On Aug 18, 12:04 am, "Gunner" > wrote:
> "Wayne Lundberg" > wrote in message

> That was similiar to Tex/NM Oil field country as I was
> growing up, bit different around South Central Texas near the German
> communities,but sausage was Jimmy Dean breakfast ( nothing but ground pork
> and a name brand), Polish or smoked links and Hot Links. Not much difference
> in the smoked and Polish except the amount and size of fat/gristle

Our band once had a videotaping session in the early 80s in Granger,
Texas. This is a Czech
community about 1/3 of the way from Austin to Waco. We were hungry and
found there were
three family meat markets in the burg, all of which did a couple of
types of Czech sausage. We
fired up the grill behind the studio and cooked a sample (about a
pound or so) of each type..
all of which were excellent.

> and the hotlinks were just a big hot dog with cayenne and more gristle.
> Course you had Texas Round Steak(Bologna) and " vi-einers". Still remember
> those fried bologna sandwiches quite well.
>
Here in Richmond, VA, the "baloneyburger" is a menu item. They use
about a 1/2" slice..
>
>
> > Mostly the people who buy sausage and the like are European. The Italians
> > heavy into their sausages... Jewish into their Kosher stuff which was one
> > of Gigante's major hits - setting up a major deli in Polanco's major
> > store
> > catering to the very populous Jewish community in the city.
>
> and then there is the Lebanese al Pastore rotisserie thing which kinda
> caught on. Wish these things would be approved here in the US.

They aren't? I've seen the gyros device in Greek places on the East
Coast in use..
just last month, too in Philadelphia..

T