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/ck/ - Food & Cooking

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File: 120 KB, 640x383, conecuh.jpg [View same] [iqdb] [saucenao] [google]
5615301 No.5615301[DELETED]  [Reply] [Original]

This is awesome with potatoes and eggs for breakfast or in red beans and rice.

God-tier local sausage brands thread.

>> No.5615333

>>5615301
>ingredients: pork
I approve. I don't like beef sausages at all. Is there any well-known style of sausage that this one is most similar to? Like Swiss or German styles of smoked sausage or Polish juniper sausage or anything like that?
I'm trying to imagine its flavour but I don't think I've ever had a seasoned, hickory-smoked sausage in my life.

>> No.5615355

>>5615333
The sheep casing gives it a distinctive snap. It is mostly a smoky flavor with some garlic and red pepper. It is maybe a 6 out of 10 in terms of heat.

Kielbasa maybe? I honestly have no idea.

Penis jokes aside, sausage is my favorite
meat and something I'd like to learn more about.

>> No.5615356

>>5615333
I really don't think there's going to be any equivalent to hickory smoke flavor overseas. It's as different as oak, or applewood, pecanwood,mesquite, four other pork smoking favorites. Hickory is a nut, so dunno if you even have smoked sausages.
This pork sausage in OPs pic, imho is somewhere close to a polka kielbasa, mild seasoned and garlic flavoring. The grind isn't as fine, however.

OP, I don't have that brand in my groceries, and in general, I think most of the good sausages aren't nationally available. They are local craft products from within the 3 states around you. I buy some kind of big Jims or uncle Jims, from winn-dixie (usually shop Publix), when I want to make a batch of red beans and rice. He doesn't use MSG, fillers, and, like yours, real casings and real smoke. Read labels is my suggestion to people. And, if you don't have good stuff in your grocery? Ask the manager to get it!!

>> No.5615362

>>5615301
you and I must live right near each other.

we should meet up and fuck each other in the ass with those delicious sausages.

>> No.5615369

>>5615355
>kielbasa
That just means 'smoked sausage' in Polish. There are myriad types that vary wildly in flavour one from the other. I don't know what the term might mean in America, though. Do you have a single sausage type you call kielbasa?

>>5615356
Smoked sausages are extremely common just what's used for smoking is very, very different to what is used in the US. I've had American barbecue and bacon that've been hickory-smoked but never sausage of any sort. As for 'kielbasa' see above. There are hundreds of sorts and they all have very, very different tastes in comparison to one another.

I'd like to put your sausage in my mouth, America. :: chortle ::

>> No.5615373

>>5615356
Accurate description, but if you don't have them how do you know? Order them online or move out of state?

>>5615362
My body is ready.

>> No.5615388

>>5615369
>Do you have a single sausage type you call kielbasa

Kind of. Maybe someone else can explain.

>> No.5615393
File: 138 KB, 450x350, Polska-Kielbasa-Polish-Sausage-Hillshire-Farm.jpg [View same] [iqdb] [saucenao] [google]
5615393

>>5615369
This is what I'm used to thinking of as kielbasa, something this shape made with different meats. I have seen other sausages advefrtised as kielbasa that were more of a traditional sausage shape, though

>> No.5615397
File: 130 KB, 1000x1017, 1329205628784.jpg [View same] [iqdb] [saucenao] [google]
5615397

>>5615369
Kielbasa in the US typically refers to thicker, non-spicy sausage. I live in the same area as OP and only eat the sausage he posted, because what is "referred" to as kielbasa here, especially down south, is actually just a log of smoked meat with no spices involved.

It's good, sometimes, but very hard to prepare for most people, so it's not exactly a common thing to say/cook with. (Especially considering we have absolute god tier sausage to use like conecuh).

>yfw the best sausage in the nation is produced for the sole purpose of boiling with a literal bug

>> No.5615402

>>5615397
Love me a good burl

>> No.5615404

>>5615393
>>5615397
Ah, okay. Thanks for clearing that up. I've had that specific brand before. It's not bad at all but it tastes more like a cross between two different Hungarian smoked sausages (cserkészkolbász and csemegekolbász) than any Polish variety I know.
It's very, very mild. Or, rather, it's not even the slightest bit pungent but has some good seasoning and flavour.
Poles tend to make sausages very similarly to Hungarians but the sausages are more aggressively seasoned but far less pungent. Since that sausage is both mildly seasoned (making it defacto unlike most Polish sausages) but not at all pungent, it seems most similar to those two varieties I mentioned.

How do Americans typically serve that one? We boil it with other meats and some potatoes to make various stews or make shallow alternative slices in it and toss it directly into fire then eat it with mustard and dilled potatoes and parsnips and a side of carrots cooked with caraway.

>> No.5615406

>>5615369
kielbasa in the US is smoked, but it can be turkey,turkey/pork blend, beef, beef pork. Typically it's larger diameter intestine stuffed, not small diameter, and most of the time it's not natural casing anymore. It's mild, finely ground, and in many cases, seems like hot dog flavor. It varies little in flavor, mostly seems to be about the meat blend and fat ratio. Very mild smoking.

