Got some sausages from the place most commonly said to be the source of the best sausages in the city. Tried the Thuringer Bratwurst, which were most excellent sausages. Might have some black pudding the afternoon.

Timo > wrote:
>
>Got some sausages from the place most commonly said to be the source of the best sausages in the city.
>Tried the Thuringer Bratwurst, which were most excellent sausages.
>Might have some black pudding the afternoon.

Huh... you patronized a black *** bar... gives a new double entente to
the terms "down under" and "mate". Have a g'day! LOL

On Sunday, November 10, 2013 12:40:01 PM UTC+10, Timo wrote:
> Got some sausages from the place most commonly said to be the source of the best sausages in the city. Tried the Thuringer Bratwurst, which were most excellent sausages. Might have some black pudding the afternoon.

Had smoked bratwurst in the afternoon, again excellent.

Black pudding, sliced and fried, on toasted rolls with fried egg. Good black pudding. Used to buy a black pudding by a big producer (forget which one), but it disappeared from the places I shop, replaced by an inferior one to which my son has an allergic reaction, so I have been without BP. Nice to find a good source of good BP.

Next time, will try their Weisswurst.

Black pudding and Weisswurst, sliced thinly on crackers, will make a nice party snack food, to accompany beer and vodka.

On 2013-11-10 02:40:01 +0000, Timo said:

> Got some sausages from the place most commonly said to be the source of
> the best sausages in the city. Tried the Thuringer Bratwurst, which
> were most excellent sausages. Might have some black pudding the
> afternoon.

Did either the place or the city have a name you can comfortably state?

On Tuesday, November 12, 2013 2:24:42 AM UTC+10, gtr wrote:
>
> Did either the place or the city have a name you can comfortably state?

City is Brisbane, Queensland, Australia. City of about 2 million, and there are 2 German butchers. Which are the places reputed to have the best sausages. The one these were from is Heinz Meats, on Stanley St in South Brisbane (which is an inner city suburb).

The other German butcher is in an outer, outer suburb. We've had their sausages too; at some markets around the place, there are German sausage stands, and this is supposedly where they get their sausages. The first time my son had one, he said "These are the best sausages in the world!". Better than what you get from a typical hot dog place around here. Street-stand sausages in Germany are usually very good, so they wouldn't seem so superduper in comparison there.

On 2013-11-11 19:49:20 +0000, Timo said:

> On Tuesday, November 12, 2013 2:24:42 AM UTC+10, gtr wrote:
>>
>> Did either the place or the city have a name you can comfortably state?
>
> City is Brisbane, Queensland, Australia. City of about 2 million, and
> there are 2 German butchers. Which are the places reputed to have the
> best sausages. The one these were from is Heinz Meats, on Stanley St in
> South Brisbane (which is an inner city suburb).
>
> The other German butcher is in an outer, outer suburb. We've had their
> sausages too; at some markets around the place, there are German
> sausage stands, and this is supposedly where they get their sausages.
> The first time my son had one, he said "These are the best sausages in
> the world!". Better than what you get from a typical hot dog place
> around here. Street-stand sausages in Germany are usually very good, so
> they wouldn't seem so superduper in comparison there.

The next time I'm in Brisbane I'll keep my eyes open!

We've got a German operation in Orange, California that rules the
roost: Mattern. Both for their coldcuts/lunchmeat and myriad sausages.
Everytime I'm in a pub or restaurant eating a vurst of some kind and
it's really exceptional, I ask where they got it. With a little pushing
and shoving I always eventually get the same answer: Mattern.

On Tuesday, November 12, 2013 7:30:29 AM UTC+10, gtr wrote:
>
> The next time I'm in Brisbane I'll keep my eyes open!
>
> We've got a German operation in Orange, California that rules the
> roost: Mattern. Both for their coldcuts/lunchmeat and myriad sausages.
> Everytime I'm in a pub or restaurant eating a vurst of some kind and
> it's really exceptional, I ask where they got it. With a little pushing
> and shoving I always eventually get the same answer: Mattern.

