When I made my initial foray to America’s foodie wonderland, Jungle Jims in Cincinnati last week, one item I picked up was a local product, Queen City Smoke Sausage. (The official sausage of the Reds, apparently). Sausage is a big deal in Cincinnati, as is German food in general. So popular, the city celebrates its… Continue reading Queen City Smoked Sausage Review
Tag: Smoked Sausage
Usingers Linguica Sausage Review
Usingers Linguica Sausage Review Linguica (ling gweeza) (also called “Portuguese Sausage) is a slightly spicy pork sausage in a natural casing, which has traditionally been featured in cultures that speak Portuguese. Its popularity has been expanding, and it’s widely available in Hawaii and California. It’s even on the menu at McDonalds in Hawaii. I first experienced it… Continue reading Usingers Linguica Sausage Review
Parkview Chorizo Smoked Sausage Review
Chorizo is a type of pork and/or beef sausage which differs in different parts of the world. Spanish chorizo is a smoked, cured, sausage, often sliced and eaten like salami. It’s seasoned with hot peppers and pimento. Chorizo found in Mexico and Mexican-American dishes in the US, tends to be ground meat and fattier. It… Continue reading Parkview Chorizo Smoked Sausage Review
Sams Choice Original Smoked Sausages Review
Right off the bat, even before trying them, I liked these better than the McCormick’s Grill Mates sausages I looked at this week (scroll down to next story). Reason? First two ingredients are pork and beef, and not a mechanically separated poultry bit in sight. Also? No “corn syrup solids.” Sam’s Choice Original Smoked Sausages… Continue reading Sams Choice Original Smoked Sausages Review
Jack Links Smoked Sausage Review
I’ve previously puked out a lot of words on the Jack Link company, which went from a teeny tiny country butcher shop in a teeny tiny Wisconsin town to a global powerhouse manufacturers and distributor of meat snacks. I even stopped by their outlet store, near their original factory in Minong, Wisconsin last year.… Continue reading Jack Links Smoked Sausage Review
Johnsonville Andouille Sausage Review
Andouille, the Americanized version, originated on the German coast of Louisiana as a smoked coarse ground pork sausage, mixed with spices, garlic, and wine, in a natural (hog) casing. German immigrants and Acadian exiles collaborated on it at first, and today, you’ll find literally hundreds of small manufacturers in the state, and nearly as many… Continue reading Johnsonville Andouille Sausage Review