For Easter I made four 2kg batches of sausage – two for the smoker, one fresh batch for the grill, and a batch of breakfast sausage links (not shown). It was my first time using curing salts and smoking the sausage at a lower temp (160-180 F) than normal smoking temps. It was a tasty experiment, I learned a few things, and will certainly be making additional batches in the future! Here are some pics:
Geek has the funniest quote I’ve read in awhile… 52% of the voters think the state is headed in the wrong direction, the other 48% must be union members or hermits. Uh…. yeah. I’d be really curious as to exactly what are the “right” steps are that people think New York has been taking.
All Things Jennifer has made this one an annual event. It’s a Terminal thing, so we’ll be there. Will you? You don’t need to be a blogger! The Central Terminal’s annual Oktoberfest celebration is a party for everyone! Guaranteed to be a great time, as always. German food, German music, and German beer – both…
The debate raged on [and off] for years, but in the end the Atwater house disappeared in a flash. Elmwoodies went limp and vow never to eat at Pano’s again, but the losses will be easily offset by the future gain in parking spaces, and hopefully a completely rebuilt building that will show there’s true…
A day most of our family never thought would come… my mother got a job. With my sister off to college, she had a little too much time on her hands I guess. 😉
That is one mega sausage. Bet that would be perfect at a barbeque.