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Messages 1 - 24 of total 24 in this topic |
clinker
Trad climber
Santa Cruz, California
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Topic Author's Original Post - Aug 21, 2014 - 07:09am PT
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These guys do it! Our out of the way, neighborhood market.
My favorite is the Cheesy Andouille.
On a bun, in an omelette, or as an hors d'oeuvre.
This is one sausage that can't be beat.
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Captain...or Skully
climber
in the oil patch...Fricken Bakken, that's where
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Aug 21, 2014 - 07:34am PT
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Sausages, eh?
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mtnyoung
Trad climber
Twain Harte, California
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Aug 21, 2014 - 07:43am PT
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Wow, you're serious. I thought it might be some kind of sideways reference to something else.
We've got a little diner up here in "downtown" Twain Harte that makes it own breakfast sausage. When he's staying here to climb, Squiddo (of Mudn'Crud) gets up early to go eat there! He raves about their specialties. My girls and I go to the Sugar Shack instead (partially because we can walk there).
Maybe we could substitute some of this local sausage for a "steak and a beer?" That'd make me look forward to Pinns season even more.
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ydpl8s
Trad climber
Santa Monica, California
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Aug 21, 2014 - 08:46am PT
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This little place in Venice, Ca. is pretty darn good for the sausage purist.
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Peter Haan
Trad climber
Santa Cruz, CA
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Aug 21, 2014 - 09:02am PT
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I live a couple miles from Corralitos Market. Fun place and a 'must-stop' for many visiting this incredibly productive agricultural region. I find that Corralitos sausages taste too similarly and actually like Freedom Meat Locker more; it is also a couple miles from me. Both these places are real whole-animal butcheries in the southern part of Santa Cruz County, CA. Freedom Meat will take wild game and farm raised animals, even arrange slaughter.
But if want real classic deep whole-animal charcuterie, specifically sausage making, go to the famous:
www.fattedcalf.com
and specifically for sausage:
http://www.fattedcalf.com/products/sausage/
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anita514
Gym climber
Great White North
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Aug 21, 2014 - 09:14am PT
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I only eat tofu sausage
*sigh*
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mouse from merced
Trad climber
The finger of fate, my friends, is fickle.
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Aug 21, 2014 - 09:34am PT
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Incredibly productive agriculturalists having sausage, BACON, ham, across from Middle Earth this morning...no tofu allowed.
Gent on the stool is an incredibly productive cotton farmer, Chewy.
Best local sausage is from Los Banos, from an incredibly gifted guy named Wolfsen who lives "over there."
http://www.wolfsensausage.com/history.htm
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klk
Trad climber
cali
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Aug 21, 2014 - 09:42am PT
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almonds are murder
i'll 2nd mud'n'cruds endorsement of whatever that twain harte diner is named. good biscuits and gravy, too.
and the butcher at twain harte grocery does good italian and breakfast sausage.
fatted calf is pretty good. when i'm in sac i usually swing by corti bros. haven't really been able to warm up to framani.
haven't yet tried these folks:
http://www.morants-sausage.com/
anyone buy at morants?
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NutAgain!
Trad climber
South Pasadena, CA
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Aug 21, 2014 - 09:50am PT
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Peter Haan
Trad climber
Santa Cruz, CA
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Aug 21, 2014 - 10:05am PT
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Thanks Kerwin. I wasn't aware of Morant's. Looks great.
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dave729
Trad climber
Western America
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Aug 21, 2014 - 11:14am PT
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They should outlaw all the fake sausage out there or at least put
warnings on the package that say
"Tastes like genuine sawdust with a hint of apple" "100% pork free!".
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Wayno
Big Wall climber
Seattle, WA
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Aug 21, 2014 - 11:20am PT
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Haggis, the ultimate sausage.
Guts stuffed inside gut.
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clinker
Trad climber
Santa Cruz, California
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Topic Author's Reply - Aug 21, 2014 - 08:02pm PT
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Peter, we are sausage brothers from another mother. My son in law prefers Freedom Meatlocker.
I am addicted to Corralitos Market though. Meat and beer prices have jumped recently so I am hunting sales.