The only sausage-liking people I've known who aren't satisfied by the sausages from our German butchers are Polish. They get sausages from a Polish butcher in Sydney, through the local Polish club.

On 2013-11-11 22:49:41 +0000, Timo said:

> On Tuesday, November 12, 2013 7:30:29 AM UTC+10, gtr wrote:
>>
>> The next time I'm in Brisbane I'll keep my eyes open!
>>
>> We've got a German operation in Orange, California that rules the
>> roost: Mattern. Both for their coldcuts/lunchmeat and myriad sausages.
>> Everytime I'm in a pub or restaurant eating a vurst of some kind and
>> it's really exceptional, I ask where they got it. With a little pushing
>> and shoving I always eventually get the same answer: Mattern.
>
> The only sausage-liking people I've known who aren't satisfied by the
> sausages from our German butchers are Polish. They get sausages from a
> Polish butcher in Sydney, through the local Polish club.

We have two local places for them, Moscow Deli in Costa Mesa which gets
most of the real obscurities from LA, I believe. And the Polka Deli, an
all-Polish concern, also in Orange, but everything there is
pre-packaged and imported if memory serves.

A vurst is a mighty deliciousness-delivery system.

Sounds like you got some good places to shop. German/Polish sausage is too bland for S. Texas folks. We like spicy stuff..hot links..jap/cheese combos and other assertive stuff. We do not eat the blood from animals so no black or blood pudding for us. The Bible says..stay away from the blood.

On Mon, 11 Nov 2013 17:30:48 -0800, gtr > wrote:

> On 2013-11-11 22:49:41 +0000, Timo said:
>
> > On Tuesday, November 12, 2013 7:30:29 AM UTC+10, gtr wrote:
> >>
>
> We have two local places for them, Moscow Deli in Costa Mesa which gets
> most of the real obscurities from LA, I believe. And the Polka Deli, an
> all-Polish concern, also in Orange, but everything there is
> pre-packaged and imported if memory serves.
>
> A vurst is a mighty deliciousness-delivery system.

Am I reading this to mean that I could go to the only Polish deli in
town and find a decent Nuremberg sausage? That's all I want and NO,
the sausage Trader Joe's sells that the masses seem to rave about with
the word Nuremberg on it does not meet my requirements. I had only
recently tasted a real Nuremberg sausage in Nuremberg and then tried
the fake stuff TJ's sold, so I had a good frame of reference. I don't
care what it says on the label... it's not anywhere near a decent
tasting Nuremberg sausage.

--
Food is an important part of a balanced diet.

On 11/11/2013 11:30 PM, gtr wrote:
> On 2013-11-11 19:49:20 +0000, Timo said:
>
>> On Tuesday, November 12, 2013 2:24:42 AM UTC+10, gtr wrote:
>>>
>>> Did either the place or the city have a name you can comfortably state?
>>
>> City is Brisbane, Queensland, Australia. City of about 2 million, and
>> there are 2 German butchers. Which are the places reputed to have the
>> best sausages. The one these were from is Heinz Meats, on Stanley St
>> in South Brisbane (which is an inner city suburb).
>>
>> The other German butcher is in an outer, outer suburb. We've had their
>> sausages too; at some markets around the place, there are German
>> sausage stands, and this is supposedly where they get their sausages.
>> The first time my son had one, he said "These are the best sausages in
>> the world!". Better than what you get from a typical hot dog place
>> around here. Street-stand sausages in Germany are usually very good,
>> so they wouldn't seem so superduper in comparison there.
>
> The next time I'm in Brisbane I'll keep my eyes open!
>
> We've got a German operation in Orange, California that rules the roost:
> Mattern. Both for their coldcuts/lunchmeat and myriad sausages.
> Everytime I'm in a pub or restaurant eating a vurst of some kind and
> it's really exceptional, I ask where they got it. With a little pushing
> and shoving I always eventually get the same answer: Mattern.
>
Same in Perth, WA - Elmar's. Same sort of range BUT....
Elmar made so much money from working hard selling good stuff that
he opened a Brewery in a touristy vineyard area called the Swan Valley.
So now he has Sausages and Beer!! There is really little else you
could want, eh?

