The great sausage question

rebl_rn · Post by **rebl_rn** » Wed Jul 06, 2005 8:02 pm

http://www.thebaseballpage.com/features/2002/wiener.htm

You can even race your own! http://www.klements.com/Games/

spittin_in_the_wind · Post by **spittin_in_the_wind** » Wed Jul 06, 2005 8:25 pm

Maybe it was Lebanon Bologna:

http://www.seltzerslebanonbologna.com/

Robin

Walden · Post by **Walden** » Wed Jul 06, 2005 10:21 pm

spittin_in_the_wind wrote:Maybe it was Lebanon Bologna:

BEIRUT BALONEY SANDWICH- A bologna sandwich that's been split down the middle.

Denny · Post by **Denny** » Wed Jul 06, 2005 10:23 pm

Walden wrote:
spittin_in_the_wind wrote:Maybe it was Lebanon Bologna:
BEIRUT BALONEY SANDWICH- A bologna sandwich that's been split down the middle.

on a roll, ain't ya!

Unseen122 · Post by **Unseen122** » Wed Jul 06, 2005 11:04 pm

I don't do sausage.

Walden · Post by **Walden** » Wed Jul 06, 2005 11:10 pm

Unseen122 wrote:I don't do sausage.

Not even the weenie whistle?

GaryKelly · Post by **GaryKelly** » Thu Jul 07, 2005 2:01 am

Hotdogs, Armour hotdogs. What kinds of kids love Armour hot dogs? Fat kids, skinny kids, kids who climb on rocks, tough kids, sissy kids, even kids with chicken pox love hotdogs, Armour hot dogs, the dogs kids love to bite.

Flyingcursor · Post by **Flyingcursor** » Thu Jul 07, 2005 3:00 am

Oh I wish I were an Oscar Meyer weiner.
That is what I'd truly love to beeeee.
Cause if I were an Oscar Meyer weiner,
Everyone would be in love with me.

Thanks for all the advice. I guess I'll just have to search until I find that "right" one. Around here it's mostly Dutch Reformed ancestry so I think any kind of spicy sausage is a sin of some sort.

Walden · Post by **Walden** » Thu Jul 07, 2005 3:41 am

Flyingcursor wrote:Around here it's mostly Dutch Reformed ancestry so I think any kind of spicy sausage is a sin of some sort.

As it was decreed at the Council of Dort, "Sausages be not a vain thing in themselves ('meats for the belly' &c.), but to portend to arouse the senses by addition of piquant herbs (as some notable Romanists in Sicily have lately been known to do) could lead to indigestion, which can lead to consumption of mineral waters. From mineral waters to alcoholic drink. From alcoholic drink to rubbing alcohol. From rubbing alcohol to bandages. From bandages to hospitals. From hospitals to institutions. From institutions to schools. From schools to academies. From academies to art. From art to musick. From musick to dance. From dance to the devil." Or...umm... something like that...

SteveShaw · Post by **SteveShaw** » Thu Jul 07, 2005 5:25 am

djm wrote: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

Bude Meat Supplies make the best sausages. The Cumberland ones I'm talking about. Good bangers don't need to be too lean. The best though smelliest way to cook a good sausage is to fry it dry over very gentle heat in a heavy frying pan for almost an hour. Turn occasionally but be ever so gentle with it. You don't want broken skin. This is pointless with anything except the finest sausage. I have never eaten a branded sausage that I ever wanted to eat again. And I have no time for those so-called "sausages" that contain leeks, apple, garlic and other abominations. This is all I know, and need to know, about sausages. I'm very happy that I know what I know.

Steve

jbarter · Post by **jbarter** » Thu Jul 07, 2005 5:36 am

We've got a sausage maker in Louth who makes special ones for the Queen (Gawdblesser). Believe me, they're well worth the price.

Flyingcursor · Post by **Flyingcursor** » Thu Jul 07, 2005 5:36 am

SteveShaw wrote:
And I have no time for those so-called "sausages" that contain leeks, apple, garlic and other abominations.
Steve

SteveShaw · Post by **SteveShaw** » Thu Jul 07, 2005 5:44 am

jbarter wrote:We've got a sausage maker in Louth who makes special ones for the Queen (Gawdblesser). Believe me, they're well worth the price.

You haven't eaten John Pett's Cumberlands, I can see! I'd have thought that in deference to her distinguished son and heir the Queen would only eat Duchy Originals

Steve

jbarter · Post by **jbarter** » Thu Jul 07, 2005 6:04 am

SteveShaw wrote:
jbarter wrote:We've got a sausage maker in Louth who makes special ones for the Queen (Gawdblesser). Believe me, they're well worth the price.
You haven't eaten John Pett's Cumberlands, I can see! I'd have thought that in deference to her distinguished son and heir the Queen would only eat Duchy Originals
Steve

Nah Steve. If you're going to have a Lincolnshire Sausage it's got to be proper Lincolnshire made. You wouldn't eat a non-Cornish Cornish Pasty would ya?

izzarina · Post by **izzarina** » Thu Jul 07, 2005 6:13 am

jbarter wrote:Nah Steve. If you're going to have a Lincolnshire Sausage it's got to be proper Lincolnshire made. You wouldn't eat a non-Cornish Cornish Pasty would ya?

I would assume that would be akin to having a Philadelphia Cheese Steak that's made in Wichita?