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Not only can't an AUE person put ketchup on sausage, ... I need give my AUE dining partners, as it were.

Oh, dear. If butter can't be in the vicinity of meat, how do you ever make sandwiches that aren't horribly ... no? But I find that cloying in the extreme and could never cover a whole slice of bread with it.

For most of the world, I think it'd be mayonnaise, as you say, olive oil (which perhaps most people don't use in sandwiches, but which I often do), or mustard. Or with both mayonnaise and mustard, as many submarines in the US and elsewhere are prepared.
The major exceptions I've seen are the sandwiches found in Holland and in the Scandinavian countries which often use butter as the lubricant. I don't doubt Belgian, French, and German sandwiches can be found that are similarly prepared, although how likely would it be to find the open-faced ones I'm specifically thinking about?

Charles Riggs
I wouldn't even think that mustard or horseradish goes ... kindred to the BrE) are likely to eat, I'd think.

The best thing with those sausages is sauerkraut...

That is the third possibility. I should have mentioned it. AFAIK, there is no fourth possibility, except for those people who speak TCE, as has been noted.

Charles Riggs
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Not me. I wouldn't even think that mustard or horseradish ... on such things. Such sausages properly stand on their own.

I prefer mine to lie down. I agree with your comments about mustard and, in particular, horseradish - I do use German mustard with German sausage, but with breakfast sausage, most definitely HP (brown) or Heinz tomato sauce.

That borders on the criminal. Nothing other than pepper, if even that, should be put on good breakfast sausage. That is always the way it is done in Ireland, and the Irish know from breakfast sausage. You won't find better even in Germany.

Charles Riggs
Ketchup is fine with all sorts of sausage. It's not my preferred condiment It's been a long time since I had a bottle of ketchup inmy refrigerator

Ray, I don't want to seem obsessive about this, but I've noticed before that you and I have sharply but (to me) interestingly divergent views on what to keep in a refrigerator. I keep tomato sauce/ketchup/catsup only for when the children are about, so a bottle may last me months; but it does so quite unimpaired in a cupboard.
My own home-made pepper sauce does live in the 'fridge, though, as it's low-acid and low-salt, and I once found mould growing in a bottle in the cupboard. My jar of vinaigrette lives in there, too, as I don't very often wash it between refills so I fear the oil might go rancid at room temp. Chutneys, once opened, fridge; soy sauce, mushroom ketchup, etc, cupboard.

And I agree with Linz re the sausage and ketchup and white bread but in that case the sausages would taste better cold (cooked, but having cooled) IMHO.

Absolutely. Sausage butties are made from leftovers a lot of the time.

Yes, yes, I know, "sausage" and "leftovers"...
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In *my* Italian-American family we always mixed the pasta with ... some horrible memories of food served at schoolmates' birthday parties.

How did the cook in the kitchen 'mix' the pasta and the sauce?

After draining the pasta, you put it back in the now-empty pot in which you were cooking the pasta, and you dump the contents of the pan or pot containing the sauce. Then mix it up before serving.
What means was used to transfer the sauce from the sauce pan to the pasta? A ladle, no? I've never seen anyone pour the sauce from the pan. It wouldn't be right.

Ladling would be okay, but it would take a long time. The goyim seem not to use much sauce, though.
When I was a kid we never refrigerated the ketchup bottle, but we started to do so when I became a teenager. Maybe there was some heath scare or something.
If butter can't be in the vicinity of meat, how ... before putting in the sandwich filling. Which was often meat.

It may be pondian. My sense is that the use of butter as a spread in making sandwiches was more ... cookbooks (= BrE "cookery books"). Something changed after the War maybe the mass-produced mayonnaise industry took off or something.

I used butter in sandwiches until a few years ago, when I realized mayo is not, in fact, disgusting. Butter and ham sandwiches are quite tasty.

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Ladling would be okay, but it would take a long time. The goyim seem not to use much sauce, though.

Richard, did you ever hear spaghetti sauce called gravy. I've heard it used by some folks from Joyzy and Massachusetts and of course, "The Sopranos, but is "gravy" used in Nu Yawk?
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