Really like the hot links.

Didn't know these existed until this thread ...

never have and never will!

Southside market sucks. Meyers and kiolbassa are the best!

Out here in West Texas, our homemade sausage selection is slim and none. Earl's go great in a tortilla with a hunk of longhorn cheese and a cold beer.

While I do like some EC's, I prefer:

Fuzzy: what town? I have some frens in west Texas?

Crocker: I have a ring in the freezer from a fren that works there. It's great sausage, but pork and beef, different meat block. Smoked from slovaceks is good.

[This message has been edited by Meat09 (edited 5/24/2014 11:16p).]

we eat EC's all the time at work, they're good,cheap and delicious!

Opas w/ japs and cheese is the best sausage ever. GTFO with this sip trash.

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Out here in West Texas, our homemade sausage selection is slim and none. Earl's go great in a tortilla with a hunk of longhorn cheese and a cold beer.

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You're hanging out with the WRONG crowd if you haven't heard of Mikulik Sausage and you live in West Tx. They have been in San Angelo since the 40's. Great German style sausage, pure pork.

I really can't say much for store bought brands because we make 1,000 lbs of link and dried every Christmas. I don't really think I've ever had the stuff sold in stores.

There is a softball being tossed up here, anyone swingin' on it?

I am shocked at the love for those things in this thread. Someone brought a pack to a guys weekend/fishing trip last year and none of us liked them. Couldn't decide if it was an oddly seasoned frank or a bad tasting sausage

Maybe the OP's post suggesting that EC's links are "sausages" is what has folks dogging on them so much. For me, they are a good hot-dog upgrade when compared to ballpark franks/oscar meyer/hillshire farms hot dogs. Also have 2 small kids who like them so for me that plays into the equation. Don't get me wrong, we all love our home-made venison sausage, just not enough of it to go around for a year.

Enjoy reading what other posters favorite store bought links and sausages are though - keep the suggestions coming.

Txagg14, opa's sausage is greasy junk.

As for EC, it's not great, not terrible, goes good on a tortilla during a camp out or tortilla. Like others have said, it's a hot dog upgrade.

How many of y'all have tried the sausages at Rosenthal? The j&c sausage wraps are awesome.

If your not a fan of Opa's type sausage then your not a fan of German hot gut sausages. Meyers & South Side Market are also Hot Gut style sausages. Texas is a hot gut sausage state.

[This message has been edited by Burnetaggie99 (edited 5/25/2014 4:40p).]

To each their own, I just wasn't impressed with opa's the few times I've had them. German style smoked sausages are the best and there are several places in Texas that make it, but opa's isn't high on the list

Typical German Hot Gut sausage is either an all-beef, all-pork, or beef and pork combination, with a coarse grind, stuffed into a natural medium casing. It needs to be about 25 to 30% fat to still be juicy and have some real flavor (lack of enough fat is the biggest problem facing sausages; fat equals flavor). It should have a noticeable garlic flavor, with immediate heat from coarse black pepper, and a singeing finish from cayenne.

No sir, a good German sausage should not burn or singe. Id go so far as to say cayenne should not be an ingredient. It has to have a detectable amount of black pepper, but not an overpowering amount. This is not tex-mex sausage, it has to have balance

[This message has been edited by gkaggie08 (edited 5/25/2014 4:54p).]

Oh how I fondly remember the rosenthal meal deal... J&C sausage wrap and a large soda. Breakfast of college students.

I disagree but everybody got their own taste buds. That recipe there is pretty much my German grandfather's recipe thats been handed down for generations. Louie Mueller’s in Taylor, and Smitty’s and Kreuz’s in Lockhart, Patek’s in Flatonia, and Gonzalez Market in Gonzalez, Franklin's, LA BBQ, John Mueller in Austin still make them like the recipe I posted above.

EC hot links are not fancy, nor gourmet, plenty of better sausages out there for higher price. However, it is the one that is not expensive and always seems to hit the spot and crowd pleaser. BIL always grills some and slices up as appetizers when family gets together or for cookouts and everyone loves them.

Also, I like to grill them little longer to cook out some of grease (or any good deer sausage) and wrap in tortilla. Good eats.

[This message has been edited by coppag92 (edited 5/25/2014 8:16p).]

Zummo's party links!

Dang we have some picky eaters around here.

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Dang we have some picky eaters around here.

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no kidding.

meat = good.

If someone handed me one at a tailgate party or backyard barbecue, I'm not going to complain. If I'm in HEB standing in front of Elgin, Southside Market, Kiolbasa, V&V, Slovacek, etc., why would i even look at the package of lips and ass holes? That's not being picky, it's called common sense

I guess I quit looking after I had Kreuz Market's regular sausage and there jalapeno sausage. To me, there was no reason to try any others.

Just to clarify, no sausage has lips or bung. Some have pig hearts because of binding ability and color, liverwurst obviously has liver.

There are differences in meat block when comparing an old fashioned, premium, coarse ground pork/beef sausage and a budget friendly, chicken pork and beef.

I enjoy EC, but I enjoy other sausages even ones not from JB.

Just to clarify, no sausage has lips or bung. Some have pig hearts because of binding ability and color, liverwurst obviously has liver.

There are differences in meat block when comparing an old fashioned, premium, coarse ground pork/beef sausage and a budget friendly, chicken pork and beef.

I enjoy EC, but I enjoy other sausages even ones not from JB.

Just to clarify, no sausage has lips or bung. Some have pig hearts because of binding ability and color, liverwurst obviously has liver.

There are differences in meat block when comparing an old fashioned, premium, coarse ground pork/beef sausage and a budget friendly, chicken pork and beef.

I enjoy EC, but I enjoy other sausages even ones not from JB.

Just to clarify, no sausage has lips or bung. Some have pig hearts because of binding ability and color, liverwurst obviously has liver.

There are differences in meat block when comparing an old fashioned, premium, coarse ground pork/beef sausage and a budget friendly, chicken pork and beef.

I enjoy EC, but I enjoy other sausages even ones not from JB.

At Cost Plus, EC pretty much is the high end.

Wow...the rare quadruple post^^^

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Dang we have some picky eaters around here.

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Not me. IF I could, I'd eat the hello outta plain old ballpark franks. At 40 I can't do that much anymore. Anyway, EC hot links are good. Hell, I cooked fajitas this afternoon for nearly 40 people and through a pack of regular old HEB brand jap and cheddar sausages on with them and crowd ate em up too.

But like Ursus noted, not a picky eater. I'll range from sushi to vienna sausages and be happy as a clam.

Dad bought a case of Kreuz's sausage and gave some to me and family to take home. Had a message waiting for me when got home saying not to eat. They were molded.

Got home and looked at them. Not sure if I had chia-sausage or new chia-pet


[This message has been edited by coppag92 (edited 5/25/2014 11:21p).]

On a side note, Earl Campbell's steak seasoning, or whatever it's called, is pretty good too.

Does anybody else prefer Italian sausage to regular sausage? I've converted over and haven't looked back. Drop the Italian sausage in a tortilla with some sautéed onion and bell pepper. Great stuff with way more flavor and spice.