International Sausages

JAS_OH1 said:
selection of sausages
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Oh quite a reasonable selection, yes. Do you mean the supermarket? Or the farmer's market? Or the butcher's?

Sausages ( for baking and or cooking)?

Excluding the deli, pepperoni and such?

I could do that, yes, I suppose...that may be on Wednesday...but not entirely sure...or any of the next visits...

I'm hoping magnifying the photo will assist me in describing every of the 10,20,30 sausages, I really don't know their names by heart...

It is quite a huge undertaking😄that you are asking for😃I hope I can manage. Could give it a go...
 
Timenspace said:
Oh quite a reasonable selection, yes. Do you mean the supermarket? Or the farmer's market? Or the butcher's?

Sausages ( for baking and or cooking)?

Excluding the deli, pepperoni and such?

I could do that, yes, I suppose...that may be on Wednesday...but not entirely sure...or any of the next visits...

I'm hoping magnifying the photo will assist me in describing every of the 10,20,30 sausages, I really don't know their names by heart...

It is quite a huge undertaking😄that you are asking for😃I hope I can manage. Could give it a go...
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I doubt that she'll be going to Phoenix anytime in the near future, I believe she's a few hours travel from there so it could be a few months or more before she goes back, not sure. I meant just next time you are at a supermarket where they carry any kind of packaged brands that might possibly be something that is exported to other countries, snap a few photos of the selection carried if possible. I certainly wasn't suggesting you go out of your way to do so and I'd imagine the butcher mostly sells local products in the glass case and I'm guessing the farmers market sells local too...I doubt she's talking pepperoni or deli products. I don't know what kind of sausages she was looking at because I wasn't there...
 
Could it be that this is a missunderstanding? You mention Phoenix? USA? I am all the way across the ocean and in south Europe, in Croatia?

Did you mean another member perhaps?

I Don't even know who 'she' is? Assuming a friend or a relative of yours?

I couldn't even connect how I got into the Sausages thread? Haven't eaten any recently, aside from the Jàegerwurst for breakfast, which is in a different thread...

It was all a bit of a surprise😄, but I do understand we are all a bit drained and strained...

Take care!💖
 
Timenspace said:
Could it be that this is a missunderstanding? You mention Phoenix? USA? I am all the way across the ocean and in south Europe, in Croatia?

Did you mean another member perhaps?

I Don't even know who 'she' is? Assuming a friend or a relative of yours?

I couldn't even connect how I got into the Sausages thread? Haven't eaten any recently, aside from the Jàegerwurst for breakfast, which is in a different thread...

It was all a bit of a surprise😄, but I do understand we are all a bit drained and strained...

Take care!💖
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We were talking about kaneohegirlinaz's trip to the international market in Phoenix AZ (she lives a few hours from there) where she saw a big case of sausages from Europe but couldn't read the languages but thought they were northern European. I thought maybe you could help her but I see it wouldn't be convenient or easy for you now that you're working so much and have your parents issues to deal with too. My apologies.

Here, I'll quote her post for you.
kaneohegirlinaz said:
We were in The Big City (Phoenix) for the past few days and I made a point that we visit this International Market as we were heading back home to get a few of my Asian-style goods.
This market has a very good representation of many different Countries and Cultures.
The one that I have very little knowledge of is the European foods.
They had a large cold case filled with just sausages in the "European Section".
I could not understand the style of the words.
As I was gawking, there was a nice couple picking out several different kinds of sausages, speaking some sort of Slavic language.
I thought for a fleeting moment to ask for their advice, but didn't.

So now I turn to this community to help me out.

We have plans to go back down to The Valley in a few months and I'd like to go back to the market and buy much more than Asian-style foods.
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Timenspace said:
Could it be that this is a missunderstanding? You mention Phoenix? USA? I am all the way across the ocean and in south Europe, in Croatia?

Did you mean another member perhaps?

I Don't even know who 'she' is? Assuming a friend or a relative of yours?

I couldn't even connect how I got into the Sausages thread? Haven't eaten any recently, aside from the Jàegerwurst for breakfast, which is in a different thread...

It was all a bit of a surprise😄, but I do understand we are all a bit drained and strained...

Take care!💖
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I guess I thought if you happened to go to the supermarket and saw some packaged sausages you could take a few photos and next time kaneohegirlinaz went to the market maybe it would help her understand what they were. For some reason I thought you had interacted with her before on the forum or liked her posts. I didn't realize you didn't know who she was. Yes none of us here really know each other I realize that. Don't worry about it, maybe when she goes to that market again she can ask for help but she said in another post they didn't speak much English.
kaneohegirlinaz said:
This market has just a very vague website, very few folks speak english there.
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No worries, I shouldn't have asked. It was just a random thought that since you live in Europe you might be able to help. PabloLerntKochen hasn't been around in awhile and Windigo I don't think shops in person much.
 
