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A collection of news and information related to Sausages published by this site and its partners.

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    Jun 17, 2013 |Story| Los Angeles Times

  1. Legislators' 'hot dog' definition would aid street vendors

    SACRAMENTO — Americans have been eating hot dogs since at least 1870, when a Coney Island restaurateur started selling sausages on long buns.
    SACRAMENTO — Americans have been eating hot dogs since at least 1870, when a Coney Island restaurateur started selling sausages on long buns. In California's capital, hot-dog carts keep the tradition going with cheap, quick, lunches for state...

    Tags: Lifestyle and Leisure, Energy Saving, Hot Dogs, Foods and Beverages, Electricity Production and Distribution

    2. Jun 14, 2013 |Story| Daily Press

  2. Venture now open in downtown Hampton

    Venture Kitchen and Bar has opened up in downtown Hampton in the space formerly occupied by Brent’s Restaurant.
    Venture Kitchen and Bar has opened up in downtown Hampton in the space formerly occupied by Brent’s Restaurant. The “tapas and pizza” restaurant has one of the most intriguing menus I’ve come across in a while. Lunch features...

    Tags: Lifestyle and Leisure, Foods and Beverages, Tapas, Pizzas

    3. Jun 11, 2013 |Story| RedEye

  3. Fest planner: Spring Awakening, SausageFest, Takin' It to the Streets and more

    Heads up, Chicago! Whether you live on the North, South or West Side, you'll probably step out your door and into a street festival this weekend as seven fests rock neighborhoods from Humboldt Park to Portage Park and Bridgeport to Lakeview. Serving up everything from hip-hop to salsa music and sausages to brisket, these bashes are as diverse as the communities that host them. My advice? Bust out your bike and take a day trip to somewhere new. <em>kbernot@tribune.com @redeyeeatdrink</em>
    RedEye
    Heads up, Chicago! Whether you live on the North, South or West Side, you'll probably step out your door and into a street festival this weekend as seven fests rock neighborhoods from Humboldt Park to Portage Park and Bridgeport to Lakeview. Serving up...

    Tags: Portage Park, Arts and Culture, 12th Planet (music group), Foods and Beverages, Hockey (music group)

    4. Jun 12, 2013 |Story| Chicago Tribune

  4. Satisfying a last-minute taste for carbonara

    This is not a typical spaghetti alla carbonara. The traditional dish is a simple combination: spaghetti tossed with sauteed guanciale (pig's cheek, but often crisped pancetta or bacon are used instead), fresh eggs, Parmesan and Romano cheeses and lots of black pepper.
    This is not a typical spaghetti alla carbonara. The traditional dish is a simple combination: spaghetti tossed with sauteed guanciale (pig's cheek, but often crisped pancetta or bacon are used instead), fresh eggs, Parmesan and Romano cheeses and lots...

    Tags: Lifestyle and Leisure, Asparagus, Foods and Beverages, Spaghetti

    5. Jun 13, 2013 |Story| Chicago Tribune

  5. 7 essential Chicago recipes

    Visitors to Chicago are sure to enjoy our excellent food culture. To experience a little bit of that culture in your own kitchen, we've collected some of our favorite recipes. Enjoy!
    Visitors to Chicago are sure to enjoy our excellent food culture. To experience a little bit of that culture in your own kitchen, we've collected some of our favorite recipes. Enjoy! Enchiladas El Popo From El Popocatepetl tortilleria on 21st Street,...

    Tags: Onions, Recipes, Pickles, Chicago Restaurants, Restaurants

    6. Apr 29, 2009 |Story| Los Angeles Times

  6. A short path to shortcake nirvana

    Many years ago, when I was younger and even more foolish than today, I took it upon myself to perfect the shortcake. I spent a week going through a dozen or so recipes from my favorite writers, cooking them, plotting the ingredients on a spreadsheet and then testing different combinations until I came up with the shortcake of my dreams.
    Many years ago, when I was younger and even more foolish than today, I took it upon myself to perfect the shortcake. I spent a week going through a dozen or so recipes from my favorite writers, cooking them, plotting the ingredients on a spreadsheet and...

