You can only make and eat one type ("flavor") of sausage for the next year - What is it?
-
I’m going to have to stick with our old German hill country link sausage
-
I am sure we all have our favorites - I know I have quite a few. Honestly there are so many readily available pre-made mixes that I have not even bothered to make my own. But curious, what one sausage could you make over and over that stands well above the rest?
I have to say for me it would be Philly Cheese Steak Brat with swiss or cheddar. I’ve made this twice recently - the first the regular and the second the “plus” which is 30% more seasoning from the regular and it is fantastic. My batches were from PS but have the Walton’s Excalibur version on my next order list.
Love to hear everyone else’s top favorite so I can give them a try!
Jamieson22 I think I would have to go with h summer sausage with craisins, cheddar and wild rice.(I call it WI summer) you can eat it plain, on a sandwich, put it on pizza. Many ways to enjoy one sausage
hey vegetarians, my food poops on your food!
-
Jamieson22 I think I would have to go with h summer sausage with craisins, cheddar and wild rice.(I call it WI summer) you can eat it plain, on a sandwich, put it on pizza. Many ways to enjoy one sausage
kyle Ok I now want some of that!
-
craigrice said in You can only make and eat one type ("flavor") of sausage for the next year - What is it?:
all of them lol
No cheating!
-
Ahh Jonathan’s simply ausome fun flavor. Heard good stuff about it
-
samspade said in You can only make and eat one type ("flavor") of sausage for the next year - What is it?:
Ahh Jonathan’s simply ausome fun flavor. Heard good stuff about it
That is funny!
-
I am sure we all have our favorites - I know I have quite a few. Honestly there are so many readily available pre-made mixes that I have not even bothered to make my own. But curious, what one sausage could you make over and over that stands well above the rest?
I have to say for me it would be Philly Cheese Steak Brat with swiss or cheddar. I’ve made this twice recently - the first the regular and the second the “plus” which is 30% more seasoning from the regular and it is fantastic. My batches were from PS but have the Walton’s Excalibur version on my next order list.
Love to hear everyone else’s top favorite so I can give them a try!
-
Supreme Pizza Bratwurst with Mozzarella cheese, bacon and pepperoni.
-
Hatch Green Chili
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
-
Tex_77 yep that’s a good one.
-
Classic Summer Sausage. Cheese and Jalapeño nice but not a show stopper.
-
I am sure we all have our favorites - I know I have quite a few. Honestly there are so many readily available pre-made mixes that I have not even bothered to make my own. But curious, what one sausage could you make over and over that stands well above the rest?
I have to say for me it would be Philly Cheese Steak Brat with swiss or cheddar. I’ve made this twice recently - the first the regular and the second the “plus” which is 30% more seasoning from the regular and it is fantastic. My batches were from PS but have the Walton’s Excalibur version on my next order list.
Love to hear everyone else’s top favorite so I can give them a try!
Jamieson22
Eby’s Polish with garlic in South Bend Indiana -
Excalibur Philly brat, Everytime
-
Jamieson22 I think I would have to go with h summer sausage with craisins, cheddar and wild rice.(I call it WI summer) you can eat it plain, on a sandwich, put it on pizza. Many ways to enjoy one sausage
kyle I wondered about trying that cranberry summer sausage.
-
Just a good, simple, high-quality meat, coarse, smoked German sausage with a natural casing.
-
kyle I wondered about trying that cranberry summer sausage.
calldoctoday said in You can only make and eat one type ("flavor") of sausage for the next year - What is it?:
kyle I wondered about trying that cranberry summer sausage.
I also put in the same thing when I make brats, starting with blue ribbon brat mix.
-
calldoctoday said in You can only make and eat one type ("flavor") of sausage for the next year - What is it?:
kyle I wondered about trying that cranberry summer sausage.
I also put in the same thing when I make brats, starting with blue ribbon brat mix.
kyle That sounds really good. I am going to have to try that some time.
-
A month ago I would have said Hatch Green Chili brat. I am now favoring the jalapeño Popper brat with cheese.
-
It’s local, Graziano Brothers - Italian Sausage, I’m still playing around with formulas to replicate it.
https://grazianobrothers.com/
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
