How Much Sausage Do You Eat In A Week?

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i have never been so sausagey. part of it is, i cook every nite for maria and the kid and i get lazy and i know if i cook up some hot and/or sweet sausage with veggies and some marinara and pasta that it won't take too long. and i am also eating it more for breakfast. this is also part of the laziness cuz i run to the store and pick up an egg sandwich sometimes after i have fed rufus something more nutritional and taken him to daycare. they are big on the linguica here cuzza the whole portugese thang on cape cod and the islands. (and the brazilian thing. one thing about this rock i live on, i will never want for plantains and yucca roots at the grocery store. every supermarket has a huge brazilian section. one of these days i'm gonna do my homework and learn how to cook with all that stuff.) um, so, my goal is to cook more vegetarian meals during the week. more beans. more rice. more something. i go thru a lot of vegetables. which is good. not that i don't love the meaty stuff. i do. just wondering what your intake is. ( i actually cook way more chicken than anything else. and that also gets boring. except for my fab paprika chicken that i cook at least once a week and which i could live on.) more sausage answers please. if you are a vegetarian, look away. (i am so curious about the blood sausages that i see at the market. but i'm a little frightened too.)

― scott seward (scott seward), Monday, 21 March 2005 00:22 (twenty-one years ago)

i guess i shoulda said this: we eat meat of some kind almost every nite cuzza me, because i'm one of those good ol' boys who feels like something is missing if meat isn't included with a meal. you know? unless it's pizza or pasta. and i think i need to cut back on all that fatty stuff. that's it. but i love it. i need to find my inner lentil.

― scott seward (scott seward), Monday, 21 March 2005 00:25 (twenty-one years ago)

I highly recommend the chicken breakfast sausage that Trader Joe's sells. It tastes just like regular sausage but is much lower in fat.

― Spencer Chow (spencermfi), Monday, 21 March 2005 00:30 (twenty-one years ago)

yeah, chicken or turkey is the way to go. some of them taste like old chinese newspapers though. you gotta get good ones.

― scott seward (scott seward), Monday, 21 March 2005 00:38 (twenty-one years ago)

this has been a sausage week for me too

― charleston charge (chaki), Monday, 21 March 2005 00:39 (twenty-one years ago)

i was at a sausage party recently

― Mr. Harvey Weinstein (mr harvey weinstein), Monday, 21 March 2005 00:43 (twenty-one years ago)

I like to put sliced breakfast sausage with pasta and marinara. It always reminds me of this restaurant near the Pirate of the Caribbean at Disneyland.

― Spencer Chow (spencermfi), Monday, 21 March 2005 01:09 (twenty-one years ago)

i eat sausages almost every other day, ive had sausages 3 nights this week

― ambrose (ambrose), Monday, 21 March 2005 01:17 (twenty-one years ago)

We cut way back on processed pork after Sara Lee bought Bryan Foods and discontinued the hot variety of their bulk sausage. Just haven't found another brand that we like as much. I'd rather eat styrofoam packing than Jimmy Dean sausage. Tennessee Pride is good, but their hot variety is too hot for my wimpy family members.

On Memphis trips I usually pick up a package of Aidell's Smoked Chicken & Apple sausages. When I was in SF last year and went to the farmer's market, I tried to eat my way through all the flavors at the Aidell's sandwich stall. Yum.

― Curious George Finds the Ether Bottle (Rock Hardy), Monday, 21 March 2005 01:29 (twenty-one years ago)

i don't remember the last time i had a sausage of any variety. probably when last i visited my mum and dad, they love to have bangers and mash with onion gravy and peas

― gem (trisk), Monday, 21 March 2005 01:34 (twenty-one years ago)

I put Tofurkey kielbasa or sweet italian sausage in pasta. I stopped eating real sausage and chicken due to too many bad experiences in new york eating. I will only eat it now if I am dining out in a upper scale place.

― S!monB!rch (Carey), Monday, 21 March 2005 01:52 (twenty-one years ago)

I made veggie soup with kielbasa last week. I used to use ham, but the kielbasa really permeates the rest of the stuff much better.

