what's the tastiest sausage?
>>21090111Mine :^)
>>21090111I can only talk about what I know:>chorizo>sobrasada>botifarra>botifarra d'ouassuming all best quality
>>21090111I like liverwurst, summer sausage, bratwurst, and andouille
>>21090111German sausage unironically and unapologetically. Just the right amount of fat, salt, and seasoning. It's like the universal sausage.
Do they make sausages out of Hamone Ibearco or Proscutto meat? I feel like sausages made from that kind of premium pork would be amazing.
>>21090111spicy italian, chorizo and bacon jalapeno cheddar are my favorite
>>21090123yes there's a wide variety of them, not "jamon iberico" but you can get some that are the same quality, meaning pork, living in free range and eating ancorns, that's the top quality
>>21090133>bacon jalapeno cheddar bratwurst And they say Americans have no real culinary identity. lol
Nnnn'duja.
Vienna sausage
>>21090160This. Pork vienna or weisswurst
Volkswagen saumsigs
>>21090135Such as? I looked up iberico and proscuitto sausage and got no legit results.
>>21090175chorizo, salami, salchichon, fuet, but these are nothing like a "sausage" other than the shape, they're similar to "jamon", maybe you're looking for botifarra, most similar to a sausage, there's also this:>>21090113
>>21090111my peenus weenus of course, haha
>>21090111Wimmer’s cheddarbest
>>21090183I'm looking for big ass sausages made from iberico or prosciutto ham to eat in a bun like a hot dog. I'm not looking for weak sausage you have to eat in a special way.
lincolnshirespecifically from the butcher in my mums villagemysliwska is a close second
śłąska and kabanos
>>21090111
>>21090111BratwurstAndouillleWeisswurstKielbasaCumberlandLancanshireSausage is life
>>21090817i hope thats not in orderand which kielbasa?
>>21090111Boerewors is the easy answer, but it's kind of cheating because it's made with much higher quality meat than other sausages.Most sausages are made of cheap meat that's finely ground, but boerewors is filled with coarsely cut pieces of steak. It costs as much as a good steak, too.
>>21090825Nah I was just listing sausages I like at random as they came to mindI'm not european so I don't know different types of kielbasa, but I've never had kielbasa I didn't like
sausage truly is mans greatest invention
>>21090817Linguica should be on here, too, and chorizo. All sausages are the best sausages.
>>21090846Both of those are great as well, just didn't come to mind. Also love liverwurst, bierwurst, and all kinds of italian sausages
The humble medisterpølse.
>>21090326your concept is a bit confusing to me, if you mean dried and "curado", then salchichon, salami, fuet, arguably mortadela, chorizo if you want the same but spiced upif you're looking for just pork, and similar deal to a sausave then it is botifarrabut for the botifarra, you'll have to cook it, the rest not at all
>>21090111The one you make yourself
>>21091015>>21090326in case that you're curious, this is how cooked botifarra looks like, if I remember I'll post a collage when I get home with all the different sausage
>>21091218>>>21090978
Käsekrainer
grilled sucuk
>>21090111Menthol
>>21091271grilled chorizo gang sends regards
>>21090111Your dad's
>>21090111I recommend the smoked kielbasa from Martin Rosol's in New Britain, Connecticut.
>>21091015i think they mean a sausage that contains dried meat
>>21090111Duck sausage! Have you ever tried it? Cmere and duck down and get you some yeehaw! (Its my penis)
Juniper sausage.
>>21090160yes Vienna sausage, so good
>>21090137Don't knock what you haven't tried
Who doesn't like a nice frankfurter?
>>21090750Amazing, just amazing
For me, it's boudin. Especially when it's in ball form.https://www.youtube.com/watch?v=OlNSmvy2dfo
k I'll start nowBotifarraIt's not traditionally served with that side at all, ever, but I'd rather it was, and most of you probably do as well, it is usually served with white beanshttps://en.wikipedia.org/wiki/Botifarrahttps://ca.wikipedia.org/wiki/Botifarra (catalan wiki for comparison since it has way more info, just google translate it)
chorizo, it's not really a sausage, it's more like charcuterie, but spicyyou can eat like a sandwich of it, sliced, but that's it, eating the equivalent of a hot dog of it would probably be even dangerous due to the amount of salt and fat, you can have it spicy or not spicy, but it's not about the heat, it's not one of those woah how fucking spicy it is, it's a light amount of heat that compliments the spicy flavorfor me its natural habitat is to compliment fried eggs, slightly fried in the olive or sunflower oil, there's a specific variety that is smoked, I think it's "chorizo de leon", das dat good shit
I'll post one of the others>espetec/fuet/llonganiça>like a sausage but of iberico hamthis is what I kind of think you meanlong story short you have to buy it in a remote village in the mountain, no way around it, I've had it there and I've had it in fancy charcuterie stores, nothing came remotely close to the one bought at that little village in the middle of nowhere, if you ever find yourself in that situation you have to ask the store clerk, with gestures or whatever, pretty much no chance they speak english, and he'll gladly recommend you the good stuff, you can also trust your eyes, the more un-commercial and gutter it looks, the better
>>21091923this is the image
and what it is for me the jewel of the crown, sobrasada, this is definitely not a sausage and even less so meant to be eaten like onethink of this like chorizo spread>whatit's nothing but fat and meat, mostly fat I would say or at the very least plenty of it, and spices, there's hot and not hot one>howthis is what you do, you slice a baguette in half like to make one of those italian subs if you will, ideally in a baguette bread, it just needs to be crunchy imothen you put the bread both sides on the grill, to tasteonce that is doneyou apply the sobrasada to the bread, and you either oven it or in one of those electric grills, the point is for the sobrasada to be melty and slightly warm/hotthat's it, ready to eat, amazing shit right there
>>21091832Make it a crawfish boudin, and we're talkin'. Best Boudin I ever ate was from a gas station on the north end of the pontchartrain causeway. They made them in house. Outside was crispy as shit, and the inside was jammed full o' crawdads and juicy it was drippin' down my chin.