On 2013-11-12 02:08:46 +0000, bigwheel said:

> Sounds like you got some good places to shop. German/Polish sausage is
> too bland for S. Texas folks. We like spicy stuff..hot links..jap/cheese
> combos and other assertive stuff. We do not eat the blood from animals
> so no black or blood pudding for us. The Bible says..stay away from the
> blood.

The Bible says no shellfish or pork. How y'all doing with that?

On 2013-11-12 06:46:18 +0000, sf said:

> On Mon, 11 Nov 2013 17:30:48 -0800, gtr > wrote:
>
>> On 2013-11-11 22:49:41 +0000, Timo said:
>>
>>> On Tuesday, November 12, 2013 7:30:29 AM UTC+10, gtr wrote:
>>>>
>>
>> We have two local places for them, Moscow Deli in Costa Mesa which gets
>> most of the real obscurities from LA, I believe. And the Polka Deli, an
>> all-Polish concern, also in Orange, but everything there is
>> pre-packaged and imported if memory serves.
>>
>> A vurst is a mighty deliciousness-delivery system.
>
> Am I reading this to mean that I could go to the only Polish deli in
> town and find a decent Nuremberg sausage?

Couldn't say; I've only seen a Nuremberger brat at my German deli,
Mattern. My wife is a big fan.

In doing a wiki-search on the topic I find that it can only technically
be called a Nuremberger sausage if it is made there. But it's main
features (like the marjoram) could certainly be replicated anywhere. I
never think of it as Polish though.

Dig the intricacies of doing it "correctly":

"Pork-based and typically seasoned with fresh marjoram which gives them
their distinctive flavour, these sausages are traditionally grilled
over a beechwood fire. As a main dish, they are served in sets of six,
eight, 10 or 12 on a pewter plate (round but also frequently heart- or
bell-shaped) with either sauerkraut or potato salad, and accompanied by
a dollop of horseradish or mustard. They are also sold as a snack by
street vendors as Drei im Weckla (three in a bun; the spelling Drei im
Weggla is also common, Weggla/Weckla being the word for "bread roll" in
the Nuremberg dialect), with mustard being offered to spice them up to
personal taste.

"A particular way of preparing Nuremberg sausages without grilling them
is to cook them in a spiced vinegar and onion stock; this variety is
called Blaue Zipfel (blue lobes).

> That's all I want and NO, the sausage Trader Joe's sells that the
> masses seem to rave about with the word Nuremberg on it does not meet
> my requirements. I had only recently tasted a real Nuremberg sausage in
> Nuremberg and then tried the fake stuff TJ's sold, so I had a good
> frame of reference. I don't care what it says on the label... it's not
> anywhere near a decent tasting Nuremberg sausage.

Your experience makes it even tougher: A Nuremberg sausage in Nuremburg
is like many things eaten near their genesis or high-point: I think
environmental qualities, particularly the air, can make things
"righter".

Just my theory.

On Tue, 12 Nov 2013 09:42:46 -0800, gtr > wrote:

> On 2013-11-12 06:46:18 +0000, sf said:
>
> > On Mon, 11 Nov 2013 17:30:48 -0800, gtr > wrote:
> >
> >> On 2013-11-11 22:49:41 +0000, Timo said:
> >>
> >>> On Tuesday, November 12, 2013 7:30:29 AM UTC+10, gtr wrote:
> >>>>
> >>
> >> We have two local places for them, Moscow Deli in Costa Mesa which gets
> >> most of the real obscurities from LA, I believe. And the Polka Deli, an
> >> all-Polish concern, also in Orange, but everything there is
> >> pre-packaged and imported if memory serves.
> >>
> >> A vurst is a mighty deliciousness-delivery system.
> >
> > Am I reading this to mean that I could go to the only Polish deli in
> > town and find a decent Nuremberg sausage?
>
> Couldn't say; I've only seen a Nuremberger brat at my German deli,
> Mattern. My wife is a big fan.
>
> In doing a wiki-search on the topic I find that it can only technically
> be called a Nuremberger sausage if it is made there. But it's main
> features (like the marjoram) could certainly be replicated anywhere. I
> never think of it as Polish though.

