The great sausage question

Flyingcursor · Post by **Flyingcursor** » Wed Jul 06, 2005 9:11 am

I have two important questions regarding sausage.

1st.
I recently had a fried bologna sandwich made with the best bologna I've ever tasted. It was quite spicy. The person who made it said it was "German Bologna". I proceeded to Jungle Jim's and bought some "German Bologna" which turned out to be nothing more then plain old bologna. Any idea what kind of bologna I might have had?

2nd.
Why is Germany known for sausages? Does Germany actually make more varieties of sausage than anyone else? If so, what cultural/economic/climatological conditions existed to make it so?

sbruyette · Post by **sbruyette** » Wed Jul 06, 2005 9:27 am

My Dad owned a small grocery store in which I worked while growing up. I remember selling both kinds of bologna. German bologna came in a larger roll and was spicier than regular.

vomitbunny · Post by **vomitbunny** » Wed Jul 06, 2005 9:48 am

I've had "rag" balogna that tasted a bit different than the regular stuff.

missy · Post by **missy** » Wed Jul 06, 2005 10:08 am

I have no idea on why, but growing up in Cincinnati (which, at one time was 60% German, AND was the pork processing capital of the country) I've had lots of different types of sausage.

Metts are red/brown. There "Hamilton" metts that have mustard seeds in them.
Brats are gray (those Johnsonville brats have it all WRONG!). They are seasoned with nutmeg.
Bocks are mini brats - but there's some tradition about having a goat at the bock festival????

Instead of bolonga, mom used to make fried thuringer (sp?) sandwiches.

here's where WE get our sausage:
http://www.findlaymarket.org/kroeger.htm

djm · Post by **djm** » Wed Jul 06, 2005 11:06 am

Sausage is as individual as the maker, and the name seldom conveys much in the way of useful information. Try lots of different kinds and take note of name of the sausage and the maker, and pray that they stay consistent over time.

The best sausage in my area is the butcher in a regular grocery store a few miles outside of town. They never buy meat until Tuesday to ensure it wasn't killed the week before (always fresh). There is no gristle or bone fragments, and the sausage is always very lean. They offer several different seasonings/spice. They are always sold out by Friday.

There are many different European sausage makers locally, but most of it is crap, or no better than the manufactured stuff. You really have to shop around, and then support your favourite maker(s) by remaining faithful.

djm

Post by **Nanohedron** » Wed Jul 06, 2005 12:10 pm

Flyingcursor wrote:2nd.
Why is Germany known for sausages? Does Germany actually make more varieties of sausage than anyone else? If so, what cultural/economic/climatological conditions existed to make it so?

Why is Germany known for a culinary tradition of guts stuffed with offal and gore? Maybe the Teutonic military tradition has something to do with it.

One sausage culture that's diverse and very good is that of the Ukrainians. Kramarczuk's, a Ukrainian deli near where I live, specialises in Ukrainian-style sausagemaking. Very excellent, often garlicky. You can even get eel there for something like $13.00 a pound.

TonyHiggins · Post by **TonyHiggins** » Wed Jul 06, 2005 12:16 pm

Is there a sausage that's good for you? Or is that way too off topic? :roll:
Tony
Let me keep it simple: Is there a sausage that's not bad for you?

peteinmn · Post by **peteinmn** » Wed Jul 06, 2005 12:41 pm

Nanohedron wrote: One sausage culture that's diverse and very good is that of the Ukrainians. Kramarczuk's, a Ukrainian deli near where I live, specialises in Ukrainian-style sausagemaking. Very excellent, often garlicky. You can even get eel there for something like $13.00 a pound.

Nano

Thanks for the referance to Kramarczuk's. It's not too far from Andover. I will have to check it out.

As far as German Sausage goes, remember it's not just food, it's a "lifestyle"

Especially if you add enough of the right beer and rye bread!!

Best

missy · Post by **missy** » Wed Jul 06, 2005 12:48 pm

dark rye with the big pieces of kosher salt on the crust!

ok - so while we are talking "German" food here........

who knows what Goetta is?????

EricWingler · Post by **EricWingler** » Wed Jul 06, 2005 12:49 pm

Isn't German sausage the wurst?

djm · Post by **djm** » Wed Jul 06, 2005 1:30 pm

Missy, Goetta was created in Greater Cincinnati's
German immigrant community in the late1800's.
It is a delicious blend of pork, beef, and whole
grain, steel cut oats. Goetta is traditionally
prepared like sausage patties but many people
prefer the taste of Goetta.

Says so right here: http://www.goetta.com/splash.shtml

Eric, that is so bad.

djm

I.D.10-t · Post by **I.D.10-t** » Wed Jul 06, 2005 1:46 pm

peteinmn wrote:Nano

Thanks for the referance to Kramarczuk's. It's not too far from Andover. I will have to check it out.

As far as German Sausage goes, remember it's not just food, it's a "lifestyle" Especially if you add enough of the right beer and rye bread!!

Best

While you are there stop by Surdyk's. They have a little cheese shop and the best Challah bread I have had in this state.

missy · Post by **missy** » Wed Jul 06, 2005 2:13 pm

djm - you are correct!

My grandma made the BEST goetta. Instead of just plain old ground beef and pork, she would save all the "ends" of roasts and use that, along with leftover gravy to cook the pinhead oats in. After you cook the whole mess and then let it "set" in the fridge, you then slice it and fry it to eat.

Post by **Nanohedron** » Wed Jul 06, 2005 6:27 pm

TonyHiggins wrote:Is there a sausage that's good for you? Or is that way too off topic? :roll:
Tony
Let me keep it simple: Is there a sausage that's not bad for you?

A top-notch sausage is too tasty for me to care. Can't see the good in having nothing to point a finger at when my time comes, anyway, and meanwhile I get to indulge myself!

Post by **Nanohedron** » Wed Jul 06, 2005 6:30 pm

Then again, there's soylami, I suppose...