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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.

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.