Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

DMNews Italian Sausage Contest Winners


Richard Kilgore
 Share

Recommended Posts

From a recent Texas Food Media DIGEST entry by Raynickben:

The Dallas Morning News: Food and Wine

As promised it is the results of the Italian Sausage contest.  Article by Kim Pierce.

Results.  Central Market is not going to be happy.....

From the article

Despite a relatively small Italian population, Dallas is wild about Italian sausage. No fewer than 11 places custom-blend their own.

But no matter how good the individual blends might be, the legacy of Al's Import Foods — gone since 1995 from the corner of Park Lane and Greenville Avenue — still influences local tastes. The store's sausage is still held up as the gold standard in Dallas.

Kuby's sausages have been a long time favorite of mine. What are your favorite sausage makers in the DFW area?

Link to comment
Share on other sites

Rudolf's Sweet Italian (sold in a long coil rather than links) is my go-to and I try to make a point of always having some in the freezer. In fact I just took some out for tonight's meal. Central's is pretty good but Rudolf's is just much richer and more subtle I think in its flavoring. And frustratingly, CM Plano seems to often be out of just plain pork Italian sausage.

Never tried Kuby's though I hear great things. I need to make and excursion down there.

Link to comment
Share on other sites

Ah yes I read the article, quite interesting.

All though not "in Dallas" my favorite Italian sausage is http://www.loveras-italian.com/ in Krebs Oklahoma.

Now in Dallas I must admit I used to love Al's. Pretty funny really in a previous life many moons ago, I used to own the pay phones outside of Al's :raz:

I have purchased sausage from Kuby's for many years as well. There is no question that they will be within the top two in any local Sausage contest.

It does surprise me that Hirsch's did not do better. I frequently purchase sausage there mainly because they are two blocks from my house :laugh: I simply don't see a big enough difference between them and Kuby's for normal sausage purchases.

Now if I am having a cookout Kuby's is still my prime choice, that is if I am not in the mood for a road trip :laugh:

Never trust a skinny chef

Link to comment
Share on other sites

Is Hersch's the one in Plano?  In the old shopping center off Parker with the closed grocery store?

Yep Parker & Custer. Been there for many years. Next door to the Gym where Carly Paterson was trained :rolleyes:

Never trust a skinny chef

Link to comment
Share on other sites

Ah yes I read the article, quite interesting. 

All though not "in Dallas"  my favorite Italian sausage is http://www.loveras-italian.com/ in Krebs Oklahoma. 

Now in Dallas I must admit I used to love Al's.  Pretty funny really in a previous life many moons ago, I used to own the pay phones outside of Al's :raz:

I have purchased sausage from Kuby's for many years as well.  There is no question that they will be within the top two in any local Sausage contest.

It does surprise me that Hirsch's did not do better.  I frequently purchase sausage there mainly because they are two blocks from my house :laugh:  I simply don't see a big enough difference between them and Kuby's for normal sausage purchases. 

Now if I am having a cookout Kuby's is still my prime choice, that is if I am not in the mood for a road trip :laugh:

wow i know just the place in krebs u r talking about..been up there a time or two...i have to agree with u..their sausage is wonderful..just walking in the door is a real treat for the nose...the place smells wonderful and off topic they have this wonderful cheese......

a recipe is merely a suggestion

Link to comment
Share on other sites

Richard, Krebs is just outside of McAlister in northeast Oklahoma, actually more east central, but we claim it. It is about a 2 1/2 to 3 hour drive from Dallas. Take 75 north, the 4 lane will turn into 69. And try the Choc beer, the only beer brewed from indian recipes in Oklahoma. Along the way, before you get to Atoka, beware of speedtraps here , you will pass Cimmaron cellars. Stop off and try a wine tasting.

It is good to be a BBQ Judge.  And now it is even gooder to be a Steak Cookoff Association Judge.  Life just got even better.  Woo Hoo!!!

