/ck/ - Food & Cooking

[Anonymous No.5203759]

Hey cu/ck/s

Which country is home to the best Sausage?

Opinions are welcome

[Anonymous No.5203762]

Italy

[Anonymous No.5203766]

murrica

[Anonymous No.5203775]

America.

We have all your traditions that emigrated here years and years ago. It's like our great beer, except with the lull after the fuckup of prohibition.

[Anonymous No.5203781]

America just because they are always bigger

[Anonymous No.5203793]

you're all chumps.

[Anonymous No.5203795]

>mfw American sausages contain globs of fat the size of a pingpong ball
>"It's better because it is big"

[Anonymous No.5203796]

>>5203793
So, a good brat with fries and kraut?

I can get that anywhere here in WI. A lot of German heritage around here.

[Anonymous No.5203800]

>>5203793
Yum

[Anonymous No.5203801]

>>5203795
>drink heineken/stella/etc
>all european beer is shit

This is you.

[Anonymous No.5203802]

>>5203795
Yikes, where are you buying sausages at?

[Anonymous No.5203808]

>>5203775
actually true

[Anonymous No.5203814]

Fuck you OP I'm no cuck

[Anonymous No.5203819]

Germany you stupid plebs.
Runner up: United Kingdom has some fucking AMAZING sausages.
Runner-runner up: Italy

[Anonymous No.5203823]

>>5203819
>implying 'murika doesn't have all their immigrants who came during the age of opportunity

[Anonymous No.5203824]

>>5203802
America.

[Anonymous No.5203826]

>>5203823
So where is America's reputation and tradition of farming and preparing succulent, meaty sausages, with (in some cases) local variations and recipes from specific regions of a country?
Oh that's right, it's still in the countries from which they migrated.
>Americans trying to claim legacy by proxy

[Anonymous No.5203827]

>>5203824
You'll have to be more specific. I'm interested in what brands or meat shops you have eaten sausages from. This is a big country.

[Anonymous No.5203830]

>>5203795
>mfw the sausage has 3% meat in the first place
>it's STEAMED of all things
>wrapped in a soggy wonderbread, drowned in raw onion, "sport peppers" that look like nuclear waste, and shitty industrial waste mustard
>USA USA WE WIN AT SAUSAGE USA USA WE HAVE ALL CULTURES USA USA TOTALLY AUTHENTIC
>mfw toothless hillbillies brag about "beer-braised brats" by boiling already low-quality sausages in bud light

Y'all should be nuked for your sausage atrocities.

[Anonymous No.5203832]

>>5203826
Are you retarded? You think innovation ceases once it takes a trip overseas? You think there aren't different regions in a country several times larger than the one the immigrants came from? Pretty much every butcher shop has it's own special blend.

[Anonymous No.5203833]

>>5203826
Yeah because, thick sausages made with a mixture of cooked pork, liver, onion, and rice isn't a staple down south. And surely we don't have nearly every other sausage every made available. And it couldn't be that I'm going to attempt a lamb and potato sausage tomorrow when I pick up casings.

>Europe never changing or learning.

[Anonymous No.5203836]

>>5203830
You don't do a beer bath with good sausage, but it does add some good flavor and juiciness to average sausage. It was mainly intended as a way of keeping them from drying up on the grill though.

[Anonymous No.5203861]

>>5203832
This.

[Anonymous No.5203953]

>>5203832
>You think innovation ceases once it takes a trip overseas?

Usually it does. In case of Americans and food, it began regressing. Not only did everyone forget how to produce good, healthy or enviromentally sound food, they also forgot how to eat in human portions, how to pay the serving staff, and how to not be venomously envious of actual human beings capable of these feats.

Worst of all, though, is the American tendency to counterfeit other culture's property. Look at these "vienna sausages", for example. Nothing to do with Viennese, Austrian, or in general Germanic food culture. Instead, a 100% proof product of American industrial repurposing of waste and exploitation of not only the idle, slobby consumers, but also the noble Austrian origin of True Vienna sausages.

[Anonymous No.5203956]

germany > poland > italy

[Anonymous No.5203958]

I wish you all could experience the joy that is Rabideaux's smoked sausage. From Louisiana, with love.

[Anonymous No.5203964]

>>5203953
Holy hell are you completely ignorant of several centuries of change.

Worst of all is the first generation European immigrants' ability to sell out their own culture. Their ability to produce cheaper, more uniform, and widely available products mimicking the old world over a century ago is astounding.

