Your favorite sausages?

[Exterous]

Sadly we don't typically eat much at home so I've never settled on a type or brand. Otherwise whatever Streetwurst they sell in Austria and Hungary

 

[zinfamous]

I find boars head to be expensive for lower quality. I enjoy making my own sausage. The best part aside from taste of course is significantly longer shelf life versus commercial brands.

Agreed. It's basically Columbus quality (or worse) with some undeserved brand clout. I don't get it. The best brand that I have tried in the states is Fra'mani

http://www.framani.com/

Of course, it is all Italian salamis and pancetta, but what the fuck else do you want, really? Except maybe Kielbasa....I do love Kielbasa.

OP is lucky because he lives in an area where Fra'mani is plentiful and easy to obtain, just about anywhere he goes. I hate this--and I hate it even more that he almost certainly doesn't even know it.

--I mean--the fuck goes to Berkeley Bowl to get Saag's branded dogshit--seriously: SAAG'S,-while BB carries every thing that Fra'mani distributes, in various areas of the store. I am angry this evening.

also, OP: every sausage has sodium nitirte. ALL OF THEM. it is part of the curing process. It is also completely natural. You can't have sausage without it. You just fucking can't. You can pick up "uncured" meats like bacon/pancetta whatever--but this just means that they are brined with concentrated celery/celery salts because...ta-da! celery naturally contains sodium nitrite. THe only difference is that they aren't using Prague/Pink salt for curing--just replacing the NaNO2 salt in the brine with concentrated celery...to match the exact same level of NaNO2 in the Prague salt...but you know, it's more "natural" that way.

anyhoo, the only way to avoid that stuff is to not eat sausage or other cured meats. If the package tells you it doesn't have it, it's because they are lying (they used celery salt instead of the purified stuff, and thus don't have to list it for FDA)

 

[WelshBloke]

I love any real Andouille, dont really have any particular brands. My brother makes some really good ones at home using a mixer with grinder addon. The Grocery stores sometimes sell Aida's or Johnsonville which are both decent brands. The best Andoiulle is usually made with disgusting parts of the pig's digestive system. Its spicy and has a strong smell. Its more or less awesome in N'awlns style foods.

It smells like a belch (if we are talking about the French ones).

 

[Herr Kutz]

I love any real Andouille, dont really have any particular brands. My brother makes some really good ones at home using a mixer with grinder addon. The Grocery stores sometimes sell Aida's or Johnsonville which are both decent brands. The best Andoiulle is usually made with disgusting parts of the pig's digestive system. Its spicy and has a strong smell. Its more or less awesome in N'awlns style foods.

It's a must in red beans & rice and gumbo.

 

[Muse]

It's a must in red beans & rice and gumbo.

I was making a lot of red beans and rice when I came home from Nawlins last Feb. Got into it after having eaten at Mother's a couple times. Had a lot of sausage in it IIRC at Mother's.

 

[Muse]

Agreed. It's basically Columbus quality (or worse) with some undeserved brand clout. I don't get it. The best brand that I have tried in the states is Fra'mani

http://www.framani.com/

Of course, it is all Italian salamis and pancetta, but what the fuck else do you want, really? Except maybe Kielbasa....I do love Kielbasa.

OP is lucky because he lives in an area where Fra'mani is plentiful and easy to obtain, just about anywhere he goes. I hate this--and I hate it even more that he almost certainly doesn't even know it.

--I mean--the fuck goes to Berkeley Bowl to get Saag's branded dogshit--seriously: SAAG'S,-while BB carries every thing that Fra'mani distributes, in various areas of the store. I am angry this evening.

also, OP: every sausage has sodium nitirte. ALL OF THEM. it is part of the curing process. It is also completely natural. You can't have sausage without it. You just fucking can't. You can pick up "uncured" meats like bacon/pancetta whatever--but this just means that they are brined with concentrated celery/celery salts because...ta-da! celery naturally contains sodium nitrite. THe only difference is that they aren't using Prague/Pink salt for curing--just replacing the NaNO2 salt in the brine with concentrated celery...to match the exact same level of NaNO2 in the Prague salt...but you know, it's more "natural" that way.

anyhoo, the only way to avoid that stuff is to not eat sausage or other cured meats. If the package tells you it doesn't have it, it's because they are lying (they used celery salt instead of the purified stuff, and thus don't have to list it for FDA)

OK, chastised. Thanks for the tips, you rock, man!

I'll be checking out the Fra'mani at BB, figure to stop hounding the Saag's at the meat counter. And I'll check out the kielbasa.

 

[Herr Kutz]

I was making a lot of red beans and rice when I came home from Nawlins last Feb. Got into it after having eaten at Mother's a couple times. Had a lot of sausage in it IIRC at Mother's.

Nawlins. Lol smh

 

[BoomerD]

I try not to buy "massed produced" sausage.I'd MUCH rather buy sausage made by a good local meat market/producer when possible.

Andouille is a type of sausage made popular by the cajuns in loozeeyana...when it's made well...it's wonderful. When it's not..........

I like bratwurst, knackwurst, pepperoni, salamis of many kinds, "louisiana hot links," linguisa, and even chorizo, although that usually doesn't like me back.

 

[Herr Kutz]

I find boars head to be expensive for lower quality. I enjoy making my own sausage. The best part aside from taste of course is significantly longer shelf life versus commercial brands.

Pics of your sausage?

