/ck/ - Food & Cooking

>>13048823
I'm a fan of hot Italian style.

Black

Im (me op) gay btw

Ground mustard, i like mashing it with scrambled eggs too

>>13048823
I use kielbasa in breakfast burritos

>>13048828
oh yeah I can't get enough hot italian sausage spraying sunday gravy all over my face and chest

>>13048823
I make my own and for sure it's kielbasa, 70/30 pork ground, mixed with salt, pepper, garlic and marjoram then smoked. Although a venison summer sausage (pic related) is a close second.

kielbasa and sauerkraut is an unbeatable combination
i slice it and fry it up, flipping once so each side is getting black and then just dump in the sauerkraut and keep it moving a bit after i turn the pan off, taking it out when the sauerkraut is getting some brown
probably the best combination of lack of effort and tastiness and nutrition known to man

>>13048823
Lincolnshire.

>>13048975
I like this combo too but it sounds like you are scorching it. Go easy. Brown, not black.

>>13048975
>kielbasa and sauerkraut is an unbeatable combination
Weisswurst and wheat beer spit on your pathetic lowland sense of taste.

>>13048823
BREAKFAST sausage? Really? You can only it this sausage in the morning?

>>13049017
* eat

>>13049017
second breakfast to be exact

>>13049003
i am. should have said this is not the best way. it is just my preference.

>>13048823

Despite being a Polack, I’m not much for kielbasa but I do like the Kowalski holiday kielbasa that's around for Thanksgiving thru Christmas and will eat it cold with horseradish or slice it up and nuke it for a bit with some BBQ sauce.

>>13049110
Fresh, or smoked?
Man, I miss Kowalski's bologna. One of the grocery store chains here around Cleveland used to carry it, but no more. That stuff made a bologna sandwich something special.

>>13048823
theres a basque style chorizo. its bright red, comes in a big coil, and is hauntingly tasty.

i should see if i can get some now...

Me on the right

Chouriço masterrace

>>13049125
>Fresh, or smoked?

I'll get a couple of both.

for me it's andouille

>>13048823
Does boudin count?

>>13049017
>>13049017
dumb eurozoom

If it isn't smoked, it isn't worth it.

>>13048823
stoner

>>13048823
Kielbasa for kraut and mashed taters, andouille for chicken/sausage stew or red beans and rice or jambalaya, spicy italian sausage for spaghetti or ragout, breakfast sausage for a skillet or homemade breakfast sandwiches. Brauts in beer with onions for the grill. So many yummy possibilities but I try not to eat it more than a couple of times a month.

Hot dogs
On a bun with mustard.

>>13049557
It's a sausage, of course it counts you fucking retard.

>>13049557
Does haggis count, then?

>>13048823
meat

>>13048823
Kielbasa is pretty great. Next time you have a cookout, get a couple with natural casing. Throw them on the grill, get some nice marks on them, then slice them up into thin pieces. Serve it as an appetizer with crackers and cheese.

>>13049978
Neat meat, Moot.

>>13049997
My extended family in Massachusetts always did this but with cheap kielbasa, pre-cubed cheddar, swiss, and pepper jack, and triscuits. Still quite tasty, but I imagine it would be better with the right quality stuff.

>>13050000
What a waste of quads.

>>13048823
Breakfast sausage with extra sage and cayenne pepper ground up and served in white gravy on American biscuits.

>>13050034
One man's waste, is another man's dinner. Pic related.

>>13050034
The quads are in his memory.

>>13050000
QUADS!!!

(Party cake)

L O N G A N I S A

>>13048823
All kinds with Colmans mustard when I have some, that shit's expensive here in NY.

>>13049977
What does haggis taste like.

Bratwurst boiled in beer and served with spicy mustard

Fancy dogs

>>13050072>>13050065
>>13050000>>13049978
Mods !!

>>13050093
tastes like chicken

>>13048856
Almost every time I grill brats, when I bite one the juice sprays out at one of my friends

>>13050107
Piss off spaz!

