whats your favorite sausage (pause)

[Eschaton]

I really like kielbasa i think

in a sausage and cheese plate barbecue style with some pickles and peppers

its quite nice



chorizo is nice as well

[Steve Contra]

Boudin Noir 

spoiler (click to show/hide)

No pause necessary

[close]

[Phoenix Dark]

Man I wish I knew what boudin was back when I accidentally went to Louisiana a couple years ago. Really want to try it.

[Madrun Badrun]

I get some spicy Italian sausage on a regular basis.

[Positive Touch]

i keep italian sausage on me at all times

[Steve Contra]

http://www.wineterroirs.com/2013/06/making_boudin_noir_drinking_wine.html

Boudin noir should be avoided outside of France.

[CatsCatsCats]

My wife's family is Swedish, gotta say I dig potatiskorv 'round Xmas.

[Himu]

Italian!!!

[CatsCatsCats]

Her mom serves it with some type of mustard, it's quite delicious.

(Much better than the herring)

[Madrun Badrun]

Could you describe the taste of your mom's sausage?

[Rufus]

Too many to choose from... I like Bierwurst (does not contain beer, no) on sandwiches. But peppered salami is great too. Or Leberwurst in many varieties, but it's actually a spread and not always in sausage shape, so it doesn't really count. Same goes for Teewurst, which is great too.
As far as hot sausages go, probably Nürnberger Rostbratwurst. Bitesized, great with mustard, very easy to overeat. One more? One more. Maybe a couple, they're so small after all. Okay three, it's a nice number and you know what so is five. Sigh.

I'm not even going to try to describe the flavours because words fail flavour and I fail words. Really though, language sucks for this sort of thing.

[Sausage]

me

[Rufus]

Your day has come.

[Rufus]

Eh. I'm no connoiseur and have a hard time coming up with specific examples (despite or maybe because of the abundance of choice) and neither Fifstar nor Milch post enough. Don't look to Germany to lead, breh.

[Eel O'Brian]

basically any kind of these:



split them lengthwise down the middle, fry until the skin is just turning black, throw them in a bun with mustard

[tiesto]

Spicy Italian

[Great Rumbler]

basically any kind of these:

(Image removed from quote.)

split them lengthwise down the middle, fry until the skin is just turning black, throw them in a bun with mustard

Red hot links are so good. I usually get the Earl Campbell-branded variety.

[Atramental]

It's weird how despite my Polish, Austrian, German, and English genetics I've never been a big fan of sausage. 

I think, for me, it's more of a texture issue than a taste issue. (pause)

[Kara]

Sans sauerkraut I can't say I'm a fan of kielbasa either. Too sweet for me I think.

With sauerkraut doe.

[TakingBackSunday]

Andouille!

[nachobro]

I just like a grilled up brat with some mustard and sauerkraut. Chorizo and eggs also makes for a damn fine breakfast.

[Shaka Khan]

Well...

[Cerveza mas fina]

You cant just pick one sausage imho, there are too many good kinds.

-Kielbasa, should always be grilled and eaten with ketchhup and mustard and bread on the side. Great homey meat

-Kabanosy, the polish snack sausage, long and thin, the drier and leaner the better, dont get caught buying chicken kabanosy or some shit

-Rookworst, Dutch classic smoked sausage, when in the Netherlands go to a Hema shop (found in every town) and order one with mustard, its cooked not grilled and very juicy


There are many more yum euro sausages that I wont go into

Well... (Image removed from quote.)

Whats your stance on foreskin?

[recursivelyenumerable]

Utah I like andouille, along with whatever spicy thing you can get at hot dog stands

[chronovore]

Sausage in Japan is like its beer: plentiful and in great apparent variety, but it all actually tastes the same and is kind of bland. Additionally, if you go far enough out of the way, there is FANTASTIC sausage available, unique and created with a craftsman's deft hand and pride... but then it's stupid expensive and hard to find.

Best sausage hasn't been ground down to the point where the meat is smooth, like a hot dog. Chunks of flesh and fat should be distinguishable. Sear that bad boy over wood or coal. Wash it down with a beer. There is nothing better on god's earth.

[Reb]

Ox sausage



'cuz I like my sausage raw

[Squiddy]

I don't eat meat, so my favorite sausage is actually soy sausages.

[Brehvolution]

sausage

A good breakfast sausage really hits the spot in the morning.

[sarslip]

blood, no contest.

http://www.wineterroirs.com/2013/06/making_boudin_noir_drinking_wine.html

Boudin noir should be avoided outside of France.

i love the

spoiler (click to show/hide)

notso

[close]

subliminal shot at Muslims in this article. 

Some cultures like the muslim one forbid the eating of blood, but as it translates for them into yearly rituals of rejoicing while letting poor sheeps bleed to death in the bathtub without pre-stunning (and given the record of this culture in other bloody matters), I'm not sure I'll trust the no-eat-blood lobby...

