Peter Stromquist

Tag: Sausage

  • Vollwerths Blood Sausage Review

    Vollwerths Blood Sausage Review Blood sausage is made all over the world with varying protein ingredients, including pork, beef, goat and other meats.  The meat is added in different amounts, depending on the region, along with the animals blood and it is allowed to dry or congeal enough to be put into a natural casing. […]

  • K Chef Uncured Cooked Sausages Review

    I am crazy for “little smokies” but it’s one of the few things I have remained a brand snob about. A few years ago, I started with Hillshire Farms All Beef Little Smokies and pretty much haven’t looked back. Although they are spending (north of $4 a pack usually) they are occasionally in the $2.50 […]

  • Bob Evans Hot Sausage Review

    I rarely purchase pre-made breakfast sausage; it’s expensive and the available flavors are not always to my liking. Usually I just buy ground pork, which is always very cheap, and season it to my liking. But this week I grabbed a one pound chub of Bob Evans “Hot.” Bob Evans starting making sausage on his […]

  • Gramma Pearls Sausage Review

    Don’t bother trying to find anything out about this product online, I spent a bunch of time doing that and came up pretty short.  I can’t even tell you exactly where I purchased it, other than a suburban Chicago grocery.  So a lot of this should be prefaced with “apparently.” This product is made in […]

  • Sujuk Sausage Review

    Couple weeks ago, I wrote about my visit to the Bulgarian grocery in Chicago.  One of the items I picked up was “Sujuk” sausage, which wikipedia defines as “a Sujuk is a dry, spicy sausage which is eaten from the Balkans to the Middle East and Central Asia.” It has slightly different spellings by country. This is […]

  • StoneRidge Italian Sausage Review

    In the U.S, the term “Italian Sausage” refers to an uncooked pork sausage, seasoned with various herbs and spices.  You’ll see them labeled at “hot” or “sweet” (also sometimes mild).  The primary difference is the “hot” may have some red pepper flakes added, or in many cases, a dose of fennel seeds. I must prefer […]

  • StoneRidge Andouille Sausage Review

    Having lived in New Orleans for a decade, and Paris for a couple of years, I’m very fond of andouille (on-doo-ee) sausage, a U.S. transplant/evolution from France. The French version consists of very rough chopped organ meats, onions, wine, and seasoning. They usually have a fairly distinctive odor and are gray in color. The French […]

  • StoneRidge Meats Chorizo Review

    Chorizo is a type of sausage that originated in the Iberian peninsula (Spain/Portugal), made up of pork, spices, and smoked pimento peppers, which gives it a bright red color. It’s available in a smoked/cured version for eating or including in dishes, and raw, to be used as a cooking ingredient. There are variations of chorizo […]

  • Farmer Johns Sausage Review

    I’ve never been much for “brown and serve” type breakfast sausages; to me, they have always represented one of the main components of civic group and church pancake breakfasts, huge chafing trays of the little pork links. But it’s hard to pass up any processed pork product that is selling for around $2 a pound […]

  • Aldi Smoked Knackwurst Review

    Under their own brand name of Deutsche  Kuche, Aldi sells a smoked knackwurst sausage manufactured for them by Salm Partners, of Denmark, WI. In  Germany, “knackwurst” can refer to a wide variety of sausages, depending on the region of manufacture.  In the US, it generally refers to a plump, mildly seasoned pork sausage in a natural […]