[Anonymous No.5203969]

It depends on how you define, "home to".

There are probably god-tier sausages to be found in small towns throughout a good handful countries in Europe (I had some amazing sausages in Thailand, for that matter).

Regardless, shit you can find in a small village doesn't represent an entire country.

The real question should be which country has the best selection, and most representative options of the best sausages the world over, and when phrased as such, the only answer is, 'murrica.

[Anonymous No.5203972]

>ITT: Once all the best people moved to America, all innovation, improvement and exchange of ideas completely shut down in Europe.

[Anonymous No.5203973]

>>5203759
My top five:

Germany
UK
Italy
Poland
US

[Anonymous No.5203984]

>>5203972

>1/10

The State's have the best cuisine because Europe stopped innovating centuries ago, and all the immigrants were forced to innovate once they found there selves a situation where they had to deal with other cultures and limited/expanded ingredients.

[Anonymous No.5203991]

>>5203984

>The State's have the best cuisine because Europe stopped innovating centuries ago.

[Anonymous No.5204001]

>>5203991
He's not entirely correct, but it's a good generalization. Europe is stuck in it's classical competition, where Americans are trying to recover from decades of expanding in everything BUT culinary cuisine, and sticking their fingers in everything.

Let's face it, South America has more culinary innovation going on than Europe.

[Anonymous No.5204012]

Spain
Chorizo
>/thread

[Anonymous No.5204027]

>>5204001

I think you're half right.

My take on it was that many European countries (and most other countries with a history of invasion, followed by centuries of nationalistic isolation), have developed unique dishes, with wide-ranging regional variations. (The closest thing 'murrica has to that is BBQ.)

In any case, as good as one of the few variations of the sausage may be in some random village in Germany, you are only going to find those few variations of the sausage in Germany. Yeah, someone might do it better than anywhere else, but you won't find both the variety and overall level of quality, across the board, that you can find in 'murrica, simply because they don't have such old traditions, and have immigrants from everywhere, mixing old with new.

[Anonymous No.5204029]

>>5204001
>He's not entirely correct, but it's a good generalization.

If he had said,say the last 50 years, I would say it was a fair point. But talking about centuries, when the last 2-3 centuries in Europe were the pinnacle of exploration, travel and wars that brought huge sections of eachother's populations into contact with eachother for the first time is frankly laughable.
It's not even as though the transfer of ideas was one-way across the Atlantic either.

[Anonymous No.5204031]

Best sausages I've had on my travels were in Eastern Europe. Hell, the only good food in that part of the world is bread and sausages. And both are done exceptionally well.

[Anonymous No.5204033]

>>5204027
>centuries of nationalistic isolation

This isn't a thing.

[Anonymous No.5204038]

>>5204027
>(The closest thing 'murrica has to that is BBQ.)
This is the sort of ignorant twattery that makes Americans completely disregard the entirety of European opinions.

There are entire books written about recipes unique to the US, but ignorant assholes will always associate America with the cheapest shit you can find at the most widespread purveyors, and compare it to what a small part of what Euros are eating.

[Anonymous No.5204039]

Sorunda Korvfabrik form Sweden has some good chorizo, but I havet tried many sausages so I'd b et my dick there are better stuff out there. Scans hot dogs, fried on low heat in a pan with cayenne bbq spices are fucking tasty as tits, but of course there are better sausages.

[Anonymous No.5204144]

Ok I'll say in order
Germany/Austria
It's all they eat so they've managed to perfect the combination of wurst and meat sauce
UK
I'm probably biased but our regional sausages Cumberland/ West Country kick dick in the flavour department.
After that its probably a tie between Spain/Italy/France with all their cured sausages.

[Anonymous No.5204154]

>>5204012
This, chorizo is god tier.

[Anonymous No.5204157]

>>5204154
babbys first sausage

[Anonymous No.5204159]

France for variety. We have them all thanks to border sharing with Germany, Italy, Belgium and spain. Also merguez from muslim immigration.

[Anonymous No.5204164]

>>5204157
Sounds like child porn.

[Anonymous No.5204166]

>43 replies
>Ctrl+F Germany
>9 results

Really?

[Anonymous No.5204174]

>>5204157
>it's popular so it can't be good

[Anonymous No.5204236]

>>5204038
>being buttflustered because his own countryman compares the ubiquity of 'q and its many variations throughout the US to the ubiquity of sausage and its many variations throughout the EU
>misunderstanding the post and getting asspained over it
>disregarding the part where the poster mentions that the US has a greater variety than the EU due to immigration
No. If anything, you and people like you are the reason everyone hates America. Just shut the fuck up.

