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hotwine · 01-08-2005, 02:09 PM,

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....

Innkeeper · 01-08-2005, 06:38 PM,

We were out today too, and probably should have done what you did. When we emerged from our second event, after having many snacks at the first, true love announced she just wanted a burger. Well, it was dark, and snowing pretty hard, so I took to the best burger platz in Belfast down on the waterfront. We both ordered glasses of Cabernet. It was mystery Cab at its worse. Needing a second glass when the burgers arrived, I asked for a Merlot. Just as bad as the Cab. The burgers almost made the deal worthwhile. When we left, we noticed the two empty bottles of wine sitting on the bar! Next time it will be ale.

P.S. We made it home OK.

hotwine · 01-08-2005, 08:22 PM,

I'm sure the bartender was grateful for you finishing off two oxidized bottles for him.

Thomas · 01-09-2005, 03:27 PM,

Yeah. In places like that I have taken to asking the barkeep how long the bottle has been open or how many glasses are left in it before I accept any of it. But then, if it was unidentified to begi with, it likely wouldn't matter how long.

Hotwine and his beer certainly is the answer. Sausage sounds like my kind...

stevebody · 01-14-2005, 05:51 PM,

Judye's son hunts with his Dad (something which I did as a kid but can no longer justify to myself) and bagged a largish buck this year. He had a local butcher's shop make venison pepperoni, salami, jerky, and sweet sausage out of it. OUT of this world. The salami melts in your mouth. Old phony that I am, I'll eat the stuff in two shakes but I can't shoot it, anymore.

And, IMO, beer is the proper beverage with any of that. Of course, that may just be Southern genetics. I had a nice Yalumba Bush Vine Grenache with the pepperoni and it was far more than alright...

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