Serious Eats - seriouseats.com

My mother used to make her own and they were my favorite, but I love so many! Italian mild in tomato sauce, on a hoagie roll with peppers and carmelized onions and ketchup, lentil soup with andouille, paella with chorizo, summer sausage and kielbasa with cheese and crackers, brats grilled and then steeped in beer and onions on a roll with spicy mustard, bangers and mash, scrapple fried up with eggs, pork roll and egg sandwich. I could go on and on and on!

I loooove sausage! I put it in almost everything. Chorizo nachos, Chorizo and blue corn tortilla soup, chorizo with shrimp and chickpeas, chorizo with baby limas and noodles, Andouille frittatas, Chicken Apple sausage bread pudding, Bratwurst with apples and onions and brussel sprouts, in a soup with lentils, in tacos, over risotto, over polenta, etc., etc.

I think I'm a slave to sausage. And it's what's for dinner tonight!

I used to buy linguica and chorizo from a guy that drove a truck to Stonington Ct. from New Haven Ct. I never knew his name but growing up it was a treat to go to my great aunts house and wait for the "linguica man"
(yes it was a sheltered boring existence) My mom used to cook green beans with linguica and tomatoes, and OMG it was the best thing I ever put in my mouth! Now adays alas the only linguica I can get in the south is a brand name that used to cause much hilarity among immature youngins that we were. Its just not the same, too much fat! so I am doomed to miss my favorite meal of all time :'(

Spicy Portuguese sausage fried up and eaten with white rice and a little bit of furikake.

Spicy andouille in my jambalaya and gumbo, only to flavor. I don't care to eat them.

That's pretty much it...

I'm with brooke29 - have yet to encounter any sausage I've disliked. I particularly like the more unusual varieties like andouillette (tripe sausage) and boudin noir (blood sausage).

oh - and by brand I mean the kind available at most stores. Artisinal and homemade varieties are far superior, but not always easily accessible.

Good lord! ALL OF THEM! I make my own, and each has its own use.

• Smoked go well with greens like kale or chard.
  
• White, emulsified (weisswurst) are for fine dining and are good poached .
  
• "Bratwurst" really only means "grilling sausage." Trust the Germans on this one...they know from sausage.
  
• Mexican chorizo and eggs? Is there anything better?
  
• Salami as an antipasto? Yes YEs YES!
  
• Two words: Hot Dogs.
  
• A sagey breakfast sausage on a cold morning? You betchya, hey!
  
• And finally, my ultimate sausage dish: Italian sausage, grilled peppers and onions, with good mustard on a hoagie roll. Come to papa!

I LOVE sausage!! Grilled, in sauces, on pizza, you name it! I would have to say my favorite would be,,,,,,,,,nope, all varieties.

Whole Foods makes one with pork and cherries in it tat is so good it is sweet and savory and i eat it fresh out of the grill pan all by itself.yummy!

@jenilowrance......wow...i havent heard of NEESES since i left North Carolina 7 years ago !!!....that was the best....and their liver mush too

the best sausage I ever had was a morcilla (blood sausage) at Prat's butchers/deli in Mendoza Argentina. It was a precooked one and we had it served cold for breakfast when I was there learning the difference btwn. Argentine and American cuts of beef.
Also, at an engagement party my sister threw me we had a bog platter of hot and cold sausages, salamis, etc. there was a selection of mustards and breads... that was awesome.
Other than that I can't say one type or moment stands out. But I always think a nice Choucroute Garni with about 4-5 kinds is a good idea.

I like to squeeze Italian sausage out of the casing into a mushroom cap. Broil or bake for a few minutes and you have a delicious appetizer.

Like mrsbao, I also remove it from the casing and use it in gravy/sauce for pasta.

I don't use any label sausages at all. I tried a few breakfast sausages and they didn't appeal to me. If you have any favorites, I'd love a recommendation. Most of the varied sausages I buy are in the meat case of the market or butcher.

A client used to bring me kielbasa from her favorite butcher in NYC every Easter. It was heavenly and all my friends and family used to look forward to it as much as I.

Now that grilling season is nearly upon us, I plan to enjoy many sausages - in dishes and sandwiches. I even like some in cold potato and pasta salads at picnics.

I too love just about every kind of sausage there is.....so much so, that for our Christmas get together with friends, I host a sausage fest, and put out at least 8 different kinds w/several different dipping sauces for everyone to enjoy. Last Christmas it was smoked brats, smoked spicy hungarian, smoked chorizo, smoked kielbasa, fresh bangers, fresh brats, italian, and chicken sausage w/feta. I usually cook some of the smoked ones over a bed of saurkraut, the italian over peppers & onions and bake them all in the oven for ease of preparation. The chicken feta I get from Wegmans. For the others, there is a wonderful meat shop in Buffalo called Spars European Meats....they make all of their own sausages (I only hit the tip of the iceberg with the ones I listed above).....they even make their own hot dogs. Everything is spot on....and I'm on a mission to try every sausage they make!