[Anonymous No.5204325]

>>5204033
From an American point of view it is a thing everywhere. As it is for every other nation in the world when looking back at them. There really isn't a nation as isolated and inbred on the face of earth, which naturally leads into yankees thinking they have the best of everything. It comes with the whole "terrists are everywhere and after us"-thinking and abject terror of the idea that people might not speak english abroad.

[Anonymous No.5204335]

>>5204166
>Pfefferbeiser
>beiser
>s

[Anonymous No.5204337]

>>5203759
Pakistan.

[Anonymous No.5204343]

>mfw Americans across all boards take every opportunity to shitpost about other countries for no reasons other than being self centered kids

It's hitting up every fucking board.

[Anonymous No.5204346]

>>5204012
Spaniard here; I don't really consider chorizo to be a sausage. I know technically it is but it kinda falls into another category of food. You'll never here anyone here call it a sausage.

That said, I think Germany is the place for sausages.

[Anonymous No.5204440]

>>5204346
Say, why do you Spanish chaps make so many fairly low-salt, sweetish, aromatic cured sausages? I received a good deal of embutido and salchichon from a friend a few years ago, and I never figured out what to pair them with as they were nothing like the salty, spicy Italian and German dry sausages I was so used to.

I did enjoy them, of course, and let nothing go to waste.

[Anonymous No.5204465]

>>5204440
They are good by themselves or with some bread or as an ingredient for cocidos (cocido is like a stew, usually containing chickpeas but there are many varieties). Besides that you can find it in all sort of dishes, but I can't remember many (pic related)

Not a fan of salchichón myself but I can tell you that it is usually just eaten by itself or with some bread to accompany it.

My family used to buy chorizos, lomo and morcilla (blood-pudding) from an uncle of my father, from León. Everything was so fucking good, specially the morcilla. I haven't tasted a morcilla so good in fucking years, my brother and I would devour that shit like it was mana from heaven.

[Anonymous No.5204480]

It's just missing the point to claim America is home to the best sausage because you can find authentic German sausage and authentic Italian sausage and authentic Polish sausage. Unless America excels in the combination and reinvention of those based on its very specific own culture and therefore is the "home" to special American sausages which are superior to the authentic versions.
Due to globalization and the EU you can get authentic German, Italian and Polish sausage in France, Britain, Sweden. Does that mean they are home to the best sausage? No, it's just something that got exported there (literally or culturally) form its actual home.

[Anonymous No.5204483]

>>5204325
You misunderstood his/her post just as much as >>5204038 did.
It's obvious to me that s/he was talking about various European nations' long histories of nationalistic isolationism, not that of the US.

For centuries, it was exceptionally uncommon for any European to ever leave his/her own village or city during his/her lifetime let alone their own country. Outside of royals, merchants and soldiers, that is. The US never had that experience because it is a very, very young nation and travel became easy, fast and cost-efficient.
That's how regional dialects came about, you know: hundreds of years of relative (or total) isolation in some valley in the middle of a larger sprachbund sphere forces the speech of the isolated group to evolve differently than the evolution of the greater sprachbund. This is why all the Slavic-speaking nations of the Adriatic and centraal Balkans can understand one another with relative ease: because each of their languages are really just sophisticated dialects of a greater southewestern Slavic sprachbund. Slovenes, Croats and Serbs can understand one another with only minor difficulty. The only difference between a language and a dialect is that languages are backed by flags and armies, further owing to the very concept of nationalistic isolationism the other post discussed.

[Anonymous No.5204520]

>>5204483
>For centuries, it was exceptionally uncommon for any European to ever leave his/her own village or city during his/her lifetime

[Anonymous No.5204525]

>>5204520
Go to any rural underdeveloped area in the world and ask the people how far they've been away and what new cultures they came in contact with (aside from tourists that is).

[Anonymous No.5204533]

>>5204525
Sorry chum, but you're just sounding so adorably sheltered and American that I can't stop laughing at you.

Isn't this just a case of you never having left your own home village, rather than anyone else? You know, you being a genuine wonderbread-white flyover American and all, feeling intimidated by nasty foreign sausages?

