Food Paradise Season 2 Episode 12 Sausage Paradise

Food Paradise Season 2 Episode 12 "Sausage Paradise" takes viewers on a mouthwatering journey through some of America's best sausage destinations. Hosted by actor and foodie Mason Pettit, the episode presents a wide range of sausage styles and flavors, from regional specialties to experimental fusions. With each stop, Pettit digs deeper into the history and culture behind the sausages, exploring the ways they reflect different traditions and culinary trends.

The episode starts in New York City, where Pettit visits an Italian deli that has been making its own sausage since the 1920s. The deli's signature sausage is a savory blend of pork, fennel, and other spices, and it's served in a variety of classic dishes, such as meatball subs and spaghetti with sausage. Pettit chats with the deli's owner about the family recipes and techniques that have made their sausage a beloved tradition.

Next up, Pettit heads to Texas, where he discovers a whole different kind of sausage paradise: the barbecue joint. Here, he samples juicy, smoky sausages made from beef brisket or pork shoulder, cooked low and slow over wood-fired pits. He talks to pitmasters about the science and art of sausage smoking, and learns about the differences between Texas-style and other regional barbecue sausages. He also tries some creative twists, such as jalapeno-cheese sausage and sausages stuffed with pulled pork.

From Texas, Pettit travels to Minnesota, where he explores the state's proud Scandinavian heritage through a unique kind of sausage: the lutefisk sausage. This creation combines two beloved Minnesota foods: lutefisk, a preserved white fish, and pork sausage. Pettit visits a family-owned meat market that has been making lutefisk sausages for generations, and learns how the delicacy reflects the state's immigrant history and the fusion of various culinary traditions.

The sausage journey continues to Wisconsin, home of another sausage staple: the bratwurst. Pettit heads to a legendary bratwurst joint that has been serving up juicy, grilled sausages for over 90 years. He watches as the sausages are cooked over an open flame and then served on a bun with mustard and sauerkraut. Along the way, he discovers some fun facts about the history and tradition of bratwursts in Wisconsin, which includes a famous annual festival dedicated to the sausages.

The episode wraps up in Portland, Oregon, where Pettit encounters some of the most innovative and experimental sausages in the country. Here, he visits a trendy butcher shop that offers sausage flavors that range from classic to bizarre, such as beef heart and peanut butter & jelly. He talks with the butchers about their approach to flavor and quality, and tries some of the shop's most popular sausages, such as the chorizo verde and the spicy kielbasa.

With its array of sausage styles and stories, "Sausage Paradise" epitomizes the Food Paradise series' dedication to showcasing America's diverse food culture. Whether you're a sausage lover or just a foodie interested in exploring new flavors and traditions, this episode is sure to satisfy your cravings.