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Q: Are there any places that make real handmade sausages?
All the stuff at the store is just the crappy low-quality stuff. There has to be some delis around that make the good ones with real meat and seasonings. Anyone know of a place like that, and how much they cost?
All of the Metro stores carry a rather complete line of fresh sausages, both German and Italian style but they are very expensive. A package of six freshly made Italian sausages will cost you about RMB 80, at the least. Since Metro is a German store, there is also a rather complete line of German sausages.
Have you tried Frank's German Sausage Shop, Room 107, Lane 1181, Xiu Yan Road, Kangqiao, Pudong, Shanghai? email: germansausagesh@gmail.com or a Shanghai telephone number 021-2090-4029. Overnight delivery in Shanghai.
'Never trust a sausage maker, unless he/she is your family member!
''When butchers cut/separate animal, some parts belong to the trash bin. 'Sausage maker/meat grinder/sausage stuffer' is between cutting board and the trash bin. Most of the time, many animal's parts which belong to the trash are thrown into the sausage meat grinder. Just as 'instead', nothing more! Hot dogs are the worst of the sausage plethora''.
That's an advice of my friend/butcher in EU.
In China, I fancy 'ordinary smoked sausage' from Super. I like smoking taste of it, but I know sausage wasn't smoked. That's an additive, which give sausage 'smoked' flavour.
Most of the time, when I'm eating sausage in China, I think about 'poor dogs and what not' shredded in it.
Ancient thread, buTT....'it's lunch time'.
BHGAL:
FU, now I got a good sausage on my mind. I get by just fine here until I get something on my mind that is hard to get. I will be craving a good sausage for a week. If the craving doesn't go away by then, I will have to order about 500RMB worth of stuff from Shenzhen online store they did not charge me delivery last time (the first time, 600RMB worth of cheese and pickles and noodles, etc.) Imagine what they will charge this time, after "reeling in" a customer.
icnif77:
Sometimes, I just can't resist 'stinky' thing! I know it's 'garbage' grinded in, but I still go for it. Today I'm too lazy for the crowd in Super, so I ate spaghettini instead.
icnif77:
what 'FU' stands for? If there's an eating utensil included, 'I ming bai'.
I'm going to look for 'different purpose lunch' (my) thread from Liaoning to offset your sausages cravings. Wait, don't eat anything!
'add-it': 'I'm seeing your avatar with sausage pinned over your forehead, during 'in shade-rest-time' ....'high altitude O2 = 'no O2' at my puter. Get off that sausage now! Have a rest! Did you know sausage usually tastes much better after the 'rest'? I wonder, how 'I-love-sausages' handle would work out here? o2, o2 ...I'm into 'change ur handle' recently.........
Don't click the link, if you're 'too skinny', or you aren't into serious 'losing weight program' and you're ready for 'starving'. This thread was posted by fan of 'Italian cuisine!' O2, o2
http://answers.echinacities.com/question/anybody-has-receipe-maggot-stew...
They might be making some kind of sausages in Yingkou. Too! I can't breathe! Need scotch.
P.S.
I'm not sure, if they have 'online delivery' set up there.....I need help! I feel like LSD.......
BHGAL:
no problem guy..... I dine on delicious dogs from time to time.... just the place is not very consistent, sometimes it is good, sometimes not so good. Probably if I were to book ahead, I could get a puppy, probably better.
gators are pretty damned boney and mini frogs (delicious as they are) just don't replace a good prime rib.icnif77:
Puppy's got too many bones. They 'prepare' only big dogs.
I had 'pleasure' to eat dog in Jixian, Hebei, where dog is specality.
I wasn't aware! They translated every meal in English, buTT...for dog, I made 3rd bite already, when they told me.
It wasn't bad, tastes very similar to beef or venison.
Farmers love their smoked products. I've seen my MIL stuff sausages at home, and they're made from prime cuts of meat (and a little too much fat), chopped fine by hand. Smoked pork is common, and sausage made from pork, then smoked. To be honest, smoking a sausage isn't that useful: The salty flavour and preserving comes from smoke particles that can penetrate into the juices of the meat. However, they're mostly blocked by the outside of a traditional sausage, which is basically a stretched bowel. Bowels prevent osmosis (diffusion of salts in liquids). The simple smoked pork is mouthwatering, though.
Smoked sausages as we know them in the supermarket, have a special skin that makes penetration of salts easier.
icnif77:
I love it! Especially, if home made. Chinese do things in their homes, what we consider possible only as 'industrial/quantity' production, however I consider 'chopping' as Chinese obsession. I used to give hand to my girl with 'dumplings stuffing' prep. I was the 'chopper of the house'. I always needed 'spine massage' after the dumplings were stuffed.
I don't believe my Super's sausages are really 'smoked', however I might be wrong. I never miss smoked sausage, when shopping in Super.
I stay away from other, better quality/higher price sausages ('dry sausage'), because they add sugar to conserve it. I can't do sugar, but I've tried! My 'glucose meter' is PIA!
I got these Johsonville off of tabao a couple of times. I thought they were pretty good.
I'm no 'Sausage Connoisseur' thk goodness
!
icnif77:
I miss comments on my 'Italian moth larvae risotto' from Yingkou.
'Still alive' is Chinese munch thingy! meiyou 'packed'! LOL
who needs protein, double the price.
