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Ranking Sausage

post #1 of 15
Thread Starter 
I'm not really a fan of sausage. Nothing wrong with them, just not a big fan. Don't really like kielbasa or chorizo either. So when someone had some sausage that they wanted me to try that was pulled off the Lang I wasn't that impressed, right?

Not so fast! Wow. Kreuz makes some good sausage.

Who else makes sausage of this quality?

post #2 of 15
Probably most of us here that make sausage :{)
post #3 of 15
LOL........Oh so modest!!....cool.gif

I fall into the category of "we make our own"....cept I'm still learning...making small batches of Summer Sausage only so far. The first batch was the least impressive because I only used the seasoning mix from the kit by itself....and even that was pretty tasty. Each batch since has gotten progressively more flavorful as I experiment with adding spices.....cheese.....etc....
Have a batch curing in the fridge now that is somewhat of a "black pepper" ss....will see how that turns out tomorrow.....wink.gif

post #4 of 15
EME when you consider the fillers and chems and stuff the commercial guys either have to use or use to "enhance" and extend their meat supplies... and the time and love that goes into the home stuff..is there any doubt?
post #5 of 15
So, then, since I bought a summer sausage "kit" to play around with while I'm learning, does that put me in the commercial category?....it sure don't taste like commercial sausage...PDT_Armataz_01_18.gif

post #6 of 15
When ya got 5 or so years under yer belt... and 45 years of growing up with the home made from the old hands..who I'm STILL trying to best... and likely will never- you'll know :{)
post #7 of 15
I been making it for a while-and I share mine to alot of folk(not all family) and they think I make a pretty good link.I will never buy store bought again-to much old meat and fillers.I trust myself and a few certin sausagemakers I have come to know.some are in here!
post #8 of 15
I make mine and I know exactly what goes into each link. Just because it says "all beef", when you stop and think, that is a pretty broad spectrum.
post #9 of 15


I love sausage. The best I've ever eaten was Elgin hot links from the Southside Meat Market in Elgin, Texas. Indescibably delicious, and available on the Internet. I also love Boudin (cajun sausage with a meat rice mixture). My favorite is pork or crawfish boudin made by Borque's, also on the internet. I share the feelings of a lot here about the shipping charges. But, I live in Denver and just can't get the really good sausage here. So, I pay.
post #10 of 15
For every commercial sausage/link the words "greasy" and "fat" should be added to the name. Like "Greasy Fat Spicy Kilbasa", if you can choke down a piece you get a layer crud smothering your interior of the mouth.
Yummy!!! PDT_Armataz_01_05.gif
I'll stick with my own and most meat markets in the area. Say No to commercial.
post #11 of 15
Crafted sausage (That which is not mass produced, rather from a butcher shop or a home sausage kitchen) Will always be a superior product from the simple fact that pride of craftsmanship is involved in producing a product for friends, not just the general public that will never be seen face to face.

There is alot more variety in crafted sausage because cost is not the dominant factory in its production, taste is.

I am a sausage freak, love the stuff, all kinds of it. I've eaten sausage all over the United States and a few countries (Didn't always ask what was in them, I was hungry at the time!). There are so many kinds out there that you don't get to experience with mass produced. So when your traveling, try a suasage!

Just my 2 cents worth.
post #12 of 15
not only do you control the quality of ingrediants especially the meats used, you know they are yours, but aside from that fact which is main reason i make my own you also get to tweak the recipes to your own families likings, ie more pepper or sage for example. when mixing we always fry some patties before stuffing to ck and last minute adj can be made. i just checked at the most reputable butcher that i wud even remotly trust in my area who processes venison and 25 lbs is the smallest bach he will make. in december i made sausage using elk,antelope,and deer and made 6 varieties which are my favorites, most batches were 10-15 lbs. so i have(or had its gettin thin in the freezer already) a nice variety of sausage to choose from. and maybe its just me, i like venison, have not boughten beef other for imediate fresh use on the grill, but i remember back in the day where we would make sausage and it was all one kind and it was great but after a month or two it didnt go as fast. change it up and you will not be sayin sausage again(even tho its great). commercially made sausage is exactly that. in my opinion there is no place i could take my venison and pork that there would be the attention given to it that i provide when i make my own. and it is like anything else the satisfaction of being able to say i made this myself, and ending up with something far superior is incentive enuff. i also hang onto the past a bit, i still have all the stuff my parents and grand parents used and is kind of neat to get it out every once in a while and make some sausage.
post #13 of 15

they make some pretty good sausages out of a little shop in cleveland.
post #14 of 15
Alot of my Hungarian side of the family lives that way. It IS good stuff. But again, it's not made by the ton either.

Closer to homemade as I recall. Been a few years since I had any. But Grandpa's was the whip!
post #15 of 15
Homemade is always good, but there are also alot of good shall stores and butchers that make some good stuff too around here in my area..........Do my best to stay aways from large commercial made sausage, but cloverdale foods makes great stuff and its made local here and they are getting bigger.........thats about the only commercial stuff I will buy.............
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