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Wieners: traditional hot dog flavor. These are not skinless, but are in small diameter natural sheep casing that gives the finished wiener a snappy old-fashioned bite.
Frankfurters: flavor similar to a wiener, in a larger diameter natural casing to give a snappy bite.
Cheddar Franks: the same as a frankfurter, but has medium sharp cheddar cheese throughout the sausage.
German Brand Sausage: robust flavored sausage with a black pepper background. Good with beer, sauerkraut, scrambled eggs, potato dishes, etc. In a natural casing. Also can be used as an Oktoberfest sausage. Cooking in beer accentuates the flavor.
Louisiana Brand Red Hots: the flavor is similar to the German sausage, but with a "HOT" flavor for those that like a sausage that bites back. may be used like German sausage.
Smoked Kielbasa: more garlic than the German sausage and may be used the same way. Also called Polish sausage.
Bockwurst: a mild white sausage made with Veal and/or Pork, fresh onion, parsley, eggs and milk. Goes great with most dishes as the flavor is mild and is easily accented with other flavors. Try serving with hot sweet mustard.
Linguisa: a Portuguese sausage coarse ground with garlic, paprika and other herbs and spices. Use anytime a recipe calls for a Polynesian sausage.
Andouille: a spice Cajun influenced sausage with jalapeno pepper to give a well-rounded flavor. Use with Cajun or Spanish dishes for a uniquely different flavor.
Braunschweiger: similar to a liver pate'. made with pork, pork liver and bacon. Great for sandwiches or as a spread on Hors d'oeuvres.
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