Sausage Festival 2008

 

9^th Annual International Sausage Festival 2008

The Schedule

 

 

WHAT'S ON THE GRILL AND WHEN ... AND MORE!

 

Guest sausages – will go on the grill whenever they arrive at the Festival.  Check at the grill.

 

Vegetarian sausages - available at the camp stove until they run out.

 

Potluck salads, sweets and other goodies available as they arrive and disappear.

 

 

 

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

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1:00 - 1:30            Berber Chicken                        2

                             Sweet Italian                           0

 

1:30 - 2:00            Hot Italian                               3

                             Chicken Arabesque                 0

 

2:00 - 2:30            Oakland Hot Links                  3

                             Spanish                                   1

 

2:30 - 3:00            Louisiana Chaurice                   4

                            Mititei (pronounced Meech)      0

 

3:00 - 3:30            Delectable Mustard Pork          3

                             Ukrainian                                 0

 

ICE CREAM  (vanilla, chocolate, coffee, cinnamon, strawberry sorbet) 

 

3:30 - 4:00            Chipotle                                   3

Pistachio Chicken                     0

 

4:00 - 4:30            Cowboy Sausage                      3

Spicy Lamb                               1

 

4:30 - 5:00            Hot Italian                                3

Sun-dried Tomato Chicken        0

 

5:00 - 5:30            Barese                                      1

                             Moroccan                                 0

 

5:30 – 6:00            Oakland Hot Links                    3

                             Santa Fe                                    1

 

 

 

Sausage Glossary

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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, beef and lamb.

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

 

 

Barese:                        From southern Italy, this pork and beef sausage has Romano cheese, fennel, hot pepper flakes, garlic and red wine.

 

Berber Chicken:          Flavors from Ethiopia - lots of chiles, paprika, ginger, fenugreek, cardamom, nutmeg, clove, cinnamon, and allspice. 

 

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

 

Chicken Arabesque:    Adapted from a Moroccan tagine recipe, this royal sausage contains preserved lemons, saffron, ginger and herbs.

 

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

 

Cowboy Sausage:        A riff on a rib rub, this pork sausage is flavored with anchos, chipotle in adobo, wine vinegar, garlic, tamari, honey and cilantro.

 

Delectable Mustard:    Inspired by Madhur Jaffrey, this pork sausage is lively with ginger, serrano chiles, rai masala, garlic, cumin, black pepper and lemon juice.

 

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

 

ICE CREAM:                  Home-made, heavy cream, no filler, don’t tell your doctor.  Chocolate, cinnamon, coffee, and vanilla.  Also home-made strawberry sorbet.

 

Mititei:                          A Romanian sausage made with pork and lamb, seasoned with caraway, garlic, pepper flakes, marjoram and baking soda (yup).

 

Moroccan:                   A spicy/sweet blend of hot pepper, cumin, coriander, lemon, nutmeg, mint and paprika.

 

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 one will be coming off the smoker.

 

Pistachio Chicken:       Chicken with pistachio nuts, shallots, herbs and olive oil.  Inspired by a ravioli filling.

 

Santa Fe:                     Santa Fe New Mexico is famous for fresh roasted peppers.  This sausage combines pork and chicken with 3 types of fresh roasted chili peppers and lots of other flavors. 

 

Spanish:                       Pork sausage graced with smoked paprika, a Spanish wonder-spice introduced to us by Jorge “El Rey de Parillada” Sztein.

 

Spicy Lamb:                  A little spicy, great flavors of cilantro, sun dried tomatoes, pine nuts, cumin, coriander, sweet red pepper, lemon juice and mint.

 

SDT Pesto Chicken:     Delicately flavored with pine nuts, balsamic vinegar olive oil, and Parmesan cheese.

 

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

 

Ukrainian Pork/Beef    We wanted to make a bacon sausage and luckily we found this recipe.  Pork, beef and smoked bacon seasoned with lots of black pepper, garlic, whole mustard seed, marjoram and sweet paprika.