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Post by whollygoats on Nov 19, 2015 16:35:42 GMT
So...Sausages. When in France, we noted that the most popular lunch food seemed to be ham sammiches. When in Central Europe (Germany, Austria, Slovakia, and the Czech Republic) the most popular lunch food seemed to be one kind of sausage or another. They are the wurst. There were more types of sausage than I was used to, and US markets usually have plenty from which to choose, including the ever-present frankfurter, or wiener. Brats, aka bratwurst, seem to be a favorite of late amongst the BBQ crowd here in the US. I'm a fan of kielbasa, sold here as a cooked and cured Polish-style sausage, particularly when prepared with pierogi. With both, I tend to like them with sauerkraut and a robust stone-ground style mustard. Breakfast sausage is one of my weaknesses. They are grilled served with what is often called a 'farm breakfast' in the US, which includes eggs, pancakes, hash browns, fruit juice and coffee. It comes as non-links, which are usually prepared as patties, but also is crumbled and fried as a base for sausage gravy. If you haunt MickyD's, these are what are slipped in to the sausage and egg McMuffin breakfast sandwich. Then there are the spiced and cured sausages, like Genoa salami and pepperoni, which are used for cold cuts and pizza toppings. Bologna (aka baloney) is another popular and widespread sausage product in the US, but most Americans rarely see it as anything other than sliced cold cuts. There are seemingly vast numbers of variations on this theme, so introduce us to your favorites. Fresh or cooked cured? Keep in mind, sausage is something to do with offal foods.....grind it all up and stuff it in to an empty intestine.
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Post by whollygoats on Nov 19, 2015 16:40:52 GMT
Bangers are basically British bratwursts, are they not?
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Post by Moose on Nov 19, 2015 17:18:02 GMT
I am not sure if they are bratwursts. A banger to me is just any pork sausage. Quality can vary tremendously though. You can, technically, get eight budget sausages for about fifty five pence in my local Tesco but I'd rather go without frankly. Good quality high pork content sausage can be as much as three pound for six. I tend to go for the mid range stuff ... perfectly acceptable quality but not as pricey. Morrisons do a nice pork and jalapeno which I had recently.
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Sausages
Nov 20, 2015 0:11:40 GMT
via mobile
Post by juju on Nov 20, 2015 0:11:40 GMT
Most sausages here are what you would call 'links'. Bangers are just a slang name for sausages.
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Post by tangent on Nov 20, 2015 0:58:51 GMT
Cumberland sausages are quite nice. Historical note: Cumbria, which is where Jo lives, is the amalgamation of Cumberland and Westmorland, two of the 39 historic counties of England.
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Post by whollygoats on Nov 20, 2015 5:11:27 GMT
Most sausages here are what you would call 'links'. Bangers are just a slang name for sausages. Interesting....'Banger' has been applied to a sausage which shows up in locales attempting to pass as 'English'/'Irish''pubs'. They are larger around than our standard 'links' (which are approximately the size of a man's finger), but shorter than Polish or Bratwurst, but still a 'fresh meat' in that it is uncooked. They fill a niche; there is, admittedly, a lot of marketing involved. And different spicing, of course.
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Post by Alvamiga on Nov 20, 2015 9:32:50 GMT
Uncooked? Doesn't sound like a good idea!
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Post by whollygoats on Nov 20, 2015 14:35:07 GMT
Uncooked? Doesn't sound like a good idea! That's why you cook them. Many sausages come already cooked and, often, smoked. These are edible without cooking them first. Salami, pepperoni, summer sausage and the like all fit in to this category. Some are reheated before serving, while others are served cold, often as sliced cuts. Other sausages, like most links, patties, and most bratwursts are 'fresh', in that they require cooking (fry, grill, bake) before consuming.
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Post by JoeP on Nov 20, 2015 15:43:27 GMT
What is "summer sausage"?
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Post by whollygoats on Nov 20, 2015 16:37:10 GMT
What is "summer sausage"? Per wiki: Cured, not fresh.
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Post by Moose on Nov 20, 2015 19:13:55 GMT
See I would not consider salami or pepperoni to be sausages. Though I would consider chorizo to be .. hmm, is that a double standard? Am I a sausage hypocrite?
Noone's mentioned saveloys yet. I love saveloys but there's not many places round here that sell them
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Post by whollygoats on Nov 20, 2015 20:53:46 GMT
I don't think that you are a sausage hypocrite. I just think that you were not aware of the broad diversity of sausage. Did anyone else read the 'Sausage' page at wiki? They delineate seven different 'types' of sausage. *runs off to look up saveloys*
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Post by ProdigalAlan on Nov 20, 2015 21:01:33 GMT
Does anyone else here put their sausages in a centrifuge? I have to confess that a lot of people frown on this procedure. Generally its held to be ( wait for it ) A turn for the wurst
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Post by whollygoats on Nov 20, 2015 21:05:48 GMT
Ooo....oo..oo..oo..Juju... Have you had Selsig Morgannwg? It sounds tasty. And non-meat.
