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Searchin' for Sausage

YourPalWill | Sep 15, 200202:07 PM

Before I'm overwhelmed with unwanted offers for dates this weekend, I should clarify myself.

I moved to Chicago five months ago from the New Jersey suburbs of New York City. While I don't find many kind things to say about New Jersey, I must acclaim that it is, hands down, the italian sausage capital of the world. There is no finer italian sausage than the fresh sausage that is sold in the pork stores of Bergen and Hudson Counties

The product that you find in your local pork store in the Jersey Burbs will make a chowhound stop dead in his tracks just to ooo and ahhh. A proper jersey italian sausage is made with a coarse 50/50 grind of fresh pink piggy flesh and pure white fat with just a hint of salt, pepper and spice. There's nothing muted and pink in these sausages. You have distinct pieces of red flesh and distinct pieces of white fat all rolled up in a fully stuffed fat little casing.

The result is a sausage that will break apart at the touch of a fork after a morning of slowly simmering away with a few meatballs and a veal shank in Grandma's homemade gravy. It is truly Sunday gravy at its finest. And something that I miss in my otherwise charming new home.

Before I go out and buy one of those kitchenade contraptions to make my own (which I will never use), can anyone tell me where I mighty find quality sausages of this variety in this culinary wonderland known as Chicago? I know that they're out there. I'm just not sure where to find them.

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