Favorite Sausage

how do i choose only one of theseeeeeeee

man i hate sausage.

sorry, everyone :(

http://farm1.static.flickr.com/6/6236792_a3daf95419_m.jpg

i forgot the I would eat all of these sausage option

I have been eating a lot of merguez recently.

i applaud you for leaving off chicken sausage. shit is weak.

i would eat all of the merguez. i need to find a reliable dealer.

Kielbasa, specifically Kabanos.

yes, chicken is not sausage
xxpost

Kielbasa is so good for breakfast but salami is ultimate picnic sandwich meat. I'll have to buy a half pound of each and do some serious testing.

The racing sausages were at a parade I played at last weekend!

Rosamunde, near my house has merguez, bell labs, but they won't sell it to you unless it's cooked since it's not cured.

Correct me if I'm wrong but shouldn't boudin rouge be boudin noir, or is that something different?

Top 5:

Best's Kosher hot dogs
hot (Italian, I guess) sausage
brats
andouille
chorizo

+ any crazy boar/rattlesnake/dragon sausages that Hot Doug's cooks up

Too hard. Went for chorizo. Had some incredible black pudding in Spain this year tho.

xpost

Yeah Michael that's what I was thinking.

Bierwurst, Extrawurst, Pyrenean saucisson sec...

I totally forgot about Fuet! My girlfriend's parents bring this back from Spain all the time. It’s so good

best poll on ILX so far.

i voted for a bangers because they're a sausage i rarely have, and so when i do have them they always seem like ZOMGBESTEVERAS>

Saucisson IS awesome though the Italians own the hard salumeria category handily, imho.

bell labs, you can order from Amazon if it comes down to it. I've had Fabrique Délices's merguez. It's good.

Lomo, fried. Excellent stuff.
Quorn sausage, er, skip that.
The local butchers' does excellent English bangers...
Bloody hell, a food thread on the day I decide that I need to lose some weight!

Scotts Of Ormskirk's black pudding sausages.

This is excellent, a thread you can practically taste.

thank you michael! i may have to do just that. and maybe some harrissa in a tube while i'm at it.

I had a post that vanished just now saying blood or nothing. (and I make my own 'normal' sossies)

my bf is getting a sausage maker for his birthday.

oh i want one! the possibilities are endless

Oh Mister Johnny Goodbanks, how could you be so mean...

I had a post that vanished just now saying blood or nothing. (and I make my own 'normal' sossies)

^most British post ever?

TOULOUSE!

hey, the racing sausages, awes!!

i scolded a local fancy-pants organic butcher shop who claimed to have a fine selection of the best sausages, yet had not heard of toulouse!

ok, it wasn't really a 'scolding', more of a haughty dismissal.

i have not heard of this toulouse you speak of

Jordan I forgot to tell you I went to Hot Doug's the other day. My meal was:

Blue Cheese Pork Sausage with Morello Cherry Cream Sauce and Dried Apricots

and

Ribeye Steak Sausage with Horseradish Cream Sauce and Crispy Fried Onions

SO NOMNOMNOMY

Andouille

omg @ that ribeye steak sausage

Which andouille, Shakey? The French stuff is kind of nasty but the Louisiana kind is good.

No coppa, no credibility.

my bf is getting a sausage maker for his birthday.

-- bell_labs, Tuesday, 9 October 2007 20:21 (12 minutes ago) Bookmark Link

oh i want one! the possibilities are endless

-- carne asada, Tuesday, 9 October 2007 20:23 (11 minutes ago) Bookmark Link

There are pictures of some of my exploits on Non-Location Specific. Biggest hint I can give, only work with 3-4 feet of casings at a time, any more and they dry out too much on the horn and split when you're trying to stuff them.

i have not heard of this toulouse you speak of

Toulouse sausage - Pronunciation: too-LOOZ Notes: This exquisite French sausage is usually made with pork, smoked bacon, wine, and garlic. It's a great sausage for a cassoulet. Cook it before serving.

From http://www.foodsubs.com/MeatcureSausage.html (pics & descriptions of all sausages from this thread, and also making me very hungry...)

http://img.photobucket.com/albums/v292/aldo_cowpat/DSC01119.jpg

http://img.photobucket.com/albums/v292/aldo_cowpat/DSC01123.jpg

Chorizo I think. Although, a couple of plain Linconshire or Cumberland sauages, slowly fried for around 45-50 minutes on a cold Saturday winter morning is the absolute fucking one.

