Consolidated "Sausage" thread
 

My assignment is to furnish sausage to a native of Poland that is a fanatic about quality. I'm guessing a place in Chicago can fill the order. Any suggestions? Anywhere close to MIA would help.

I love the ones at Costco...

http://www.bobak.com

They claim to have "over 100 different sausage and deli meat specialities." I like their Maxwell Street variation the best, but it's probably less authentic than some of their others.

4 hours drive from MIA - Sarasota.

We have a very nice Polish Deli - Pierogi Inn in the Gulf Gate area.

Most of their stuff comes from Chicago. It is a hit or miss as far as the sausages go.

I had some fantastic old world tasting stuff, so fresh it was warm (a little exaggeration :D )

but on occasion I had some run of the mill stuff from there.

I believe they had about 3-4 owner changes in the last 3-4 years and each new owner picks new suppliers. I have not been there in couple of months, but your post got me thinking..... :)

did you mean MDW = Midway as MIA = Miami ?

Seeing as Chicago has the largest Polish population outside Warsaw one would hope we have some good Polish Sausage :)

I used to sell to these guys below, my wife's family is from Poland and they used to love the homemade Polish sausage I would bring back from these guys.

New Packing Co
1249 W Lake St
Chicago, IL 60607-1519
(312) 666-1314

good luck ^

--

There's one place in Minneapolis that's very good.
http://travel.yahoo.com/p-travelguid..._minneapolis-i

Aw man, Martin Rosol's shut down their online store. They have the best hot dogs ever, and their polska kielbasa ain't half bad either.

Even though I have Polish roots, I couldn't tell you what's authentic Polish sausage or not.

That said, I really enjoy Bobak's -- really feels like I'm in a European grocery store, even though I'm in Chicago suburbia. ;)

chicopee ma, chicopee falls ma.

http://www.bluesealkielbasa.com/our_story.html

just google the chicopee ma

Thanks for the responses!

Yes, the Sinai Polish from Costco are great. However, we're talking about the next level for this project.

MIA is departure point. Will be in Chicago prior to MIA because that is where I would expect to find the goods.

Nurnberger Sausage
 

Are Nurnberger sausages much different from ordinary American breakfast links? They look almost identical, but as I understand it the Germans don't eat them for breakfast.

I don't know Nürnberger Sausages, but you are right: Sausages are not a common breakfast in Germany -- apart from Bavaria, where the Weisswurst (bavarian veal sausage) has to be eaten before noon. Accompanied by a cold wheat beer, ideally.

Favorites kind of the Italian Sausage?
 

Hi All,

What kinds of your favorites Italian sausage and which the flavor is that? I likes to eat parmesan cheese sausage, chicken sausage and etc. Which one is that? How about you can have a special best new flavor for sausage? I remember where I ate chedder sausage and it was so good. I have to do put on the grill.

Lets the speculations begins.

Regards

I enjoy Mortadella and Sopressata.

Good. I'm glad you like it. :)

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.

Italian Sausage? Not those....
 

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):D

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......:D

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

Sausages
 

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?

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 ;)

did you complete your goal? If so, where did you end up getting the sausage?

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.

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.

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

The Black Farmer is the Premium full sized sossy and the Daughter is the chipolata. Go for the sossy unless it's a chipolata sandwich you are after.

Report back!

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

Terrible!

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 ...

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. It’s the current plan anyway since I don’t want to serve it uncooked in case it’s actually raw and crawling with germs.

Any folks of Hungarian heritage want to suggest alternatives? Kipper, you out there?

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.