Lethe200
Senior Member
- Location
- San Francisco Bay Area
We adore them! Our favs:
1) Silva brand (local) hot linguica. It's a Portuguesa linguica, not a Spanish one. Linguica is a big thing out here in the San Francisco Bay Area (ranches and farms helped support a large Portuguese community in not only the Bay Area but also Silicon Valley (which was once orchard and sheep country) and the Central Valley (where 25% of the US's produce comes from). Of all the many local brands, Silva is one of the oldest and still the best, IOHO.
2) Nurnberger pork sausages with braised sauerkraut. A skinny, coarsely-ground variant of a Bratwurst, but with a tender casing (veal). Sadly, our local sausage company Saag stopped making them, so we have to buy them by mail order now. We like them much better than bratwurst. The seasoning is based on marjoram and lemon zest, which give it a subtle but distinctly different flavor than the traditional bratwurst.
3) Sonoma Meat Company, turmeric-pineapple pork sausage. Again, a local artisanal sausage. Delightfully different altho hard to find, even here.
4) Sonoma Meat Company, merguez. We adore merguez, a spicy Moroccan lamb sausage. Avoid D'Artagnan Foods' version, however - it's terrible. Like Nurnberger, it should be skinny and coarse-ground. Many of the local Afghani and Middle Eastern markets here also sell their own versions, which are always excellent.
5) True Story, organic Apple & Wildflower Honey Chicken Sausage. Although local butcher/celebrity Bruce Aidell made this sausage famous, True Story makes a superior version. The gentle tang of honey is evident but the sausage isn't overly sweet. The tasty chunks of apple are sweet and tender without being mushy.
1) Silva brand (local) hot linguica. It's a Portuguesa linguica, not a Spanish one. Linguica is a big thing out here in the San Francisco Bay Area (ranches and farms helped support a large Portuguese community in not only the Bay Area but also Silicon Valley (which was once orchard and sheep country) and the Central Valley (where 25% of the US's produce comes from). Of all the many local brands, Silva is one of the oldest and still the best, IOHO.
2) Nurnberger pork sausages with braised sauerkraut. A skinny, coarsely-ground variant of a Bratwurst, but with a tender casing (veal). Sadly, our local sausage company Saag stopped making them, so we have to buy them by mail order now. We like them much better than bratwurst. The seasoning is based on marjoram and lemon zest, which give it a subtle but distinctly different flavor than the traditional bratwurst.
3) Sonoma Meat Company, turmeric-pineapple pork sausage. Again, a local artisanal sausage. Delightfully different altho hard to find, even here.
4) Sonoma Meat Company, merguez. We adore merguez, a spicy Moroccan lamb sausage. Avoid D'Artagnan Foods' version, however - it's terrible. Like Nurnberger, it should be skinny and coarse-ground. Many of the local Afghani and Middle Eastern markets here also sell their own versions, which are always excellent.
5) True Story, organic Apple & Wildflower Honey Chicken Sausage. Although local butcher/celebrity Bruce Aidell made this sausage famous, True Story makes a superior version. The gentle tang of honey is evident but the sausage isn't overly sweet. The tasty chunks of apple are sweet and tender without being mushy.
