T Nation

Sausage Fest

I ordered the sausage sampler yesterday. I recommended this sites quarter hogs and lamb before. I am going to eat all 8 lbs of sausage this weekend and probably a pound of sauerkraut, german potato salad and a bunch of beer.

From the website, of which I am not affiliated in any way, shape or form:

Dear Heritage Foods USA Supporter,

Once a year the Fantasma family at Paradise Locker Meats in Trimble, Missouri, makes a small batch of specialty sausage, bratwurst and kielbasa. In addition this week, we offer a smaller portion of our loin roast; a fresh 5-bone rack is perfect for small dinner parties. Roast the piece whole or slice individual chops before searing or broiling. Both the sausage and 5-bone racks come from Mark Newman�??s Certified Humane Six-Spotted Berkshire hogs. Furthermore, take advantage of a free overnight shipping upgrade on our fresh Wagyu Kobe Beef Brisket for orders placed by this Thursday, April 17th at 1 pm EST.

Made using Grandma Vida�??s recipe, the mother of Mario Fantasma, patriarch of Paradise Locker Meats, we bring you the following handpicked assortment:

Original Smoked Kielbasa
Hot Smoked Kielbasa
Smoked Kielbasa with Pepper Jack and Jalapeno
Spicy Italian Sausage
Fresh Kielbasa
Fresh Skinless Kielbasa
Apple Bratwurst Links
Bulk Breakfast Sausage
All our sausage is flash frozen to preserve optimal freshness and each link is stuffed in all natural hog casing.

The last name Fantasma, which means ghost in Italian, was made up after Mario�??s grandfather was abandoned on a random doorstep of a home in Pola, Italy as if he were a ghost or phantom. The family that found the orphan took him in and gave him the last name Fantasma. Mario�??s grandfather met his soon to be wife Vida while waiting to come to the United States from Eastern Europe after the Second World War.

Shortly after arriving to Kansas, Vida opened an Italian restaurant, �??Vida�??s Caf�? boisterously frequented by the local lunch crowd for over twenty years. All five of her children lent a helping hand at the restaurant, allowing Mario to pass down the family recipe to his two sons, Lou and Nick, responsible for hand crafting these exceptional sausages. The smoked kielbasa with jalapeno and pepper jack won Paradise Locker Meats third place at Wurstfest, an annual festival held in Hermann, Missouri that highlights the artistry of sausage making.

http://store.nexternal.com/shared/StoreFront/default.asp?CS=hfusa&StoreType=BtoC&Count1=577511012&Count2=494651436&ProductID=426&Target=products.asp

Mario Fantasma is a pretty bitchin’ name. Could be anything from a race car driver to a porn star. Make sure to announce to everyone that you’re eating Mario Fantasma’s sausage.

What a letdown! Tricked by the title to clicking the thread.

[quote]christine wrote:
What a letdown! Tricked by the title to clicking the thread.[/quote]

Ha ! I figured most guys wouldn’t read it because of the title…but…it was the only title I could come up with besides Eat Mario’s Sausage !

[quote]Uncle Gabby wrote:
Mario Fantasma is a pretty bitchin’ name.[/quote]

The only thing more bitchin’ than that name is the sweater in sen say’s avatar.

[quote]sen say wrote:
christine wrote:
What a letdown! Tricked by the title to clicking the thread.

Ha ! I figured most guys wouldn’t read it because of the title…but…it was the only title I could come up with besides Eat Mario’s Sausage ![/quote]

Yeah, tricked me, too. But at least you warned us to steer clear of wherever you’ll be. After eating 8 pounds of sausage and a pound of sauerkraut, there will be no breathable air in a several mile radius of your place.

Ever try the bison jerky? It’s calling my name…

[quote]Brazen T wrote:
Ever try the bison jerky? It’s calling my name…[/quote]

never tried it, but can anything made into jerky be not good? I got a bison sampler from them one time…wasn’t dissappointed.

I thought this thread was going to be about sports pubs.

[quote]Brazen T wrote:
Ever try the bison jerky? It’s calling my name…[/quote]

Me too. I hope to take home about 600 lbs of it this coming February.