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9th Annual Sausagefest - The DaVinci Sausage
Saturday, September 02, 2006

The main question facing this years event is can Dr. Tuttle and his fertile sausage imagination be stopped? Is he the DaVinci of sausage making? He has a two year streak going and this is far more consistent than his golf game. He might have found his true calling; orthopedics is getting old and boring ("You seen one broken bone you've seen them all.")

Maybe there's something about the grinding up of meat tissues that gets the physician drooling, who knows? He's a generally soft spoken Texan but we all know anybody from Texas is a bit twisted. But then it's a fine line between insanity and creativity and who can bitch about the outstanding smoked chorizo with chipotle he whipped up last year?

In a not too long ago talk with the Doctor of Sausage he was starting to intimate that he had a few new ideas fermenting and would step up to the plate again. As sure as he can pull hook a Titleist out-of-bounds, we know he's the champ until someone unseats him in 2006.

New Kids on the Block

We had some outstanding new contributors last year, Lou Cananoco, Ernie Pabon established their bona fides, plus the veterans Grabowksi, Wasilewski, Zider also had some very tasty contributions - and their sausages weren't bad either.

I'm hoping for this year's event two things:

1. Is there a new sausage artist out there that will compete with Doc Tuttle?

2. I'm waiting for one of our veteran attendees (many of whom are well traveled) to bring some exquisite new sausage from some new sausage-maker.

Will the new the meat artist come from Bucktown? Cicero? Glenview (is that even possible)? Melrose Park? Missouri? Or will we get some wayward cheesehead contribution from Wisconsin where one of our regular attendees in their usual stupor stumbled across a Packer Fan/Sausage-maker who understood grinding and casing meat.

Those are the two goal posts I want Sausagefest 2006 to drive through. It may mean that we have the day after stomach pain of a bullet train speeding through our colon, but there is no gain without some pain.

Spring 2006
Sunday, March 19, 2006

By my count there are 24 more Saturdays to Sausagefest #9. This means that the Spring grilling season is about to start and all that winter darkness and despair can be put away for another long spell. If you had a productive winter you tried some new sausages, figured out what was acceptable, what wasn't, and maybe identified some new edibles that might make the grade for Sausagefest #9.

In 2006 we are finally inching toward making this website a commercial venture. The first evidence of this is our newly installed Tip Jar (see column to the right). Please use it early and often - it will give you a great feeling to know that the future will be brighter for The Sauage Portal for the Free World.

Having been doing this for eight years now sans commercial attitude we're overdue for some income - a typically middle class American problem. Build debt, buy stuff, pay for it later, etc. At any rate, the donations will keep me in kibble and the family I live will never catch on that the family dog has an income source.

Time for a walk, chase a squirrel, and nudge the food dish...nap time starts as soon as the food dish guy turns on the NCAA basketball tournament. Too bad the Salukis got bounced so soon, as well as the Great Danes...it ain't a dog's year in the NCAA hoops finale.

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