How in the world can you fry something for 50 minutes?

those are beauties aldo!

I had some terrific spicy Italian sausage at the weekend, perfect with pasta and a sauce made with a glass of white wine, some chilli flakes, mustard and creme fraiche. But choosing that over say blood or chorizo or merguez is tricky.

ALSO: Go here...
http://www.greatbritishkitchen.co.uk/photos/pp.jpg
...and buy Chicken and Tarragon sausages and tell me they are not sausages, they are delicious!

Oh crap...not there - next door to there just out of frame on the right. It's in Melton Mowbray anyway, ask anyone, they'll tell you where it is...

There's amazing Polish sausage in Buffalo. Both the Redlinski and Wardynski brands are A+++. I prefer the smoked sausage to the fresh, but they're both amazing.

Every Easter my fams has this Polish Easter soup (which I can't spell properly). It involves about 5 lbs of sausage (fresh and smoked), ham, hard boiled eggs and LOTS of horseradish. It is divine.

Which andouille, Shakey? The French stuff is kind of nasty but the Louisiana kind is good.

oh Louisiana for sure - I don't think I've ever had french sausage of any kind

I went with spicy italian. Also I love andouillette (in France), but I can see how that wouldn't be everyone's thing (it's supposed to smell like dung).

I miss the hell out of the Basque chorizo at every grocery and bar in Boise.

French andouille sounds lame.

xpost way back to Laurel--you have to have the gas on as lower setting as you can without it going out. Trust me, you need to try it this way (don't prick the skins either).

Turkish sausage is great. Especially with halloumi.

xpost way back to Laurel--you have to have the gas on as lower setting as you can without it going out. Trust me, you need to try it this way (don't prick the skins either).

OTM. Alternatives are a diffuser, or what I usually do which is to brown them in quite a hot pan, then throw the pan in a cool over (170-ish) for about an hour.

Sausage Hall of Fame:

Ginger Pig Tamworth
Garlic Toulouse
Italian Pork and Fennel
Cypriot spiced sausage (heavy on the nutmeg, garlic lemon and cinamon)
Krackowice Kielbasa
Stornaway Black Pudding
Chorizo
Botifarda
Chicago Style Hotdog
Reikjavik Style Hotdog

A lot of the time sausage is about accoutrements and condiments and serving style as much about the sausage itself, (see the last two)

The sausage is not the start here, it is part of an ensemble production

http://farm1.static.flickr.com/105/287972110_b87922cfae.jpg

I have been eating a lot of merguez recently.

-- Michael White, Tuesday, 9 October 2007 20:56 (Tuesday, 9 October 2007 20:56)

i would eat all of the merguez. i need to find a reliable dealer.

-- bell_labs, Tuesday, 9 October 2007 20:57 (Tuesday, 9 October 2007 20:57)

OTM for both of you. Sadly MW's link is only for the states. Still, a quick flight will see me right...

they dry out too much on the horn and split when you're trying to stuff them.

ROFL

Ed, you and Ned have to stop cooking and taking photographs of the results. It makes me so hungry/jealous...

Shall I take photos of what my girlfriend cooks instead? (Om Nom Nom Nom, spicy tortilla soup and chocolate chip cookies)

Boerewors -> Boereworst!

Aw Ed, you picked the shyest sausage! Look at it peeking out all timid from its den of pickled veg.

There's amazing Polish sausage in Buffalo

otm. also this thread is ruining my life because I have no sausage + no way of getting any right now.

There's always ways to get sausage.

not if you're physically weak from lack of sausage!

FINOCCHIONA

a big dry tuscan salami made with fennel seeds and cracked pepper

but this is not a dry cured meats poll, is it? pepperoni + salami really belong in a dry cured meats poll

I have to remind myself not to read this thread if I don't have access to sausage within the next 10 minutes. GOD THE CRAVE O IT IS DEATH.