I should have said "style", but you can bet your bottom dollar that
they won't say "style" if they are ripping it off... but maybe I'll
get lucky and find something imported and packaged that doesn't suck.
>
> Dig the intricacies of doing it "correctly":
>
> "Pork-based and typically seasoned with fresh marjoram which gives them
> their distinctive flavour, these sausages are traditionally grilled
> over a beechwood fire. As a main dish, they are served in sets of six,
> eight, 10 or 12 on a pewter plate (round but also frequently heart- or
> bell-shaped) with either sauerkraut or potato salad, and accompanied by
> a dollop of horseradish or mustard.

They aren't very big, so I can eat 3 or 4 of them with no problem.
The first place we got them was a hofbrau type set up where you go
along and order what you want. The sausages were lined up like this
http://upload.wikimedia.org/wikipedi...%C3%BCrste.JPG
but the grill went the other direction,
http://www.germany-christmas-market..../bratwurst.jpg
To turn them, he ran his spatula over the top and they rolled, but
stayed in place. The turning action reminded me of those hotdog
machines with rollers. Kinda cool, but there were none of the grill
marks that Americans hold so near and dear.

> They are also sold as a snack by
> street vendors as Drei im Weckla (three in a bun; the spelling Drei im
> Weggla is also common, Weggla/Weckla being the word for "bread roll" in
> the Nuremberg dialect), with mustard being offered to spice them up to
> personal taste.
>
> "A particular way of preparing Nuremberg sausages without grilling them
> is to cook them in a spiced vinegar and onion stock; this variety is
> called Blaue Zipfel (blue lobes).
>
> > That's all I want and NO, the sausage Trader Joe's sells that the
> > masses seem to rave about with the word Nuremberg on it does not meet
> > my requirements. I had only recently tasted a real Nuremberg sausage in
> > Nuremberg and then tried the fake stuff TJ's sold, so I had a good
> > frame of reference. I don't care what it says on the label... it's not
> > anywhere near a decent tasting Nuremberg sausage.
>
> Your experience makes it even tougher: A Nuremberg sausage in Nuremburg
> is like many things eaten near their genesis or high-point: I think
> environmental qualities, particularly the air, can make things
> "righter".
>
> Just my theory.

You're probably right. It was sooo delicious and I could definitely
tell the difference between a Nuremberg and Thüringer sausage at first
bite (obviously preferred Nuremberg).

--
Food is an important part of a balanced diet.

On Wednesday, November 13, 2013 5:56:04 AM UTC+10, sf wrote:
> On Tue, 12 Nov 2013 09:42:46 -0800, gtr > wrote:
> > On 2013-11-12 06:46:18 +0000, sf said:
> > >
> > > Am I reading this to mean that I could go to the only Polish deli in
> > > town and find a decent Nuremberg sausage?
[...]
> > > I don't care what it says on the label... it's not
> > > anywhere near a decent tasting Nuremberg sausage.
> >
> > Your experience makes it even tougher: A Nuremberg sausage in Nuremburg
> > is like many things eaten near their genesis or high-point: I think
> > environmental qualities, particularly the air, can make things
> > "righter".
>
> You're probably right. It was sooo delicious and I could definitely
> tell the difference between a Nuremberg and Thüringer sausage at first
> bite (obviously preferred Nuremberg).

Our other German butcher has Nuremberg brats. Not bought directly from there, but we get them, hot, from the market sausage grill. Very good.

It can't hurt to try the Polish deli, but I'd be surprised if they have them. But they should have something good enough to make the trip worthwhile.

They have German-style street sausage grills in Sweden. Unfortunately, they don't use good sausages. Bleh!

On 2013-11-12 20:23:16 +0000, Timo said:

> Our other German butcher has Nuremberg brats. Not bought directly from
> there, but we get them, hot, from the market sausage grill. Very good.