 

[DigDog]

I feel thi

the NaNO2 ..to match the exact same level of NaNO2

 

[Kaido]

I find boars head to be expensive for lower quality. I enjoy making my own sausage. The best part aside from taste of course is significantly longer shelf life versus commercial brands.

What's your process like?

 

[MagnusTheBrewer]

What's your process like?

Depends on the type of sausage. Cured sausage is dried in the fridge for several weeks. Sometimes I smoke them for a few hours in a cold smoke. I haven't got into trying fermented sausage yet. Humidity and temp have to be very carefully controlled. I enjoy making up my own spice blends.

 

[Herr Kutz]

Forgot to mention I got some andouille sausage (Vernon) for Christmas. I kid you not.

 

[squirrel dog]

https://www.cajungrocer.com/manda-s-smoked-pork-sausage-mild.html

local to Baton Rouge , deluxe . the hot is also very good .

 

[K1052]

There's a local guy near me that makes lamb loukoniko, it's soooooo good. He only takes bulk orders tho. Bulk for him is 20# or more, which I'm assuming is larger than an alternator.

The best kept secret in sausage. It's basically disappeared around here except for the mass produced frozen stuff.

 

[Muse]

--I mean--the fuck goes to Berkeley Bowl to get Saag's branded dogshit--seriously: SAAG'S,-while BB carries every thing that Fra'mani distributes, in various areas of the store. I am angry this evening.

I looked pretty hard, asked one of the butchers. They had ONLY two varieties of Fra'mani, and were out of one. So, I bought the other, Andouille... it was $7.99 for 12oz IIRC. Good, but fatty... I ran out yesterday, going back to BB today or tomorrow, will see what they have.

I'm looking to DIY. I've done it some in the past, will make one of those mechanical extrusion devices. I want to keep the fat content low. Also want to know what goes in.

 

[zinfamous]

I looked pretty hard, asked one of the butchers. They had ONLY two varieties of Fra'mani, and were out of one. So, I bought the other, Andouille... it was $7.99 for 12oz IIRC. Good, but fatty... I ran out yesterday, going back to BB today or tomorrow, will see what they have.

I'm looking to DIY. I've done it some in the past, will make one of those mechanical extrusion devices. I want to keep the fat content low. Also want to know what goes in.

Did you try BB West? It's cleaner, better-stocked, and has far less dirty barefoot hippies roaming the isles. Also, you maybe don't want to ask the butcher, you want to go to the deli counter, where they keep the cured meats (salamis, pancettas, proscuitto, etc). However, BB West does also carry pre-packaged and weighed portions of cured and uncured pancettas, in the packaged meat isle across from the butcher (so, opposite side of the deli), and their salamis. Granted, of course they may happen to be out, as you experienced.

I'm really not sure what the selection is like at Original BB, because I stopped going there when the new one opened. You can also find this stuff at the Italian market/deli at the 4th street shopping area. ...forget what it's called, but it's directly across from the Sur La Table.

 

[Muse]

Did you try BB West? It's cleaner, better-stocked, and has far less dirty barefoot hippies roaming the isles. Also, you maybe don't want to ask the butcher, you want to go to the deli counter, where they keep the cured meats (salamis, pancettas, proscuitto, etc). However, BB West does also carry pre-packaged and weighed portions of cured and uncured pancettas, in the packaged meat isle across from the butcher (so, opposite side of the deli), and their salamis. Granted, of course they may happen to be out, as you experienced.

I'm really not sure what the selection is like at Original BB, because I stopped going there when the new one opened. You can also find this stuff at the Italian market/deli at the 4th street shopping area. ...forget what it's called, but it's directly across from the Sur La Table.

I rarely go to BB West, only when I'm close by (which is going to be even rarer since Orchard Supply Hardware has gone out of business). I live a 2 minute bike ride from the Original BB, work my way through the barefoot hippies (actually, don't remember seeing any).

 

[spacejamz]

chorizo...especially for breakfast but great anytime of day with eggs and cheese...

 

[sdifox]

http://prosperousfood.com/2018/03/29/taiwanese-sausages-recipe/

 

[Muse]

chorizo...especially for breakfast but great anytime of day with eggs and cheese...

I've made my own chorizo for a few years. Spotted some in my freezer this morning!!! I use this recipe:

http://www.premiersystems.com/recipes/mexican/chorizo.html

I think it's probably quite authentic.

 

[Muse]

http://prosperousfood.com/2018/03/29/taiwanese-sausages-recipe/

That recipe uses a "rice bowl" as a unit of volumetric measure. I have to wonder exactly what the equivalent measurement is in cups! I don't have any rice bowls!

 

[sdifox]

That recipe uses a "rice bowl" as a unit of volumetric measure. I have to wonder exactly what the equivalent measurement is in cups! I don't have any rice bowls!

So use cups...I am not even sure there is a standard rice bowl size.

 

[Muse]

So use cups...I am not even sure there is a standard rice bowl size.

Doesn't matter what you use as long as you're consistent. However a key ingredient isn't scalable here, that 2Kg of pork. They should have said N rice bowls of pork. They didn't, hence the confusion.

 

[sdifox]

Doesn't matter what you use as long as you're consistent. However a key ingredient isn't scalable here, that 2Kg of pork. They should have said N rice bowls of pork. They didn't, hence the confusion.

I'll measure for you when I get home. Though it would be whatever size my rice bowl is.