New Orleans is awash in sausage. From Tag’s Deli over in nearby Chalmette to Terranova up on Esplanade you can’t escape handmade hot links. As we reconnoiter our way around town we’ll be issuing reports from the finest sausage parlors in the metropolitan region. Do you have a favorite? Hit that comment button and tell us what’s up. The final bratwurst http://www.leaderpost.com/life/final+bratwurst/9804330/story.html as Oskar Scheuerpflug hangs up his butcher’s apron.
Oh to have lived in London when salt-beef bars dotted the drinking landscape http://www.morningadvertiser.co.uk/Pub-Food/Salt-beef-Making-a-comeback-in-pubs
and from 09, a round up http://youngandfoodish.com/london/top-5-salt-beef-sandwiches-in-london/ (this is the site where I harvested the photo for the article header thanks Daniel)
Sausage made with ramps http://foragerchef.com/ramp-leaf-sausage/
Paul Bertolli is a charcutier http://www.berkeleyside.com/2014/05/05/paul-bertolli-curemaster-at-berkeleys-fra-mani/comment-page-1/
Laotian Sausage http://www.sacbee.com/2014/04/27/6351589/world-eats-fiery-laotian-sausage.html
last week’s This Week In Charcuterie News: Usinger’s Sausage, Vance Vaucresson, Benton’s Ham, Four Seasons http://www.scrumptiouschef.com/food/2014/5/12/This-Week-In-Charcuterie-News-Usingers-Sausage-Vance-Vaucresson-Bentons-Ham-Four-Seasons