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What's the name of this sausage???

post #1 of 27
Thread Starter 
Hi....I'm looking for the name and where to buy this sausage...I use to buy it in Otto's
Meats in St. Cloud , Minnesota which has been close for a few years....this is what it look was very hard in a 1#roll....the color of the meat was dark brown....when sliced it had a kind of grease shine to it....I really like the taste of it...can anyone help me???THANK YOU Richard
post #2 of 27
Richard, that sounds like many, many dried sausages and salamis. Can you give us more of a description? Or maybe there is someone here that is familiar with Ottos. Was it one they made in house or was it a purchased item for them? If it was a purchased item do you remember anything about the packaging?
post #3 of 27
It sounds like a variation of a summer sausage. There are so many different recipes it will be impossible to find one that is the same. I didn't notice if you were in MN but if you are try Schmidts in Nicollet.
post #4 of 27
Thread Starter was a purchase item...the package was dark brown with a dark blue logo...many many years back my dad use to buy it in a larger roll, about 4 or 5 #
post #5 of 27
Thread Starter 
Mary...I when to Schmits site dozen have much information on what each sausage is ,so I will call and ask if they have anything like it....By the way Otto's was a small butcher shop that made some of its own sausage but use to get sausage from other places and things liike sausage ends[cut offs on the end of sausages,]and the ends where kind of the same as the sausage I'm looking for...
post #6 of 27
If it was from one of the other local sausage shops you could try Howard Lake(not sure which one but it is southeast of St. Cloud). Any more info on the sausage like all beef, any visible spices, smoked or not, coarse ground texture or fine ground etc may help. That area is known for german type sausages so looking up those may help.
post #7 of 27
Since none of us went to the meat market with you or your dad, you might get farther with a better description of the sausage.


Any particular spice stand out?

At all sweet?


Pork? Beef? Or a mix?

Was Otto's more German, Swiss, Polish, Russian or some other European?

As it stands, I don't have enough information to even begin to guess. The best I can do is suggest you start eating a lot of sausage and writing down their names. Names, as you now know to your chagrin, are important. At any rate, you're bound to find a few you like.

Let us know more of what you remember.

Good luck,
post #8 of 27
Sounds like Bloodwurst/ Was it Kosher?/ :lol::lol:
post #9 of 27
Thread Starter 
BOAR D LAZE...I think it was smoked...not sweet...could not see any spices like mustard seed or peppercorn...I think it was all beef just because it was a very dark color...Otto,s was German....a friend of mind said it coud be Farmer sausage.,what do you think?? Over the last eight years I made and smoked summer sausage,ham,pepproni,bacon out of boneless pork shoulder roast, cured and flatten,smoke brats,fresh brats ,blood sausage butI don't know the name of this sausage ...
post #10 of 27
Fine grind, coarse grind? What type of texture?
post #11 of 27
Thread Starter 
Ed...if bloodwurst is the same as blood sausage then no it is'nt...don't no if it was the time that I use to buy it[10 years ago] I did'nt know much about sausage or making sausage. now I can make my own that's way I would like to fine out what it is so I can make it .I have Rytek Kutas book [Great Sausage Recipes and Meat Curing] which has many recipes in it..
post #12 of 27
Thread Starter 
Mary ..fine grind but you could see small pieces of c lear not white fat that kind of shine d, like it was sweating after you sliced it.
post #13 of 27
Summer sausage.
post #14 of 27
With the description given...... that was my guess. :D
post #15 of 27
From your descritption of color, texture, flavor, presence of fat, and smokiness: Tziginskaya, aka Gypsy salami, aka German salami.

Don't know if you got it fresh, or hung and dried. If it was hung and dried so the casing got all wrinkled, the flavors concentrated, oy, it was delicious, and no wonder you're trying to track it down.

If you've got a good source with a lot of sausages tell them you're looking for a smoked salami. There are Russian, Hungarian, Polish as well as German salamis that should fit the bill. If you're making your own -- smoke it over cherry or other fruit wood.

