Entries tagged with 'sausage'
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"The dogs are your standard Deitz & Watson, but what really makes them stand out is the steamed buns and homemade pepper hash." Tucked away in a corner of South Philadelphia, right around the corner from Philip's, one of my favorite cheesesteak joints, lies what just might be Philly's best kept hot dog secret. Hollyeats.com calls it the best hot dog in Philadelphia, and I think I might agree. I parked in a nearby half-abandoned strip mall near a guy selling bootleg Phillies t-shirts, found a battered newsstand and a cart selling fish sandwiches, but that couldn't be it. Maybe this legendary hot dog man had disappeared, or simply went home at 2 p.m. or "when the bread runs out"...
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[Photographs: Nick Kindelsperger] Roma's Italian Beef & Sausage 4237 N. Cicero Avenue, Chicago IL 60641 (map); 773-725-5715 The Short Order: Perfectly executed Italian beef and Italian sausage combo. Want Fries with That? Fries are standard. Want Ketchup? Maybe for the bland fries. Roma's Italian Beef & Sausage is, shall we say, a tad unassuming. Without the pomp of Susie's Drive Thru or the sass of Al's Italian Beef, it's easy to quietly drive by this stand along Cicero Avenue on the northwest side of Chicago and not think too much about it. Italian beef and hot dogs stands are a dime a dozen in this city and initially Roma's doesn't seem like its doing much to try and differentiate...
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"No matter if you wait in line at Ben's or just grab a half-smoke from a street cart, it would be a shame to visit D.C. without tasting one." [Art and photographs: Hawk Krall] The half-smoke is Washington D.C.'s signature street food, but nearly impossible to find outside of the D.C. area. By some definitions, it's not technically a hot dog. Otherwise, it has all the traits of a historically significant, regional variation of tubular meat on a bun. It involves a mildly smoked, natural casing beef and pork sausage. The meat is coarsely ground and spicier than a standard frankfurter. At Ben's Chili Bowl, a D.C. landmark and the most well-known place for a half-smoke, they are grilled on...
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[Photograph: Blake Royer] Pull out the lederhosen and kazoos for Oktoberfest, the beer-and-wurst-honoring German celebration that starts tomorrow and runs until October 4. Here are some menu-planning ideas, most of which involve some combination of: sausage, kraut, and beer. Baked Apples With Barley-Sausage Pilaf Potato Salad with Vinaigrette Beer Bread Turnip and Potato Gratin Honey-Glazed Turnips Wedges Red Cabbage With Apples and Honey Sausage Stuffed Peppers Mustard-Baked Chicken with a Pretzel Crust Pork Chops with Braised Fennel and Caramelized Onions Pork Chops with Mustard and Sour Cream Sauce Kielbasa with Pierogi and Sauerkraut Sauerkraut and Sausage Paprikash Apple Cobbler with Cheddar Biscuits Black Forest Chocolate Cookies...
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Searching for the Missing Links... [Photographs: Leslie Kelly] There were men wearing lederhosen while om-pah-pah music floated through the air and tourists sipped on stout steins of beer. This must be Germany, right? No, it’s the Bavarian Village of Leavenworth in Washington, a favorite destination for Seattlites looking to get out of town and up in the mountains or float down the pristine Wenatchee River. Me? I came looking for links. Seemed fitting since my summer has been a regular sausage-o-rama. First, I worked as a brat jockey at Shultzy’s near the University of Washington. Then, there was the great hunt for the best boudin in Cajun Country. So, when I traveled to a family reunion in Leavenworth, I carved...
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"There is no polite way to attack rib tips. Dig in with both hands and hope you have enough napkins." [Photographs: Nick Kindelsperger] Uncle John's Barbecue 337 E 69th Street, Chicago IL 60637 (map) 773-892-1233 The Short Order: Saucy and smoky rib tips and hot links. Want Fries with That? Included, but hard to find under the piles of meat. Want Ketchup? Nope, just more their spicy barbecue sauce. Uncle John's Barbecue on the South Side of Chicago isn't the most inviting restaurant I've ever entered. There's a large fan right in the middle and a soda machine to the left. That's it. Everything else is behind glass. You speak to the cashier through a speaker as muffled and obnoxious...
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Do you ever look at nunchucks and think, man, those sure look like sausage links? You're on the same wavelength as the guys of Salami Fighting Association, where the mantra is "food does not only give life, it can also kill." Wearing hula-like skirts made of bacon strips, they combine Chuck Norris moves with meat products. The video, after the jump....
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Ever since devouring the Southern Foodways Alliance's excellent oral history of Louisiana's Boudin Trail, I've been champing at the bit to get me some. So when my pal Pableaux Johnson invited me on a culinary tour that included a swing through boudin country, I was on board quicker than you boil a batch of crawfish. This spicy sausage is like so many regional specialties, rarely making appearances outside the area in which it's such a big deal. I don't get that because boudin is one of the most ridiculously delicious sausages around, a mix of pork parts, rice, and assertive seasonings. It's most often found at country stores, though our first taste of incredible boudin was in New Orleans...
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Critic Turned Cook follows former Seattle Post-Intelligencer food critic Leslie Kelly on her journey away from the keyboard and into the kitchen. Take it away, Leslie! Leslie Kelly meets her sausage makerOh man, I love the sausage at Shultzy's, the popular pub near the University of Washington where I've been working. Especially the andouille, which is made with a super-secret recipe that owner Don Shultze got from a mysterious Cajun woman who walked through his door years ago and asked him to make her a batch. "She never came back, but I still use her recipe," he said. The sausage making process isn't so pretty though—the meat squeezed into casings that used to be known as intestines. Yeah. You've got...
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Over at The Paupered Chef, Dinner Tonight contributor Nick Kindelspeger tries his hand at making his own Wisconsin-style bratwurst. Sorting through more than 40 recommended ingredients and ultimately converting a hundred-pound recipe into a five-pound one, he ends up with the bratwurst “of his dreams”—“perfectly plump, gushing with juice, and haunted by charcoal smoke.” See the recipe, and his step-by-step photo tutorial, here....
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