Now, they're all in Seattle. Uli's Famous Sausage opened in Pike Place Market nine months ago. A well-made sausage, Lengenberg says, uses a good chunk of meat, with no sinews or cartilage, and about 20 percent or less of fat. The spices have to be balanced. And, you have to cook it right, because it's a living thing.
Sausages are versatile, often being used to flavor soups, rice, pasta and even cornbread.
The linguica, for example, is used traditionally in the caldo verde, a kale and potato soup. You can spice up fried rice with lop chong, paella with chorizo, jambalaya with andouille. Salami, like fresh sausage, is seasoned ground meat stuffed into a casing, but it is aged. Salumi offers nine salamis, all made by hand. Salami is good in a sandwich or simply sliced and enjoyed with bread, cheese and wine.