Farmer's sausage: Wrong texture. Farmer's sausage is made with pretty big pieces of meat and ends up with a chunky or crumbly texture.

Summer sausage: Hard to say. What does the term really mean? It's so generic it might be any sausage which could be kept without refrigeration -- there must be 10,000 recipes.

IIRC, there's a "technical" difference between summer sausage and salami in that summer sausage can be eaten immediately and salami requires some amount of keeping. But that's off the top of my head, I could very well be totally wrong. Anyone know for sure?

Hope this helps,
post #16 of 27
Thread Starter 
BDL...THANK FOR ALL THE at least I will have an idea where start looking .I hope other people will still take a shot at what it is..P.S. I use apple wood on most things I found that it taste all most like Hickery wood.
post #17 of 27
Richard, is it sour? Keep it simple. Go to the mall and buy some summer sausage from one of those temporary seasonal stores. This is the midwest. 99/100 times it's your typical summer sausage. There's a standard summer sausage for the midwest. May be different in Florida or Colorado, but here there's basically one summer sausage. (parts unknown)
post #18 of 27
Thread Starter 
Kuan... it's not sour...I'm 99% sure it's not a summer sausage , I think it's in the dry sausage family or maybe semi dry because it's very very hard and dark..thanks for all your help..
post #19 of 27
That fits a dry cured summer sausage. There are several ways to make what is called "summer sausage" some require hanging to dry and others are ready as soon as they are smoked.
post #20 of 27
Thread Starter 
MARY..KUAN you are right, I was thinking of the ones[summer sausage] that have no drying time
post #21 of 27
Thread Starter 
BDL..I think I found it,it sure looks like it's called german salami 1#chubb by Wagener,made in Canada it's the one bottm left with dark casing with blue logo..[they also have gypsy salami]..if you down load sell list it give a better picture and #251 german salami..I emailed them about buying a chubb but no response yet..looked on enternet for a source of Wagener brand and coud'nt fine any ..maybe someone can help me with that.. hopefully now that I no the name and brand.Thank you an every one for all the help.
post #22 of 27
So glad you found it.

If you ever manage to get your hands on a few chubs, try hanging one for a few weeks, then when you serve it, take the thinnest possible slices (the salami will get hard). The flavor concentrates wonderfully.

It's addictive. There's no going back. Your house will be festooned with hanging sausage. Think how happy your wife will be.

post #23 of 27
Check this out for background: - Guide to German Sausages & Meat Products

You could try to find places in New Ulm (there are several), or, try the one where my bunch gets our venison made into sausage:
Meat processing, fresh meat, bratwurst, German sausage. Sanborn, MN

I hate to go there --- spend TOO MUCH money!
post #24 of 27


I just noticed(bottom of the linked page) that they now have a restaurant in St. Paul.

Now this is an appetizer!

Brötzeitteller$16.95Sample plate of pate, garlic summer sausage, Jagdwurst, ham, Leberkase. Salami, Prosciutto ham, Herring in cream sauce, Herring in Paprika sauce. Cheese variety, dill havarti, cheddar. smoked gouda, swiss and smoked German cheese. Crackers and mustards. Enough for a party of 3 to 4.</I>
post #25 of 27
Huh? What restaurant? I miss Leberkase like crazy.
post #26 of 27
I miss the meat department that was in the supermarket that is now a runnings. They had some of the best sausage in town. I have had a few from the Sanborn place and Schmidts is better as far as sausage.
post #27 of 27
Just a stab in the dark.... could it be a Debrecini? They are pretty dense and have tiny bits of fat thru them, lots of lovely shiny grease, they go great with sauerkraut. I can't get them here and miss them. They come out crispy when fried and simply delicious.

Second guess would be a traditional continental Bratwurst, but its prob not, they tend to be softer.
 Don't handicap your children by making their lives easy.
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

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