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Post by whollygoats on Nov 20, 2015 21:10:16 GMT
That's really terrible, Alan. I like your style, man.
Discussing sausage is always the wurst. It's just offal.
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Post by whollygoats on Nov 20, 2015 22:07:38 GMT
Famous sausage personages, fictional:
Claude Maximillian Overton Transpire Dibbler
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Post by whollygoats on Nov 20, 2015 23:02:28 GMT
And yet another culinary travesty... the corn dog. There will be a vendor of these things at practically every county fair, or community event, in the US. They are addictive.
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Sausages
Nov 21, 2015 1:03:09 GMT
via mobile
Post by juju on Nov 21, 2015 1:03:09 GMT
Ooo....oo..oo..oo..Juju... Have you had Selsig Morgannwg? It sounds tasty. And non-meat. Glamorgan sausages? Love them. And make them myself, regularly.
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Post by Moose on Nov 21, 2015 17:43:42 GMT
I am guiltily partial to hotdogs from street vendors. The meat quality is probably appalling but they're tasty. Especially with fried onions and American mustard
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Post by whollygoats on Nov 21, 2015 21:55:09 GMT
Oh, yeah. That's why they are addictive.
If you take a 'hotdog' (aka frankfurter, wiener) and batter and deep fry it ...well, that's my weakness.
I do my best to stay long distance away from vendors of corndogs. The temptation is very strong.
This from the Discworld wiki:
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Post by whollygoats on Nov 21, 2015 22:11:44 GMT
American mustard?
Let me guess...the screaming yellow stuff?
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Post by whollygoats on Nov 22, 2015 15:38:10 GMT
That screaming yellow stuff...called 'yellow mustard' hereabouts...is an icon of American cuisine. It has an honored place on the tables of greasy spoons all over the US. It is widespread. It is... yes...French's! 'American mustard' is French's! (It's a trade name, but still.) Shown here in the gallon pump dispenser size. Well, there are others, like Heinz, and Guldan's, but French's pretty much rules the yellow mustard market.In its natural habitat, it looks like this:
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Post by JoeP on Nov 22, 2015 16:31:07 GMT
I see juju has made a dedicated thread.
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Post by Moose on Nov 25, 2015 18:33:41 GMT
What did you think of the saveloy description WG? Do you recognise them by any other name?
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Post by whollygoats on Nov 25, 2015 19:03:49 GMT
It sounds like what we'd call a 'sausage on a stick'. Of course, those can come in any number of variant flavorings, but a 'spicy dog' would be the usual...rather like a spicy kielbasa. They are not particularly common. Chip shops would not be a location to obtain them here, though.
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Post by Moose on Nov 25, 2015 19:09:34 GMT
Naw they're very bland tasting, no spiciness at all. Tasty, though.
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Post by Moose on Nov 25, 2015 19:14:39 GMT
Does anyone in the UK remember wee willie winkies? (thinking about it in my depraved old age is it just me or is that name a bit .. rude?)
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Deleted
Deleted Member
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Sausages
Nov 25, 2015 23:01:28 GMT
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Post by Deleted on Nov 25, 2015 23:01:28 GMT
I think I know why I have ignored this thread so far. I'm just not a fan of sausages. Especially not with sauerkraut. Or with curry sauce.
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Post by whollygoats on Nov 26, 2015 1:01:34 GMT
Naw they're very bland tasting, no spiciness at all. Tasty, though.
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Post by whollygoats on Nov 26, 2015 1:05:23 GMT
Naw they're very bland tasting, no spiciness at all. Tasty, though. That sounds like the typical frankfurter...aka wiener...aka hot dog. The same thing which is the meat center of a corn dog. Enclosed in a bun, it is a hot dog. It can be grilled, boiled, nuked, or even eaten cold out of the package (they are all precooked, here). Here in the US, these do not have a bright red skin...they are very boring tan colored meat. They are actually quite phallic. These are showing up at select convenience markets (quicky marts, grab'n'go, milk stores) in the US. They are a heater unit that rolls the sausages to heat them up to serve hot. The sausage are then usually enclosed in a bun and bagged in paper before being handed over to the customer. The customer usually has a bar of condiments to from which to select. My unson, the truck driver, tells me that the slang for these quick food items is 'roller dogs'. These have been in cinemas and the like for ages, but they seem to have broken out of that niche into a wider convenience food market.
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