I didn't get a whole lot of pictures because I was busy eating sausage.
(Roll Credits)
Thanks to
Mom for making the Pretzels
Jolie (Jeanlouise) for making the cream puffs
Grandma for keeping the party going
Ekarhu (Eliot and Liisa) for the mustard in the tube
Jerry for helping stuff 30 lbs (117 links) of Bratwurst
Lisa and Phil for the Jumpy thing
Alison and Ron for the Bean Bags
Marge for the extra beer steins
Karen and Joachim for the tent
And thanks to everybody for coming.
click here to see how much garbage 62 beer drinking, sausage eating adults generated.
click here to see all the photos from Sausage Week on flickr.
Cheers.
22 September, 2008
Sausage Week Finale: Oktoberfest
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1 comment:
Hey MAC, I see you attend Kendall. Cool school! I graduated there in 1993. I think chefs Artlip and Draz are about the only ones still there from that Evanston era. They were great help to me when I attended.
Came and went thru your sight a few weeks back while researching sausage stuffers. Read your take on it and went out and found a 5 pound Grizzly for $69. Works super. Can't believe I was using the grinder to stuff for all these years.
Anyway, thought I'd share with you a sausage that is big in Cleveland (and I guess Slovenia too) known as Slovenian sausage. Also known as Carniolan sausage as well as Kranjske Klobase. Don't be thrown by its simplicity.This is a super, super sausage. I sometimes add fat back if I get a pork shoulder that seems a bit too lean. It's great with a warm potato salad like the one you had posted or on a bun with mustard and fries. I'm positive you and your family and friends will enjoy this noble but vastly under-known sausage.
Here are some "links" too:
http://www.raddellssausage.com/
AZMAN & SONS MARKET
6501 St. Clair Avenue, Cleveland, OH 44103
(216.361.0347)
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SLOVENIAN SAUSAGE
1 whole head garlic
1 cup lukewarm water
10 lbs. boneless pork shoulder, coarse grind
5-oz. kosher salt
1/2-oz. ground black pepper
Natural hog casings
Coarsely crush the head of garlic with the side of a cleaver. Wrap the crushed garlic in cheesecloth and tie with string to form a sachet. Place in the lukewarm water and let stand for several hours or overnight so that the garlic permeates the water. Squeeze the sachet dry before adding the garlic water to the meat mixture (discard garlic).
In a large container thoroughly mix the ground pork, salt, black pepper and garlic water. Cover and refrigerate for 24 hours. Mix one more time.
Stuff meat mixture into well-rinsed hog casings. Tie casing every five to six inches to form links.
When all sausages are formed hang in a smokehouse or smoker and smoke using cherry, apple, pear, hickory or oak wood. Smoke near 200°f for about
6 to 8 hours. After smoking, shock in cold water to prevent wrinkling. When cooled, drain well and place uncovered in refrigerator to air dry 1 to 2 days.
To cook, cover with cold water, bring to boil, lower heat and simmer for 15 to 20.
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