[Brehvolution]

Little smokies in a good bbq sauce.

[king of the internet]

Chicken sausage. So tasty, so lean.  None of that greasy garbage.

[sarslip]

(Image removed from quote.)

Little smokies in a good bbq sauce.

oh man, least fave!

[Rufus]

Huh. I've had viet, korean, and chinese sausage before and they're.. alright. not getting out of my seat for them. I like dicing these and throwing them in fried rice once in a while. They're like slim jims.

(Image removed from quote.)

This reminds me of smoked Mettwurst I had recently. 30cm, as thick as a finger, seasoned with chili. Made for a great snack.
Like these, only from a discounter: http://thebutchersdaughter.de/wurst/schlesische-frankfurter-chili/

[sarslip]

bockwurst
mettwurst
thuringian
weisswurst
braunschweiger

triple smoked kabanosy


damn, im hungry now and it's only 10:00am

[Brehvolution]

Lil smokies in a crock pot with this:


 

[sarslip]

this is a thread about sausages not wieners   

[TakingBackSunday]

Frank's Red Hot.

...BBQ?

 

[recursivelyenumerable]

Japanese beer is incredibly bad

[Kara]

Shouldn't have clicked this thread when I ate my only meal at brunch instead of dinner. :'(

[chronovore]

Japanese beer is incredibly bad

Dude. High five if we're discussing macrobrewed dreck.

I've had some AMAZING craft beer from Japan though. Not EVEN joking. Too bad it's st00pid expensive.

[Cerveza mas fina]

Chrono, you don't like Asahi, so I dunno, that beer is so silky man.

[chronovore]

Chrono, you don't like Asahi, so I dunno, that beer is so silky man.

I don't like Super Dry at all. Nope. It's tolerable with sushi, where it doesn't compete for attention. The rest of Japan's macrobrews are also guilty of trying to be exceedingly average tasting.

Just tonight I had a "crafty" beer by local brewer, Suntory, which was pretty neat though: Mugi no Fukauma. It was a snappy, real lager, not a weak ass pils running around claiming to be a lager.

[sarslip]

Asahi sucks.  Kiuchi brewery aka Hitachino is a good widely available place to start.  Paging Mr. Gundam....

[Eel O'Brian]

Try cooking your brats in some apple juice and water

Shit is good, dawgs

[Phoenix Dark]

invite me breh

[Kara]

gonna grill up some jalapeno and cheddar brats tonight, friends



(Image removed from quote.)

 

[Phoenix Dark]

invite me breh

we'll have our gafhop barbecue one day my man

As long as Count comes, to guarantee that no matter what I do (or how I request my steak) I won't take the biggest L.

[Phoenix Dark]

we're playing The Blueprint or Doggystyle.

[Cerveza mas fina]

Chrono, you don't like Asahi, so I dunno, that beer is so silky man.

I don't like Super Dry at all. Nope. It's tolerable with sushi, where it doesn't compete for attention. The rest of Japan's macrobrews are also guilty of trying to be exceedingly average tasting.

Just tonight I had a "crafty" beer by local brewer, Suntory, which was pretty neat though: Mugi no Fukauma. It was a snappy, real lager, not a weak ass pils running around claiming to be a lager.

But thats why its so nice, so smooth.

Remember real Lager is not supposed to taste of anything really and should go down smooth. It is a thirst quencher.

[sarslip]

Chrono, you don't like Asahi, so I dunno, that beer is so silky man.

I don't like Super Dry at all. Nope. It's tolerable with sushi, where it doesn't compete for attention. The rest of Japan's macrobrews are also guilty of trying to be exceedingly average tasting.

Just tonight I had a "crafty" beer by local brewer, Suntory, which was pretty neat though: Mugi no Fukauma. It was a snappy, real lager, not a weak ass pils running around claiming to be a lager.

But thats why its so nice, so smooth.

Remember real Lager is not supposed to taste of anything really and should go down smooth. It is a thirst quencher.

this place primarily makes lagers, out of Massachusetts. 

http://www.ratebeer.com/brewers/jacks-abby-brewing/13049/

pretty much everything they make is good.  but far from lacking in taste, they're on the flavorful side of things.

most lager is made at the macro level, there's a few exceptions.

[chronovore]

Chrono, you don't like Asahi, so I dunno, that beer is so silky man.

I don't like Super Dry at all. Nope. It's tolerable with sushi, where it doesn't compete for attention. The rest of Japan's macrobrews are also guilty of trying to be exceedingly average tasting.

Just tonight I had a "crafty" beer by local brewer, Suntory, which was pretty neat though: Mugi no Fukauma. It was a snappy, real lager, not a weak ass pils running around claiming to be a lager.

But thats why its so nice, so smooth.

Remember real Lager is not supposed to taste of anything really and should go down smooth. It is a thirst quencher.

I love lagers. I've had plenty of them, and enjoyed them. Asahi Super Dry is piss.