As you probably can tell, I do not write menus.

― jim wentworth (wench), Monday, 21 March 2005 02:12 (twenty-one years ago)

Usually none, but we had some delish organic sausage patties for with breakfast (along w/sour cream waffles!).

― Jordan (Jordan), Monday, 21 March 2005 02:17 (twenty-one years ago)

I eat a lot of sausage. A very common dinner for the g/f and myself is the thin Whole Foods pork breakfast sausages, mashed potatoes and onion gravy. It ends up costing like 5 or 6 bucks total and is disgustingly filling. Also half a pound of spicy sausage with a jar of cheap ass marinara and pasta, like Scott said, is another great $5 dinner.

― adam (adam), Monday, 21 March 2005 02:19 (twenty-one years ago)

Something I learnt last week is that sausage is lots of bits of meat from different parts crunched up tight, rather than a discreet Bit Of Pig. Which I found kinda weird. Possibly other people always knew this.

― Gravel Puzzleworth (Gregory Henry), Monday, 21 March 2005 02:24 (twenty-one years ago)

I live in a very Italian neighborhood and there are easily five stores within walking distance where I can get incredible home-made sausage. That said, I don't eat it often -- all that fat is rough on my digestive system. But damn I do love it.

― Je4nne ƒury (Jeanne Fury), Monday, 21 March 2005 02:48 (twenty-one years ago)

I like to make risotto or bolognese with sweet Italian sausage now and then. If I'm lucky, I can talk my girlfriend into getting the pork version, which is vastly superior to chicken (at least as far as the Whole Foods deli goes).

Blood sausage = yum, but I think I'm in a minority here. Also, you kind of have to forget what it is when you eat it.

― the krza (krza), Monday, 21 March 2005 02:59 (twenty-one years ago)

Sausage is great. I eat sausage a lot, especially when I'm poor. Pasta, sauce and sausage is absolutely classic. If I'm feeling healthy maybe I'll put some green/red peppers in there, but usually not. Also sausage and potatoes (though I don't mash, I tend to bake or fry. I make awesome homefries.) Breakfast sausages or spicy Italian, please. Kielbasa is good once a while. I get that a lot at this Polish diner near me; grilled kielbasa & cheese on rye covered in spicy mustard. delicious. I'm really into bacon, too.

― Ian John50n (orion), Monday, 21 March 2005 09:34 (twenty-one years ago)

i probably eat sausage 4 times a year.

― Chris 'The Nuts' V (Chris V), Monday, 21 March 2005 12:42 (twenty-one years ago)

Sausages + mash + onion gravy = IT'S WHAT THEY SERVE IN HEAVEN

― Johnney B (Johnney B), Monday, 21 March 2005 13:00 (twenty-one years ago)

Probably about once a month. I rarely if ever eat sausage.

― nathalie barefoot in the head (stevie nixed), Monday, 21 March 2005 13:02 (twenty-one years ago)

blood sausage = black pudding = classic

― caitlin (caitlin), Monday, 21 March 2005 13:04 (twenty-one years ago)

I make awesome homefries

recipes/tips please, Ian!

― stevie (stevie), Monday, 21 March 2005 13:32 (twenty-one years ago)

I used to eat TONS of blood sausages when I was a kid. Loved'em. It never dawned on me to question why it was called a BLOOD sausage until one day I asked my dad while having a piece on my fork mid-air. "Well, pork blood of course!" I never ate a blood sausage again.

― nathalie barefoot in the head (stevie nixed), Monday, 21 March 2005 13:43 (twenty-one years ago)

i haven't had sausages for a while, maybe i will this week.

also, guys!
Ipso Fatso

― ken c (ken c), Monday, 21 March 2005 13:45 (twenty-one years ago)

Oh God yes. Sausages. I'm lucky in that I have a shit hot local butcher (upon whose sausages I chowed down this very morning), through work I have access to unholy quantities of chorizo also, which gets ploughed through at a rate of knots in the coastaltown household. I don't eat nearly as much black pudding as I'd like to.

I have ranted about people mercilessly slaughtering sausages by grilling them many times before, so I shall not do so here.

