@UncleRummy one of the idioms I remember in French: Quelle andouille! Which is used to say: What an idiot!
Had it come up with a gal once, she’s French, husband’s American and doesn’t know French. She used andouille as a pet name for him so she could call him an idiot without him knowing. He did know the literal translation as sausage, and assumed it was an inside joke between them. She still uses it, even though he knows the truth.
Pepper Tree Sausage House here in town makes a wide variety of excellent sausage. They are a full on butcher shop. Their summer sausages are to die for, especially if you eat too much.
Dazra (Lithuanian pork sausage), Russian sausage from Jeff’s Gourmet in West L.A., followed by kielbasa/Polish sausage. (How did 2 kinds of Italian make the poll and kielbasa didn’t???)
PS: If you ever come to Fargo, ND, plan a meal or two at the Wurst Bierhall!!! Such an awesome place featuring sausages from all over the world. Many from shops all around this area…plus LOTS OF BEER!!!
@benjaMEHn The JBR or Conecah?
For me, the OG JBR is the most flavorful. The Beef, obviously is more beefy than porky, and the garlic was certainly garlicky. The original just seemed to have the right balance of everything. And the whole mustard seeds (or coriander?) are like little pops of texture. They’re all well balanced fat-wise and don’t come across as too fatty or too lean.
Conecah has the right amount of heat for me with the regular recipe. The smoked version is, to me, not over-smoked, but the regular kind doesn’t seem to be that different a flavor profile. Maybe it is just liquid smoke vs actual time in a smokehouse. They’re the same price, so it didn’t really matter which one you picked.
Brats boiled in beer for a few minutes before being tossed on the grill to brown them! Serve them on a crusty bun with brown mustard, raw onion, and sauerkraut with a giant beer.
@jmoor783 Heathen!
You need to griddle them up with some onions until they caramelize and then a beer reduction (Leinenkeugel’s), then you braise them in sauerkraut. On a brat bun with some strong coarse grind brown mustard (I like Zatarain’s) or Gulden’s if you don’t have any others to choose from. That’s a brat!
Not much you can do as a sausage I don’t like (at least so far… though I am not overly fond of boudin/bloodwurst) Some of my favs are locally sourced summer sausage from deer meat, and assorted turkey sausages at the Int’l farmers market in Dekalb (Atlanta)
Red boudin (cajun blood sausage) is my favorite, with regular boudin second. And the real boudin with liver.
Easiest to find is at a Rouse’s grocery store around the New Orleans area, from Lafayette to Mobile. Don’t think they’re much north of Jackson, MS, and that’s a stretch. But the red boudin is harder to find and I’m not tellin.
Silver Creek Specialty Meats has Jim’s Blue Ribbon Bits and Ends on sale: 2.5 lbs for $10 ($4/lb). Pure meat crack. Get this if you like summer sausage. They also have Elk, Venison, and Water Buffalo sausages (the 1/2 lb packs are on sale now). The house brand is similar to the Jim’s Blue Ribbon recipe, but JBR is still the pick, especially if it is on sale.
Andouille
@UncleRummy one of the idioms I remember in French: Quelle andouille! Which is used to say: What an idiot!
Had it come up with a gal once, she’s French, husband’s American and doesn’t know French. She used andouille as a pet name for him so she could call him an idiot without him knowing. He did know the literal translation as sausage, and assumed it was an inside joke between them. She still uses it, even though he knows the truth.
Smoked
Turkey sausage
Kielbasa, Merguez, or Andouille. I’m happy with all of them.
Also… Mine
Weißwurst
@mehcuda67 No yachtwurst or knackwurst?
Oktoberfest!

Landjaeger:
A semi-dried European sausage
Andouille
Just realized there’s a lot of flavors I have not tried. And my waistline will just have to continue to grow.
This question is the wurst.
A good air-dried summer sausage
Why pick just one when you can have them all at the same time?
/image Middagspolser

Dinner sausage in Norway. I buy kielbasa here which is pretty close depending on the brand.
Never met a sausage I liked.

