Hamtramck, MI - Srodek's Campau Quality Sausage; Next stop on our Bizarre Foods tour of Detroit was for head cheese. I never had the opportunity to try it or even see it until this episode, so you can imagine my excitement.

I was surprised to see how long the line was in this little grocery store on a week day in the middle of the day. It was the week before Easter which probably contributed. Therefore, if you're going before a holiday, plan for a 30-45 minute wait.

We tried so many things here and some others we wanted, but you have to purchase in larger quantities than we wanted. We wanted to try the pigs feet in jelly, but you have to purchase by the pound and frankly, I really didn't want to commit to that much, just a slice. Maybe next time.

Moving onto something we did try, we started with the Tongue in Jelly. It had the great nice soft and tender texture of tongue, but the jelly in this case, really didn't add to anything other than the slimy jelly texture. Even though it wasn't my favorite, I still appreciate the uniqueness and preservation of still serving this cut from years past.

There were two types of Head Cheese we sampled, regular and hot. Truth be told, I was expecting some rare flavors, gelatinous textures, and probably an overall disappointing experience on this. WRONG! See, never judge a book by its cover. It was far from my misconception. You could not tell that it was from the head, snout, and any other part of the pig that you typically don't think you eat. As a whole, it really wasn't far off from salami. YEAH, SALAMI! What a shocker, I know. Even with the jelly filling around the meat, you really don't get that jelly texture like the tongue. Between the regular and the hot, I would rather eat the hot version. Not that it was spicy, not at all actually, but the little extra spiciness, delivers a little more flavor than the regular. The regular is a similar to a very mild form of salami and its the hot version that really brings the flavors to light.

The smoked liver sausage was worth getting. It had the nice liver flavor, yet the slice wasn't mushy in any way like chopped liver. It is closer to a soft bologna in texture, but not in flavor. Only one organ has such a unique flavor and it doesn't matter how you prepare it, you can tell when its liver. Not any different with this sausage. It has a nice smoky hint to it as well. This one is great to try and I would love it on a sandwich.

Their hunters sausage, watch out, it's big. I was expecting a 6" or 7" piece. Not here. It's about two feet long, each piece and one order comes with two pieces. Be prepared. It had a nice snap casing and was a typical hunters meaty sausage inside, but nothing unique other than the size.