They've got to be grilled over beechwood!

> It can't hurt to try the Polish deli, but I'd be surprised if they have
> them. But they should have something good enough to make the trip
> worthwhile.
>
> They have German-style street sausage grills in Sweden. Unfortunately,
> they don't use good sausages. Bleh!

I find that when places don't have my favorite sausage, I can switch
very quickly.

On Tue, 12 Nov 2013 12:48:46 -0800, gtr > wrote:

>On 2013-11-12 20:23:16 +0000, Timo said:
>
>> Our other German butcher has Nuremberg brats. Not bought directly from
>> there, but we get them, hot, from the market sausage grill. Very good.
>
>They've got to be grilled over beechwood!
>
>> It can't hurt to try the Polish deli, but I'd be surprised if they have
>> them. But they should have something good enough to make the trip
>> worthwhile.
>>
>> They have German-style street sausage grills in Sweden. Unfortunately,
>> they don't use good sausages. Bleh!
>
>I find that when places don't have my favorite sausage, I can switch
>very quickly.

It's not possible to get the "best" sausage anywhere except those you
make your self with meat you grind yourself... it's dumb to argue
about which store makes the best sausage, none do, NONE!

On Tue, 12 Nov 2013 16:48:18 -0500, Brooklyn1
> wrote:

>On Tue, 12 Nov 2013 12:48:46 -0800, gtr > wrote:
>
>>On 2013-11-12 20:23:16 +0000, Timo said:
>>
>>> Our other German butcher has Nuremberg brats. Not bought directly from
>>> there, but we get them, hot, from the market sausage grill. Very good.
>>
>>They've got to be grilled over beechwood!
>>
>>> It can't hurt to try the Polish deli, but I'd be surprised if they have
>>> them. But they should have something good enough to make the trip
>>> worthwhile.
>>>
>>> They have German-style street sausage grills in Sweden. Unfortunately,
>>> they don't use good sausages. Bleh!
>>
>>I find that when places don't have my favorite sausage, I can switch
>>very quickly.
>
>It's not possible to get the "best" sausage anywhere except those you
>make your self with meat you grind yourself... it's dumb to argue
>about which store makes the best sausage, none do, NONE!

Your personal taste impacts what you think is best.
Janet US

"Brooklyn1" > wrote in message
...

> It's not possible to get the "best" sausage anywhere except those you
> make your self with meat you grind yourself... it's dumb to argue
> about which store makes the best sausage, none do, NONE!


I think Lakewood Meats makes the best that I've had. I especially love the
smoky link sausage.

Cheri

On 2013-11-13 06:23:14 +0000, Cheri quoted a local dolt:

> It's not possible to get the "best" sausage anywhere except those you
> make your self with meat you grind yourself...

"Anywhere" would logically include your own home. If you use logic.

I don't care what kind of "sausage" you extrude or in what posture you
extrude it, I wouldn't eat it for love or money. One of the first
aspects to enjoying any food is feeling secure it isn't put together by
someone who tends to rave inanely.

> it's dumb to argue about which store makes the best sausage,

It is, so just move along.

> ...none do, NONE!

And here you are arguing about it--what does that say about you?

You're a maverick!

On 11/9/2013 4:40 PM, Timo wrote:
> Got some sausages from the place most commonly said to be the source of the best sausages in the city. Tried the Thuringer Bratwurst, which were most excellent sausages. Might have some black pudding the afternoon.
>

The best sausages in my town are not in the German or Polish style. I
guess you'd call it new world sausages. I buy the chorizo any chance I get.

http://tastyislandhawaii.com/2007/07...rizo-sausages/

On Wed, 13 Nov 2013 12:11:02 -1000, dsi1
> wrote:

> On 11/9/2013 4:40 PM, Timo wrote:
> > Got some sausages from the place most commonly said to be the source of the best sausages in the city. Tried the Thuringer Bratwurst, which were most excellent sausages. Might have some black pudding the afternoon.
> >
>
> The best sausages in my town are not in the German or Polish style. I
> guess you'd call it new world sausages. I buy the chorizo any chance I get.
>
> http://tastyislandhawaii.com/2007/07...rizo-sausages/

I'd never heard of Pastele Sausage before, so I googled and found out
it's Puerto Rican. The Chorizo looks more Spanish than Mexican, so
I'm wondering if the version you get is Puerto Rican too?

