Saucery Enthusiast Prints

According to industry newsletters, ketchup remains the world's most popular condiment. Mustard continues to be pretty lame, and sorta jealous.

"I cook the sausages in French mineral water, I wear a French beret and I can call you 'Monsieur'."

Flying sauces.

"All the butter was gone. There was no way out. The puff pastry had to be made with margarine... from a tub."

Man cooking a single sausage on a very large barbeque.

How The Sausage Is Eaten

"It's been redacted to produce our sauces."

'I told you it wouldn't work.'

Butcher's shop has 'Cuts of salami' sign: End, Middle, Other End.

Parisian man eating pastries

"Do you want ketchup on your steak too?"

"It said on the packet the pasta should act as a vehicle for the sauce."

Where cronuts come from.

Dave's Hamburger Shop

Val and Les could see a fork in the road but they weren't expecting a dip.

'What?! Not even one of you wants to see how they're made?'

Where Summer Sausage Comes From...

Dog begging for a sausage

Source of Information

'You've got to admit, Harvey, the barbecue sauce is REALLY hot down here!'

"Your chocolate biscuits and cakes are getting smaller - and where's your sweets aisle?"

Pig tails connected. Title: 'Where Sausage Links Begin'

'Mr. Hillshire seems to have taken a turn for the 'wurst'.'

Ketchup Kafe...Where Kondiment is King!

Armstrong, an unmarked truck just delivered a pallet of mystery meat. Turkey. It doesn't look like turkey. It looks more like some sort of dehydrated pigeon. What's it matter? If we slap it in a sandwich, smother it in "gravy," and label it "turkey," customers won't know the difference. Wait, did you just think quotes around the word gravy? "no."

'Careful, the plate is really hot.'

'Your tomato ketchup is on it's way, Sir...'

"Do you have to put tomato sauce on everything?"

It was the easy listening that the free range sausages seemed to find most soothing.

Dijon Vu

'And for the Queen of Whiny Eaters, two pieces of bologna, cut into quarter-inch squares, coated with Abe's Barbecue Sauce...'

Bangers and Mash

Loyd Grossman

"You'd think over the years one or two of them would catch on."

'This is quite common. You've eaten so many sausages that you've turned into one.'