Amazing Eats: Sensational Sausages

Links or patties, breakfast, lunch or dinner, it's always a great time for sausage and Adam Richman shows us 6 places that really make sausage sizzle.

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A crocodile's bite is 10 times more deadly than the bite of a great white shark. 960 1280

  

In Papua New Guinea, restaurants serve crocodile meat with turmeric to create a tasty stew. Some people believe eating croc meat can cure asthma. 960 1280

  

Monitor lizards grow up to 9 feet long. A single bite can cause an allergic reaction that could lead to death. 960 1280

  

A female monitor lizard can carry 30-40 eggs. The eggs are usually boiled in water and eaten as a treat in the Philippines. 960 1280

  

In the Philippines, monitor lizard meat is usually cooked with coconut milk and chili. Filipinos believe eating the meat can help treat heart and liver problems. 960 1280

  

In 2008, a small village in the Philippines became deathly ill after eating the cooked flesh from hawksbill turtles. The turtles eat a variety of toxic sea sponges. 960 1280

  

Despite the health hazards, several villagers continue to eat the meat from hawksbill turtles. 960 1280

  

In Thailand, a cane toad's skin is covered with alkaloid, a poisonous venom. The venom can enter the body through a cut or by eating the toxic critter. 960 1280

  

Cooks must be skilled to prepare a dish with poisonous cane toad as the main ingredient. In Thailand, some locals deep fry the toads in garlic. 960 1280

  

A Vietnamese man skins rats after boiling them in hot water. Rats can carry a bacterial infection called leptospirosis that can liver and kidney failure. 960 1280

  

Three thousand tons of rats are consumed in Vietnam each year. 960 1280

  

A cameraman films Andrew Zimmern near the Chicago River. On this trip to the Windy City, Andrew discovers some of the best food in the world. 960 1280

  

Andrew visits George's Kabab Grill in Chicago's Albany Park neighborhood. Andrew eats pacha, an Iraqi stew made with lamb-stomach dumplings, lamb trotters, stewed head and dried mint. 960 1280

  

A butcher prepares several hogs each day to stock the deli counter at Gene's Sausage on Belmont Avenue. 960 1280

  

Andrew stops at Rick Bayless' XOCO, a quick-service restaurant inspired by the Mexican street-food scene. 960 1280

  

Ruby's Fast Food has a variety of tasty Filipino delicacies on their menu. 960 1280

  

Take a look at Franks 'N' Dawgs' tur-dawgen, a turkey and date sausage topped with crispy duck confit, herb garlic aioli, house-pickled onion relish and pickled carrot. 960 1280

  

At George's Kabab Grill, Masma Jajou shows Andrew how to make lamb-stomach dumplings, a key ingredient in pacha. 960 1280

  

This boiled pig head is made into head cheese at Chicago's Mado Restaurant. 960 1280

  

Andrew samples this delicious cheddar risotto bratwurst with beer-braised onions and cheese snack crackers. 960 1280

  

Take a look at Alinea Restaurant's famous sardine antenna made with country bread, yellow tomato, sardine poached in olive oil and aromatics, horseradish, red chili flakes, fried caper, and arugula flower. 960 1280

  

Andrew and Rick Bayless try mango chili and guava ice cream at Maxwell Street Market. 960 1280

  

Graham Elliot's foielipops are made with foie mousse, fleur de sel and strawberry pop rocks. 960 1280

  

The Bizarre Foods production crew films at Graham Elliot's restaurant, where having fun while creating whimsical dishes is required. 960 1280

  

Visit Alinea Restaurant to pick up this unique dish. It's English pea paired with iberico ham, burrata cheese, honeydew melon and sherry wine. 960 1280

  

Be sure to try the stewed goat at XOCO in Chicago. 960 1280

  

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