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clinker
Trad climber
Santa Cruz, California
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Topic Author's Reply - Aug 21, 2014 - 08:25pm PT
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Looks fun Ghost and delicious. Haven't made any but will have to try it. Got a recipe recommendation or are they trade secrets?
Brad, I'll have to give that diner a visit next time we are up.
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Mungeclimber
Trad climber
Nothing creative to say
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Aug 21, 2014 - 09:23pm PT
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What in the holey hell is "Potted" meat?
I got a little throw up in my mouth just now.
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mouse from merced
Trad climber
The finger of fate, my friends, is fickle.
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Aug 21, 2014 - 11:45pm PT
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In the time he lived at Sunset Inn (Bill & Lauren's place on Hwy 120), the Rev had a fine garden plot. One year he and his lady of the moment decided to raise two pigs, Porky and Spam, so they could eat more pork products free from adulteration.
They place the pigpen on the other side of the garden fence. It was TOO CLOSE TO THE CABIN. They suffered all summer long from the aroma.
Whether they made sausages, I don't recall.
His lady was named "Cow" Patty when he first started going out with her. By the time she moved in, she'd lost all her excess from having to keep up with him on XC skis, biking, and running.
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mouse from merced
Trad climber
The finger of fate, my friends, is fickle.
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Aug 22, 2014 - 07:38am PT
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Jim, you can bet your buns on that, funny man!
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The Larry
climber
Moab, UT
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Aug 22, 2014 - 09:39am PT
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I've got no dog in this fight.
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apogee
climber
Technically expert, safe belayer, can lead if easy
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Aug 22, 2014 - 10:06am PT
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There's a weiner in every bite!
Corralitos is a cool market.
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Ghost
climber
A long way from where I started
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Aug 22, 2014 - 11:12am PT
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Got a recipe recommendation or are they trade secrets?
Recipe? I wish.
We really don't know what we're doing. We just get together with a couple of friends, and everybody brings some kind of meat plus a bunch of herbs, spices, and veggies. Someone picks up a big bunch of fat from a butcher, and however many miles of casing we think we might want.
That's pretty much it. Combine whatever strikes your fancy, grind, and stuff.
We screw up everything it is possible to screw up, and yet the resulting sausages are so much better than anything we can buy (including from the specialty sausage makers), that we are surprised every time we eat them.
Yes, we use good quality ingredients, but still...
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mouse from merced
Trad climber
The finger of fate, my friends, is fickle.
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Aug 22, 2014 - 12:06pm PT
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Tough choices, gang.
Bacon or sausage?
Turn around and there'll be a "I Coulda Had Ham With That? (OT)" thread.
Cinema Cafe across from M.E. serves the "Meat Lover" for breakfast: both these PLUS ham and eggs, hash browns or home fries, choice of bread or English muff.
I was checking out some of the threads whose topics parallel this one.
On the first page of the I Love Bacon thread, Beatrix Kiddo of Littleton, CO, posted this: "I much prefer sausage."
On the last page of that thread, some norwegian rascal bumped it with a recommendation for using it to keep one's skin complexion "savory" and vibrant and smelling like bacon. Looks as if great minds think alike if we were both looking for "parallel realms."
Shut UP, Grossman! I'm only joking!
[A Woman's Reach: Adventures In a Parallel Realm / Oakdale Climbers Festival / October 17-19, 2014]
Breakfast grease, however, from fried pork products is a problem. It is Number One goodie in the diet of roaches. I must be very conscientious in cleaning up after frying bacon or sausage, else it's a sure invitation for any roach in the building, and there's millions of the little pests.
I keep the grease stored in a can in the reefer to let them know who is the boss. (I can hear the little bastions laughing and it's the middle of the day. I KNOW they are laying eggs in the computer and scanner but there is nothing to be done. Too bad roach eggs aren't that tasty...I've tried every way I can think of, but they taste nothing like chicken eggs.)
Here's what I'm having for lunch/dinner today.
I posted the wrong photo. Sorry about the focus and the roach.
Take 2.
What would sausage made with bacon taste like? Probably bacon. Hmmm....
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