Top 50 Sausage Quotes

Though we tend to reach for the bacon or sausage, fish and eggs are a classic breakfast combination in many places around the world, and for good reason: They’re great together.

My favorite fall or winter lunch is big steaming bowls of soup. I usually invite people for around 12:30 and have two hearty soups like shrimp corn chowder and lentil sausage soup, which can be made a day or two ahead.

Breakfast would be, like, egg whites with tomatoes, turkey sausage and feta cheese. Then for lunch I’d have salmon and spinach or something like that.

They say you don’t want to know how sausage is made. Book coverage is like sausage in that way: better not to know exactly how the gatekeepers of mainstream media choose which books to crown as must-reads each season – just swallow it down with a cold beer and call it a night.

My favorite splurge is homemade chocolate cake and vanilla ice cream or a Sausage McMuffin with egg or scalloped potatoes or turkey yanked right off the carcass and dipped in gravy or See’s chocolate.

I’m a connoisseur of sausage.

That’s called a microphone. It’s a big sausage that picks up everything you say – and you’re starting early.

If you want my Tim Hortons order, I do get the egg and sausage and cheese on a biscuit. One is usually enough. If I’m really feeling greedy, I’ll get two. I’ll do that with a large coffee.

There was this sausage factory a block away from my childhood apartment. It didn’t smell nice, like chorizo or something; it was pretty foul. Just nasty. But that smell reminds me so much of my childhood because every morning when I was going to school, I would smell that.

I grew up in Zurich until I was 12, and I’ve always come to Vorderer Sternen for a sausage, a hunk of bread, and some mustard.

Chinese sausage, which is widely available from Asian grocers and online, is sweet, rich, and enticingly smoky. I add it to steamed rice with strips of omelette and a few baby veg stir-fried with soy.

I don’t normally cook, but if I did it probably would be beans, sausage, bacon and eggs. I never really get to eat that to be honest.

Wherever you’ve got a migrant culture, the food evolves and in New Orleans it’s that French and Spanish influence. So you get gumbo, which came out of French bouillabaisse, jambalaya – a version of paella – and the boudin sausage, which is like the French boudin.

I find that quite amusing – I used to get Deborah Kerr her sausage rolls.

I hate fussing about in the kitchen when I have people over to supper, so I make a rich beef stew cooked in wine with carrots, sundried tomato paste and chopped chorizo sausage.

You can’t negotiate in public. People won’t make concessions in public. They will do that in private. Like sausage making, you have to do it behind closed doors.

For me, Glasgow is all about the people and the spirit of the place. You have enough Gregg’s bakers, though, I’ll say that. The opening of the 1977 ‘Star Wars’ movie was possibly the only time I’ve seen a longer queue round the block than in Glasgow for sausage rolls. That was quite an eye-opener.

You don’t always have to have a record out. I’m not a sausage factory, you know, turning out records every year.

At one point in the mid-Eighties I shared a promoter with the Smiths. One night, we were sitting backstage when Morrissey burst in, utterly distraught, sobbing his heart out. Turns out someone had thrown a sausage at him on stage during ‘Meat Is Murder.’

I am attracted by almost any French word – written or spoken. Before I knew its meaning, I thought ‘saucisson’ so exquisite that it seemed the perfect name to give a child – until I learned it meant ‘sausage!’

I make damn good biscuits and gravy. The key is maple sausage.

I do adore food. If I have any vice it’s eating. If I was told I could only eat one food for the rest of my life, I could put up with sausage and mash forever.

Pizza is definitely my favorite food. I usually go with a pepperoni and sausage mix. But I love the New York-style thin crust.

I love to make soups. My father used to say, ‘There’s nothing like a nice bowl of soup.’ One of my favorites is… ready? Broccolini, white bean and hot Italian sausage soup. I’ve used escarole. Escarole in beans is unbelievable, or you can use bok choy, any kind. You can really fool around. That’s one of my good ones.

Spanish chorizo is a spicy cured sausage that’s especially tasty with clams.

I’ve picked butter beans, okra, watermelon, cantaloupe, honeydew. I’ve butchered pigs, chickens. We made our own sausage and pudding.