--
Food is an important part of a balanced diet.

On 2013-11-13 22:11:02 +0000, dsi1 said:

> On 11/9/2013 4:40 PM, Timo wrote:
>> Got some sausages from the place most commonly said to be the source of
>> the best sausages in the city. Tried the Thuringer Bratwurst, which
>> were most excellent sausages. Might have some black pudding the
>> afternoon.
>
> The best sausages in my town are not in the German or Polish style. I
> guess you'd call it new world sausages. I buy the chorizo any chance I
> get.
>
> http://tastyislandhawaii.com/2007/07...rizo-sausages/

And then you put it on a bun and eat it with some mustard? I've used
chorizo in cooking, but never used it the way I do other sausages.

On 11/13/2013 1:12 PM, sf wrote:
> On Wed, 13 Nov 2013 12:11:02 -1000, dsi1
> > wrote:
>
>> On 11/9/2013 4:40 PM, Timo wrote:
>>> Got some sausages from the place most commonly said to be the source of the best sausages in the city. Tried the Thuringer Bratwurst, which were most excellent sausages. Might have some black pudding the afternoon.
>>>
>>
>> The best sausages in my town are not in the German or Polish style. I
>> guess you'd call it new world sausages. I buy the chorizo any chance I get.
>>
>> http://tastyislandhawaii.com/2007/07...rizo-sausages/
>
> I'd never heard of Pastele Sausage before, so I googled and found out
> it's Puerto Rican. The Chorizo looks more Spanish than Mexican, so
> I'm wondering if the version you get is Puerto Rican too?
>

Pastele sausage is a specialty of the Kukui Sausage factory as is the
kimchee sausage. Pasteles is a favorite around here and you can find
people selling them on the side of the road. A sausage with bananas
sounds yucky but it's a very tasty, non-weird, sausage.

The chorizo is Mexican style in that there's no binders and it's raw
meat. It's not smoked, cured, or dried. It falls apart in the pan so
it's kind of messy.

On 2013-11-14 00:18:36 +0000, dsi1 said:

> The chorizo is Mexican style in that there's no binders and it's raw
> meat. It's not smoked, cured, or dried. It falls apart in the pan so
> it's kind of messy.

That's the only kind I've encountered. Though I know there's Portuguese
chorizo out there.

On 11/13/2013 1:38 PM, gtr wrote:
> And then you put it on a bun and eat it with some mustard? I've used
> chorizo in cooking, but never used it the way I do other sausages.
>
Boy that would be great! I usually cut in in half and then slice it
lengthwise and fry it. I may have even put it in a bun. These days, I'd
probably eat it with kimchee with no rice.

On 11/13/2013 2:45 PM, gtr wrote:
> On 2013-11-14 00:18:36 +0000, dsi1 said:
>
>> The chorizo is Mexican style in that there's no binders and it's raw
>> meat. It's not smoked, cured, or dried. It falls apart in the pan so
>> it's kind of messy.
>
> That's the only kind I've encountered. Though I know there's Portuguese
> chorizo out there.
>

There's all kinds of chroizo out there - if Wikipedia is to believed. I
once bought some Silva Portuguese sausage from Costco. It was a fully
cooked and smoked sausage but somehow it was a chorizo instead of what
was labeled on the package. Boy was it great. Unfortunately, that was a
major screw-up at the factory and the next time I got another package at
Costco, it was pretty much Portuguese sausage. I think most people would
think it was pretty good sausage but the Hawaiian supermarket shelves is
oversaturated with Portuguese sausage and that was a big let-down for
me. What I need is a good, reliable, source of chorizo.

