These are handmade sausages, flavored with fennel seeds, red wine, and chiles. (chilis? there’s no steadfast rule for how to spell those spicy little suckers.)

Danny poached these sausages until they reached an internal temperature of 155°. Then, he threw them on the grill, with a little oil to keep them slippery. Finally, while the onions grilled to caramely-burnt goodness, he threw them in the cast-iron skillet to finish cooking.

They tasted smoky and pungent with garlic, redolent of long afternoons in the backyard, like summer split open.

We love sausages in this house.

I think, originally, sausages must have been poor man’s eating. You take all the parts of the pig that aren’t popular, or attractive. Some fat. Some meat. Grind them all up. Throw in some herbs, the ones that are starting to wilt. Some spices to cover the stronger tastes. Mix them together. And then you take the lining of the intestines, which no one wants to use, and push the stuffing in. It’s like a little balloon. Cook them. Eat.

Even when I learned the origins of sausages, I still wanted to eat them.

Artichoke and garlic sausage. Jalapeno and cheddar sausage. Spinach and feta sausage. Sun-dried tomato and basil sausage.

The possibilities are nearly endless.

There are so many ways to cook sausages. Roast them. Poach them. Grill them. Bake them. Braise them. Sauté.

I’m sure we’ll be talking about sausages often here. But for now, we’d like to hear from you.

What is your favorite kind of sausages? (both flavors and brands) How do you like to eat them? Do you make your own?

We’d love to know.

8 thoughts on “sausages

  1. love, love, love sausage. the hubs makes his own, and I really just like traditional sausage with Italian seasonings (I love toasted fennel). I really think they are the best right on the charcoal grill. I don’t even eat onions or peppers or anything with them. Just sausage.

  2. I love Aidell’s chicken and apple sausages. They are so delicious. The fruit is sweet and tangy and perfect with the lighter flavor of chicken.

  3. We are lucky to have two local butcher shops that do free range/naturally raised meats (Rowe Farms and Meating on Queen both in the Leslieville area of Toronto) – we like to get the French herb sausages from Rowe and late in the summer I put them in a casserole with tons of garlic, chunks of heirloom tomatoes and herbs and bake – I saw Jamie Oliver doing something similar on his show Jamie at Home in his smashing outdoor pizza oven – alas I just use my in house oven! They end up toasty on top and poached in tomato juices underneath – I serve it with some crusty bread to sop up that juice and a simple green salad.

    And the other shop makes lovely lamb and mint sausages (which we had for dinner last night), veal and sundried tomato and a host of others we haven’t gotten around to trying yet which are heaven grilled and served with potatoes and onions……

    now I’m starving again and just finished lunch….

  4. I enjoy a good Portuguese Sausage, Andouille sausage, and I love good ol’ pork breakfast sausage.

    I had the pleasure of dining with an older couple at their home in the mountains in North Carolina some years back. They were still cooking on a wood stove, and let me tell you that just imparted so many flavors into the sausage and eggs that morning. I will remember that taste for a good long time. I was also given some good moonshine that had been flavored with smoked wood in a giant pickle jar.

    Happy eating!

  5. We like to make our own! Mexican chorizo, Kentucky breakfast, and Italian spiral sausage are our favorites. When we buy sausage, we love pretty much all the flavors from Fatted Calf here in the bay area, and Boccalone’s spreadable ‘nduja — which is really more like a meat mousse than a sausage.

  6. When I still ate meat, there was nothing better than Karl’s Sausage Kitchen’s Weisswurst. The second you open the door of this little shop, you are transported. All their products are superb! Still buy for my kids there – the selection of homemade sausages is unbelievable – and I don’t have to worry about where anything came from.

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