoked kielbasa is labeled as being cooked.
The fresh kielbasa is not cooked.
Black Pudding. Nothing like a nice blood sausage to start your day.
I like summer sausage.
Also,
I make large old fashioned Spanish style empanada once a year.
I need a Spanish style chorizo for that.
Goya makes a good one.
Also,
I make large old fashioned Spanish style empanada once a year.
I need a Spanish style chorizo for that.
Goya makes a good one.
All of them.
- Thread starter
- #27
wow...this thread turned out nice....so many cool ideas for sausage seasonings.
I love the idea of fennel...I wonder if coriander seeds and dill might be interesting
contenders too.
I love the idea of fennel...I wonder if coriander seeds and dill might be interesting
contenders too.
Now we’re talkin’. A smoked brisket with venison maybe 50/50 but adding a little hog to keep wild. The skies the limit.
Andouille. Tasty as all heck, uniquely American and despite that, relatively speaking, not so fat and calorie laden. Hot Italian sausage, tasty as all heck and again relatively speaking, not as bad as a typical hot dog, fat and calories wise. Ya’ all can keep the sweet Italian variety. 
Coriander often finds its way into Italian (American) sausage and compliments the fennel nicely. Dill could be interesting.
All this talk actually got me to break out the gear and make a batch of Italian sausage. My first. It'll be lunch.
I love Irish/English breakfast sausages. They're different to the American ones, which tend to be kind of sweet?
My 2 favorites are teewurst (spreadable, of course use echt rye bread) and cervelatwurst (very firm, like a mountaineer's sausage).
AimlessWanderer
Remember to forget me!
Cumberland, Lincolnshire or Lorne. Depending on what I'm cooking or in the mood for.
Tried these tonight. Meh. Not bad.
The consistency is off. Kind of mealy.
Flavor is just OK.
The consistency is off. Kind of mealy.
Flavor is just OK.
Boghopper
Sounds truly authentic
Sounds truly authentic
Sausage. Because sausage.
Just made a batch of South Asian sausage with mutton, coconut, cashew and green chilies. As a fresh sausage we make it up in patties. Very nice for breakfast! Heck, slap a toasted bagel around it and it's good anytime.
My wife makes beef salami for the pizzas. I have a preference for fresh sausage, though I also like dried and cured. Smoking's a bit of a pain because we have a hot smoker, but hot smoking on a cold day helps avoid cooking the meat.
Haven't made Swedish Potato Sausage for a while, that would be good...
O.H.
I like quite a few different kinds of sausage, but if I have to pick one, it would be standard breakfast sausage. Jimmy Dean if store bought, but I also like Alton Brown's recipe when I make my own. It's good as pan fried patties, but also great if you just unwrap the log and cook it in the smoker whole.
I had lamb sausage on homemade pizza tonight
wonderful !
wonderful !
Italian sweet shaved onto a pizza with extra sauce.
