SausageFest.com





          
           
Add To Favorites

News



Yes! By my count there are a few more Saturdays to Sausagefest #13. 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 #13.

Yes! Only a few more Saturdays until we can all let loose and celebrate with our favorite people and sausages! Bring friends and family, get everybody know you involved! The more the merrier. There is nothing as fun as a sausage-filled weekend. Everybody can kick back, relax, play sports, cards, make new friends, make new plans and bets (partybets.com) with new energy and vitality. Ideally every weekend should be like that.

Is there anything as festive as a sausage fest? It should be an international event. We will get there though. When you dedicate this amount of time and passion to something, people are bound to hear about it and get involved eventually. Starting with you! Thanks for visiting the site.

The Variety of Artistic Expression


Saturday, August 27, 2005

The sausage fare over the past years has been truly amazing. We have had:

  • Serbian Cevaccipa (sic?),
  • marquez sauasges from Morocco,
  • Umbrian sauasges,
  • Italian sausage (various interpretations)
  • Polish sausage (various interpretations)
  • Veal wurst
  • Irish bangers
  • Andouille sausage
  • Hot Italian Sausage (various interpretations)
  • Cajun Brats
  • Cudghi Italian Sausage
  • Polish Sausage
  • Romanian Sausage
  • Lithuanian Sausage
  • Chorizo (various interpretations)







Get Your Da Vinci Sausage T-Shirt Today!
© Copyright 2010 SausageFest.com
All Rights Reserved Worldwide
Designed By Steve Chastain