Stone Cat Sausage

I am a big fan of the Stone Cat Cafe for a variety of reasons. A William Smith alum co-owner plus a dandy (now husband) chef named Scott plus a view to die (and/or kill) for . . . plus . . . well, only in the past decade or so have I come to love sausage. I know -- probably Taylor Pork Roll was (is?) some sort of sausage and I have loved it all my life (and am thrilled Wegman's now carries it in Canandaigua). And yes, I came to love sausage in part above the 49th where, in Medicine Hat, I had spectacular sausage.

So, Stone Cat and sausage? Yes, they sometimes have it on their menu. And Scott does in fact make a variety of sausages. I remember some pickled parsnips shredded alongside some years ago. But I am writing about a new wonder now: Stone Cat sausage grilled on my own tiny little Weber grill, rescued from its long retirement in the basement recently, and put to work with some Matchlight to make: Stone Cat sausages on the grill. They were absolutely great. Totally. Not enough words to say how swell. MMMMMM.

What kind? Well, we had four of each of two types: A linguica sausage and a maple juniper sausage. The latter carmelized a bit more quickly when grilled, and the former was a bit spicier.But they were both dandy, and with a suitably hot set of ashy charcoal, grilled in about 20 minutes (though that may have been a tiny tiny bit too long). The first night we served them just with a simple salad; teh second night the maple juniper went along with leftover Indian food. MMMMM. Both types are nicely meaty and made from pork (which means, for sausage lovers, that the meat is not distracted by loads of weird sponge-y filler.)

The moral of this story: Yes, I have finally recovered from my youthful reading of Upton Sinclair's muckrakish novel entitled The Jungle. I love (Stone Cat) sausage. You will too when they get to marketing it. Ask when they will when you hit the restaurant in Hector!

For an earlier review of the Stone Cat Cafehere at Cooking with Ideas, try here.