Quote:
Originally Posted by Listi 
I just fry my sausages in a pan full of onions, green peppers, red peppers, and jalapeno peppers. About half way done, I put a decent amount of mustard into the pan and let it continue to fry. I dunno, somehow I like it even more when I fry it with mustard. I love sausages, I'm at university and am lazy, so they are basically the easiest and tastiest things to make when you want lots of meat. I get mine from a local deli, they are decent.
What, no love for liver mush or liver pudding?
. I think Souse and Headcheese is similar in concept. I had a great Testa (italian=head cheese) at Batali's Pizzeria Otto. Last week I had some nice headcheese with tongue purchased from a Polish deli. There are a couple of types of Chorizzo and some nice Morcilla in my fridge. right now. All bought at Despana and made in New York State but still delicous.
