Minor gods perhaps, but the food of the head-honcho God is surely scrapple.
Scrapple is a Philadelphia breakfast staple. It’s kind of an anemic looking, gray sausagy brick made from the most disgusting parts of pigs, mixed with cornmeal and spices. But, when you slice it up and fry it with eggs, it is simply divine. It will certainly appease the gods so they won’t smite you.
https://lehighvalleygoodtaste.com/articles/brief-history-scrapple/
I once heard a Philadelphia native describe the ingredients of scrapple as “every part of the pig but the ‘oink’.”
Not exactly, we still call a Chorizo a Chorizo, but there’s also something called “Bife de Chorizo” which contrary to expectations is not a fileted(sp?) chorizo but a beef cut as you say.
Interesting question, I’d say, arguably, for my corner of the world, the chorizo.
We have a pretty good size mexican population with lots of mexican grocery stores and and fairly sizable basque community as well. I can get chorizos that are short and plump and eaten like a hot dog or I can get a chorizo that is long and more like a dry salami, depending on where I’m shopping.
I’d add under Polish Sausage specifically Maxwell Street Polish.
And of course the hot dog does not have ketchup on it.
Not sure why I couldn’t get kenobi_65’s third choice to print, but in the Chicago area the Italian sausage is typically served as a sandwich, often with sweet or hot peppers or both. “Hot peppers” is a bit of a misnomer, since what’s meant is hot giardiniera.
Bratwurst can mean so many different things, the term is almost meaningless. They can be bought cooked, smoked, cured, emulsified white veal, beef/bison/chicken/lamb, fresh made in back, fresh Johnsonville-style, stadium-type, studded with cheese/bacon/mushroom/hot peppers, etc.
It is but Italian sausage is also our most popular pizza topping which won’t get any disagreements from me. It’s also pretty popular as an an accompaniment to red sauced pasta, either with an single entree or as part of a catering package.
The only difference is that the Italian sausage often uses a bigger bun, more of a hoagie roll. But I consider hot dogs sandwiches, too — there’s really little difference between an Italian sausage and a hot dog other than the Italian needs a bigger bun to accommodate it (though I have had smaller Italians in a regular bun.) Bratwurst in Wisconsin are often served on a hard roll (like in Kenosha). Does that make it any less of a sausage? Or am I not understanding the distinction you are making?
The Sheboygan hard roll (aka Semmel roll) is de rigueur in my area, Milwaukee and northward to at least Manitowoc. It’s a version of a Kaiser roll with a harder/crispier yet thin crust.
Bratwurst in turn is a German word that means sausage that is fried on a pan: braten is cooking, either on a pan with a little oil or in the oven and Wurst means sausage. So of course it can mean a lot of different sausages, as most sausages can be fried in a pan. Even in Germany there are uncountable Bratwürste.
As an aside, there is an Italian pizza that uses Frankfurter/Wiener Würste (both terms are used for practically the same thing, which is similar in size and consistency to what you in the USA use for hot-dogs too) and french fries (freedom fries? you know the kind… 
) and they call it Pizza con wurstel e patate. Yes, wurstel, not Würste or Würstchen. The name is hilarious for a German, but the concoction itself… well, judge yourself:
It is not the most popular pizza in Italy, but not so seldom either. Somebody must like it. And somebody even came up with it!
Dammit! I meant Sheboygan, not Kenosha! My brain has for some reason decided to mix those two up for the last few months for who knows what reason.
In honor of this thread, I grilled 18 Italian sweet sausages, removing casings during the initial thaw. I’ll eat them for lunches and diced into my morning omelets. Will share a few with the dogs and bird also.
How long would it take you to tire of sausages? A friend works at the plant where these are made and occasionally gives me enough to feed a village. I freeze most and gradually go through them.
Dem’s fightin’ words, en so?
That pizza looks like it was made by a pizzaiolo who has just completely given up.
Or he was completely wasted and had a bad case of the munchies.
Definitely a thing as far north as Green Bay, especially for bratwurst.
And “hard roll” may be a bit of a misnomer, but makes sense in contrast with a regular soft roll. When I first had a Sheboygan brat on a hard roll, I was expecting something much denser and, well, harder. But it’s quite airy and soft in the center, with just a bit of a thin, hard(-ish) exterior. It’s a nice textural contrast.
Yeah, you might be right. What really gets me is the ingredients look like they were just tossed on the pizza from across the room with no regard to placement, and it looks like it could use just a bit more time in the oven.
I would add hot links in the Lou
They’re easy to tell apart: the guy in my freshman dorm who was incapable of wearing socks with his penny loafers was from Kenosha and the guy who kept a murky jar of gefiltefish in his minifridge was from Sheboygan.
Hah. I go to Sheboygan reasonably often enough (at least once a year for the past few years). They even have a pizza place called Il Ritrovo that is supposed to be top-tier Neapolitan pizza (which I haven’t had the chance to visit yet for who knows what reason – too busy eating Sheboygan brats at Charcoal Inn). Whereas I pretty much never visit Kenosha. And my favorite workmate in college was a girl from Sheboygan. Why my brain now muddles them … I don’t know. Aging is weird.