Beer and sausage....

[hotwine]

While out to the west of SA yesterday, decided to stop by an old Polish butcher shop that I once frequented quite often when barbecuing for large groups (Dzuik's in Castroville). I asked if they had any unclaimed venison sausage; the lady disappeared into the cooler and emerged with six links... mix is 50/50, venison and their own pork.

Just finished smoking that up over oak.... two hours at 250F, Buckster, with no added seasoning. One nibble sent me to the fridge for a Dos Equis Amber. Son of a gun, that's some good sausage! Will visit her again at the end of deer season and try to turn up some more.

May need more nibbles this evening with a bottle of Rhonie red....