Nov. 02--Are you making the most of your sausage? Chances are, you're not. You're likely just scratching your andouille surface, not living up your knackwurst potential, going through life not up to your best chorizo self. Your sai krok Isaan can do better, friend.
If you feel your tubed meat quotient could use some brushing up, consider this event Nov. 12 at Local Foods in Noble Square: a collaboration between Hot Doug's Doug Sohn (aka the man who won't retire) and butcher Jimmy Shay of The Butcher Larder. Together, the two will present a two-hour event called Outside the Bun: How to Cook With Sausage, which will present more adventurous ways of cooking wieners, longaniza and liverwurst than boiling, grilling or microwaving.
Wurst comes to wurst, you'll be fed sausage. Not a bad deal. Tickets ($40) available here; 6 p.m. Thursday, Nov. 12, at Local Foods, 1427 W. Willow St.
kpang@tribpub.com
Twitter @pang
