Dr. Franks Sausages: Taste Test Continued

Chicken Hungarian + Coldslaw
coleslaw + cheese + mayo

- Sausage was overpowered by the amount of topping
- Note to Self: Ask for half the amount next time
- Pale slaw with a smattering of orange from julienned carrots
- Not as visually attractive as the rest of the sandwiches; colors were too muted and looked bland when the flavor profile was the exact opposite
- Doesn't have the over-processed look to it---a good quality
- Very appetizing; halfway thru the sandwich and you know you don't want to stop chomping through it
- Nice tang, crunchy from cabbage, creamy from the mayonnaise, tartness takes you through the entire sandwich that you don't get bored with the flavor

HUNGARIAN SAUSAGES. In Hungary, true "csaba" sausage, particularly in rural regions, is a homemade product. A number of factors influence the character of this sausage: for example, the breed and age of the pork, the quality and quantity of the paprika used, the proportion of ingredients, the method of smoking, storage methods etc. In the end, you'll find as many variations as there are sausage makers. However, there are certain unchanging principles: the sausage must be seasoned with paprika and must be made exclusively with pork. It is neither hard nor soft. The meat is juicy, the flavor spicy and slightly smoked. Its keeping time is relatively long. There is even a sausage festival held at Békéscsaba.

This sausage is heavy on garlic and paprika (spicy).

Ingredients

• 7 kg of pork, various cuts
• 3 kg garlic
• 120 g mild paprikA
• 100 g hot paprika
• 10 g whole cumin seed and 10 g ground cumin
• 200 g salt

From http://www.theworldwidegourmet.com/products/charcuterie/hungarian-sausage/




Schublig + German Cut*
sauerkraut + garlic mustard + sweet pepper + relish + mayo












- Pickled pale pink cabbage; mustard down under, mayo, a hint of pimiento. It's peppery and zingy and fresh. That's really good topping right there. People shouldn't be put off by the name or the pale pink of the pickles although I agree that the sandwich is very suggestive and quite aptly reflects the sense of humor of its creator.

* A type of circumcision procedure and the only one where the incision is made horizontally. Germany is not a country known for its circumcised males but their World War II soldiers wore helmets that closely resemble the end-product of this type of circumsion.

See links on circumcision:
Howie Severino's SIDETRIP features a trip to Philippines' history of circumcision and some smart reactionaries. Completely unrelated to the sandwich of course but well worth a read.
http://blogs.gmanews.tv/sidetrip/blog/index.php?/archives/213-Summertime-meditations-on-penile-foreskin.html





Kielbasa + Coronary Special
bacon + shiitake + honey mustard + onion + mayo + garlic + pickles

- Looks a lot like the LBM topping except it has a ribbon of yellow mustard;
- Inside are shredded white onions
- Nice
- Has a creamy burnt caramel flavor to the back of the tongue thanks to the onions (I think)---versus the coldslaw whose tartness takes you through the entire sandwich and makes it perfect as an appetizer to a late night meal---and then, the combination of tartness plus the distinctive peppery pimiento taste takes you through the GermanCut while the tart pickling epitomizes the Coldslaw. The Coronary Special is different too. In the German Cut there's an underlying mustard flavor that makes it so beautiful as it makes the sausage take center stage on the palate.
- Is there shiitake in there? It might be the mushrooms contributing to the coffee-caramel-like taste to it. It's a beautiful sandwich too.

KIELBASA is the Polish word for sausage. The word has become a commonly used North American term for Eastern European styles of sausage, including Ukrainian sausage, which is called kovbasa or kubasa. (Wikipedia)

• 14 feet hog casings, rinsed three times
• 4 pounds boneless, well-marbled pork shoulder, cut according to your grinder's instructions
• 1/2 cup cold water
• 2 cloves garlic, crushed in press
• 4 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon marjoram

Schublig + Lots of Bacon and Mushroom (LBM)
bacon + button mushrooms + shiitake + cheese + garlic mustard

- My least favorite as it had the most predictable flavor profile;
- It's the sandwich you order when you're having a DUH day and you want something familiar to eat---comfort food---you don't want your mind, your taste buds, and your imagination challenged. This isn't to say it's a bad sandwich, Dr. Ted made up for it by loading up on extra mushrooms and extra bacon.
- I predict this topping makes the popularity vote because of its approachability and familiarity.

SCHUBLIG is another traditional Swiss sausage. It's made with select cuts of beef and pork, mixed with our own special blend of spices, non-fat dried milk, and onions, fine ground, and lightly smoked to perfection. Another pre-cooked sausage, it's great on the grill, warmed through, or even eaten cold!

Full-bodied, bursting with flavor, and is a European favorite. From http://www.ruefsmeatmarket.com/sausages.htm


Note:
- Each sandwich has a flavor personality.
- All the sandwiches go down really well with lemonade. Get a large one.