Our 10 Best Sausages
Served on rye with mustard and sauerkraut, Katz's knoblewurst packs a megaton wallop of garlic.
Sausages originated as a way to preserve meats past their "expire by" dates sometime during human pre-history, and turned out to be the best way to hide animal parts that we didn't necessarily want to look at. Nearly every culinary culture has them, with a flavoring scheme best suited to the tastes of their respective cuisines: The English have their pallid bangers; the French their garlicky saucisson; the Chinese their sticky-sweet links, redolent of star anise; the South Americans their chorizo (and chourico), laced with wine; the Thais their sour sausage; the Germans their doughty wursts; the Balkans their cevapis -- the list goes on and on.
Cevapcici are Balkan skinless sausages, made with a knockout combination of beef, lamb, and pork at Rudar Soccer Club.
We've scoured the landscape for the best examples of this diverse foodstuff, and left no stone unturned in our quest for tube-steak deliciousness. The only limitation we imposed upon ourselves was that all the sausages must be served in a restaurant, so, sadly, we had to omit Faicco's brilliant soppressata -- we'll save store-bought examples for a future list.
Please examine our list critically, and let us know the sausages we've missed -- we'll add them to the Readers' Recommendations page.
Next: The runners-up to Our 10 Best SausagesNext Page
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