Some Damn Good BBQ & A Charcutepalooza Retraction

Last night, James invited Zac and I to be part of an elite rib-taste-testing-squad. Our delicious assignment was to help determine which ribs would be entered in Woodbine Park's BBQ competition this coming weekend. Of course, I can't divulge any of James' secrets but I can tell you that his ribs are killer! I'm sure he'll tell all once the competition is in the bag, so check out his blog to read all about it after the weekend.

Since the grill was already fired up, we figured why not throw on some of our fresh sausages. Now we would be able to experience them as originally intended. Zac dubbed this creation the "club sausage." Turkey and bacon with cranberry-walnut relish all conveniently stuffed in a sausage and served on a bun cut into three sections.

In my last post, I talked about how the sausages were a bit on the salty side and the bacon had overpowered the turkey. Well, here's where the Charcutepalooza retraction comes in: I TAKE IT BACK!! These sausages were not at all overly salty, in fact they had the perfect balance of salt and sweet. The general consensus was that they tasted like thanksgiving dinner all rolled up into one bite.  You could distinctly taste each of the ingredients that went into these lovely little delights. 

I'd say that the lesson learned here is to let sausage mellow overnight so all the ingredients can become friends and learn to get along in a wonderfully balanced and harmoniously tasty way.

I guess the big question now is: what other full meals can we stuff into a single sausage??