OK, so I've got the
Santarosano and the
TX hotlinks finished from Dave's list, frozen, and all ready for the party. (Btw, the Santarosano tastes EVEN BETTER after settling for a week or so :mindblown:). I've also got a variety of the hotlinks that uses ghost pepper for kicks. My friends like to challenge each other to spicy foods. Should be fun :)
So I think the set will be:
- Santarosano Chorizo
- Central TX Beef BBQ Sausage
- TX hotlinks (and ghost pepper version)
- LA Crawfish Boudin (skipping Polish Lisiecka for now)
- Nuremberg brats
- Jalapeno cheddar
- Garlic Kielbasa.
The Boudin and Central TX Links are also interesting, but I couldn't pinpoint a recipe for them on SMF. And wow, the Boudin looks involved!
I think I'll make and freeze them prior to the party, then pull them out and sous vide them (in bags) to have them ready an available for pan or grill sear/finish.
Sound good? I just prepped 30lbs of pork shoulder and 10lbs of beef brisket, haha. I've got a lot of grinding to do!