[HN Gopher] Sausages: An Anthology
___________________________________________________________________
Sausages: An Anthology
Author : autokill
Score : 48 points
Date : 2024-10-02 00:07 UTC (22 hours ago)
(HTM) web link (thelionandunicorn.wordpress.com)
(TXT) w3m dump (thelionandunicorn.wordpress.com)
| zabzonk wrote:
| > A sort of horrible soft stuff was oozing all over my tongue
|
| Of course, a lot of modern sausages are exactly like this. If you
| can, you want to get your sausages from a proper pork butcher. I
| can recommend Curtis in Lincoln UK, particularly (not
| surprisingly) their Lincolnshire sausages - pork flavoured with
| sage and pepper. Redhill Farm Shop just down the street is also
| good for sausages. I guess we (Lincoln residents) are lucky to
| have such high quality high quality food shops so close together!
| throwup238 wrote:
| My favorite sausages on the west coast US is Wurstkuche in Los
| Angeles. It's less traditional and more California yuppy chic
| but the sausages are amazing.
|
| My favorite are the duck and bacon sausages. They've also got
| some interesting ones like rattlesnake and rabbit and a
| vegetarian one called smoked apple sage with apple and yukon
| potatoes. They even used to have alligator sausages (those were
| real tough).
|
| Their truffle fries and dipping sauces are to die for, too.
| Nursie wrote:
| Ah, an ode to the sausage...
|
| I'm a big fan, the problem is a lot of them are highly processed,
| very fatty and massively salty.
|
| During the last few years I was in the UK there was more choice
| of 'good' sausages though, 97-100% pork sausages (Heck and some
| other brands I now can't find), some lower salt/less processed
| ("Naked") and lower fat ("Porky Lights") options. But in the end
| none of them is really very good for you.
|
| Which is a shame, because they are delicious.
|
| I still haven't got used to the default sausage here in Australia
| being beef.
| 4ndrewl wrote:
| Leading with the Grange Hill sausage though. _chef 's kiss_
| klondike_klive wrote:
| The theme tune is now bouncing around my head. 'Chicken Man' by
| Alan Hawkshaw, for anyone interested.
| blipvert wrote:
| Once, as a kid in the UK about thirty five years ago, I was
| watching _ahem_ a movie for grown ups, and chicken Man
| provided the musical accompaniment to a scene.
|
| Most discombobulating.
| stephenhuey wrote:
| Delightful how Rudyard Kipling lived above Harris the Sausage
| King! "...for tuppence, gave as much sausage and mash as would
| carry one from breakfast to dinner when one dined with nice
| people who did not eat sausage for a living."
|
| Would've been a good place for me to live as a young man as I
| grew up on sausage. The most common variety I ate was made by my
| Texan-Czech grandparents and other relatives. It often had
| venison and pork if someone had gone deer hunting recently
| enough. The venison was a nice touch but the pork helped it to be
| less dry. So delicious, and the archetype by which I measure all
| other sausage. The closest recipe I can find is from Prasek's
| Family Smokehouse in Hill (original Czech spelling is Prasek).
| They have multiple varieties, with and without jalapeno, but the
| all-beef and pork & beef have a flavor extremely close to the
| kind made by my relatives. I'm extra fortunate since you can now
| find them in HEB in Houston.
|
| https://www.praseks.com
___________________________________________________________________
(page generated 2024-10-02 23:02 UTC)