Mmm, sausage
Brats, dogs, italian, liverwurst. How do you feel about it? Does the taste outweigh the unhealthiness? Where do you like 'em best? With what? Is this totally taboo?
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
16 Comments:
I can't think of one I don't like, but my favorites would have to be a good spicy Italian and the northeast Thai sausage called sai krok.
Matthew Amster-Burton at 2:42AM on 08/06/07
I grind my own sausage using my meat grinding attachment on my Viking mixer [my daughter and I giggle and call my mixer 'SVEN' btw]. I usually watch for sales on beef (I typically use a fairly lean beef and a lean pork shoulder).
I only season the above with salt and fresh black pepper unless I want to use a portion for Italian sausage and then I’ll used dry oregano, paprika, fennel seed, salt, pepper and just a ‘tidge of sugar. Then I seal up my meat and label them. -Just be sure not to try and trim any fat off of the meat your grind...the fat really 'makes' a good sausage. My father-in-law made sause with the casing a couple times a year...he just loves to hear people say, "John, I love your sausage!"...he was such a perve but I loved him dearly. lol :))
cheffy at 3:14AM on 08/06/07
-->that was supposed to read: My father-in-law made 'sausage'
Goodness gracious...my spelling and punctuation are taking a beating on this blog...thank ya'll for being so kind and forgiving of my faux pas...good gracious mercy lawdy!
cheffy at 3:21AM on 08/06/07
I love polish sausage... I could drool just thinking about it. I don't know how authentic this is, but in Canada we eat polish sausage, boiled or fried perogies with friend onion and sour cream. delish!
B
Hand to Mouth
Making Stock of the Situation
A blog for penniless gourmets
handtomouth at 4:04AM on 08/06/07
What unhealthiness? Am I missing something?
Barbara Hanson at 7:07AM on 08/06/07
It's not exactly haute cuisine, but I love breakfast sausage -- it's terribly easy to make, too: ground pork, maple syrup, salt, black pepper, & sage. You can make links or patties -- I like 'em either way!
Dominic
the zen kitchen
dvchurch at 7:14AM on 08/06/07
At the age of twelve, on a family vacation, we visited a meat packing plant in Ft. Worth, TX. It was 20+ years later that I ate my next hot dog. Finally, I re-entered the sausage world and admit I like J------ville Brats off the grill. Like Dominic, I make my own breakfast sausage (quality control...). I've never added maple syrup but will try that, thanks. Sage is my spice of choice with the usual S&P and red pepper flakes.
czken at 7:33AM on 08/06/07
i absolutely love sausage but there is one kind that i definitely won't eat - bloodsausage! anyone here eat that?
ceforrester at 9:18AM on 08/06/07
I don't know if this is a profession of love or just plain idiocy, but I even made a bacon cheeseburgee into a sausage.
Joshua Bousel at 9:27AM on 08/06/07
Our local market makes its own breakfast sausage fresh every morning; we get the "hot" variety, very tasty with a couple of eggs scrambled with chopped onion, tomato and whatever fresh herbs are on hand.
hatlady at 11:28AM on 08/06/07
I love blood sausage...and most other kinds, too.
Barbara Hanson at 11:36AM on 08/06/07
I don't think there is a sausage that I don't like! I love brats or kielbasa done on the grill, on a crusty roll with Dijon mustard. I need to swipe my mom's meat grinder and start making my own.
ride&cook at 11:37AM on 08/06/07
My favorite with sausage is to make sausage rolls from bulk breakfast sausage rolled up in puff pastry, these are a tremendous party plate, they disappear in no time.
As for blood sausage, I think it is wonderful, it is very popular in the UK where it is served fried with bacon and eggs for breakfast. Don't let the ingredients put you off.
Kabanos at 11:40AM on 08/06/07
Nothing better than a simple peppery sausage served with polenta and a bottle of Sangiovese perfect combination.
www.ilsvont.com
ilsvont at 12:12PM on 08/06/07
Loooove Kielbaza, chorizo (I had an interesting pizza over the weekend topped with Queso blanco, cilantro tomato sauce, and chorizo), and homemade pork sage sausages with fresh applesauce (good Irish recipe)
Recipe for the pork and sage sausages here!
http://chewonthatblog.com/?p=156
Yummy!
Recipe4Living at 2:16PM on 08/06/07
"ABC" sausages: Andouille, Boudin, and Chorizo!
1stmakearoux at 9:59AM on 08/14/07