[Anonymous No.5204541]

>>5204533
I don't know if you have no reading comprehension or really just think 1500 was like modern days when it comes to luxuries like travel for work and entertainment. Most folks didn't even have horses, you think they were having a little walk from France to Germany on a regular basis?
Both me and >>5204483 I guess are not American. Sorry, but you should stereotype less and actually read what we're saying.

[Anonymous No.5204547]

Great Britain
Runner up: Spain for some good chorizos

[Anonymous No.5204549]

ITT stupid foreigners trying to act superior to one another on account of not being American

off to /int/ with the lot of you

[Anonymous No.5204577]

>>5204541
>Both me and >>5204483 I guess are not American.
Correct. I am also not American.

>>5204533
I'm the guy that posted >>5204483. I currently live about 7200km (4500 miles) away from where I was born and about 13700km (8500 miles) away from where I grew up, so yes: I've left my hometown. Even as little as 500 years ago, traveling as short a distance as 50km (about 30 miles) from where one was born would have been quite uncommon. That could be a two or three day trip on foot or one day by horse due to the poor quality of roads, if they existed at all. And contrary to many modern perceptions of life during this time: most people did not have access to horses. Some farmers had them and of course the nobility, but outside of these groups, few owned something as expensive to feed and keep as a mare or steed. The only groups of people form whom it wasn't uncommon to have traveled were the ones I listed: royalty/nobility/the wealthy, merchants/messengers/clergy and soldiers. That's it. It would have been impossible or prohibitively costly for members of other castes to have done so during this time.

[Anonymous No.5204603]

>>5204577
>>5204541

While you're probably right about the lower classes in a very general way, I think you under-estimate the strength of the influence that the upper-class have in directing cuisine and wider fashion.

Also what movement there was shouldn't be written off. Aside from the nobility, merchants, soldiers, clergy etc. you mentioned, there were also: many pilgrimage routes across Europe the common person could take (think Canterbury Tales); various tradesmen hired by nobles who wanted the latest fashions in music architecture, art and clothing; displaced populations like the Jews and French Huguenots and the many camp followers of the various armies that moved across Europe. A continent like Europe could not have become as developed and wealthy as it did if it was completely stagnant.

[Anonymous No.5204619]

>>5204603
True, but your shitty towns sausage or bread probably didn't get influences by something 1000km away. High cuisine is also pretty modern.

[Anonymous No.5204633]

It's hard to beat the hot dogs in Denmark. Runners up would be Irish white puddings, Moroccan-French merguez, and a good Italian-American pork sausage with parsley and cheese.

[Anonymous No.5204643]

>>5204619
And there's the fact that food customs reflect what's available and grows well or lives there.

[Anonymous No.5204648]

Kowalski's kielbasa is the best. Prove me wrong.

[Anonymous No.5204703]

>>5204619
>True, but your shitty towns sausage or bread probably didn't get influences by something 1000km away.

Yeah, 'cause we're only now getting these new fangled potatoes, tomatoes and tobacco from America, and it's not like German sausages typically contain things like paprika or that nutmeg has been a staple of European cooking since the middle ages.

There's only a point in talking about this if we're talking about the last 300 year or so that mass immigration has been a thing in America (since before that we were all supposedly your stagnated Europeans) and the last 300 years in Europe have seen the greatest changes in its history. And again, it's not like these changes happen in a vacuum. Changes in Europe from,say, Empire made their way to America and stuff from America made it to Europe. To say that things only move forward in one place at a time is just wrong.

[Anonymous No.5204728]

>>5204703
What the fuck are you talking about. Potatoes from America is not 1500.

[Anonymous No.5204739]

>>5204728
>Potatoes from America is not 1500.

1. Where did I say that?

2. I'm saying it now:

> Following the Spanish conquest of the Inca Empire, the Spanish introduced the potato to Europe in the second half of the 16th century

http://en.wikipedia.org/wiki/Potatoes#History

[Anonymous No.5204745]

>>5204619
Yes. And it still holds true to this day for some parts of the EU. My hometown makes sausage very, very differently from the surrounding towns. And not just the seasonings, either (which vary even neighbourhood to neighbourhood in the same city, with butchers in one part of a city using one set of seasonings and butchers in another part using another set), but also the composition and even the shape. Ours are almost spherical so that a chain of sausages resembles a string of large, pork-based anal beads. The surrounding areas, however, make them in the more familiar, longer sausage-like shape.

