My favorite sausage in the world is a German sausage called Gelbwurst. When I was a little boy walking through German grocery stores, such as Aldi and Netto, in Regensburg, Gemany the deli attendants would always hand us a sample of Gelbwurst. We almost always went home with .5kg. It was fun because you have to peel a wrapper off the outside before you can eat the smooth gelatinous emulsified forcemeat. You can get it locally at Gene's sausage shop.

We make all of our sausages at Big Jones, from whole hogs. Andouille is a personal favorite and gets made from the lean set aside from trimming the hams and the adjacent lower belly meat, which is the bottom end of the belly in the groin area, super fatty but not marbled well enough to make it onto our belly slabs. Boudin rouge we make with loin trim and fatback and that's another favorite. I'm also very partial to chaurice, which is made from any fatty trim, and a good simple salt & pepper brat - in my family bratwurst always meant a medium grind pork, salt, pepper, garlic, nutmeg. As far as hot dogs go, my favorite on the market these days are from Tallgrass beef, they're rich and robust and remind me of the lean hot dogs we used to get at Merkley's butcher back home when I was a kid. Vienna beef is good for a factory beef hot dog, but come on, do we have to settle when we're talking about meat?

I love chili cheese dogs with onions. Always a winner the Chicago dog. I go anywhere that serves Vienna beef a local favorite

I grew up in Nj so hot dogs means something very different to me. Here in
chicago we have tons of things to put on the dogs as long as they are
Vienna. And, for the record, there is nothing wrong with Vienna. Good
dog. However where I grew up every hot dog place had their own dog itself.
So, when you talked about what dogs you like you were not talking about
toppings it was all about the meat. My favorite was a 40 minutes drive
each way. Its called Texas Weiner's and they have been there since the
late 1800's and the type of dog they serve is the schickhouse frank. I
love this place and every time I am in the NY/NJ area I make it a point to
travel there.

I really love old fashioned polish sausage. I usually get it from Gene's Sausage Shop in Lincoln Square. As far as hot dogs, I usually get un-cured ones from Whole Foods. They have this particular variety made from midwest grass-fed beef. I always forget exactly what it is called because they're actually seasonal but can usually recognize the package and stock up! My husband and I met the farmer a couple of years ago at the Family Farm Expo, super nice people, local meat, and a hot dog that I can feed my kids without worrying about it. It's a win/win!

I like Italian sausages both hot and sweet and love the ones they make at Bari on Grand Ave.

I love the experience of going to SuperDawg. Great hot dog. definitely my favorite dog in chicago.

I love the spicy Italian sausage at Johnnie's in Elmwood Park, Cooked over real charcoal. Oh that flavor-

Funny you should ask this because I couldn't control myself and just ate 2 big, fat leftover hot dogs that were in the fridge. Nathans - the best. Grilled. I know I just spoiled my dinner.

I love all kinds of sausage! Merguez might be my favorite, because of my being Moroccan and all but I love most sausage. I like chorizo a lot as well. I really like sausages that have beer in them, that makes a nice flavor especially when grilled. I get sausage from Martin's Sausage out of south New Jersey. Well known sausage maker in the area that makes lots of variations and flavors. They just started making a custom sausage for me last week actually that I serve at brunch. It's a "cheeseburger sausage." All beef, Lancaster County cheddar, caramelized onions, and course black pepper. We serve it on a soft roll with ketchup, mustard, and iceberg lettuce.