>>21090111There's a polish meat market in New Britain CT called Martin Rosol's and they make an Easter kielbasa that activates my salivary glands just thinking about it
>>21091469>>21092005Oh hey
Nuernberger BratwurstLouisiana BoudinChanterelle-style (the restaurant) seafood sausage
>>21092005Loved that stuff, haven't had it since I left the state though. I wonder what the price is now
>>21092207Shityes. Nurnberg rostbratwurst is best bratwurst. The nutmeg and marjoram really make it shine. I have 4 lbs in my freezer right now.
>>21092219About the same. I used to love going into the giant freezer on a hot summer day and just get a bunch of meats with my family.
>>21092256Rather mace than nutmeg.
>>21092266CzechtI use mace too. Mace is just nutmeg though.
>>21091912> eating the equivalent of a hot dog of it would probably be even dangerousanon, I...
>>21092331that shit has a lot of fat
>>21091620this isn't food.
NO ONE can beat a big fat Morteau sausage
>>21092266The recipe I have calls for both
>>21092340What the heck do you mean? It’s Vienna sausage. The best of all sausage. With a touch of mustard and a beer it’s the best meal on earth https://en.m.wikipedia.org/wiki/Vienna_sausage
>>21092636>mystery flesh in the shape of a dickI'm good
>>21092642>the shape of a dickThe shape of a dick? You got the length but not the girth huh? lol, yeah, ok pencil boy
>>21092652Okay good one but I'm still right, mystery meat tubes are unappetizing like sea-bugs (shrimp)
>>21092668>mystery meatWhy do you say that? Vienna sausage is pork and beef
Andouille.
>>21092713Bro no
>>21092760Are you thinking of this kind of “Vienna Sausage?” They only eat this in the USA, I’m talking about the sausage from Vienna, Austria
>>21092774This is poverty food in America, normal people don't eat it. It gets donated to soup kitchens for homeless people
>>21092282Mace is different from nutmeg. Ir also gives everything that bratwurst flavour.
>>21093195No, it isn't. Mace is just the hull of the nutmeg seed. Mace is nutmeg. It's only more strongly flavored.
>>21092774>sausage from Vienna, AustriaThose are called wiener
>>21090111>what's the tastiest sausage?I really like this for sauces, raviolis and stuffed peppers, the fat to meat ratio is pretty perfect and well spiced
>>21093419oh I disagree. Mace, which is the outer coating on nutmeg does not taste just like strong nutmeg.
>>21093073Yeah, it's the kind of not-so-great American food that social strivers and the kids of recent immigrants, especially people who don't eat pork, like to shit on. It's really just very old fashioned prepared snack food that predates the microwave and probably predates refrigeration. The kind of thing people would pack for a road trip or picnic lunch. It also tended to feature in bland, low calorie diets for picky eaters (when picky eaters had different preoccupations than today), people with bad digestions, and women who were trying to lose weight. Like "Melba toast", cottage cheese, half a tomato, that kind of thing. If there's a country club out there that still has a typewritten lunch menu with hot dogs and american cheese sandwiches on it, you might find it in the fine print ala cart section. Well-off Americans, at least protestants, used to have a puritanical aversion to luxurious food.Older people buy it out of nostalgia, forget to eat it, and donate it to food banks when they clean out their pantry. Real poverty foods in the USA come in brightly colored packaging and are loaded with onion powder, other "seasoning", and MSG.I have no idea who's eating the new flavored varieties.
>>21093430In Wien they are called Frankfurter
>>21093696In Frankfurt they are called Ogdensberger
>>21092774>>21093073The only acceptable way to eat these is while camping, crack the lid and put the whole can in the campfire for 10 minutes. It's not good but it's better than any other method
>>21093441You're allowed to be wrong anon.
>>21093728It’s ok to be more comfy than tasty
>>21090111Beyond Meat is pretty good
>>21090111Its not fucking Weiss Wurst thats forsure
>>21094154This. I don't get why people like it so much. Not even grilling can save it. I'd always prefer a regular bratwurst over it.
>>21094206It's perfect with the right side dishes.
>>21094154never had the real thing>>21094206grilling is guaranteed to ruin it bavarian weisswurst is to only be seeped in hot water like a tea bag, never boiled or grilled on the open fire. this results in a uniquely fluffy texture, which can only be fully enjoyed once the sausage is properly peeled.
>>21094257>which can only be fully enjoyed once the sausage is properly peeled.Nah, just suck the meat straight out of the casing.
>>21094213The sweet mustard is just disgusting. >>21094257Just like the spongy texture.
>>21090111My fat cock
>>21090148i don't understand
>>21094258Yeah bet you're pretty good at doing that huh big boy
How long does an open pack of Andoey sausage last in the fridge? Let's say I get a four pack of fully cooked Andoey sausage, open it to eat one, and stick it in the fridge? How long will the other three sausages be good for?
>>21092219Czapiga over in Meriden does a great kielbasa too, they're not as well known as Martin Rosol's but locals know what's up. They do a good homemade relish too
