Brisket on toasted rye with dijon mustard, a dab of horseradish, pickle on the side. Now we’re talking. Ever looked at the ingredients for bologna and salami?
Well, I don’t have a problem with sausages, just the boring ones.
The good German/Polish varieties found in the Midwest have a nice coarse grind to them, and natural casings. I hate the “emulsified” paste-filling they have here on the East Coast. It’s all the same, minimal spices.
I’d also make your sandwich (dijon, horseradish, pickle) with a hardcore fried Polish sausage, on a rye roll....and with sauerkraut.
Better give me a beer with that.
Hmmmm...Swiss?....I feel a Reuben coming on.