― Matt (Matt), Monday, 21 March 2005 14:06 (twenty-one years ago)

One of my local butchers has the domain name http://www.world-of-sausages.com/ And they are rather good, too.

― caitlin (caitlin), Monday, 21 March 2005 14:09 (twenty-one years ago)

My meatloaf = amount of beef called for in recipe split 1/2 ground turkey 1/2 spicy italian sausage.

― nickalicious (nickalicious), Monday, 21 March 2005 14:30 (twenty-one years ago)

Damn Nick, that sounds nice. I'ma try that this week.

― adam (adam), Monday, 21 March 2005 14:54 (twenty-one years ago)

Not very much any more, though we did have a pasta feed last night w/italian sausage. I'm with you on the meat thing but we tend toward pork chops, pork roast, flank steak, and lots of roasted or stewed chicken.

― M. White (Miguelito), Monday, 21 March 2005 14:58 (twenty-one years ago)

I just had unholy corporate foamy sausages and chips with gloopy onion gravy for lunch, and it was quite nice, in a disgusting manner. Must buy chorizo after work, I have plans that involve chickpeas.

― Liz :x (Liz :x), Monday, 21 March 2005 14:59 (twenty-one years ago)

Pasta with spaghetti sauce and Italian sausage is a godsend for lazy cooks like myself.

For those that eat Italian sausage, what is your preferred way of cooking it? Broiling, pan-frying, boiling, microwaving, baking in the oven?

One trick for pan-frying is to brown it first, then add some water and cover it and let it slow cook for another 15 minutes or so, so that it's cooked all the way through.

― o. nate (onate), Monday, 21 March 2005 15:04 (twenty-one years ago)

Ah, chorizo. I've only had the Spanish kind (cured, hard) once or twice, but the Mexican kind is my favorite filling for tacos or burritos. Pretty damn nice for breakfast, too, with some eggs fried in the pig fat.

xpost: for Italian sausage, I like to squeeze everything out of the casing and pan fry it.

― the krza (krza), Monday, 21 March 2005 15:05 (twenty-one years ago)

My easy meat of choice lately for pasta is shrimps. I get those bags of frozen pre-cooked pre-deveined dealies, cook 'em in teh garlic, drop the marinara in that shit VOILA shrimp murrnurrah!

Oh shit, I didn't even think about chorizo! I spent about 9 months back when Lukas was still living with me making big old brunches on the weekends of scrambled eggs, chorizo, tortillas, pico de gallo, with coffee for me and teh ladyfriend, juice box for Lukas. We would watch DIGIMON haha. Good times.

― nickalicious (nickalicious), Monday, 21 March 2005 15:06 (twenty-one years ago)

Also, one of my favorite summertimey grill treats =

*spicy italian sausages, grilled a bit on the outside, butterfly cut (lengthwise, split open, but still one piece, then grilled open)

*skewers with chunks of red and green peppers and onions and tomatoes, also slapped up on that grill

*buttered grilled hoagie bun(s)

*spicy mustard

I am on the verge of drooling just thinking about this. I actually end up making this about once every other week in the summertime (a season in which almost every meal is grilled in this house).

― nickalicious (nickalicious), Monday, 21 March 2005 15:10 (twenty-one years ago)

haha I forgot the most important step in the "recipe"; SLAP STUFF TOGETHER BETWIXT HAOGIE BUNS, ENJOY

― nickalicious (nickalicious), Monday, 21 March 2005 15:11 (twenty-one years ago)

You're always slapping stuff together twixt buns, you 'orrible man.

― Ned Raggett (Ned), Monday, 21 March 2005 15:12 (twenty-one years ago)

"For those that eat Italian sausage, what is your preferred way of cooking it?"

yeah, i put it in a skillet with some olive oil until it's brown and then i add veggies and onions, garlic, etc and get the veggies crispy and then i add sauce and turn it down and cover it for a while. i like broccoli, so i'll throw that in sometimes at the last minute cuz i don 't like it to get soggy.