/giphy nope
Polish sausage.
Fresh and smoked kielbasa from the polish butcher cooked with bavarian sauerkraut. And Lap Cheong chinese sausage steamed with jasmine rice.
Pepper Tree Sausage House here in town makes a wide variety of excellent sausage. They are a full on butcher shop. Their summer sausages are to die for, especially if you eat too much.
Beyond Meat Spicy Italian sausage.
All of the above. Preference for any German sausage.
Currywurst!
Johnsonville Stadium Brats. Seriously good, and the same ones they serve in the stadium in Milwaukee.
I like those bags of little Duke’s sausages a lot. They’re really good.
Fried summer sausage, too.
Linguiça
Dazra (Lithuanian pork sausage), Russian sausage from Jeff’s Gourmet in West L.A., followed by kielbasa/Polish sausage. (How did 2 kinds of Italian make the poll and kielbasa didn’t???)
Love almost all sausage, but Bob Evans breakfast sausage can’t be beat when you’re having eggs and sausage.
Grew up with pork liver sausage…it’s a nostalgia thing.
No love for breakfast sausage?

@tohar1 gives me heartburn. I don’t know what is in it.
PS: If you ever come to Fargo, ND, plan a meal or two at the Wurst Bierhall!!! Such an awesome place featuring sausages from all over the world. Many from shops all around this area…plus LOTS OF BEER!!!
FOOLS! TOOLS! JEWELS! AWESOME!
@tohar1 IDK that I trust sausage made in Fargo. I seem to remember something about a tree sized meat grinder that makes me a little concerned.
@unksol Don’t Knackwurst It until you try it!
PS: The grinder of which you speak is on display at the Visitor’s Bureau…
Conecuh sausage is the best sausage of all time. If you’ve never had it, they’ll ship anywhere in the US. I have it shipped regularly.
@benjaMEHn Relatives near Montgomery send me some straight from the local Costco. Delish.
It is literally meat crack.
It is to southern smoked link sausage what Jim’s Blue Ribbon (from Silver Creek Specialty Meats in Oshkosh) is to Summer Sausage.
@mike808 I’ll have to try it out! The regular, beef only, or garlic? Or all of the above?
@benjaMEHn The JBR or Conecah?
For me, the OG JBR is the most flavorful. The Beef, obviously is more beefy than porky, and the garlic was certainly garlicky. The original just seemed to have the right balance of everything. And the whole mustard seeds (or coriander?) are like little pops of texture. They’re all well balanced fat-wise and don’t come across as too fatty or too lean.
Conecah has the right amount of heat for me with the regular recipe. The smoked version is, to me, not over-smoked, but the regular kind doesn’t seem to be that different a flavor profile. Maybe it is just liquid smoke vs actual time in a smokehouse. They’re the same price, so it didn’t really matter which one you picked.
Brats boiled in beer for a few minutes before being tossed on the grill to brown them! Serve them on a crusty bun with brown mustard, raw onion, and sauerkraut with a giant beer.
@jmoor783 Heathen!
You need to griddle them up with some onions until they caramelize and then a beer reduction (Leinenkeugel’s), then you braise them in sauerkraut. On a brat bun with some strong coarse grind brown mustard (I like Zatarain’s) or Gulden’s if you don’t have any others to choose from. That’s a brat!
Lebanon Bologna, of course. A little sweet. A little spicy. A little smoky.
All Sausages!
I love 'em ALL.
Especially my smoked bratwurst smoked with apple/cherry wood.
Around here, all of Hempler’s and Bavarian Meats Sausages are really good. We had some Hempler’s Polish sausages for breakfast.
Not much you can do as a sausage I don’t like (at least so far… though I am not overly fond of boudin/bloodwurst) Some of my favs are locally sourced summer sausage from deer meat, and assorted turkey sausages at the Int’l farmers market in Dekalb (Atlanta)
Red boudin (cajun blood sausage) is my favorite, with regular boudin second. And the real boudin with liver.
Easiest to find is at a Rouse’s grocery store around the New Orleans area, from Lafayette to Mobile. Don’t think they’re much north of Jackson, MS, and that’s a stretch. But the red boudin is harder to find and I’m not tellin.
No love for Haggis?

/image haggis
Silver Creek Specialty Meats has Jim’s Blue Ribbon Bits and Ends on sale: 2.5 lbs for $10 ($4/lb). Pure meat crack. Get this if you like summer sausage. They also have Elk, Venison, and Water Buffalo sausages (the 1/2 lb packs are on sale now). The house brand is similar to the Jim’s Blue Ribbon recipe, but JBR is still the pick, especially if it is on sale.
How about some Louisiana Hot Links?
@BadTouchRobot As in

Vaucresson’s Sausage Hot Links?
Or you talking C-store Red Hots?
@mike808 I haven’t tried those, but if they are spicy, I bet they are tasty.