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:
If you’re going to make quotes like, “San Antonio doesn’t have a strip mall next to the Alamo” on the assumption that nobody in Buffalo has ever been to San Antonio, you should realize you’re going to get called on it. You know what The Alamo has around it? A mall, some chain restaurants, and…
Thanks… to our good friend Chris for successfully organizing a Sabres outing – and breaking his streak of the team losing whenever he goes to a game! Thanks… to Jeremy and company for making the drive up to Buffalo for the game! Thanks… to Duff’s for 100 delectable wings. Thanks… to the return of the…
Heading out on the wires right now… For Immediate Release: Free Open House Event at the Central Terminal “Cruise Into the Past” Custom/Classic Car Show Buffalo, New York – July 17th, 2006: The Central Terminal Restoration Corporation and Lakeside Classic Cruisers are very pleased to announce they will be co-hosting a classic and custom car…
North Coast Online shares some hard data about post-Park East Milwaukee. Seems that John Norquist’s silver bullet project has done nothing to halt the declining population in Milwaukee. Craig postulates… So along with Pittsburgh, Cleveland and Baltimore as cities we might do well not to emulate, how about we add Milwaukee to the list? In…
That is one mega sausage. Bet that would be perfect at a barbeque.