    Tags: Gravy, Strawberries, Whipping Cream, Recipes, Lifestyle and Leisure

    7. Jun 14, 2013 |Story| Chicago Tribune

  7. Jumpball at Moon's

    The Jumpball: Served at Moon's Famous Sandwich Shop, this is a simple yet unique version of the breakfast scrambler. At first glance, the Jumpball ($8.95) looks like a huge mess of ingredients — three scrambled eggs, American cheese, onions,...

    Tags: Onions, Lifestyle and Leisure, Eggs, Foods and Beverages, Cheese

    8. Jun 13, 2013 |Story| WSBT-TV

  8. Low Country Shrimp Boil

    Boiling water is the only skill required to make our hearty and tasty Low Country Shrimp Boil. So you don't have to be a professional chef in order to get this delicious meal on the table! Serves: 4 Cooking Time: 30 min   What You'll Need: - 8 cups...

    Tags: Onions, Lifestyle and Leisure, Seafood, Foods and Beverages, Potatoes

    9. Apr 14, 2012 |Story| Baltimore Sun

  9. Kale takes the spotlight as foodies hail its health benefits

    After years of being relegated through the purgatory of forgotten foods, kale has found itself in the spotlight for the first time in decades and is ready to prove it belongs there permanently. A crop of the ancients, kale has been cultivated for over 2,000 years and was the precursor to modern-day cabbage, brussel sprouts, cauliflower and broccoli. Easy to plant, harvest and propagate, kale was a favorite of both the Romans and the Greeks. The leafy green fell out of favor in many cultures in the last century, as more exotic cruciferous vegetables became popular.
    After years of being relegated through the purgatory of forgotten foods, kale has found itself in the spotlight for the first time in decades and is ready to prove it belongs there permanently. A crop of the ancients, kale has been cultivated for over 2,...

    Tags: Onions, Pasta, Brussel Sprouts, Leeks, Fennel

    10. Jun 13, 2013 |Story| Chicago Tribune

  10. Doug Sohn on ketchup, bugs, odd tattoos

    Doug Sohn, Chicago's sausage ambassador to the world, has a new book telling the story of how the son of a urologist ended up running the most popular hot dog stand in town. It's called &quot;Hot Doug's: The Book," and it recounts the sausage stand's growth from restaurant to pop culture phenomenon. We spoke with Sohn during the Printers Row Lit Fest this past Sunday. (This interview was edited for clarity and space.)
    Doug Sohn, Chicago's sausage ambassador to the world, has a new book telling the story of how the son of a urologist ended up running the most popular hot dog stand in town. It's called "Hot Doug's: The Book," and it recounts the sausage stand's growth...

    Tags: Apple iPhone, Lifestyle and Leisure, Restaurants, Authors, Parmesan Cheese

    11. Jun 13, 2013 |Story| Baltimore Sun

  11. The Pick-up: Week 1 CSA Challenge: Kale gives sausage a kick

    The next time I have a recipe that calls for cooking greens until they are wilted, I'm going to use twice as much as i think I need - and even mix up the greens. I used all the kale from <a href=&quot;http://www.baltimoresun.com/entertainment/dining/baltimore-diner-blog/bal-the-pickup-week-1-of-a-csa-challenge-20130608,0,5453962.story" target="_blank">my CSA pick-up</a> this week to make this recipe for Sausages with Kale and White Beans, and I could have used twice as much. I should have thrown in the half bag of remaining spinach, too.&nbsp;
    The next time I have a recipe that calls for cooking greens until they are wilted, I'm going to use twice as much as i think I need - and even mix up the greens. I used all the kale from my CSA pick-up this week to make this recipe for Sausages with...

    Tags: Lifestyle and Leisure, Recipes, Garlic, Salt, Foods and Beverages

    12. Jun 11, 2013 |Story| Los Angeles Times

  12. tynt test 2

    You can have Italian old school or you can have a version of it that is unlike anything someone's <em>nonna</em> would recognize. Chances are, you will love both and everything in between.
    You can have Italian old school or you can have a version of it that is unlike anything someone's nonna would recognize. Chances are, you will love both and everything in between. Angelini Osteria - Hollywood has always loved Gino Angelini's osteria the...

    Tags: Pasta, Fennel, Restaurants, Foods and Beverages, Bars and Clubs

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Sausages Photos
Doug Sohn, Chicago's sausage ambassador to the world, h...
(June 12, 2013)
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