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Baroque Bloke |
For me it’s braunschweiger, hands down. Specifically Thumann’s – much better than Boar’s Head Lite braunschweiger. AFAIK, there’s no non-lite Boar’s Head braunschweiger. I have it on German-baked pumpernickel with sweet onion, mustard, and lots of black pepper. Good! Serious about crackers. | ||
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Member |
Hot Italian sausage, preferably made at whatever deli I happen to be in. (Think Satriale's from Sopranos.) Topped with sauteed peppers and onions and crammed into a homemade bun.  | |||
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braunschweiger Jim | |||
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Member |
There is a non-lite version. Just bought some from Krogers. Are you saying you'd eat a liverwurst sammich over brat? I loves me some liverwurst but not over a good grilled brat or even sausage. I have some venison hot italian sausage that's pretty damn good too. Hedley Lamarr: Wait, wait, wait. I'm unarmed. Bart: Alright, we'll settle this like men, with our fists. Hedley Lamarr: Sorry, I just remembered . . . I am armed. | |||
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Boudin Bayouman Never let the enemy pick the battle site. | |||
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| Baroque Bloke |
Serious about crackers. | |||
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| Thank you Very little  |
Arnold! is that you! | |||
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| Member |
I bought the Strassburger Natural Liverwurst. Hedley Lamarr: Wait, wait, wait. I'm unarmed. Bart: Alright, we'll settle this like men, with our fists. Hedley Lamarr: Sorry, I just remembered . . . I am armed. | |||
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| A man's got to know his limitations  |
I like a good charcoaled Italian sausage on white bread with mustard. "But, as luck would have it, he stood up. He caught that chunk of lead." Gunnery Sergeant Carlos Hathcock "If there's one thing this last week has taught me, it's better to have a gun and not need it than to need a gun and not have it." Clarence Worley | |||
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Anyone have a recipe for sausage and peppers like we used to get on the boardwalk at Seaside New Jersey. It was a delicious spicy Italian sausage with onions and peppers in a tomato sauce on a hoggie. ____________________________________________________ The butcher with the sharpest knife has the warmest heart. | |||
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| Slayer of Agapanthus |
Braunschweiger is a favorite, with mustard and mayonaisse on pump. For lunch I also enjoy gelbwurst or mortadella, with cheese and crackers or homemade bread. And a pickled vegetable. "It is only with the heart that one can see rightly; what is essential is invisible to the eye". The Little Prince, Antoine de Saint-Exupery, pilot and author, lost on mission, July 1944, Med Theatre. | |||
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אַרְיֵה |
Costco food court has really good grilled Italian sausage sandwiches, with onion and pepper. $2.69 הרחפת שלי מלאה בצלופחים | |||
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| Honky Lips |
Knackwurst. ___________________________ The point is, who will stop me? | |||
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| Member |
Cudighi. Its a Yooper thing. End of Earth: 2 Miles Upper Peninsula: 4 Miles | |||
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Member |
Hungarian Salami (I like the Téli, available from Bende). When I lived in Hungary, some good white bread, a couple of slices of salami and a snip of yellow (hot) pepper would send me sailing! You can't truly call yourself "peaceful" unless you are capable of great violence. If you're not capable of great violence, you're not peaceful, you're harmless. NRA Benefactor/Patriot Member | |||
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Sometimes Sam's Club has these smoked sausages with Jalapenos in natural casings. Grill these and nestle in a fresh deli roll with stout mustard....awesome!! | |||
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| Member |
Yooper Sigs is spot on. Cudaghi is mine, it's an Italian sausage made from pork and different spices. It's usually on a homemade bun , topped with some of the following. Cheese, pizza sauce, ketsup, mustard,onions, green peppers, crushed red peppers... I've never had a bad cudaghi, some are just better than others... | |||
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| Baroque Bloke |
^^^^^^ Interesting! From the web: “Cudighi is a spicy Italian sausage seasoned with sweet spices that can be bought in links or served as a sandwich on a long, hard roll, often with mozzarella cheese and tomato sauce. Although it originated in Italy, it is now primarily served in the Upper Peninsula of Michigan in the United States.” – Wikipedia An Italian speciality that’s become an Upper Peninsula speciality. Quite a twist! Probably not a surprise that I’ve never seen it in San Diego. Serious about crackers. | |||
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| Member |
hvyhawler: If you ever get down on M95, just north of Channing, stop over at Silver Lake Resort. They do a good Cudighi sandwich. A friend of mine owns the place. End of Earth: 2 Miles Upper Peninsula: 4 Miles | |||
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I make all of my own sausages, and did a batch of cudighi awhile back. Awesome stuff! I've had it up your way as well! | |||
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