>>5204603
Ah yes, but that was not only a work of fiction, but also an exceptionally unlikely story. Very few people actually made pilgrimages, you know and few do now.
Even today, very few people make pilgrimages. Most Muslims, for example, will never make the pilgrimage to Mecca that is required of their faith as one of the five pillars. Only about 5% of them have ever traveled there. Most pilgrims to Mecca are repeats from having traveled there before.

[Anonymous No.5204756]

>>5204703
>There's only a point in talking about this if we're talking about the last 300 year or so that mass immigration has been a thing in America (since before that we were all supposedly your stagnated Europeans) and the last 300 years in Europe have seen the greatest changes in its history.
Please rephrase that in a less profoundly stupid manner, thank you. I can tell that you might have a point, but your wording is awkward and thoughts ill-organised.

[Anonymous No.5204783]

While I would agree with many of the European suggestions I would have to go with Scotland and lorne sausage. It many only really be a central belt thing but nothing can beat a mortons roll with sausage and tattie scone. It's one of the things I miss. Regular steak links are about as close as I can get here in the land of potatoes. England also has a good variety of what would traditionally be described as breakfast varieties. As the other anon said things like chorizo may be by definition sausage they fall into a sub class all of their own

[Anonymous No.5204784]

>>5204756

Fair enough, I'm a bit tired.

If we're discussing whether America saw more culinary innovation than Europe due to its mass immigration, then we should only be discussing the time since that immigration began, and the two cultures diverged.

I hope that's clearer.

[Anonymous No.5204793]

Germany, UK and Italy.

[Anonymous No.5205182]

>>5204784
Much clearer.
Fair enough.
Guess what? When that mass migration to the US began is about the time when strong cultural interchange between the various European nations also began. The difference is that those in the New World had no choice but to interact with strangers, whether by conquest or diplomacy, while life for the average European resident was still fairly cloistered.

[Anonymous No.5205280]

There is a legend that says that when French president De Gaule went on vacation in a small village he used to go, he ordered his favourite saucisson, a dried sausage. (mfw wikipedia translate it as salchichón and says it's Spanish. Anyway, we make pretty good one too.) from the nearby farm.
Unfortunately, they stopped production because they went bankrupt.
So he created the European Union that gives food to farms, with the best sausage producing countries.

Italy, Spain, France, Germany, UK, Belgium. (no specific order)
Poland are quite good too.

America has German sausages, yeah, but that doesn't count, sorry.

[Anonymous No.5205288]

>>5205280
>includes british pudding
>ameriga doesn't count, with it's german, east european, spanish, cajun, and creole varieties in addition to purely american concoctions

No.

[Anonymous No.5205314]

Germany.
Americans trying to steal their sausage glory are wrong.

[Anonymous No.5205469]

>>5203819
>Germany you stupid plebs
He has a point, deep down you know it's true.
>dat smoky brat flavor. Cannot compare

[Anonymous No.5205533]

The most common types of sausages eaten in america originated in britain, where there are hundreds of traditional recipes. The only type of true american sausage is the hot dog, which is disgusting IMO. I've never understood why americans lie to themselves and claim other cultures food (like pizza and hamburgers). American cuisine is the laughing stock of the world.

[Anonymous No.5205556]

Honestly it's a tough one between UK, France and Germany, they're all delicious.

[Anonymous No.5205568]

>>5204343
Bitching about americans. On an american website, made by an american and hosted on american servers.
Sure okay buddy.

[Anonymous No.5205579]

>>5203823
>>5205288
Do you not realise that you can also get all of these varieties in every single european country? Why are you assuming only the USA would stock them?

[Anonymous No.5205582]

>>5205568
dat American logic.

[Anonymous No.5205589]

>>5205533
But that's wrong.
The US doesn't have a huge variety of sausages to accompany its vast size, but they've got quite a number of them. Pepperoni, hotdogs, andouille, goetta, "breakfast sausage," "Italian sausage," "Lebanon bologna" and smokies/half-smokes all come to mind.

My country has a greater variety, but none of the fresh ones have names. We're best known for dried sausages.

[Anonymous No.5205590]

>>5205533
>implying boudin isn't an American invention
>implying country sausage isn't an American invention

L2 read, nigger.

that said, german and italian sausages are fucking god tier

[Anonymous No.5205593]

>>5205568
american damage control is always fun to watch

[Anonymous No.5205596]

>>5205568
http://www.youtube.com/watch?v=6fZZqDJXOVg

[Anonymous No.5205600]

> Which country is home to the best Sausage?
> 79 posts and 14 image replies omitted
> mfw only three people mention Poland
> and one guy brings up Kowalskis

[Anonymous No.5205601]

>>5205533
also, elk sausage. elk sausage is fucking amazing. reindeer sausage is good. and oddly enough so is alligator sausage.

