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Thread: How to Properly Eat Vienna Sausage

  1. #21
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    Calypso Jones's Avatar
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    Quote Originally Posted by Rickity Plumber View Post
    Dat's right! Grab a hold of one of dem there hairs, give it a slow easy tug and by God, you can floss several teef's at one time in a single pull.
    GREAT GOOGA MOOGA. what is wrong wit chu guys.

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    I used to like Vienna sausage until I read this thread.
    "You can get a lot further with a kind word and a gun
    Then you can get with just a kind word"

    "Al Capone"

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    I am a big fan of liverwurst on rye with onions, cheddar cheese and dijon mustard
    "You can get a lot further with a kind word and a gun
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    "Al Capone"

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    Quote Originally Posted by JustPassinThru View Post
    I think Hillshire Farms is one of those brands that got put into play...being bought and sold by various food conglomerates.
    They still make quality products and their smoked sausage is the best tasting to me. I like the skinless sausage(no casing).
    Those "little smoky links" are good to make different kinds of h'orderves.

    We grew up eating "three little pigs" brand smoked sausage in the can, like Vienna sausage. I don't think They are in business today but Prairie Belt is still available.

    Vienna sausage is filet mignon compared to those things.


    51XKeNydWCL._SX355SX355_SY266_CR,0,0,355,266_PIbundle-5,TopRight,0,0_SX355_SY266_CR,0,0,355,266_.jpg
    Today we live. Tomorrow we die.
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    Quote Originally Posted by Calypso Jones View Post
    GREAT GOOGA MOOGA. what is wrong wit chu guys.





    @Calypso Jones
    I bought two packs alligator/pork smoked sausage. I grilled one last night with some steaks. It was very good. My lady friend ate a whole link(alligator: Not mine).
    Today we live. Tomorrow we die.
    "Evil is da Devil minus da D"

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    Quote Originally Posted by Dr. Felix Birdbiter View Post
    I am a big fan of liverwurst on rye with onions, cheddar cheese and dijon mustard
    Every now and then I buy a half pound at the deli.
    Today we live. Tomorrow we die.
    "Evil is da Devil minus da D"

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    Quote Originally Posted by HawkTheSlayer View Post
    They still make quality products and their smoked sausage is the best tasting to me. I like the skinless sausage(no casing).
    Those "little smoky links" are good to make different kinds of h'orderves.

    We grew up eating "three little pigs" brand smoked sausage in the can, like Vienna sausage. I don't think They are in business today but Prairie Belt is still available.

    Vienna sausage is filet mignon compared to those things.


    51XKeNydWCL._SX355SX355_SY266_CR,0,0,355,266_PIbundle-5,TopRight,0,0_SX355_SY266_CR,0,0,355,266_.jpg
    Potted meat, anyone?



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    I make a cabbage and kielbasa casserole with Hillshire Farms kielbasa sausage (it has to be Hillshire Farms or it just isn't right). I put chopped cabbage, sliced potatoes, sliced onions, kielbasa and beef broth in a cast iron frying pan. Cover it and cook until the cabbage is cooked.


    Good stuff.
    Last edited by Dr. Felix Birdbiter; 08-20-2019 at 01:12 PM.
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    Quote Originally Posted by JustPassinThru View Post
    Potted meat, anyone?



    As long as you don't read the list of ingredients you are ok. The use every part of the hog but the asshole to make that stuff. They use the asshole to make chitterlings.
    Last edited by Dr. Felix Birdbiter; 08-20-2019 at 11:54 AM.
    "You can get a lot further with a kind word and a gun
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    "Al Capone"

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  19. #30
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    Quote Originally Posted by JustPassinThru View Post
    Potted meat, anyone?


    After that sex change surgery video that I put up yesterday this is what happens with the leftovers.

    I mean ever wonder why it's so salty?
    Last edited by Knightkore; 08-20-2019 at 11:52 AM.
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