@Steve7654 Yes. A good Polish sausage is good for breakfast, lunch or dinner. It has to be a good one, we go to Pike Place & stock up occasionally at Bavarian Meats. https://www.bavarianmeats.com/
Of course, the other sausages listed (except maple breakfast) are very good, if you find good local quality.
@cengland0 I have learned to avoid any vegetarian products that pretend to be meat.
At a philly cheese steak restaurant that had no vegetarian entrees on the menu, I got the owner/cook to use grilled bell peppers and onions instead of steak to make a philly cheese not-steak. It was actually pretty good.
@hamjudo I was brought up Seventh Day Adventist where a lot of members are vegetarian (my family wasn’t). When the vegetarian family members visited they brought along these odd fake can meat products. The hot dogs were OKish but everything else looked like some sort of canned cat food but formed into a hard shape! When I was a little older and knew about nutrition I was shocked at how horrible these products were.
The last few years of uni I became vegetarian and it was the healthiest I felt in my life. Great just enjoying the taste of fresh fruit and veggies!
@duodec exactly. I love breakfast sausage, links or patties. But DESPISE any maple-flavored crap unless it’s syrup for pancakes or waffles. Meh on the poll choices
@llangley I’m with you. I pretty much DESPISE maple on anything that’s not pancakes, waffles, or french toast. My dad gave me a bottle of maple-flavored Crown Royal and I put a shite-tonne (the SI metric unit) of sugar in it to turn it into syrup for waffles.
@Aspirant_Fool hey, you beat me by a mere ten hours! imho both mexican chorizo and chouriço are delicious, but since they’re not at all the same i couldn’t vote for chorizo either. especially as spanish chorizo to me is just okay, not really my fave.
I love chorizo but I also have to go with kielbasa. I have to try this kielbasa cheesesteak (just kielbasa, no steak) at a local Philly place. http://www.gaulandco.com/food/
@duodec@PocketBrain I’d agree. Scrapple is cornmeal mush mixed with everything that’s leftover from the pig, except the squeal, all in a compact loaf form. My little sister adores the stuff, especially fried extra crispy & topped with maple syrup. This past autumn she bought a deli-sized loaf of it to bring home from Pennsylvania. It HUGE!
Definitely polish (polish style?) sausage. There’s a Polish deli close by my work and occasionally I’ll get the Polish meal plate. A kielbasa split and cooked on the griddle, a few pierogi, and the stew full of cabbage and meat bits.
I have to stay away because I end up buying a bunch of chocolate. It’s the closest I’ve found to the chocolate in Norway.
@moonhat@RiotDemon Haha, at first I thought you meant chocolate sausage. Thinking “Huh, is that gross or awesome?” Never mind. Unless someone decides to make some, then I’d be in to try it!
@moonhat@RiotDemon And the Kinder Chocolate! Our kids (and now grandkids) were practically raised on the ones we brought back from Belgium. Never mind the choking hazard inside.
sweet italian is probably the one i go for the most, but hot italian is good too, and when it comes to a choice of breakfast meats, the answer is always sausage.
also shoutout to chouriço (portuguese and pronounced “sha-reese”) - staple of the clamboils of my youth (which is still my #1 requested dinner when my mom offers) among other things.
My brain nearly exploded trying to make that choice. I use hot Italian sausage on a hoagie to make the most excellent chili-dogs ever. And Chorizo is a key ingredient in my dirty rice. Both, of course, can be and are featured in many dishes. Whatever gets my vote, you can bet it will be spicy!
Probably gonna gross a few people out, but, morcilla (Spanish blood sausage). I haven’t had it in forever, and it is definitely one of the Spanish foodstuffs I miss terribly (along with ibérico ham, of course).
As someone of Lux (Luxembourg) descent, I really like a good Mettwurst. We have a restaurant that serves them here in Fargo, and I just love them! My heritage has a national soup which uses mettwurst, “Bouneschlupp” that is awesome! If you’re not familiar, give 'em a try (if you can find some).
Authentic Polish kielbasa; it is nothing at all like the stuff you buy in grocery stores.
@Steve7654 Yes. A good Polish sausage is good for breakfast, lunch or dinner. It has to be a good one, we go to Pike Place & stock up occasionally at Bavarian Meats. https://www.bavarianmeats.com/
Of course, the other sausages listed (except maple breakfast) are very good, if you find good local quality.
Andouille.
Props to my Acadian-American roots. That’s Cajun for you unhyphenated 'Murican heathens.
I’m vegetarian, so none of the above.
@cengland0 I have learned to avoid any vegetarian products that pretend to be meat.
At a philly cheese steak restaurant that had no vegetarian entrees on the menu, I got the owner/cook to use grilled bell peppers and onions instead of steak to make a philly cheese not-steak. It was actually pretty good.
@hamjudo I was brought up Seventh Day Adventist where a lot of members are vegetarian (my family wasn’t). When the vegetarian family members visited they brought along these odd fake can meat products. The hot dogs were OKish but everything else looked like some sort of canned cat food but formed into a hard shape! When I was a little older and knew about nutrition I was shocked at how horrible these products were.
The last few years of uni I became vegetarian and it was the healthiest I felt in my life. Great just enjoying the taste of fresh fruit and veggies!
The best kind of sausage is the kind on my grill.
maple and breakfast sausage are not the same thing.
@duodec That applies to octopuses (octopi?) too.
We make sausage crust pizza using bulk sweet Italian sausage that makes me want to choose that type.
