Parmesan Crown

Now that it is frightening cold (and still humid) in Austin, I thought I would make some meatballs. A quick sauce of San Marzano tomatoes, red wine, dried oregano and honey. And if that wasn’t enough, I made a funny hat to go on top. Restaurants sometimes do this to turn a nine dollar entree into a fourteen dollar one.

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The Sausage King

Jesse and Co. have another crop of stuffed casings. This week: Boudin Blanc with Apples, Bockwurst, Wurtenberg Bratwurst, Chicken Liver Pecan Terrine, and, wait for it… Sauerbraten mit Kartoffelkloesse! Order today and pickup tomorrow from 12pm – 7:30pm.

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