Consolidated "Sausage" thread
Jun 1, 2013 | 11:55 am
#31
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Merguez is a treat. I was lucky enough to be steered in the direction of a "Little Algeria" in London recently (near Finsbury Park FWIW) and you can get some great stuff there. However, my memory of them is their smell linked with that of tear gas - there's something about a Parisian demo - there's always a merguez griller among the madness...
However, for me, sausage is best served square. Lorne sausage (in square - well, usually trapezoidal slices) with enough fat to harden the healthiest artery, served in a well-fired morning roll. A proper Scottish delicacy
However, for me, sausage is best served square. Lorne sausage (in square - well, usually trapezoidal slices) with enough fat to harden the healthiest artery, served in a well-fired morning roll. A proper Scottish delicacy
Jun 1, 2013 | 6:08 pm
#32
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Jun 2, 2013 | 9:09 am
#33
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Thanks for the PM and reviving the memory of a great day in Chicago. Bobak, or I met a lady in the store that suggested a place nearby. The sausage was shipped to FLL and given to a friend that works on a ship.
Jun 3, 2013 | 12:06 am
#34
formerly known as Tad's Broiled Steaks
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Argh, I wish I could remember the specs, but on the #40 bus in LA from the Hawthorne/Lennox Metro line to 7th St. and Metro Center I noticed a humble storefront offering turkey sausage and salmon sausage. Anyone familiar with this route/shop? Perhaps it is in Inglewood, but it was definitely along that route.
Jun 5, 2013 | 3:02 pm
#35
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Either way, I'll give them a go. We normally go for a local butchers' signature sausage.
Adey
We don't prick our oven baked sausages
Jun 5, 2013 | 3:59 pm
#36
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Is that the "Black Farmer's Daughter" brand in Waitrose (which is the only such brand I've noticed), or is there also a "Black Farmer" banger?
Either way, I'll give them a go. We normally go for a local butchers' signature sausage.
Adey
We don't prick our oven baked sausages
Either way, I'll give them a go. We normally go for a local butchers' signature sausage.
Adey
We don't prick our oven baked sausages
Report back!
Jun 9, 2013 | 4:16 am
#37
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Shock, Horror!
Just back from a week in Cornwall (no Waitrose in sight there) to find my local Waitrose is not stocking this brand anymore. Certainly none in stock and I couldn't find a knowledgable 'partner' to query. I'll keep checking....
I may have to put an Ocado order in....
Adey
Jun 9, 2013 | 4:24 am
#38
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Shock, Horror!
Just back from a week in Cornwall (no Waitrose in sight there) to find my local Waitrose is not stocking this brand anymore. Certainly none in stock and I couldn't find a knowledgable 'partner' to query. I'll keep checking....
I may have to put an Ocado order in....
Adey
Just back from a week in Cornwall (no Waitrose in sight there) to find my local Waitrose is not stocking this brand anymore. Certainly none in stock and I couldn't find a knowledgable 'partner' to query. I'll keep checking....
I may have to put an Ocado order in....
Adey
Ocado are wonderful - changed our lives ......^
Wish they'd sell jam doughnuts, good quality stone baked baguettes and a decent range of fresh cream cakes ...
Jan 29, 2021 | 8:32 am
#39
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We have a wonderful Polish deli in town. I pick up an extra garlic kielbasa from there every month or two. I know what to do with it.
This week, I added a Hungarian kolbasz to my order. I should have asked the owner for instructions. I looked it up online and it appears it has been smoked and may not need to be cooked. I did come across a recipe for lecso, a combination of tomatoes, onions, peppers and garlic. Its the current plan anyway since I dont want to serve it uncooked in case its actually raw and crawling with germs.
Any folks of Hungarian heritage want to suggest alternatives? Kipper, you out there?
This week, I added a Hungarian kolbasz to my order. I should have asked the owner for instructions. I looked it up online and it appears it has been smoked and may not need to be cooked. I did come across a recipe for lecso, a combination of tomatoes, onions, peppers and garlic. Its the current plan anyway since I dont want to serve it uncooked in case its actually raw and crawling with germs.
Any folks of Hungarian heritage want to suggest alternatives? Kipper, you out there?
Jan 29, 2021 | 10:40 am
#40
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Just had some superb Venison, Port and Redcurrant sausages from the Wild Venison Company, which has a stall at the Pimlico Farmers Market, amongst others. Superb and very much what a posh sausage should be like.
Jan 30, 2021 | 3:30 am
#42
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Im tempted to buy the Chinese sausage that Costco sells - I used to eat it often as a child. Its a surreal meat sausage that is sold UN-refrigerated and I cant even comprehend the HOW of it except it is cooked by steam; usually just cooked together with rice. Usually chinese tamales have a couple slices of them. Now it sounds really good.
I guess it must use tons of sodium in order to function!
I guess it must use tons of sodium in order to function!
Jan 30, 2021 | 11:06 am
#43
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Im tempted to buy the Chinese sausage that Costco sells - I used to eat it often as a child. Its a surreal meat sausage that is sold UN-refrigerated and I cant even comprehend the HOW of it except it is cooked by steam; usually just cooked together with rice. Usually chinese tamales have a couple slices of them. Now it sounds really good.
I guess it must use tons of sodium in order to function!
I guess it must use tons of sodium in order to function!
Most Chinese sausage that I have seen are pork....would you have to get your kid's permission to buy it? And what is a Chinese tamale? I guess I can google it.
Jan 30, 2021 | 11:30 am
#44
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Likely, Lo mai gai - Wikipedia
I recently went shopping at a Portuguese sausage store in the Ironbound section of Newark, NJ for the first time as I needed to re-supply my linguia supply (my Hawaiian supply chain is a little disrupted). At the urging of the owner, I also bought a few of their other selections, including a very yummy and spicy Spanish-style chorizo which was part of this morning's brunch. I also need to make a stop at the Ukrainian butcher a few blocks from us to get some ham hocks; they also have spectacular smoked kielbasa.
I recently went shopping at a Portuguese sausage store in the Ironbound section of Newark, NJ for the first time as I needed to re-supply my linguia supply (my Hawaiian supply chain is a little disrupted). At the urging of the owner, I also bought a few of their other selections, including a very yummy and spicy Spanish-style chorizo which was part of this morning's brunch. I also need to make a stop at the Ukrainian butcher a few blocks from us to get some ham hocks; they also have spectacular smoked kielbasa.
Jan 30, 2021 | 11:36 am
#45
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My child is in school so I can keep some secrets :-)
I love chorizo and also didnt consider that it can be stored un-cold!
Likely, Lo mai gai - Wikipedia
I recently went shopping at a Portuguese sausage store in the Ironbound section of Newark, NJ for the first time as I needed to re-supply my linguia supply (my Hawaiian supply chain is a little disrupted). At the urging of the owner, I also bought a few of their other selections, including a very yummy and spicy Spanish-style chorizo which was part of this morning's brunch. I also need to make a stop at the Ukrainian butcher a few blocks from us to get some ham hocks; they also have spectacular smoked kielbasa.
I recently went shopping at a Portuguese sausage store in the Ironbound section of Newark, NJ for the first time as I needed to re-supply my linguia supply (my Hawaiian supply chain is a little disrupted). At the urging of the owner, I also bought a few of their other selections, including a very yummy and spicy Spanish-style chorizo which was part of this morning's brunch. I also need to make a stop at the Ukrainian butcher a few blocks from us to get some ham hocks; they also have spectacular smoked kielbasa.
the sodium is of course a concern and I would have to exercise good moderation.