What kind of sausage do you like? Favorite way to eat?

There are 100s of different types of sausage.  What is your favorite?  How do you like to cook it or eat sausage?

I like almost all sausages that I have tried.  There was a store that we frequently when we first married that sold Kielbasa.  That to this day is my favorite sausage.  I just cook it in the oven.

I have a recipe that I like that has pork chops and sausage with potatoes in a tomato sauce that I like though for that recipe I just buy smoked sausage.  

Goetta!
Sliced thin and fried crispy, accept no substituted!

Home-made Hot Italian Sausage!
I use it on Pizza, calzones, and stuffed peppers. I also make Italian meatballs with half ground beef and half hot sausage.
I make an outstanding country sausage, perfect for breakfast or sausage biscuits and gravy.

Home made Italian.  

I am truly blessed that I have some incredible butchers and country shops around me that have a rotation of in-house small batch sausage for sale.

I'm partial to Chorizo, I've found it to be not only unique tasting but useful to sub into recipes in place of other meat such as ground beef. Italian sausage however is a workhorse in my kitchen for a variety of recipes. To me that is the default sausage type in my house.

You all are inspiring me to try to make homemade sausage now. I guess I must be missing out!

Italian sausage, with onions and bell pepper.  I have not had that in years.

So far I like pork sausage the best in general, breakfast sausage, Portugese sausage and kilbasa re. dinner sausages, Italian sausage on pizza.

Andouille, black boudin and Cajun green onion (Chaurice). These are the ones I grew up eating.

Depends on what I'm making. Some recipes are better with Italian Sausage, some with Kielbasa. Overarchingly, I cook with a few plain-ish sausages (primarily Kielbasa and a plain, ground Italian Sausage) and then season them. This way, I can get the sausage in bulk and then season them for different recipes. A friend makes a divine Boerewors Sausage (beef and pork, coriander, cloves, and nutmeg, dish from South Africa), which is a different taste profile thanks to its unique seasoning, but it is perfection! That said, I don't have it often because a little bit can go a long way.

I'm more partial to a cured sausage like pepperoni, thuringer, cervelat or just summer sausage. There's a meat shop in Nicollet, Minnesota, that offers 8-10 varieties of summer sausage along with the aforementioned thuringer and cervelat. (And samples to try...) Slice and eat. By itself or in a sandwich. So good.

Anne Miller wrote:There are 100s of different types of sausage.  What is your favorite?  How do you like to cook it or eat sausage?

I like almost all sausages that I have tried.  There was a store that that
I have a recipe that I like that has pork chops and sausage with potatoes in a tomato sauce that I like though for that recipe I just buy smoked sausage.  

I am always looking for kielbasa or Polish Sausage sausage!  I can't find it in Tokyo (well, I actually can, if I want to pay about 5 times the ah, normal price) and long to make it as I do Italina sausage.

Anne Miller wrote:There are 100s of different types of sausage.  What is your favorite?  How do you like to cook it or eat sausage?

I like almost all sausages that I have tried.  There was a store that we frequently when we first married that sold Kielbasa.  That to this day is my favorite sausage.  I just cook it in the oven.

I have a recipe that I like that has pork chops and sausage with potatoes in a tomato sauce that I like though for that recipe I just buy smoked sausage.  

Most sausages are okay. I like the spicy ones most. Only ... most sausages are made of pork, I can not eat much of that, and only from organic grass (etc.)-fed pigs.
My favourite sausages are the 'lamb merques', they are thin and very spicy, no pork, but organic grass-fed lamb (and from a local farmer). I fry them in a flat pan and then cut them in small slices and mix those in my meal (I like them with almmost everything).

That local organic farm sometimes sells Salami. That's the kind I like to eat just like that (they sell it in thin slices). I think it is fermented, or anyway it is not cooked. And it is spicy, which I love.

Bob Waur wrote:Andouille, black boudin and Cajun green onion (Chaurice). These are the ones I grew up eating.

Andouille goes well with anything! I need a recipe for the Chaurice. I love black boudin fried in butter with applesauce! yeah. You just have to try it. Another one I love is tripes but you just can't find it in the US. I have not had it since ...1970.

Chorizo does it for me.  Closely followed by cheddar beer brats.  Umami overload!

Yes, merguez for the warm dish but also the French saucisson sec, dry pork sausage for the appetizer, with with different flavors, wild boar and bull being our favourites.

Cécile Stelzer Johnson wrote:

Bob Waur wrote:Andouille, black boudin and Cajun green onion (Chaurice). These are the ones I grew up eating.