― scott seward (scott seward), Monday, 21 March 2005 15:15 (twenty-one years ago)

(i cook with vegetables no matter what i make cuzza the kid. if i were on my own i would probably just make it with sausage/garlic/onions/sauce and then lots of cheese on top. mozzarella and parmesan.)

― scott seward (scott seward), Monday, 21 March 2005 15:19 (twenty-one years ago)

second those Aidell chicken/turkey sausages.

my favorite sausage/pasta dish w/leeks and parmesan.

1. break up 1lb sweet/hot ital sausage, saute w/1/4 cup water.
2. in the meantime chop the green tops and root end off a bunch of leeks. wash, soak, and wash again. chop up and add to browned sausage w/salt & pepper and as much butter as you like, apx. 1 tbsp.
3. cook covered for 1/2hour till the leeks get real soft.
4. boil 1 box fusilli or corkscrew-shaped pasta.
5. mix sausage with cooked pasta, add 1/2cup grated parm and dig in.

Works with pork or chicken/turkey sausage.

― lovebug starski (lovebug starski), Monday, 21 March 2005 15:24 (twenty-one years ago)

Oh god that sounds great! I had honestly never thought to use leeks with sausages! OMG now I wanna do a sausage scramble with BOK CHOY.

― nickalicious (nickalicious), Monday, 21 March 2005 15:29 (twenty-one years ago)

Had some in a stuffed pizza night before last! This all sounds too good!

― pepektheassassin (pepektheassassin), Monday, 21 March 2005 16:51 (twenty-one years ago)

ok you know how you're supposed to crumble up choritzo and cook it? well i was at the beach this weekend and this mofo mexican family was bbq'n right next to me and they were cooking the choritzo right on the bbq not crumpled up but like HOT DOGS!!!! they put em right in buns and everything. i was like "yo can i try one" and they let me and it was GOOD.

― charleston charge (chaki), Monday, 21 March 2005 17:25 (twenty-one years ago)

I eat sausage at least once a week -- I live in Germany, for Pete's sake.

― Colin Meeder (Mert), Monday, 21 March 2005 17:27 (twenty-one years ago)

Wurst Case Scenario

― M. White (Miguelito), Monday, 21 March 2005 17:28 (twenty-one years ago)

i sed to get awesome chorizo and rocket sandwiches which were like chakis hot dog style, just grilled like a sausage

― ambrose (ambrose), Monday, 21 March 2005 17:42 (twenty-one years ago)

Crispy Black Sausage with poached egg and spicy mustard

Ingredients
For the potato cake:
125g/4oz fresh breadcrumbs
2 eggs, beaten
55g/2oz flour
225g/½lb mashed potato
125g/4oz black pudding, diced
25g/1oz chives, chopped
pinch of salt and pepper
For the poached egg:
4 eggs (preferably free-range)
1 tsp vinegar
For the salad:
baby salad leaves
For the mustard dressing:
3 tsp grain mustard
½ lemon, juice only
extra virgin olive oil

Method
1. Combine the mashed potato, black pudding and seasoning together.
2. Mould into round barrel shapes, then coat in flour, egg and breadcrumbs and deep-fry in a deep-fat fryer preheated at 180C/350F.
3. Gently poach the eggs in simmering water with the vinegar.
4. Combine the mustard, lemon and olive oil to form a dressing, season.
5. Dress the plate with some baby salad leaves.
6. Place the crispy black pudding potato cake onto the leaves, top with the poached egg and dressing and serve immediately.

― why are the stars so tiny? (crablangoon), Monday, 21 March 2005 20:58 (twenty-one years ago)

god, this is like my life lately! it really is super easy to buy and boil sausage, eat it, takes v. little time but fills me up and is cheaper than eating out. plus I'm still in Austin (flight's at 8 p.m.) and ate a whole lot of it during SXSW. best I had was yesterday: the Hold Steady were playing this outdoor bbq thing some photographer friend of theirs had going on, and my friend Matt and I went, the food (and music and atmosphere) was amazing--boar, incredible sausage, brisket, yum. great way to end the festival.

― Matos-Webster Dictionary (M Matos), Monday, 21 March 2005 21:02 (twenty-one years ago)

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