Does Kielbasi qualify as sausage? Or is it a separate entity unto itself? If not, then it’s a tossup between Kielbasi and Bratwurst, with Kielbasi just barely nosing out Bratwurst.

The Bear

Bratwurst from the Union Pork Store in Union, N.J. Boiled (rather simmerred in water) then grilled outside. Placed in a bun from Carmen’s Bakery (also in Union) and topped with spicy horseradish mustard and German sauerkraut.

i would second BigUglyMic on the Usingers recommendation.
Along with Polish and lingui�a I have never been disappointed with anything I’ve gotten from them.

They also have blood sausage, something I’ve never had the nerve to try.

Bratwurst on a big, thick, chewy brat bun,

Bratwurst is my all time favorite,not crazy about Polish or Smoked.Never tried the Texas Hot Links.Linguica is OK,but I have a special apreciation for Locanico,the totally unique Greek wine-flavored sausage.I would try Andouille or Chorizo or even Chinese sausage but never came across any.

Here’s a couple to check out.

http://www.usinger.com/ Excellent if you like German sausage and cold cuts.
http://www.klements.com/ Side note: They sponsor the sausage races at Milwaukee Brewer games. They’re also my choice for grilling if I can’t get to a butcher shop because they don’t flare up real bad, but they’re salty. Also no sandwich meats.

Favorite all time- non hot dog sausage- has to be Richard’s (a small Cajun company in Church Point, La they do have a web site- but not able to order from it) their Andouille sausage is to die for- unfortunately they only sell it in Louisiana and I live in Texas- but I have some friends who travel back and forth and they have all been trained to run into a Wal-Mart in Louisiana and purchase at least 5 packages and bring them on into Big D for me. This is best used in a sausage & chicken gumbo! Good in potato and Andouille soup also!

I’ll second Paul’s vote for Earl Campbells hot links. We ranch in southern New Mexico and are some distance from grocery shopping. Have two freezers, always have a package of Earl’s hot links on hand.
Rouxdog,
Carrizozo, NM

I cannot say they are the best but I have just purchased Earl Campbells Red Hot Links and they were very good. This is my first try for this type. I bought Earl Campbells Hot Links a few weeks ago and they were very good also. I believe this variety is probably much hotter.

Paul E. Smith
Knoxville, TN

One of our goals for the upcoming Texas Trip will be to visit some of the great Czech and German sausage making locations in that area.

In the BBQ ‘Hot Link’ catagory we have always loved the links that Louis Muellers BBQ in Taylor,TX puts out. They crackle when you bite into them and have a nice coarse texture and great flavor, as opposed to most finely ground sausage links that taste ‘mushy’.

Of the commercial "Mass-Market" products I have to admit I like the Hillsdale Farm Beef Hot Sausage . 6 to a pouund for about $2.50 at most supermakets that carry the brand. They are my favorite ‘Bun-filler’.

If you want good PA Dutch sausage of different types, S. Clyde Weaver, in Lancaster, PA ships.

quote:

Originally posted by Ashphalt

This is the "standard" for Protuguese linguica and chourico (not chorizo) in Southeastern New England. http://www.gasparssausage.com/internetorder.html

I’ve never oredered from them, I’m lucky that all the stores in our area carry them.

I second the recommendation for these products. I get them locally, so I never ordered directly, but they make a real good sausage!

quote:

Originally posted by CajunKing For your every cajun sausage need:

Have you thought about chorizo?

My Favorite Non-Hot-Dog Sausage would be the
cherry pecan sausage from plevasmeats.com
in northern Michigan. It has a great flavor. Actually
they have other cherry enhanced sausages that are out of this world too!