OP's sausage will have the level of smoking of a ham, or ham hock, heavy smoke flavor, the kind that can flavor a whole pot of beans.

>> No.5615433

>>5615404
Honestly, it tastes like a slightly smoked american hotdog, and is a lot chewier.

I've never seen anyone make anything actually useful with it. The most common usage is probably a disgusting stir-fry.

>> No.5615453

>>5615433
it's low quality stuff but great grilled or pan fried and served with garlic bread and maybe some fried oysters or shrimp

Po boys are sometimes made with it. Shitty but good when when drunk on Mardi gras.

Can we are really blame them for serving that shit up to tourists?

>> No.5615466 [DELETED] 
File: 412 KB, 1280x1024, Gaspars.jpg [View same] [iqdb] [saucenao] [google]
5615466

Dat Portuguese shit.

>> No.5615532

>>5615466
Go on...

>> No.5615534

our poverty tier sausage here in the bahamas is essentially bits of fried bologna. It still tastes pretty good tho. Also love kielbasa and chorizo

>> No.5615537

>>5615534
Pics?

>> No.5615546

>>5615537
it's often cooked in a tomato-thyme broth and served on grits but here it's with eggs and toast

>> No.5615548
File: 47 KB, 400x300, IMG_1238.jpg [View same] [iqdb] [saucenao] [google]
5615548

>>5615537
>>>
> Anonymous 07/19/14(Sat)13:32:44 No.5615546 ▶
>>>5615537
woops forgot pic

>> No.5615557

>>5615301
>God-tier local sausage brands thread.
>local

Why reduce a thread's possibilities like that.

>> No.5615568

>>5615557
No one is stopping you.

I just want to read about obscure sausages. Either from a butcher or regional/local brands.

>> No.5615572
File: 344 KB, 1600x1062, P1020466.jpg [View same] [iqdb] [saucenao] [google]
5615572

>>5615568
check out The Fatted Calf

>> No.5615607

>>5615572
Nice webpage and HQ photos. Looks like they got a bit of everything.

Having ate lots of andouille and boudin, I'd like to see how theirs holds up.

I would devour one of their hot dogs right now. Mustard only. Mmmm.

>> No.5616472

Sausage is for fags.

>> No.5616495

The only good sausage, is an Italian sausage.

>> No.5616514

>>5616495
But that's one of the least interesting.

>> No.5616709

There's a sausage where I live called penis. Your mom could tell you about it.

>> No.5616720

>>5616709
Penis is good it has a very mild and slightly salty warm white cheese that comes out when you put your mouth on it.

>> No.5616769
File: 164 KB, 1000x750, Zummos-Party-Time-links.jpg [View same] [iqdb] [saucenao] [google]
5616769

party time links ftw.

are sausages this size commonly called links or is that a regional thing?

>> No.5616802

>>5616769
Beer weenies are a thing here. Recipe is something like one pkg. smoked weenies + grape jelly + Heinz chilli sauce + one can beer

>> No.5616842 [DELETED] 
File: 49 KB, 500x375, Orzo with Linguica and Clams.jpg [View same] [iqdb] [saucenao] [google]
5616842

>>5615532
filename related

>> No.5616856 [DELETED] 
File: 204 KB, 500x333, zzz_bigpapi.jpg [View same] [iqdb] [saucenao] [google]
5616856

>>5615532
Linguica and pepper subs.

Southern New England has one of the largest Portuguese populations outside of Portugal.

>> No.5616891
File: 25 KB, 250x130, cho.gif [View same] [iqdb] [saucenao] [google]
5616891

>>5615466
some more of dat portuguese shit

>> No.5616894

>>5616856

Ever been to brazil?

>> No.5616910

>>5616856
im from MA and i agree. a lot of portuguese ppl in my town, gr8 restaurants too

>> No.5617668
File: 140 KB, 1600x493, IMG_8415.jpg [View same] [iqdb] [saucenao] [google]
5617668

Local Portuguese sausage in Hawaii

>> No.5618019
File: 11 KB, 160x91, lattkorv_ring.jpg [View same] [iqdb] [saucenao] [google]
5618019

Nordchark lättkorv 15%. The light version is better than the fat version because they don't try to bulk it out with potatos, flour or shit like that. They replace the fat with lean meat, and it's SO FUCKING GOOD! Not very spicy, just porky goodness that falls in love with your tastebuds, great to grill over a fire. Unfortunately I can only get them when I visit my parents in northern Sweden and they get more or less ruined if you freeze them.

>> No.5619877

God damn. I love conecuh.
I wish it was more widely available in Houston.
As far as I know, the closest grocery distributor for it is out of Baton Rouge, though.

>> No.5620105

I love Texas but it can be weird. Move to Louisiana, Arkansas or Mississippi. Or even Alabama or Georgia.