I got to thinking about one of our families favourite foods.  We often do mixed grills including chicken, pork tenderloin and maybe some fish, but always, I mean ALWAYS some type of sausages.  The kids love them and so do the "big" kids.  We grill them and cut them into bite sizes and everyone gathers round and scarfs down these appetizers.

I thought now what group does sausages belong in-street foods?  yes but no, barbecue? yes but no, so I started a group for sausages, cured meats and smoked meats. 

http://www.ifood.tv/group/sausages_smoked_meatsYou can make vegetarian sausages and smoked veggies, but this will be mainly about various meats, fowl, game, and seafood.

October is Oktoberfest time, a time for beer and German sausages.When is a sausage not just a sausage? When a feinschmecker (gourmet) wants one in the wurst way.Puns aside, we're all honorary Germans during the Oktoberfest season and symbolic of the celebration is wurst -- the general term for a mind-boggling variety of sausages in Germany, which claims close to 1,500 kinds.

 

 

Be it a cookout or a casual barbecue, beetroot dressing is always a huge hit. It not only perfectly complements your veggie salad, chicken, cheese, trout, but also packs in enormous health benefits. If you have been looking for cues on how to dress beetroot, but haven’t been able to know much, then this write-up could be your savior. Zesty, zingy, smoky, or sweet, this write-up covers beetroot dressing of every possible combination and flavors.