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.

Hot Italian sausage

Yummy!!! I loves to eat Italian parmesan cheese sausage. Only that I can eat sausage for 1 time of week.

More Park's sausages, mom.

We have a local brand in Baltimore called Roma. They make great sweet and hot Italian sausage as well as many other varieties.

http://romagourmet.com/

This time of year? Hot italian turkey sausage meat turkey stuffing with celery, pecans and apples. YUM.

In the summer time, on the grill, a thick hot pork italian sausage is better than a weiner any day. Of course a good bratwurst is always a good substitute.

No self-respecting Italian sausage would ever be caught dead stuffed with chicken, "Parmesan" or, vilest of thoughts, "Cheddar"!

If you're speaking of uncured sausage, there's "sweet", "hot", and the traditional fennel-laden (That's finnochio the bulbous veggie with furry top, not Finnochio, the allusion to sexual preference).

Any sausage served with peppers and onions from a mobile cart at 2am or later consumed with the sole purpose of making me feel like a total glutton after leaving the bar wasted!

(this fragment/run-on is intentional)

JB

Every February my wife's 80+ year old uncle makes his own hot Sopressata. He actually makes hot and hotter instead of hot and sweet. I don't know of anybody who has ever had it who has not said it was by far the best they have ever tasted. There was a problem with the weather last year (he dries it in an outdoor shed and I think it was too humid and the entire batch was lost, about 2,100 pounds). We still had some from the year before, but that's all gone now.

We're hoping he shares the recipe and technique soon so we can continue his tradition, though he's been holding it very close so far and sees no reason to share yet.

Jimmy Dean's Italian Sausage......

The sausages that will be cooked thoroughly even though it looks raw still. I hate getting sick after eating these little devils.

I prefer making my own hot italian sausage. Freaking tasty.

But if I am BUYING sausage, I prefer Rinaldi brand. (I think it might be local in Detroit)

Hot italian sausage with jalapeno

I love sausages. I love them so much I even eat them. Sausages have become one of the most improved culinary items in the UK largely because of the passion of Bill O'Hagan who recently died. Hence the dining forum would not be complete without a note about Bill.

Without him sausages everywhere would have been wurst. He was a chubby man who brought the true British Quality Sausage to Britain as a foreigner. He sold to the Roux brothers and to all the major eateries when sausages were dire. He lost many contracts due to his love of the bottle. He joined the Teleraph and slept under his desk, and bought himself a decommissioned ambulance and then London taxi (both largely to sleep in) and would get grumpy when people mistakenly got into the taxi when it stoped at traffic lights. He was - and this is true - the son of Ebo ........ (name deleted by the system but the produce of unmarried parents)

Next time you have your breakfast sossy think of Bill and his Brilliant Bangers.

How about a thread on our favourite sossy?

Mine are Black Farmer Premium followed by Red onion caremilsed pork - in the UK a great one made by Waitrose.

Shakespeare loved a sossy.

"To prick or not to prick, that is the question"

No merguez?