This is installment two of our weekly survey of sausage news from around the globe. We’re gearing up for another round of sausage making as our Texas hot guts team will re-band at the end of January with cold boxes filled with alligator, antelope and wild boar for another Scrumptious Chef pop up.
Widely regarded as the finest sausage restaurant in the USA: “The Sausage Superstore and Encased Meat Emporium.” http://gazette.com/go-for-the-food-hot-dougs-in-chicago/article/1509486 Crocodile sausage, cause meat always tastes better if it comes from an animal that could best you in a street fight. http://www.tnp.no/norway/panorama/4089-crocodile-sausage-at-narvesen-stirs-up-norway
The building and marketing of a sausage brand http://www.fwi.co.uk/articles/29/11/2013/142195/fertile-minds-how-to-build-and-marketing-a-farm-produce.htm
Chicago’s sausage outlaw http://www.chicagoreader.com/Bleader/archives/2013/12/05/a-sausage-outlaw-goes-legit
120 employees staff this 24-hour, seven-day-a-week sausage operation in West, Texas http://www.wacotrib.com/news/business/slovacek-s-kissing-pigs-sausage-beckons-road-travelers/article_d4859742-b397-5c3a-80a1-2d3e5f52ba55.html
last week’s edition: http://www.scrumptiouschef.com/food/2013/12/22/This-Week-In-Sausage-News-Goldis-Food-TruckGreens-Sausage-House-Sausage-Gun-Boudin-Rouge