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:
You hear it said all the time. “Politicians should be held to a higher standard.” Yet, when is that statement anything more than wishes of a nonexistent reality? Today, Republicans in the Erie County Legislature unveiled a proposal for a law that would require any legislator to resign if convicted of a crime. Of course,…
Most Buffalonians know that Johnny Rzeznik of the Goo Goo Dolls grew up in Buffalo. But do you know where? Hint: It was 3 Doors Down, not the Goos, that did a Superman-related song.
Welcome to our good friend, Michele Johnson, to the blogosphere! Her new blog, News From A Broad, will surely be interesting reading as she details her daily dealings from the East Side (and more).
You know what’s great about getting early snow when you’re building a house on top of a hill in ski country? Nothing. Progress slowed down considerably since last update, although there were still some key accomplishments. #1 – Windows all got installed: #2 – Roofing all got installed. We were told that they couldn’t get…
Today was the first day in about three weeks where we actually had the opportunity to get out and do something fun. We decided to head up to Lockport to visit the Lockport Caves. I wasn’t really expecting much, but we were both pleasantly surprised. You get about an hour tour that gives you some…
That is one mega sausage. Bet that would be perfect at a barbeque.