If I’m working as an engineer for another band, the responsibility for brilliance pretty much rests on their shoulders. I think I’m pretty good, but I’m not good enough to turn a trout into a sausage, or the other way around.

One of my insecurities was my looks. I was short, cute and chubby, and Dad used to call me his ‘little fat sausage.’ But I always knew I had musical talent.

I’m a massive Greggs fan! I never actually knew about Greggs when I lived over in Ireland but the minute I came over everyone was talking about Greggs sausage rolls so I had to try them and I’m just obsessed.

In Porto, you have to eat francesinha. Translated, it means ‘little French girl.’ It’s this sandwich of bread, ham, and a lot of beef sausage or other meats. Then you put melted cheese on the top. The special thing about it is the sauce. Each house makes a special secret sauce, and it’s usually a bit spicy.

I cannot stand when you go to a wedding and get fed tiny portions. I want everyone to have a good feed on my wedding day, so I plan on having several types of sausage, mash, and gravy up for grabs. Every guest will have a Yorkshire pudding, too!

I found that when I went from Albany to Savannah, that I needed to put that white rice away, and I needed to turn that into Savannah red rice because they were big into that sausage, tomato-y, bell pepper-y rice mixture.

If I were a customer, and I was given a dish with peppers, I would hate it. I also don’t like blood sausage.

Usually, I like stuff kind of fitted, but I’m getting more and more into this comfort, this melding of comfort and style rather than looking like you’ve tried to shove yourself into some sort of sausage casing.

In sausage, fat is a source of both delightfully porky flavor and a springy texture. Without enough fat, sausage will be dry and tasteless.

I’ve been able to see some very impressive people that are in politics, and I’ve been able to see a lot more people that are much less impressive that I don’t know if I’d want to spend my life working with. When I see sort of how the sausage is made, it’s not very pretty.

I think politics often seems remote, and anything we can do to show more of the workings – how you make the sausage – is useful.

I used to help my granddaddy make sausage. He would mix it up in a cleaned-out washtub with his hands, no gloves. Man, if we did anything like that today, they would jack the jail up and throw us under it.

The majority of our fans are dudes. And the chicks you do see at our shows are probably there because of a dude. Slayer shows are nothing but sausage fests. We always joke that we really need to write some love songs or something.

We all say that we want to repeal Obamacare, and we would all love a clean, full repeal. But the truth is, sometimes it’s kind of like making sausage. You have to do it one step at a time. You’ve got to approach it from the standpoint that you make substantial gains today, and then the next opportunity, you make more.

Our company sells about five to six million pounds of sausage a year. We sell it retail and to restaurants. We’ve got all kinds of products.

Writing went from being a calling to being a job. Business ruined things. It became like making sausages in a sausage factory.

Before refrigeration, most food was heavily salted. Many of these salted foods have persisted, such as sauerkraut, pickles, cured anchovies, cheese, salted butter, ham, corned beef, sausage, and bacon. We still eat these things because we like them. But they are no longer the mainstay of our diet.

Thanks to my Czech-German heritage, I can’t get enough of savory foods like stews, sausage, noodles, and anything that involves melted cheese. Not great choices from a dietary perspective, but at the end of a long day, I feel like I’m entitled.

Long live sausage! Long live salami! Long live pork, coppa, and pancetta!

I have yet to meet a carnivore who doesn’t love a sausage roll.

I once hosted the Butcher Shop of the Year Awards. There’s nothing like performing to the personification of the phrase a ‘sausage fest’ to hammer home how you’ve hit the big time.

I found university a little dispiriting. I thought I would enter the great halls of Plato, but instead I entered the halls of an intellectual sausage factory. I wanted to do something not on the main course, and chose the environment.

I kind of feel like I’ve been eating professionally for a long time. I’ve tasted everything. If there’s a sausage, you know what? I know exactly what it tastes like. I love them all. But right now it’s more important for me to not have all that grease and fat in my body.

I am not an intellectual. An intellectual is someone who looks at a sausage and thinks of Picasso, whereas I just say ‘pass the mustard’.