Favorite sausage?

What's y'all's ? This stuff is my favorite. Locally made just great flavor consistency ect. Split it down the middle get it crispy and Lord

It's the local ones that are great.

Only thing missing is the biscuit.

Conecuh is my favorite.

Looks killer , wolfdog

Heck, throw me three eggs in the skillet over medium. Crawl not run, and pass the tabasco.

Brats and Kielbasa

X2

I haven’t really found one that I won’t eat.

Looks good Wolfie.
I like all. The only one I have any aversion to is blood sausage. I would most likely try it anyways.

You will notice they are from Texas.

They make a jalapeño cheddar that’s my favorite. Costco used to carry them, haven’t seen them in a while.

Its made at New Albon Market gooood stuff there.

I grew up about 6 miles from a little Czech community called Zabcikville. They have a meat market and restaurant called Green's Sausage House. Yes, I am probably biased, but they have some of the best store bought sausage, bacon, boudin, etc you can buy.

They do it it the old fashioned way, salt cures and smokin. Its good stuff.

Cacciatori sausage is my favorite.

Mine also

Homemade beaver/polish sausage this winter is my favorite

My own homemade apple-venison sausage.

As far as commercially available types that anyone can easily get, Rabideaux’s is hard to beat. Conecuh is also good.

A few years back, I was invited to a big feed put on by some guys from Texas and one of them produced a big tray of smoked deer sausage. That was fit to eat. Make a puppy pull a freight train. Been on a quest to figure out how to make it myself ever since.

Have concluded Texas stuff is a variation on smoked Polish keilbasa........except for the most part they link it like a brat would be, dump a lot more stuff in it, then smoke it laid out flat on horizontal offset smoker. Apparently this guy teaches this stuff if you pay him, but also gives a pretty good lesson on how to here for free: Straight old school Polish isn't bad either.



Stuff that I make that is in demand by family is smoked breakfasts sausage. Basic mix of salt, pepper (black......+ red if you like it hotter), sage and sometimes mustard seed stuffed in a case, then smoked.

My favorite right now are my homemade cheddar bratwurst patties. I use P.S. Seasonings Sheboygan seasoning mix and high temp cheddar cheese. Just make them into 1/3lb patties. I think I could eat them every day without getting sick of them.

my favorite is venison blueberry wild rice from our deer this past season

Must be a Cheesehead thing.

Moosetrot

Spouse is from a little German town in Texas, they have 2 USDA processors that make sausage. They both make great sausage and sell their seasonings so we can make our own.

Fischer's makes about 20 diff sausages: http://fischersmeatmarket.com/meatproducts.html

Hess Meats make some great stuff too: https://www.hessmeat.com/products

We made one we found in a book called Mettwurst. We mix venison with hamburger, cooked rice and seasonings. That's my favorite venison sausage.

Here in Michigan, My Fav, is Kowalskis Kieska. Blood Sausage ! Fabulous - Bob.

Just made brats over the weekend and had a little left over that I mixed up with cheese and did bulk patty style…..MMMMMM! But all in all I like polish sausage, secret family recipe. I didn’t make polish this year, trying to use up seasoning I had in stock. Brats, summer sausage, and breakfast. Most sausages from the store are too fatty for me. I like 20% pork max mixed with clean venison. Happy trapping! ScottW

We have an old fashioned meat market near us that does the cold smoked sausages. We have had them make venison and beef. I will try the mutton later this year. I get mine with garlic and mustard.

Bryce

Boudin and all sausage that is really smoked not smoke flavored. Small craft sausages love old world sausage including blood sausage not keen on the way it looks but good. I have a neighbor that makes it he is first generation Belgian got me to try it and its great. Also a Swedish sausage made with potato and pork Patatascarf SIC. muck like boudin but mild.

Conecah brand sausage made in South Alabama and sold there and in North West Florida is my favorite. Looks just like your sausage Wolfdog. All I eat up here in Alaska is patty sausage, the link sausage is the store bought Polish variety, of which I am not a fan, weird after taste. When ever we buy groceries on the road system, bacon and sausage are on the top of the list, we then have them flown out on Lynden C 130's, it's just too expensive to buy at the Alaska Commercial Store here in the village. If we fly over to the road system, we always go with empty totes, and bring them back full of perishable things like sausage.

Once you start making your own sausage, you'll never go back.
Kielbasa.

Took 21# venison to local old time meat mkt told them to add 5# pork and make ring bologna. Turned out awesome. Buddy took hind qtr to another one up The valley further and had dried/chipped beef made, that turned out great too!!

… store bought… I like Renfros out of Lufkin

Canadian pork sausage was my favorite growing up made by relatives of course.

Wolfie..... Try it boiled, on brat buns, with kraut and finely chopped onions. A different stroke!

I'd be leery of trying a product that was misspelled. LOL

I saw that also.

Local processor, deer sausage (jalapeño and cheese).

Elk Summer Sausage, with jalapeño and pepper jack cheese. Casey’s Processing in Flagstaff, AZ.