Sausages
- Thread starter ThorneStockton
- Start date
I prefer a mild Italian with hot giardinara on it. To me, the mild Italian has a better flavor than a hot Italian, and you can still get the heat with the giardinara
Local beef/pork/duck fat dog. Peppers, mustard, relish. Excellent lunch.
The celery salt on a dog is my favorite but the neon relish is a close second
If you want something that literally blows sport peppers out of the water (I’ve never cared for sports peppers, they’re hard, bland, and without much flavor or heat besides vinegar) then get either the easily spreadable but delicious Cento hoagie spread
Or the mild or hot version of Mezzetta’s whole pickled cherry peppers.
Those are my favorites with hot dogs or sausages but these create a nice New Mexican flavor if you want to go with that angle
Some other options much better than Sports Peppers (as they are just hard, low rent pepperoncini in my book) include the Ba-Tampte Wonder Peppers for a sweet Jewish/Brooklyn taste, roasted red piquillo peppers, pickled Calabrian peppers, pickled green piquillo or guindillas, and even the cheap southern pickled banana peppers.
For panhandle Floridians and Alabamians in the group, try Register’s jalapeño and cheddar sausage with some Cento hoagie spread, pickled red onion and rough ground Dijon mustard. It’s an amazing combination and you’re welcome in advance.
You can use Register’s classic smoked or hot sausage as well but the jalapeño cheddar is on another level.
You can use Register’s classic smoked or hot sausage as well but the jalapeño cheddar is on another level.
Local beef, pork, duck fat dog. Jalapeño mustard, minced hot giardiniera, relish. Excellent lunch today.
If you want something that literally blows sport peppers out of the water (I’ve never cared for sports peppers, they’re hard, bland, and without much flavor or heat besides vinegar) then get either the easily spreadable but delicious Cento hoagie spread
Or the mild or hot version of Mezzetta’s whole pickled cherry peppers.
Those are my favorites with hot dogs or sausages but these create a nice New Mexican flavor if you want to go with that angle
Some other options much better than Sports Peppers (as they are just hard, low rent pepperoncini in my book) include the Ba-Tampte Wonder Peppers for a sweet Jewish/Brooklyn taste, roasted red piquillo peppers, pickled Calabrian peppers, pickled green piquillo or guindillas, and even the cheap southern pickled banana peppers.
Idk about this, those canned green chilies don't bring too much to the table.
As for the cherry peppers, I'm more curious about but when it comes to heat my quick search puts them at 2,500 to 5,000 on the Scoville scale compared to sport peppers on the 10,000 to 23,000 range.
Not too significant, but I think noticeable if you want a bit of heat.
They're sweet. Get rid of the seeds and the heat is greatly diminished. They're great to cook chicken and sausage with.
I mean that's good info, but are you really going to not like any of the sausage pics?
C'mon man
If you want heat, a splash of Yellowbird Habanero Sauce will be much better and tastier than bland sport peppers. It’s about flavor not just simple heat. And if you want heat, there’s a lot better alternatives than sport peppers.
Frankly I’m surprised you don’t like Hatch green chili peppers. There’s very little better than a bacon cheeseburger topped with some sautéed Hatch peppers.
I do quite like Yellowbird Habanero hot sauce, haven't used it on a dog or sausage.
This is just a matter of tastes and preferences, I think sport peppers have a nice combination of texture, brightness and heat. That you prefer something else is fine.
As for the green chillies, maybe the canned ones I've had aren't hatch, but some other mild green chili. It's nice to have some bite/crispiness that doesn't exist in the canned chilis.
Mild Italian sausage, lightly grilled bun, minced hot giardiniera, Hot Texas Sandwich sauce, basically mustard, horseradish, cucumber, etc.
Really simple, chevaps, hot avjar, pita. One of my absolute favorites.
Be still my heart.Mild Italian sausage, lightly grilled bun, minced hot giardiniera, Hot Texas Sandwich sauce, basically mustard, horseradish, cucumber, etc.
dang. I have developed an allergy to mammal meat that will not allow me to sample these wares. You guys are killin me up in here.
Your pics and recipes are enticing. Keep cooking.
Ketchup on a brat? You're the wurst.
Yeah. Hives, anyphlalactic shock and worse.
I will find other foods to enjoy… seafood being one of my childhood faves.
That is crazy, never heard of it before. At least you have fish and other seafood!
Alpha-gal syndrome - Symptoms and causes
www.mayoclinic.org
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Yep. Prolly from a tick while camping/ hiking.That is crazy, never heard of it before. At least you fish and other seafood!
Alpha-gal syndrome - Symptoms and causes
First reaction was badass, after that, several events not good, but tolerable.
Jeez, many others have it worse. I will endeavor to pursovere.
Where's the syrup??Local beef, pork, duck fat dog. Jalapeño mustard, minced hot giardiniera, relish. Excellent lunch today.
Grilled ten inch Italian sausage, grilled onions and peppers, hot giardiniera.
Beer and scallion brat, hot Polish mustard, giardiniera, brioche bun.
This thread is going to give @JRHawk2003 nightmares.
Mild Italian sausage, lightly grilled bun, minced hot giardiniera, Hot Texas Sandwich sauce, basically mustard, horseradish, cucumber, etc.
I missed this first time around...but where did you get the Webers?
Weber's mustard is THE mustard for Buffalonians, I've order it online, or bring it back when I visit, but I didn't know it was available anywhere but Western/Central NY. I don't think I ever tried that Sandwich Sauce though.
If you want something that literally blows sport peppers out of the water (I’ve never cared for sports peppers, they’re hard, bland, and without much flavor or heat besides vinegar) then get either the easily spreadable but delicious Cento hoagie spread
Or the mild or hot version of Mezzetta’s whole pickled cherry peppers.
Those are my favorites with hot dogs or sausages but these create a nice New Mexican flavor if you want to go with that angle
Some other options much better than Sports Peppers (as they are just hard, low rent pepperoncini in my book) include the Ba-Tampte Wonder Peppers for a sweet Jewish/Brooklyn taste, roasted red piquillo peppers, pickled Calabrian peppers, pickled green piquillo or guindillas, and even the cheap southern pickled banana peppers.
I want to love that Cento Hot Cherry Spread, as its easily available, but it just doesn't have enough heat for me. I usually get the red Wickles Hot Sandwich Spread instead, because at least it's got a bit more punch.
But what I really like for sausages is crushed Calabrian peppers spread. That's got some real heat, and doesn't require additional hot sauce added.
I get this at Cosco World Market when I'm near one, which is rarely unfortunately. Can sometimes find some other brands in Italian specialty shops, but haven't seen it in the regular grocery stores. Can be ordered online of course too.
I got it at a local (Chicago) butcher/specialty market. They also have a Webers horseradish mustard which I'm due to try the next time I stop in.
I don't think I've ever seen Weber's at my region's main large format grocers Jewel-Osco or Mariano's (Kroger).
The sandwich sauce is tasty.
Weber's horseradish mustard is indeed the mustard of choice for Buffalo where I grew up. It's excellent...it's not overly horseradish-y or anything, just a little more robust of a mustard than like French's. Pick some up.
There are many, many Buffalo area foodstuffs that natives swear by as infinitely superior, the overwhelming number of which I enthusiastically agree with. Of all of them though, the Webers mustard thing to me seems like the most overplayed.
Would I choose it straight up over French's? Definitely.
Is it a remarkable difference that changes the character of the hot dog or sandwich? Not really, to me at least. It's about the thing I lament about the least among Buffalo food. And yes, anyone who has ever left Buffalo laments the food they miss on at least a weekly basis.
But I would buy it if I found it locally.
