The Schedule - what's on the grill and when ... AND MORE!


Vegetarian sausage: Cathy’s curried carrot walnut sausage, Marge’s lentil sausage, Janet’s chickpea walnut sausage and Chuck’s zucchini arborio sausage - available until they run out.


Check the grill for other specialty sausages, handmade by your friends and neighbors.


Potluck salads and sweets available as you bring them, until they disappear.


Live music!

Katie and Chuck will be joined by band members Sig Eschholz (bass) and Russell Snyder (drums).

We are also very excited to announce that Blue Northern will be playing this year…these guys are hot!


Time                     What's on the grill                   Heat Meter (0 – no heat, 4 – lots ‘o heat)


1:00 - 1:30           Poblano Pesto Chicken            1

                             El Paso                                     3


1:30 - 2:00           Hot Italian                                3

                             Socrates’ Sausage                    0


MUSIC at 2:00:      Katie and Chuck with their Celtic Rock Fusion band


2:00 - 2:30           Sweet Italian                            0

Oakland Hot Links                             3


2:30 - 3:00           Louisiana Chaurice                  4

Guest Sausage                         ?


MUSIC at 3:00:      Blue Northern – “…putting the blue in bluegrass”


3:00 - 3:30           Peshawari Lamb                      2

                             Kielbasa                                   0


ICE CREAM  (vanilla, chocolate, peach, maple walnut, fruit sorbet and soy ice cream) 


3:30 - 4:00           Jamaican Jerk Chicken             4

Pistachio Rosemary                  1


4:00 - 4:30           Blue Agave                               2

Andouille                                 2


4:30 - 5:00           Harissa                                    2

Chicken Apple w/Chardonnay 0


5:00 - 5:30           Chipotle                                   3

                             Sweet Italian                            0


5:30 – 6:00           Blackened Serrano                            2

everything that's left               0 – 4



Sausage Glossary


Note: We use very high quality meats and spices in our sausages.  May we recommend Sunset Acres Farm, Katahdin View Farm and Shalom Orchards for organic pork, chicken and lamb.

All recipes are strictly secret and can only be extracted from us by asking nicely!



Andouille:                    Cajun-style Andouille, hot-smoked in our new smoker.  We can hardly wait.  Pork with red pepper, cayenne, paprika, garlic and a touch of mace and thyme.


Blackened Serrano:       Pork enlivened with lots of blackened serrano chiles, cilantro and lime juice. 


Blue Agave:                  This chicken and pork sausage is made with tequila, fresh lime juice and salt.  Oh yes, also jalapeños, poblanos, cilantro and garlic.


Chaurice:                     Louisiana is hot all year, and the sausages are hot too.  Spicy hot pork sausage with lots of every kind of chili pepper on the shelf.


Chicken Apple:            Dark meat chicken with lots of fresh, tart apples, Chardonnay and ginger.


Chipotle:                      Pork sausage suffused with smoked jalapeño chilies, garlic, onion and thyme.


El Paso:                        We started with pork, beef and Thunder Hole ale.  We augmented that with chile powder, achiote, garlic and pepper flakes.  Finished with a little cumin.


Harissa:                       Pork sausage seasoned with a southwesternized take on the North African spicy condiment known as harissa.  Includes red chiles, cumin, caraway, allspice and coriander. 


Hot Italian:                   The traditional Italian hot pork sausage.  Lots of red pepper, garlic, and secret spices.         


ICE CREAM:                  Home made, with heavy cream, and nothing artificial.  Chocolate, peach, vanilla, and maple walnut.  Also homemade fruit sorbet and soy ice cream.


Jamaican Chicken:       Chicken bathed overnight in a jerk marinade.  Allspice, thyme, garlic, orange and lime juices, and a handful of habañeros.   Hey, somebody bring the rum punch to go with this one!


Kielbasa:                      The classic Polish pork sausage, this version has garlic, marjoram, mustard, black pepper and a little coriander.


Oakland Hot Links:      This beef and pork combo is laden with garlic and sweet paprika, scented with allspice, coriander, cardamom, cinnamon and cloves and then topped off with some sage and marjoram.  This will be the first sausage out of our new smoker.  Don’t miss it!


Peshawari Lamb:          Tender leg of lamb with coriander, cumin, cilantro and jalapeños.


Pistachio Rosemary:     Pork sausage with pistachio nuts, rosemary and lots of freshly ground black pepper.  We tried it because it sounds odd, kept it because it’s good.


Poblano Chicken:         This sausage was born when we added poblano pesto to fresh chicken.  The pesto also has pumpkin seeds, cilantro and lime juice.


Socrates’ Sausage:       Goat sausage with garlic, parsley, Olympean amouts of lemon zest, and Greek oregano.


Sweet Italian:               A traditional favorite pork sausage with fennel, oregano, allspice, and red wine.