# What's your favorite sausage? **URL:** \ **Category:** In My Humble Opinion\ **Created:** [December 6, 2006, 11:14pm UTC](https://boards.straightdope.com/t/whats-your-favorite-sausage/383142 "2006-12-06T23:14:09Z")\ **Posts on this page:** 11\ **Page:** 3
**Author:** ![Baron\_Greenback](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/baron_greenback/32/48_2.png) [@Baron\_Greenback](https://boards.straightdope.com/u/Baron_Greenback)\ **Post date:** [December 8, 2006, 10:23pm UTC](https://boards.straightdope.com/t/whats-your-favorite-sausage/383142/41 "2006-12-08T22:23:05Z")
I love the usual British ones - Cumberland, Lincoln etc. with mash and onion gravy. Chorizo and any kind of Salami I can sit and munch my way through massive amounts of the stuff. I also love the various Polish cured sausages (as an aside, there used to be a lot of these in the local butchers and supermarkets because my area was heavily settled by Poles post WWII. The old men started dying off, and the sausages became harder to find, but now thanks to the new influx of Polish youngsters, they have reappeared in all their tasty glory. Yay!) ---
**Author:** ![Alpine](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/alpine/32/17813_2.png) [@Alpine](https://boards.straightdope.com/u/Alpine)\ **Post date:** [December 8, 2006, 10:23pm UTC](https://boards.straightdope.com/t/whats-your-favorite-sausage/383142/42 "2006-12-08T22:23:25Z")
[QUOTE=Alive At Both Ends] I’d like to try that, but there aren’t any spicy elk where I live. [/QUOTE] Our elk are spicy _and_ saucy, the little devils. (Well, not so little - the freezer is quite full.) ---
**Author:** ![DeVena](https://avatars.discourse-cdn.com/v4/letter/d/dec6dc/32.png) [@DeVena](https://boards.straightdope.com/u/DeVena)\ **Post date:** [December 8, 2006, 10:27pm UTC](https://boards.straightdope.com/t/whats-your-favorite-sausage/383142/43 "2006-12-08T22:27:19Z")
[Conecuh Spicy Smoked Sausage](http://www.conecuhsausage.com/). Dang it - Now I’m hungry! ---
**Author:** ![Qadgop\_the\_Mercotan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/qadgop_the_mercotan/32/83_2.png) [@Qadgop\_the\_Mercotan](https://boards.straightdope.com/u/Qadgop_the_Mercotan)\ **Post date:** [December 8, 2006, 11:40pm UTC](https://boards.straightdope.com/t/whats-your-favorite-sausage/383142/44 "2006-12-08T23:40:40Z")
[QUOTE=Hampshire] I’m originally from Milwaukee. So every summer was full of cookouts and grilling of Usingers, Klements, and Johnsonville brats, italians, and polish. [/QUOTE] Heh. The president of Usinger’s has a cottage up the beach from me, and has given us some sausage from time to time. A lot of really good stuff, mostly. But I don’t have the heart to tell him his summer sausage is second tier! I prefer the brats from [Miesfeld](http://www.miesfelds.com/)’s over Johnsonville’s. But any Sheboygan county brat beats any Milwaukee brat in my experience. YMMV. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [December 9, 2006, 1:06am UTC](https://boards.straightdope.com/t/whats-your-favorite-sausage/383142/45 "2006-12-09T01:06:38Z")
Oh wow. A thread made for me! 🙂 As a firm believer of [local sausage shack’s Hot Doug’s](http://www.hotdougs.com/tshirts.htm) slogan, “There are no finer words in the English language as ‘encased meats,’ my friend,” I have some opinions on the matter. 🙂 For day-to-day eating, I really miss the Thuringer Rostbratwurst, which is a little different than its smoked Wisconsin cousin, known simply as the Thuringer sausage (which is also very good, and Hot Doug’s has a particularly good version of it.) Basically, it’s a white sausage (usually pork, or mix of pork & veal) stuffed in thinner, almost hot-dog like casings, and flavored with white pepper, caraway seeds, marjoram, mace, ginger, milk, etc. Basically it’s a type of bratwurst as we Americans are familiar with it. I’m also particular to the Hungarian _debreceni_, a coarse-ground pork sausage heavily spiced with garlic and Hungarian paprika. It turns the oil red as you fry it. I have not been able to find a suitable version of it here in Chicago. The local Hungarian supermarket, Bende, carries it, but it’s not quite the same sausage. Balkan _cevapcici_, particularly the kinds served in Bosnia. They are fresh sausages, not encased, made usually of a 1:1:1 ratio of pork:lamb:beef (although the Bosnian ones tend to be all lamb or a lamb-beef mixture), heavily seasons with garlic. Great grilled and served on a pita with raw onions and ajvar (a red pepper-eggplant paste). Of course, my ancestor would be pissed if I didn’t give props to the myriad of Polish sausages out there, particularly the smoked varieties. I’m especially a fan of _kabanos_, which has cousins in Italy called _cabanossi_. I[t’s a dry, smoked pork sausage, about 1-2 feet in length and 1/2 inch in diameter.](http://www.hipernet24.pl/sklep/img_items/b/022/2222.jpg) The ones pictured there are a little fresh for my tastes. A lot of times, we just buy them like that in the Polish deli, and let them hang in a dry place (usually next to the heater in the basement), until they dry out to our tastes, about a week or so. Think