Chuck and Janet's 5th Annual
 	    International Sausage Festival 2001
		      Grill Schedule

(NOTE: this schedule may change slightly as we refine the details
of how to maximize the fun.)

WHAT'S ON THE GRILL AND WHEN ... AND MORE!

Vegetarian sausage: Prita's Indian veggie available at all times until they run out.
And run out they will.  Guaranteed.

Pot luck salads and sweets available as they arrive and disappear.


Time			What's on the grill	Heat Meter (0 - none, 4 - lots)
---------------------------------------------------------------------------------------
1:00 - 1:30		Hot Italian		3
 	        	Spinach Chicken		0

1:30 - 2:00		Irish			0
             		Argentine Beef		0

2:00 - 2:30		Kheema Lamb		1
             		Sweet Italian		0

2:30 - 3:00		Chipotle		3
			Pesto Chicken		0

3:00 - 3:30		ICE CREAM  (chocolate, vanilla, cinnamon, fruit)  
             		Chaurice		4
			Garlic Chicken		0

3:30 - 4:00		Santa Fe		2
			Hungarian		0

4:00 - 4:30		Merguez			3
			Polish			0

4:30 - 5:00		Hot Italian		3
			Luganega		0

5:00 - 6:00		free-for-all...everything that's left




Sausage Glossary
------------------------------------------------------------------
Note: We use only very high quality meats and spices in our sausages.  We get organic pork and lamb from 
Sunset Acres farm.
All recipes are strictly secret and can only be extracted from us by asking nicely!
 

Argentine:	This beef sausage, traditional in Argentina, is redolent of oregano, nutmeg, red and 
		black peppers.      

Chaurice:	Louisiana is hot all year, and the sausages are hot too.  Spicy hot with lots of every 
		kind of chili pepper on the shelf.

Chicken Pesto:	Just like the pasta!  A green delight made with fresh basil, garlic, pine nuts, olive 
		oil, and Parmesan cheese.

Chipotle:	Pork sausage suffused with smoked jalapeño chilies, garlic, onion and thyme.

Garlic Chicken:	All those 40 Cloves of Garlic Chicken recipes inspired this one. 

Hot Italian:	The traditional Italian hot sausage.  Lots of red pepper, garlic, and secret spices.          

Hungarian:	A blend of pork and beef with lots of paprika.

ICE CREAM:	Home made, chocolate, cinnamon, vanilla, and a yet-to-be-determined fruit flavor.

Irish:		Pork delicately seasoned with ginger, nutmeg, cloves and mace, and to stand up to 
		the Guinness, a touch of cayenne.

Kheema Lamb:	OK, we kinda snitched this one from the Penzey’s spice catalogue but who can 
		resist the classic Indian flavors - garam masala, cumin, ginger and cilantro. 
	
Luganega:	From northern Italy, this pork sausage is enlivened with coriander and cinnamon, 
		lemon peel and a little vermouth.

Merguez:	A robust, spicy lamb sausage from North Africa, it has chili powder for heat, 
		paprika for color and caraway seed for extra pizzazz.

Polish:		This is a very traditional Polish sausage with pork and beef.  Hints of garlic, 
		marjoram and pepper bring you back to the old country.

Santa Fe:	Santa Fe New Mexico is famous for fresh roasted peppers.  This sausage combines 
		pork and chicken with 3 types of fresh roasted chili peppers and lots of other 
		flavors.  Aromatic, spicy and very interesting.

Spinach Chicken: The other green chicken sausage - this one has spinach and pistachio nuts in it.

Sweet Italian:	A traditional favorite with fennel, oregano, allspice, and red wine.