>>13050096
kek

>>13050096
M O D S
O
D
S

>>13050096
Mod can't save you, now.

>>13050119
A good old fashioned lynching.

>>13050109
pls no bully

>>13050000
put me in the screencap
bleh

>>13050128
perhaps

>>13050125
Well you could put your hand or the bread over the squirty side so it doesn't spray. Did you grow up in some jungle where manners don't exist?

batcat wants to review all of you anons

Chorizo, the spicier the better. That shit is divine in breakfast hash.

>>13050158
Breadcat doesn't want to be dinner.

>>13050160
I like the base sausage, that's the way to tell if it's good. If that passes then I add hot peppers and other stuff on my own.

>>13050164
Bah! cats!

>>13050010
My family in North Carolina did it all the time. We would use legit sharp white cheddar and other high-end cheeses as well as a variety of nice crackers. Black pepper table water crackers where my favorite.

>control-f
>no blood sausage
yikes

>>13050228
I have some blood sausage for you.

https://www.youtube.com/watch?v=M8A_UpJ998U

>>13050093
like a really fuckin good sausage

>>13049490
My nigga

>>13050228
I’ve never seen it in a grocery store before. I wanna try it but nobody sells it. Where can I get blood sausage in America?

Polish sausage with rye bread and German potato salad and a bottle of Carlsberg Elephant.

Life doesn't get better than that.

Well, maybe it does. You should have seen the waitress who used to serve this to me at one restaurant.

>>13048823

now it's just the sausage

>>13048823

>>13050065

>>13049845
10/10 image

>>13048823
Square sausage is number 1, usually ate on a roll/bap

Buttblasted vegan BTFO

B O U D I N

>>13048823
I'm partial to the buerwurst, myself

>>13048975
Add pierogis if you want to cum while you eat

The sainsburys near me used to do a sundried tomato and mozzarella pearl sausage at the deli counter.

I still lie awake thinking about them.

>>13050107
>one of my friends
you mean one of your stuffed animals you disgusting NEET

Polser

>>13048823
So far I've never had any sausages bought from a store that taste even nearly as good as homemade ones.

I just made some today. Here's the recipe I use:
1. Mix in a large dish the following ingredients:
- 5k g minced pork, it should have a good amount of fat with it.
- 2.5 kg finely chopped leek, fried for 20 minutes.
- between 100 grams and 150 grams of salt, or to taste.
- 40 grams freshly ground black pepper.
- 200 grams chili powder, it doesn't have to be hot. I usually use a mildly hot one, just to feel it's hot, but not enough to be a problem for anyone.
- 150 grams finely chopped fresh garlic.

2. Mix the above well, then fill it inside pig or sheep intestines and let it sit overnight in a cold place.

3. Hang it over a small enclosed fire directly above the smoke, and keep it there for 5 to 6 hours.

When done, you can roast or fry them, and you can freeze the rest and unfreeze & fry them when needed.

Here in the middle of nowhere, about all you can get is Johnsonville products and various smoked sausages. They're okay, but none of the good stuff like Polish Sausage.

>>13053082
Yeah, you really up your sausage level when you make your own. Check out this website if you haven't already. They have legitimate recipes of sausages from around the world. I'm this anon >>13048904

https://www.meatsandsausages.com/sausage-recipes

>>13049017
It’s just spiced differently to pair with breakfast foods. Plenty of heat from chili powder, lots of sage, and usually a few other herbs and paprika. Usually no casing either, you either fry it up loose like chorizo or form it into patties.

>>13048856
I'm gay btw if that matters

>>13053219
wow, that site has lots of sausage recipes. Thanks, bookmarked for my next sausage endeavors.

The sausages on your pic don't look like you're using guts. What do you enclose them in?

>>13050334
Specialty meat markets. It will be expensive.

Kishka. My polish grandmother cooks it with eggs. Delicious

>>13053433
that looks like shit

>>13053439
The beef blood makes it look dark