Andouille goes well with anything! I need a recipe for the Chaurice. I love black boudin fried in butter with applesauce! yeah. You just have to try it. Another one I love is tripes but you just can't find it in the US. I have not had it since ...1970.

This is the recipe I follow ... mostly. I like more green onion and a dash of ground cloves:
https://icookforleftovers.wordpress.com/2013/09/02/homemade-sausage-chaurice-aka-green-onion-sausage/

Bob Waur wrote:

Cécile Stelzer Johnson wrote:

Bob Waur wrote:Andouille, black boudin and Cajun green onion (Chaurice). These are the ones I grew up eating.

Andouille goes well with anything! I need a recipe for the Chaurice. I love black boudin fried in butter with applesauce! yeah. You just have to try it. Another one I love is tripes but you just can't find it in the US. I have not had it since ...1970.

This is the recipe I follow ... mostly. I like more green onion and a dash of ground cloves:
https://icookforleftovers.wordpress.com/2013/09/02/homemade-sausage-chaurice-aka-green-onion-sausage/

Thanks, Bob. I think I'll try this fall. [I'm still looking for a good tripe recipe too;-)

How did I forget about summer sausage?  I like those too.

I've been vegetarian since 1992. Sausage is the only meat product that makes me sad about my decision. Luckily, it's also the easiest thing to fake with plant-based ingredients since a lot of it is herbs used and texture tweaks. But they never do get the fat right -- maybe it isn't possible without a chem-lab approach. Anyway, on Saturday, my son served Impossible brand spicy sausage of a type that I'd never tried before and I quite liked it -- I'm looking forward to finding it in the store and experimenting.

Christopher Weeks wrote:I've been vegetarian since 1992. Sausage is the only meat product that makes me sad about my decision. Luckily, it's also the easiest thing to fake with plant-based ingredients since a lot of it is herbs used and texture tweaks. But they never do get the fat right -- maybe it isn't possible without a chem-lab approach. Anyway, on Saturday, my son served Impossible brand spicy sausage of a type that I'd never tried before and I quite liked it -- I'm looking forward to finding it in the store and experimenting.

From times immemorial, humans have spiced their food, either to preserve it or to make it taste better and fool our tastebuds.
The funniest one was exemplified is a great movie "The Help", in which a chocolate pie had an ingredient normally found in humans, but not in food.
Perhaps this Impossibly spicy sausage finally has just the right bland of spices to clear the human pickiness for fake meat.
Would you happen to know what *else* is in it besides Cayenne and Chili?
I asked AI. The answer:
"Ingredients
Water
Soy protein concentrate
Sunflower oil
Coconut oil
Methylcellulose
Yeast extract
Salt
Cultured dextrose
Food starch modified
Dehydrated garlic and onion
Spices Cayenne pepper and Crushed red pepper.
Vitamins and minerals
Zinc
Vitamins B3, B6, B2, and B12
Niacin
Pyridoxine hydrochloride (Vitamin B6)
Riboflavin (Vitamin B2)
Vitamin B12
Allergens
Contains soy and its derivatives
Uses
Impossible spicy sausage can be used in many dishes, including breakfast sandwiches, pastas, and chorizo plates.
Nutrition
Impossible spicy sausage is cholesterol-free and contains no animal hormones or antibiotics".

Christopher Weeks wrote:I've been vegetarian since 1992. Sausage is the only meat product that makes me sad about my decision. Luckily, it's also the easiest thing to fake with plant-based ingredients since a lot of it is herbs used and texture tweaks. But they never do get the fat right -- maybe it isn't possible without a chem-lab approach. Anyway, on Saturday, my son served Impossible brand spicy sausage of a type that I'd never tried before and I quite liked it -- I'm looking forward to finding it in the store and experimenting.

I was going to add a special plug for Impossible sausage for the vegans, but you beat me to it!

Yeah, the vegan world has produced many 'meh' products as meat substitutes, but for whatever reason, sausage and burger are decent enough.  I hope Impossible does not discontinue the 'chub' packaging for the spicy and savory sausage products....so many of the brands are moving to pre-formed patties with loads of plastic packaging to protect the contents.  Nevertheless, the bulk chub version is easy to make into patties, but also as a ground pork substitute....an older family thanksgiving stuffing recipe uses pork sausage and apples as ingredients in the recipe and the Impossible sausage has risen to the task here.  I also find that a 1:1 mixture of the Impossible sausage and Impossible/Beyond ground beef makes a good italian meatball when spiced appropriately.

All of this said, I was raised on decades of pork, beef, and chicken sausages....chicken-apple sausage is excellent and beef thuringer, pork bratwurst, kielbasa, etc., -- all are so delectible!