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karadekoolaid said:
You know what? I'd have just bought a few, cooked them up when I got home .
Lumping them into "European Sausages" was, at the very least, unfortunate, but it is what it is.
British bangers, French andouille, German weißwurst, Italian salsiccia, Polish kielbasa, Hungarian debrecziner, Spanish chorizo - they're all wildly different, and delicious in their own way.
Generally, sausages are made from pork or beef, all minced up and seasoned. Hmmm, what's not to like about that?
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Good list. I will add that one should buy Spanish chorizo, not Mexican chorizo. The Mexican thing is misnamed and quite inferior to the Spanish product. Andouille (Louisiana firey sausage) is almost a family rather than a style. The store always has 3 or 4 varieties that are nothing at all like one another. Some are just hot dogs with capsaicin, others are like bratwurst. I found one that was similar to what they serve in New Orleans. Sort like referring to Velveeta as cheese. :wink:
 
blades said:
Good list. I will add that one should buy Spanish chorizo, not Mexican chorizo. The Mexican thing is misnamed and quite inferior to the Spanish product. Andouille (Louisiana firey sausage) is almost a family rather than a style. The store always has 3 or 4 varieties that are nothing at all like one another. Some are just hot dogs with capsaicin, others are like bratwurst. I found one that was similar to what they serve in New Orleans. Sort like referring to Velveeta as cheese. :wink:
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I guess I'd have to disagree on chorizo. I prefer the Mexican one, although like everything else there are inferior brands and types. Cacique makes decent Mexican cheese but their chorizo is awful. I suppose it also depends on what you want to do with it and I like to make queso fundido with it.
 
I guess too if someone who is a native speaker in some of these Slavic countries could post names of sausages in your area in your stylized lettering?
I can always match that up to some of the packaging here in Arizona USA.
For example: Timenspace if I were to look for a typical sausage from your area, how would the lettering look?
I know that alot of the different languages use very different looking letters than I might be accustom to seeing.
Also, a description of said sausage and how to use it best would be most appreciated too.

And yes, JAS_OH1 we do live quite a long drive away from Phoenix Arizona USA.
We do not plan on going "back down to The Valley" anytime real soon.
 
kaneohegirlinaz said:
I guess too if someone who is a native speaker in some of these Slavic countries could post names of sausages in your area in your stylized lettering?
I can always match that up to some of the packaging here in Arizona USA.
For example: Timenspace if I were to look for a typical sausage from your area, how would the lettering look?
I know that alot of the different languages use very different looking letters than I might be accustom to seeing.
Also, a description of said sausage and how to use it best would be most appreciated too.

And yes, JAS_OH1 we do live quite a long drive away from Phoenix Arizona USA.
We do not plan on going "back down to The Valley" anytime real soon.
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My thoughts were that Timenspace speaks a few languages and undoubtedly is familiar with foods from her neighboring countries but she has a lot going on right now and might not really eat much sausage. Hemulen could be helpful probably but she doesn't post much anymore. Most European people are bilingual and more, and even if not fluent, they might be familiar with brands and packaging.
 
I'll repeat my suggestion. Just buy some (as long as it's not a French Andouillete :eek: :eek:) and give them a go.
My limited experience of Germany, Austria, Switzerland and the Czech Republic is that they mostly cook their sausages in simmering water. The Brits fry them. Just check it out on the www.
 
karadekoolaid said:
You know what? I'd have just bought a few, cooked them up when I got home .
Lumping them into "European Sausages" was, at the very least, unfortunate, but it is what it is.
British bangers, French andouille, German weißwurst, Italian salsiccia, Polish kielbasa, Hungarian debrecziner, Spanish chorizo - they're all wildly different, and delicious in their own way.
Generally, sausages are made from pork or beef, all minced up and seasoned. Hmmm, what's not to like about that?
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I can't speak for kaneohegirlinaz but a lot of Americans (including me) would find blood sausage off-putting.
 
JAS_OH1 said:
I can't speak for @kaneohegirlinaz but a lot of Americans (including me) would find blood sausage off-putting.
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I wouldn't consider blood sausage/black pudding/morcilla a "regular" sausage, which is why I didn't specifically mention it.I'm talking about sausages that you'd find in a supermarket or butcher's - which are mostly "run of the mill"
There's a blood sausage over here in Venezuela from Carúpano, and it's mixed with sweet chile. I got some stuffed down my throat one day and, well, ok, it wasn't BAAADD, but definitely not something I'd buy.
Wieners, Frankfurters, kielebasa, chorizos - they're all "regular" bangers.
 
karadekoolaid said:
I wouldn't consider blood sausage/black pudding/morcilla a "regular" sausage, which is why I didn't specifically mention it.I'm talking about sausages that you'd find in a supermarket or butcher's - which are mostly "run of the mill"
There's a blood sausage over here in Venezuela from Carúpano, and it's mixed with sweet chile. I got some stuffed down my throat one day and, well, ok, it wasn't BAAADD, but definitely not something I'd buy.
Wieners, Frankfurters, kielebasa, chorizos - they're all "regular" bangers.
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Agreed, but she didn't specifically state how they were packaged so I've no idea if they are cured, smoked, in casings, bulk, etc. I know here there are bulk sausages that if I didn't speak English and/or already know what was in them, I'd probably retch at the taste (like boudin). Also there are some sausages where it's recommended to not eat their casings but if you don't know which ones it's a roll of the dice.

Edit: also good to know ingredients for food sensitivity (I personally am allergic to juniper) and also if one knows what they're buying they can research recipe ideas.
 
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