@duodec exactly. I love breakfast sausage, links or patties. But DESPISE any maple-flavored crap unless it’s syrup for pancakes or waffles. Meh on the poll choices
@llangley I’m with you. I pretty much DESPISE maple on anything that’s not pancakes, waffles, or french toast. My dad gave me a bottle of maple-flavored Crown Royal and I put a shite-tonne (the SI metric unit) of sugar in it to turn it into syrup for waffles.
@llangley @PocketBrain did it work? Did it become e syrup-y and good?
In honor of my Portuguese forebears, I’m writing in chouriço instead of voting for chorizo.
@Aspirant_Fool hey, you beat me by a mere ten hours! imho both mexican chorizo and chouriço are delicious, but since they’re not at all the same i couldn’t vote for chorizo either. especially as spanish chorizo to me is just okay, not really my fave.
I can’t believe I’m the first one posting this.
/youtube Sausage Race
The kind I don’t have to watch them make.
Where’s the “I’m a Vegetarian Moslim Jew” button?
@hchavers
Here it is!
Swedish potato sausage. Yummy!
@smyle What is this delicious sounding thing of which you speak and where does one buy this magical thing?
@LaVikinga The only place I know of is a teeny-tiny grocery store in a neighboring town ( https://www.thefarmhouseinolsburg.com/ ). After some searching it appears their recipe is similar to this… https://www.tasteofhome.com/recipes/swedish-potato-sausage/
@smyle That’s a bit of a drive.
Thanks for the recipe!
Hidethe
@ebatch I saw what you did there.
@ebatch @mehcuda67
@llangley That’s a great show
Fresh kielbasa from Amish market
I love chorizo but I also have to go with kielbasa. I have to try this kielbasa cheesesteak (just kielbasa, no steak) at a local Philly place. http://www.gaulandco.com/food/
@cinoclav That looks awesome, and those fries…
@Stallion They also make kielbasa eggrolls.
Also scrapple. Just 'cause its not packaged in intestines doesn’t make it not sausage.
@duodec But isn’t scrapple more like a convenient slice-&-fry loaf of sausage and polenta mixed together?
@duodec @LaVikinga I’d say the polenta is what makes it not sausage.
@duodec @PocketBrain I’d agree. Scrapple is cornmeal mush mixed with everything that’s leftover from the pig, except the squeal, all in a compact loaf form. My little sister adores the stuff, especially fried extra crispy & topped with maple syrup. This past autumn she bought a deli-sized loaf of it to bring home from Pennsylvania. It HUGE!
@duodec @LaVikinga @PocketBrain “except the squeal”
/giphy funny!
@LaVikinga @PocketBrain The presence of non-meat products does not make scrapple not sausage. Its just a specialized variant.
Yes.
@awk This.
Definitely polish (polish style?) sausage. There’s a Polish deli close by my work and occasionally I’ll get the Polish meal plate. A kielbasa split and cooked on the griddle, a few pierogi, and the stew full of cabbage and meat bits.
I have to stay away because I end up buying a bunch of chocolate. It’s the closest I’ve found to the chocolate in Norway.
@RiotDemon that sounds delicious. And chocolate to boot? Mmm
@moonhat yep! Lots of fun choices.
/image Princessa wafer coconut
/image kinder bar
/image doctor_sausage
@spl152db why, indeed.
@moonhat @RiotDemon Haha, at first I thought you meant chocolate sausage. Thinking “Huh, is that gross or awesome?” Never mind. Unless someone decides to make some, then I’d be in to try it!
@moonhat @RiotDemon And the Kinder Chocolate! Our kids (and now grandkids) were practically raised on the ones we brought back from Belgium. Never mind the choking hazard inside.
I would have voted for Brats but everyone knows they’re the wurst!
/giphy Polish
/giphy roller sausage
anything without sage
@spacemart or fennel. Or caraway.
Barf
@ivannabc @spacemart yep. Ruins sausage for me.
I laughed so hard watching this movie…
Being of Polish descent, to me there is nothing better than kielbasa and pierogies.
sweet italian is probably the one i go for the most, but hot italian is good too, and when it comes to a choice of breakfast meats, the answer is always sausage.
also shoutout to chouriço (portuguese and pronounced “sha-reese”) - staple of the clamboils of my youth (which is still my #1 requested dinner when my mom offers) among other things.
Get some summer sausage, fry it. Real tasty.
@InnocuousFarmer put a lot of onions in there, sliced up, and several large chunks of apple. Add pepper to taste
You’re lookin at my last meal there, right before they take me to the gallows.
@CaveDweller Never tried that. Going on my grocery list.
I’m not sure how I forgot about hard salami. Sometimes I’ll just sit there and roll it up with pieces of cheese.
@RiotDemon meee too. too damn good
Vegan sausage — Beyond or Field Roast.
My brain nearly exploded trying to make that choice. I use hot Italian sausage on a hoagie to make the most excellent chili-dogs ever. And Chorizo is a key ingredient in my dirty rice. Both, of course, can be and are featured in many dishes. Whatever gets my vote, you can bet it will be spicy!
a smoked air dried summer sausage.
/image trader joe’s turkey summer sausage
Probably gonna gross a few people out, but, morcilla (Spanish blood sausage). I haven’t had it in forever, and it is definitely one of the Spanish foodstuffs I miss terribly (along with ibérico ham, of course).
Red boudin. Any culture’s blood sausage is pretty awesome in general.
Tony Bourdain on the topic of delicious tubular blood-filled meat sacks:
HEB brand sausage is the best!
As someone of Lux (Luxembourg) descent, I really like a good Mettwurst. We have a restaurant that serves them here in Fargo, and I just love them! My heritage has a national soup which uses mettwurst, “Bouneschlupp” that is awesome! If you’re not familiar, give 'em a try (if you can find some).
Shout out to the 504.
