Simple Winter Pork Sausage These are incredibly aromatic sausages that make your whole house or tailgate smell like porky holiday heaven. You can bang out a season’s worth of sausage in a couple hours. Spices here are heavy handed—reduce (or increase) to suit your own tastes. 10 pounds fresh pork butt (with a thick fat... View Article
Food - Full Pints - Travel Features January 1, 2008 - Kerry J. Byrne
The first problem with butchering pigs is transportation—that is, assuming you don’t live on an actual pig farm, which, admittedly, would be nice.
Food - Full Pints September 1, 2005 - Julie Johnson Bradford
A fervent beer lover I know was sitting in a multi-starred restaurant. He’d made his food selection, and was studying the drinks menu. After glancing at the beer list, he scanned the wine pages before calling the sommelier. “I was looking for something in a jug red,” he said. “I beg your pardon?” asked the... View Article