Abbott otm

Shall I take photos of what my girlfriend cooks instead? (Om Nom Nom Nom, spicy tortilla soup and chocolate chip cookies)

-- Ed, Wednesday, 10 October 2007 10:50 (Wednesday, 10 October 2007 10:50)

You monster! Don't!

I could post a picture of the gak I burned into the bottom of an expensive pot yesterday when I basically fecked all the leftovers from my fridge in there with some chicken stock and forgot about it. If you like.

Mmmmmmmmmmmmmmmerguez. My Dad barbecued about 250 of them at the weekend for my Mum's 60th birthday (there were guests, though note to self: 250 merguez = excellent birthday present).

Automatic thread bump. This poll is closing tomorrow.

This thread is making me cry.
I love chicken sausage, Bell Labs! It's what we always use because of MR. BP's cholesterol #s. The Bell&Evans chicken chorizo is a-okay, and our local butcher (Shiretown in Edg, Scott and Maria) makes great chicken sausage. Turkey kielbasa is also fine as a substitute for the chorizo or linguiça in kale soup.
But all that aside, in the porky sausage world, I love the density of a good Cajun andouille. The morsels in jambalaya! Oh GOD.

Turkish sausage is great. Especially with halloumi.

You're probably talking about something very very similar to Cypriot favourite Loukanika, which I'm about to vote for (it's both a patriotic choice, and a valid one; the stuff is totally awesome).

P.S. In France, I have had both amazing andouille (at a restaurant), and disgusting, repulsive andouille (vacuum-packed from a supermarket), so it's perfectly possible to screw that one up, despite the fine results accrued when done properly.

In the absence of Käsekrainer (look 'em up), one votes without enthusiasm.

whilst I ould scran the vast majority of these without hesitation, the U&K question is which goes best in a butty with brown sauce? Because that ftw.

Your answer is breakfast, I think. (Unless they mean American style breakfast sausage, in which case yuk.)

Hmm, I was dubious about that. Banger, presumably. But that word encompasses a multitude of sins also.

It's bangers, innit.

Is it though? Surely banger only refers to a specific type of sausage available that more or less went out of production when rationing stopped - where the rusk content is around double the normal, with a similar proportional increase in water, but with the overall fat content at least the same as usual, possibly higher.

http://news.bbc.co.uk/media/images/38280000/gif/_38280872_sausage3_300info.gif

What's in the great British banger?

Hmm. Whereas that might be true for the cheapest of the cheap sausages, the vast majority of sausages follow proportions of 1oz rusk per lb of meat (with about 1/4 of the meat content from fat). Also the more rusk you have the more water you need - generally twice as much water as rusk - so the numbers in that diagram don't make a huge amount of sense.

"FINOCCHIONA"

yep...this is the shit. really good with some melted cheese and a few mushrooms, on crusty bread.

Of the kinds on the list, I guess Cumberland is closest to my idea of "sausage" (don't quite trust the word "banger", too much like dry overcooked supermarket own-brand sausage), and a cumberland butty sounds pretty perfect to me. Mmm.

I am tempted to vote for merguez but I don't think I've had it often enough or tried enough of the others on the list to vote. Would like to try more of them. Nmnmnm.

What is the difference between Spanish and Mexican chorizo and is it really greater than the differences between different varieties of salami (since they only get one entry)?

Automatic thread bump. This poll's results are now in.

JUSTICE!

http://homepage.ntlworld.com/giles.hardwick2/images/chorizo.jpg

aldo - with "banger" I was using a colloquialism to describe the generic short, thick and mildly spiced British frying sausage. I apologise if my terminology was misleading. Perhaps "Lincolnshire" should have been listed as an option instead.

Have to say I'm amazed by the popularity of the Cumberland sausage - looks like a thin, coiled turd, and doesn't taste that far off, either.

i actually prefer mexican chorizo to spanish!

with scrambled eggs!! so good

yes! chorizo has become my favorite breakfast meat. also: chorizo hash

which is best for grilling?

Chorizo, merguez, any british variety as a chipolata.

http://i25.tinypic.com/s6rjuv.jpg

Where to buy fancy sausages in NYC?

http://30.media.tumblr.com/tumblr_ls3u51hJNx1qji835o1_500.jpg

Saucisson sec, the crack cocaine of the sausage world.

fish sausage = best sausage