FlyerTalk Forums - View Single Post - Consolidated "Sausage" thread

Jun 1, 2013 | 11:42 am

#30

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Quote:

Originally Posted by PresRDC

Pork Sausage only, either Hot or Fenel. Preferably from Durso in Bayside, Queens, NYC. Used either as a flavor base for tomato sauces or soups or, in the summer, grilled and served on Arthur Avenue bread with sauteed peppers and onions.

I also love imported Mortadella (with pistachios) and Genoa Salami.

No merguez?

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