[Anonymous No.5205604]

>>5205600
well, if they'd win some wars and open some resturants

[Anonymous No.5205610]

>>5205601

Those are not types of sausage. Those are ingredients which could be used to make any number of different kinds of sausage.

[Anonymous No.5205611]

>>5205568
on the internet, which was made by a european

[Anonymous No.5205613]

>>5205604
what has winning wars to do with sausages opening restaurants?

[Anonymous No.5205619]

Lincolnshire sausage. HNNNGGGGGGGG

[Anonymous No.5205620]

>>5205613
everyone else was doing /pol/ type posts. figured i'd join in.

[Anonymous No.5205631]

>>5203796
>A lot of German heritage
Fuck off.

[Anonymous No.5205639]

>>5203793
England.

[Anonymous No.5205641]

>>5205590
wrong and wrong
http://en.wikipedia.org/wiki/Breakfast_sausage
http://en.wikipedia.org/wiki/Boudin

[Anonymous No.5205647]

>>5203832
>Pretty much every butcher shop has it's own special blend
You just described every butchers shop in the world you moron, well, maybe not if they only have a single special type, here every butchers has dozens of different varieties, but no, murka usa#1usa#1usa#1. Morons.

[Anonymous No.5205652]

>>5203833
>And surely we don't have nearly every other sausage every made available
The arrogance.

[Anonymous No.5205660]

>>5203969
>the only answer is, 'murrica
It really isn't you idiot.

[Anonymous No.5205661]

>>5203759
Poland

[Anonymous No.5205682]

>>5205288
>Britain only eats black pudding as it's sausages
>Saying black pudding isn't nice
>Not knowing that Britain has more sausage varieties than Germany
How Ameripleb of you.

[Anonymous No.5205684]

>>5205579
Americans seem to be under this weird delusion that everyone only eats their traditional meals and nothing else, have no access to food other than their traditional meals and America is the only place where someone can get a variety of things. They are brainwashed idiots.

[Anonymous No.5205695]

>>5205641
>http://en.wikipedia.org/wiki/Breakfast_sausage
What the fuck are these nasty looking things?
>Americans consider these sausages

[Anonymous No.5205701]

>>5205695
That link you got the picture from gives a description.

Please don't return until you master basic reading comprehension. I can tell you won't make for any sort of useful conversation on this board.

[Anonymous No.5205708]

Man, that's basically like asking which country has the best pork.
From my experience:
Germany
>Bratwurst, Currywurst,..
Spain
>Chorizo and Morcilla (also dat jamón)
Italy
>Salami
Hungary
>dose hard, spicy paprika sausages

I'm sure you guys also have good shit in the US.

[Anonymous No.5205726]

>>5205701
I did read the link you moron, I still don't see how these dried out, horrible looking tubes are considered a sausage, I have never seen anything like that in my life. They don't even have any sort of casing on them.

[Anonymous No.5205735]

>>5203836

>You don't do a beer bath with good sausage

why not

can't see it hurting, i love poaching sausages and finishing them with a sear

[Anonymous No.5205749]

>>5205726
>They don't even have any sort of casing on them.

is that a dealbreaker for you or something? who cares?

[Anonymous No.5205820]

>>5203973
>Polish sausage
respect. Too few people can appreciate good Polish meat. Eastern Europe in general has a variety of really good sausages, I recommend you try Hungary's once

[Anonymous No.5205828]

Slovenia makes the best sausages. You've probably never heard of them.

[Anonymous No.5205833]

>Which country is home to the best Sausage?
You mean you don't KNOW? Ugh.
Look: no country is home to the best sausage because all their sausages are just rehashes and rehashes of rehashes of the way Lou Reed makes sausages.

[Anonymous No.5205837]

>>5205820
I bet your mother can appreciate good Polish meat.

[Anonymous No.5205841]

>2014
>eating sausages
>eating anything that casts a shadow
>not being ultrarecylo-freegan-breatharian
I'm amazed at just how much better I am than some people.

[Anonymous No.5205844]

>>5205837
She actually is Polish but she married a Belgian man instead. 4/10 for trying though.

[Anonymous No.5206344]

>>5203759
In the Czech republic we love pork. Ever have our sausages?