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:
Argh. Ok, I wasn’t going to do it, but Mike seems insistent on passing this little piece of trash around the blogosphere. Here’s a lawyer who thinks that the wire, not the people who create the contents that flow through it, have free speech rights. Even if neutrality mandates made good sense, they should not…
I was scanning through the Buffalo Issue Alerts digest email this morning and saw this post from Cynthia Van Ness: So I was listening to WBFO this morning and heard a story about efforts to qualify the Grand Island bridge for federal aid in order to eliminate bridge tolls (but there was no link at…
HT to BuffaloGeek for this gem… the best Steven Colbert piece ever!
Doesn’t it just seem a bit disingenuous that New York State politicians are complaining about an authority they created raising tolls? Come one! They LOVE the fact that it’s not themselves directly levying another tax. They get to play it off like they think it’s the worst thing in the world, but the money just…
It’s been awhile since I’ve written anything of substance here. I blame that on the fact that I’ve been doing more of substance since being elected Treasurer of the Central Terminal Restoration Corporation. As I’ve spent the last few months gaining a deeper understanding of the many facets of the project, I’ve also been keeping…
That is one mega sausage. Bet that would be perfect at a barbeque.