On 2013-11-14 00:58:54 +0000, dsi1 said:

> On 11/13/2013 1:38 PM, gtr wrote:
>> And then you put it on a bun and eat it with some mustard? I've used
>> chorizo in cooking, but never used it the way I do other sausages.
>>
> Boy that would be great! I usually cut in in half and then slice it
> lengthwise and fry it. I may have even put it in a bun. These days, I'd
> probably eat it with kimchee with no rice.

For any passersby, after reviewing the wiki page note that much chorizo
(most of that I found around SoCal) is uncooked meat. It is more or
less made to be busted up and cooked into something like a fresh-meat
cake of some kind, notable for it's spicing.

I feel sure I've had spanish chorizo, in neatly cooked slices of cured
meat. But before the idle skimmer puts one in a bun and pretends it a
street-vurst--read the label!

On Wed, 13 Nov 2013 16:45:02 -0800, gtr > wrote:

> On 2013-11-14 00:18:36 +0000, dsi1 said:
>
> > The chorizo is Mexican style in that there's no binders and it's raw
> > meat. It's not smoked, cured, or dried. It falls apart in the pan so
> > it's kind of messy.
>
> That's the only kind I've encountered. Though I know there's Portuguese
> chorizo out there.

I don't call Linguica Chorizo. That's like saying kielbasa is Chorizo.

Spanish chorizo is well, cured and "hard" (I hate the flavor, it
tastes spoiled - I've tried more than one so it's a characteristic,
not the fault of the purveyor) and fresh is the consistency of
uncooked Italian sausage. I love fresh Spanish chorizo!

--
Food is an important part of a balanced diet.

On Thursday, November 14, 2013 8:11:02 AM UTC+10, dsi1 wrote:
>
> The best sausages in my town are not in the German or Polish style. I
> guess you'd call it new world sausages. I buy the chorizo any chance I get.

On 2013-11-14 05:56:47 +0000, sf said:

> On Wed, 13 Nov 2013 16:45:02 -0800, gtr > wrote:
>
>> On 2013-11-14 00:18:36 +0000, dsi1 said:
>>
>>> The chorizo is Mexican style in that there's no binders and it's raw
>>> meat. It's not smoked, cured, or dried. It falls apart in the pan so
>>> it's kind of messy.
>>
>> That's the only kind I've encountered. Though I know there's Portuguese
>> chorizo out there.
>
> I don't call Linguica Chorizo. That's like saying kielbasa is Chorizo.

Me neither. I like to call things but their actuan names. Again
consulting wiki:

"Portuguese chouriço is made with pork, fat, wine, paprika and salt. It
is then stuffed into natural or artificial casings and slowly dried
over smoke. There are many different varieties, differing in color,
shape, seasoning and taste. Many dishes of Portuguese cuisine and
Brazilian cuisine make use of chouriço - cozido à portuguesa and
feijoada are just two of them."

> Spanish chorizo is well, cured and "hard" (I hate the flavor, it
> tastes spoiled - I've tried more than one so it's a characteristic,
> not the fault of the purveyor) and fresh is the consistency of
> uncooked Italian sausage. I love fresh Spanish chorizo!

I like Spanish chorizo as well, but sometimes, depending either on my
mood or the maker, I find them too hard and/or too salty.

On Thu, 14 Nov 2013 08:46:11 -0800, gtr > wrote:

> On 2013-11-14 05:56:47 +0000, sf said:
>
>
> > Spanish chorizo is well, cured and "hard" (I hate the flavor, it
> > tastes spoiled - I've tried more than one so it's a characteristic,
> > not the fault of the purveyor) and fresh is the consistency of
> > uncooked Italian sausage. I love fresh Spanish chorizo!
>
> I like Spanish chorizo as well, but sometimes, depending either on my
> mood or the maker, I find them too hard and/or too salty.

I thought you were on the West Coast, but it's sounding more like
you're an Easterner. Spanish chorizo of either type is hard to find
here and on the rare occasion that I run across it, there is no choice
of brand.

--
Food is an important part of a balanced diet.