Link to comment
Share on other sites

I normally stop at Krebs on the way to Arkansas and then on the way back if possible. There are actually many Italian businesses in Krebs. Krebs is just outside Mcallaster on the way to Lake Eufaula, on the edge of the Oklahoma hill country.

Never trust a skinny chef

Link to comment
Share on other sites

 Share

  • Similar Content

    • By daniel123456789876543
      I have been making pancetta for the first time. I have experience with the curing process doing things like bacon and cold smoked salmon in the past but this is the first time I have ever hanged anything.
       
      After a week of curing it has had 11 days  hanging so far (I was planning on taking it to 28 days hanging) Although I foolishly forgot to weigh it. 
      It smells really good like some awesome salami and the outer rim of the pancetta looks lovely and rich and dark.
      It was a recipe by Kuhlman in one of their charcuterie books.
      But when I inspected it today it had the mould growing on it as in the pics below. I have since scrubbed the mould off with white wine vinegar and returned it to the cellar. Is it wise to continue?
       
      Daniel
       
       
       


    • By liuzhou
      Following my posting a supermarket bought roast rabbit in the Dinner topic, @Anna N expressed her surprise at my local supermarkets selling such things just like in the west supermarkets sell rotisserie chickens. I promised to photograph the pre-cooked food round these parts.

      I can't identify them all, so have fun guessing!



      Rabbit
       

      Chicken x 2
       

       

       

      Duck
       

       

       

      Chicken feet
       

      Duck Feet
       

      Pig's Ear
       

       

      Pork Intestine Rolls
       

       

      Stewed River Snails
       

      Stewed Duck Feet (often served with the snails above)


       

      Beef
       

      Pork
       

      Beijing  Duck gets its own counter.
       
      More pre-cooked food to come. Apologies for some bady lit images - I guess the designers didn't figure on nosy foreigners inspecting the goods and disseminating pictures worldwide.
    • By DanM
      Normally, the local market has bresaola in tissue paper thin slices. Today they also had packages in small dice, probably the leftover ends, bits and pieces. Any thoughts on how to enjoy them, besides nibbling on it? 
       
      Thank you!
    • By shain
      Makes 40 cookies, 2 loaves. 
       
      50-60 g very aromatic olive oil
      80 g honey 
      120 to 150 g sugar (I use 120 because I like it only gently sweet) 
      2 eggs
      2 teaspoons of fine lemon zest, from apx 1 lemon 
      230 g flour 
      1 teaspoon salt 
      1 teaspoon baking powder 
      75 g lightly toasted peeled pistachios
      50 g lightly toasted almonds (you can replace some with pine nuts) 
      Optional: a little rosemary or anise seed
      Optional: more olive oil for brushing
       
      Heat oven to 170 deg C.
      In mixer (or by hand), mix oil, honey, sugar, lemon, egg and if desired, the optional spices - until uniform. 
      Separately mix together the flour, salt and baking powder. 
      Add flour mixture to mixer bowel with liquids and fold until uniform. Dough will be sticky and quite stiff. Don't knead or over mix. 
      Add nuts and fold until well dispersed. 
      On a parchment lined baking tray, create two even loaves of dough. 
      With moist hands, shape each to be rectangular and somewhat flat - apx 2cm heigh, 6cm wide and 25cm long. 
      Bake 25 to 30 minutes until golden and baked throughout, yet somewhat soft and sliceable. Rotate pan if needed for even baking. 
      Remove from tray and let chill slightly or completely. 
      Using a sharp serrated knife, gently slice to thin 1/2 cm thick cookies. Each loaf should yield 20 slices. 
      Lay slices on tray and bake for 10 minutes. Flip and bake for another 10-15 minutes until complelty dry and lightly golden. 
      Brush with extra olive oil, if desired. This will and more olive flavor. 
      Let chill completely before removing from tray. 
      Cookies keep well in a closed container and are best served with desert wines or herbal tea. 
       
        
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...