http://www.treesandthings.com/story/2008/3/21/7507/73401 Sausage -- the most delicious food you never want to see being made. <P> I grew up in modest house, and <a rel="nofollow" href="http:///www.wikipedia.org/wiki/Sausage">sausage</a> was a staple.   We couldn't afford steak when I was growing up, and sausage was cheap (basically the leftovers from the fancy steaks you find on your table or at a restaurant).<p> There are so many varieties.  Kielbasa, pepperoni, chorizo, hurka... name your poison. en-us Sat, 22 Mar 2008 07:31:05 EST Fri, 28 Mar 2008 09:44:32 EST http://www.treesandthings.com/story/2008/3/21/7507/73401#9 <a rel="nofollow" href="http://www.sausagemania.com/">Make</a> your <a rel="nofollow" href="http://www.ag.ndsu.edu/pubs/yf/foods/he176w.htm">own</a>.<p> (And a quick <a rel="nofollow" href="http://query.nytimes.com/gst/fullpage.html?res=980DE7DE1239F937A15 Fri, 28 Mar 2008 09:44:32 EST http://www.treesandthings.com/story/2008/3/21/7507/73401#8 When I was in Scotland, I was introduced to Lorne Sausage, which, in its raw form, resembles sliced meat loaf.  The stuff is awesome, though.  It's a bit like that Jimmy Dean sausage in a tube, but more subtle, and yet richer at the same time. &n Mon, 24 Mar 2008 13:09:27 EST http://www.treesandthings.com/story/2008/3/21/7507/73401#7 What gets me is some people's idea that a pure beef frank, without filler or by-products, is somehow a tastier hot dog.<p> It isn't.  Heart and tongue add serious flavor, and bread crumbs  (or other fillers) ensure that every bite is juicy. Sun, 23 Mar 2008 22:36:58 EST http://www.treesandthings.com/story/2008/3/21/7507/73401#6 SAUSAGES!!!<p> There are so many different types.  Germany alone makes over 300 varieties.<p> One of my favorite is blutwurst: pig's blood and barley in a sausage casing.<p> One of my fondest memories of sausage was a small place in Paris, France, tha Sun, 23 Mar 2008 21:43:32 EST http://www.treesandthings.com/story/2008/3/21/7507/73401#5 In San Francisco we are blessed with the presence of Rosamunde Sausage Grill, a hole in the wall in the Lower Haight where you can pick up the standard bratwurst or knockwurst or get something a bit more exotic like wild boar or spicy beer sausage.  S Sun, 23 Mar 2008 19:01:34 EST http://www.treesandthings.com/story/2008/3/21/7507/73401#4 You're right, sir!  The usual grocery store kielbasa is crap.  <a rel="nofollow" href="http://products.peapod.com/78574.html">Hillshire Farm</a> and <a rel="nofollow" href="http://www.armour-eckrich.com/">Eckrich</a> is mostly what you find. &nbs Sat, 22 Mar 2008 17:32:03 EST http://www.treesandthings.com/story/2008/3/21/7507/73401#3 A sausage discussion isn't complete until there's mention of <a rel="nofollow" href="http://www.hotdougs.com/specials.htm">Hot Doug's</a> in Chicago. "There are no two finer words in the English language than 'encased meats,' my friend." Sat, 22 Mar 2008 14:17:24 EST http://www.treesandthings.com/story/2008/3/21/7507/73401#2 I just got a large order of salami with some co-workers from <a rel="nofollow" href="http://www.salumicuredmeats.com/">Salumi</a> which is a salami place run by Mario Batali's father.<p> We ordered six different flavors to try everything out.  The Mol Sat, 22 Mar 2008 13:09:20 EST http://www.treesandthings.com/story/2008/3/21/7507/73401#1 ...this is the sausage of choice.  Particularly, from <a rel="nofollow" href="http://www.kielbasy.net/">this place</a>.  Sadly, they don't do online orders.  Nonetheless, definitely a quality product and if you're ever in the area I'd sugges Sat, 22 Mar 2008 08:57:12 EST string http://www.treesandthings.com/search/