On 2013-11-14 17:11:49 +0000, sf said:

> On Thu, 14 Nov 2013 08:46:11 -0800, gtr > wrote:
>
>> On 2013-11-14 05:56:47 +0000, sf said:
>>
>>
>>> Spanish chorizo is well, cured and "hard" (I hate the flavor, it
>>> tastes spoiled - I've tried more than one so it's a characteristic,
>>> not the fault of the purveyor) and fresh is the consistency of
>>> uncooked Italian sausage. I love fresh Spanish chorizo!
>>
>> I like Spanish chorizo as well, but sometimes, depending either on my
>> mood or the maker, I find them too hard and/or too salty.
>
> I thought you were on the West Coast,

Correct.

> ...but it's sounding more like you're an Easterner.

I had a life there too.

> Spanish chorizo of either type is hard to find here and on the rare
> occasion that I run across it, there is no choice of brand.

We've encountered it in other cities/countries of course, but there are
a few Spanish restaurants or Spanish influence places around here.
Tapas as a hipness-delivery system has come and gone at least twice in
the past 15 years.

Most recently there is a spanish Deli of note:

http://tinyurl.com/mhejxgc

On Thu, 14 Nov 2013 09:47:52 -0800, gtr > wrote:

> On 2013-11-14 17:11:49 +0000, sf said:
>
> > On Thu, 14 Nov 2013 08:46:11 -0800, gtr > wrote:
> >
> >> On 2013-11-14 05:56:47 +0000, sf said:
> >>
> >>
> >>> Spanish chorizo is well, cured and "hard" (I hate the flavor, it
> >>> tastes spoiled - I've tried more than one so it's a characteristic,
> >>> not the fault of the purveyor) and fresh is the consistency of
> >>> uncooked Italian sausage. I love fresh Spanish chorizo!
> >>
> >> I like Spanish chorizo as well, but sometimes, depending either on my
> >> mood or the maker, I find them too hard and/or too salty.
> >
> > I thought you were on the West Coast,
>
> Correct.
>
> > ...but it's sounding more like you're an Easterner.
>
> I had a life there too.
>
> > Spanish chorizo of either type is hard to find here and on the rare
> > occasion that I run across it, there is no choice of brand.
>
> We've encountered it in other cities/countries of course, but there are
> a few Spanish restaurants or Spanish influence places around here.
> Tapas as a hipness-delivery system has come and gone at least twice in
> the past 15 years.
>
> Most recently there is a spanish Deli of note:
>
> http://tinyurl.com/mhejxgc
>

Lucky you! I buy fresh Spanish chorizo from a restaurant but I've
stumbled across cured/hard only twice up here. I'm really interested
in the Puerto Rican type dsi1 mentioned. The maker he mentioned
ships, but I don't shop over the internet unless my back is against
the wall and buying sausage doesn't qualify.


--
Food is an important part of a balanced diet.

On 11/13/2013 11:00 PM, Timo wrote:
> On Thursday, November 14, 2013 8:11:02 AM UTC+10, dsi1 wrote:
>>
>> The best sausages in my town are not in the German or Polish style. I
>> guess you'd call it new world sausages. I buy the chorizo any chance I get.
>>
>> http://tastyislandhawaii.com/2007/07...rizo-sausages/
>
> I don't think I've seen any New World style chorizo here. Spanish-style chorizo, both hard and soft, some good, but not spectacular, brands. There is a fresh beef sausage labelled "chorizo", but it's a vaguely chorizo-flavoured fresh beef sausage, not chorizo. IMO.
>

I didn't want to call it "fusion" sausage but I suppose that's as good a
name as any other for kimchee and patele sausage. Beef chorizo?
Interesting.

On Sunday, November 10, 2013 at 12:40:01 PM UTC+10, Timo wrote:
> Got some sausages from the place most commonly said to be the source of the best sausages in the city. Tried the Thuringer Bratwurst, which were most excellent sausages. Might have some black pudding the afternoon.
Hey Timo. Did you get your Thüringer Bratwurst from Heinz Meats? They're all closed up now. Would you know where you can buy a good Thüringer Bratwurst in Brisbane today?