of them as the sausage versions of Slim Jims. They are so good, garlicky, smoky. I’ve been known to eat an entire two-foot link of them if I don’t watch myself. Of course, props must be given to chorizo. I don’t like any of the prepackaged brands, but I live in a Mexican neighborhood, so it’s easy to get fresh homemade chorizo any day of the week. Different places have different levels of heat and flavor profiles, but most of them are pretty good. Huevos or papas con chorizo are heavenly. The Chicago hot link, particularly the ones served at Barabara Ann’s BBQ and Uncle John’s BBQ (they come from Grant Park Packing). The grind and flavor of these sausages vary around the Chicago, but the one I like is coarsely ground with visible pieces of fat (like a good _debreceni_), with a spicy kick and a sagey note to them. In some ways, they remind me of spicy breakfast sausages. Best served grilled or smoked. I can go on forever, though. Other favorites: Paprikás kolbász (Hungarian dried paprika sausage, similar to salami) Téliszalámi (Hungarian winter salami) Weißwurst (Bavarian veal sausage, usually eaten boiled for breakfast) Kiszka (Polish blood & barley sausage) Vienna Beef or Chicago Red Hots hot dogs (natural casings only) Maxwell Street Polish as served by Maxwell Street Express or Jim’s (both on Union) and probably a thousand others I’m forgetting. Basically, I’ve never met a sausage I didn’t like. ---
**Author:** ![Rick](https://avatars.discourse-cdn.com/v4/letter/r/9f8e36/32.png) [@Rick](https://boards.straightdope.com/u/Rick)\ **Post date:** [December 9, 2006, 1:49am UTC](https://boards.straightdope.com/t/whats-your-favorite-sausage/383142/46 "2006-12-09T01:49:57Z")
[QUOTE=Alpine] Our elk are spicy _and_ saucy, the little devils. (Well, not so little - the freezer is quite full.) [/QUOTE] I would, as a public service, be happy to take some of that spicy elk off of your hands. Just as a public service of course. ::: drool, drool::: ---
**Author:** ![sturmhauke](https://avatars.discourse-cdn.com/v4/letter/s/e47c2d/32.png) [@sturmhauke](https://boards.straightdope.com/u/sturmhauke)\ **Post date:** [December 9, 2006, 3:31am UTC](https://boards.straightdope.com/t/whats-your-favorite-sausage/383142/47 "2006-12-09T03:31:54Z")
[QUOTE=Cluricaun] I guess I’m not all that sophisticated. I love Jimmy Dean hot pork sausage more than any other kind in the world. [/QUOTE] I’m not sure if most sausage really counts as “sophisticated” food. ---
**Author:** ![cornflakes](https://avatars.discourse-cdn.com/v4/letter/c/9d8465/32.png) [@cornflakes](https://boards.straightdope.com/u/cornflakes)\ **Post date:** [December 9, 2006, 3:35am UTC](https://boards.straightdope.com/t/whats-your-favorite-sausage/383142/48 "2006-12-09T03:35:04Z")
Boo-dan! Nothing beats boudin for a quick meal. Good venison sausage is right up there though. I still remember the sausage kolaches that a friend of my mom made when I was a kid. She was worried because the fat made the dough too biscuty, but they were good enough to remember half a lifetime later. ---
**Author:** ![Qadgop\_the\_Mercotan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/qadgop_the_mercotan/32/83_2.png) [@Qadgop\_the\_Mercotan](https://boards.straightdope.com/u/Qadgop_the_Mercotan)\ **Post date:** [December 9, 2006, 3:50am UTC](https://boards.straightdope.com/t/whats-your-favorite-sausage/383142/49 "2006-12-09T03:50:18Z")
[QUOTE=pulykamell] Basically, I’ve never met a sausage I didn’t like. [/QUOTE] Not even some of those english ones that contain more vegetable matter than animal product? ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [December 9, 2006, 6:47am UTC](https://boards.straightdope.com/t/whats-your-favorite-sausage/383142/50 "2006-12-09T06:47:12Z")
[QUOTE=Qadgop the Mercotan] Not even some of those english ones that contain more vegetable matter than animal product? [/QUOTE] Which ones are those? I’m not sure I ever had any. While I prefer my sausages to contain 100% meat or seafood of some type, I do like various sausages which contain filler, like Polish blood sausage, or various Eastern European liver sausages (not the Braunschweiger-type sausages, but rather the grain & liver sausages that are cooked), and I imagine I’d love boudin if I ever got my hands on it. I was going to make a special trip into Cajun country last time I was down in New Orleans just to have some seriously authentic boudin, but couldn’t fit the long drive anywhere into my schedule. I should refine my saying to: I’ve never met a style of sausage I didn’t like, because there’s certainly inferior examples within each style (like the mass-market chorizo that comes in the plastic packaging (no casings) in the grocery store). ---
**Author:** ![Lust4Life](https://avatars.discourse-cdn.com/v4/letter/l/ecc23a/32.png) [@Lust4Life](https://boards.straightdope.com/u/Lust4Life)\ **Post date:** [December 10, 2006, 3:06am UTC](https://boards.straightdope.com/t/whats-your-favorite-sausage/383142/51 "2006-12-10T03:06:15Z")
Brattwurst,Spiced porkand apple,Cumberland in that order. [Previous page](https://boards.straightdope.com/t/whats-your-favorite-sausage/383142.md?page=2)