Your favorite heat-and-eat, store-bought sausages?

[Dustin Dorsey]

My favorite is Southside Market. They sell them in HEB. I unfortunately don't have one near me but you can order online here:

Southside Market & Barbeque

Southside Market & Barbeque now ships nationwide on Goldbelly, a curated marketplace for America’s most famous gourmet food & gifts with 1,000+ food makers from all 50 states.

southsidemarket.com

I make my own mostly, though. Another I will occasionally use is Zummo's brand andouille which is out of Beaumont, Tx. It turns up at my local grocery store.

 

[Inscrutable]

Carando at Harris Teeter is the best Italian sausage and meatballs I’ve gotten at a supermarket.

 

[chopsaw]

Carando at Harris Teeter is the best Italian sausage and meatballs I’ve gotten at a supermarket.

I can get it here . It's legit sausage .

I get this stuff at Food Lion,

Been walking past it for years , because I also want a pound . Not 12 oz. Grabbed a pack today since you mentioned it . I've had the bacon , and it's " smokehouse smoked "
Looks like the sausage is too .

Been buying this for a fresh breakfast sausage . Pretty good .
I have a freezer full of homemade , but still buy some store brands .
Purnell's is the brand .

 

[Inscrutable]

Been buying this for a fresh breakfast sausage . Pretty good .
I have a freezer full of homemade , but still buy some store brands .
Purnell's is the brand .
View attachment 719571

I know this is a “heat and eat” thread, but just to piggyback on this … haven’t seen that brand. I always get Neese’s and mix a “Country” and a “Hot” 50:50

 

[Hijack73]

I can get it here . It's legit sausage .


Been walking past it for years , because I also want a pound . Not 12 oz. Grabbed a pack today since you mentioned it . I've had the bacon , and it's " smokehouse smoked "
Looks like the sausage is too .
View attachment 719572
Been buying this for a fresh breakfast sausage . Pretty good .
I have a freezer full of homemade , but still buy some store brands .
Purnell's is the brand .
View attachment 719571

Carrando is really good, so is Purnells. It's not as good as Neese imo, but better than them Jimmy Deans.

Holmes used to be a pretty good product. Then I bought a couple of packs that were all gristle and bone chips and it tended to run that way over a couple of purchases. Harris Teeter used to run it BOGO years ago, but it's been ages since it wasn't priced at a premium.

 

[KonaRich]

Living way out in the middle of the Pacific, Costco is my source for sausage. They typically have Farmer John brand hot links and polish. Johnsonville brats once in a while. No Italian sausage in a very long time!! Portagee (as it's pronounced here) sausage is huge here, and many brands are available.

Costco brand hot dogs are fantastic! They bought 2 hot dog plants just to make their own in-house and keep cost down to continue to offer their $1.50 dog and a drink special they've had since 1984. Their formula is pretty close to a polish sausage, and they're a bit larger than 1/4 lb. They sell them in pretty large packs. Smaller Redondo hot dogs sell in huge packs, too.

I've bought a ridiculous amount of hot dogs (about 150 or so) 3 years ago and cold smoked them for 5 hours, then vac bagged, tagged, and froze them. Still good eating this week! Just thaw 'em and grill 'em.

I'll be doing this again soon, and will add to the sausage hord the Farmer John polish and hot links, and portagee sausage. Necessity being the mother of invention, we'll soon resume making our own cured sausages in bulk and patty form: Italian, breakfast, brats, maybe others. Typically the kind we can't routinely buy. No more links for us...too much extra work. Bulk and patty form now rules! Patties can be smoked, too, then vac bagged, tagged, and frozen.

 

[Fat Old Guy]

I'm spoiled here with Usinger's or even Klement's made locally for the mass market stuff. Have some small time local places I use for specialty stuff. I really should try to get back into making my own, but the fam has no interest.

 

[Up_In_Smoke]

Again, not a heat-and-eat, but in Ohio Bob Evans brand is excellent.

 

[radioguy]

We have found another go to bratwurst when we are craving that taste. These are the white (fatty) style brats, Franconian/Thuringian style, pork/veal high emulsification, not cured/smoked. Rather than the traditional German style, think Johnsonville coarser grind. German American style like in Bucyrus Ohio.
They are a bit pricey but what the heck a 4 pack is usually a full meal and a snack later on.
I am going to try and copy that taste with the help of my BIL. He was a butcher / meat cutter / specialty store owner in a past life.

RG

 

[mneeley490]

We have found another go to bratwurst when we are craving that taste. These are the white (fatty) style brats, Franconian/Thuringian style, pork/veal high emulsification, not cured/smoked. Rather than the traditional German style, think Johnsonville coarser grind. German American style like in Bucyrus Ohio.
They are a bit pricey but what the heck a 4 pack is usually a full meal and a snack later on.
I am going to try and copy that taste with the help of my BIL. He was a butcher / meat cutter / specialty store owner in a past life.

RG

View attachment 737404

Looks like they're closer to a bockwurst. Bavarian Meats in Seattle & Leavenworth used to sell it, but I haven't seen it in some time.

 

[KonaRich]

I'm spoiled here with Usinger's or even Klement's made locally for the mass market stuff. Have some small time local places I use for specialty stuff. I really should try to get back into making my own, but the fam has no interest.

I lived my whole life in the west and north suburbs of Chicago before retiring to Hawaii in 2000. I fondly remember all the fantastic sausages available there and in Wisconsin. I love thuringers! I remember Usingers to this day, and Maxwell Street fairs in downtown Chicago, with the large rings of Italian sausage being grilled outdoors. The Brat Stop in Kenosha, WI was always a go-to stop. And, of course, Chicago-style hot dogs with Vienna or Hebrew National dogs!!! Italian Beef sandwiches...invented there, so they say. :D

Nothing like that here, unfortunately. That remarkable lack drove us into making our own various sausage types. Did links for a while with low-end stuffing equipment, but eventually found that shape and casing aren't really important to us, so switched to bulk and patty. Saved lots of effort. Using cure, patties can be cold smoked before bagged, tagged, and frozen.

I'm spoiled here with Usinger's or even Klement's made locally for the mass market stuff. Have some small time local places I use for specialty stuff. I really should try to get back into making my own, but the fam has no interest.