August 1978

Features

Feature
Labor Pains

Jul 31, 1978 By Dick Reavis

Second-generation refinery workers don’t believe in politicians or corporations and some of them don’t believe in unions. The questions is, do they believe in strikes?

Feature
Death of a Ranger

Jul 31, 1978 By Gary Cartwright

Bob Doherty was a Texas ranger who believed in the myth of the Old West; Greg Ott was a college dope dealer, a child of the sixties. When they met, it destroyed both their lives.

Feature
Trouble in Paradise

Jul 31, 1978 By Paul Burka

Resort hotels and luxury condominiums line the sore of South Padres, yet foot by foot, day by day, the island is washing away.

Columns

Popular Music
Notes from the Ground

Jul 31, 1978 By Joe Nick Patoski

Most pop festivals have moved into stadiums, but this summer two Texas musical events blossomed in the great outdoors.

Theater
In Praise Follies

Jul 31, 1978 By Nancy Kaufman

A motley crew of actors, writers, and musicians are creating the most talked-about theater in Austin.

Country Notes
The Loser

Jul 31, 1978 By John Graves

When another farmer goes broke his neighbors thank God it wasn’t them; then they wonder when their turn is coming.

Miscellany

Reporter

Reporter
Texas Monthly Reporter

Jul 31, 1978 By John Bloom

Plainview puts a lid on deviate sex; billions of animals sleep in a freezer; oil spills are coming and we're not ready.

Web

Recipe
Knockwurst Wieners

Jul 31, 1978 By Linda Eckhardt

All kids like frankfurters, but many parents are uneasy about the ingredients in store-bought wieners. Here is a simple recipe that will please all parties. Two people can complete the procedure in 45 minutes. These sausages won’t be as pink as the purchased variety because they contain no nitrates. If…

Recipe
Garlic Sausage

Jul 31, 1978 By Linda Eckhardt

This recipe is one of several featured in the article The Missing Link by Linda West Eckhardt [Dining In, August 1978] French bistros in New York have lately offered as an appetizer saucisson a l’ail, a hearty garlic sausage. The french stuff them into large beef casings, but you…

Recipe
Bratwurst

Jul 31, 1978 By Linda Eckhardt

Another excellent summertime sausage is bratwurst, a traditional German sausage, light in color and delicate in taste. 2 1/2 lbs lean veal 2 1/2 lbs lean pork 2 t dried sage 3 t salt 1 t white pepper 1 1/2…

Recipe
Moroccan Lamb Sausage

Jul 31, 1978 By Linda Eckhardt

This recipe is one of several featured in the article The Missing Link by Linda West Eckhardt [Dining In, August 1978] Middle Easterners added their twist to sausage making by skewering sausages and cooking them on a brazier inside their tents. 3 lbs lean lamb 1 cup…

Recipe
Boudin Blanc

Jul 31, 1978 By Linda Eckhardt

It comes as no surprise that when the French turn their attention to sausage the results are elegant. Don’t confuse this version with Louisiana’s Cajun-style boudin made from rice and pork scraps. The ingredients of the original French version are pristine and subtle. 1/4 lb bacon fat 3…

Recipe
All-Beef Salami

Jul 31, 1978 By Linda Eckhardt

For people without a grinder or stuffer I recommend this spicy salami. The seasonings in it are so heady, I’d have to class this sausage as strong. 4 lbs ground hamburger beef 1 t garlic powder 1 t onion powder 1 t ground cumin…

Recipe
Texas Turkey Ring Sausage

Jul 31, 1978 By Linda Eckhardt

Another popular sausage indigenous to Texas is turkey sausage. The most famous purveyor of this local delicacy is Inman’s in Llano. They case theirs fresh, then barbecue it. If you do the same, your sausage will be somewhat drier than if you smoke it first. Smoking also produces a more…

Recipe
Smoked Venison Sausage

Jul 31, 1978 By Linda Eckhardt

Sausage making has come to be one of the prime activities of the deer season in Texas. One of the best recipes I’ve found is a German link sausage, smoked to give it added resonance. Don’t be shocked by the quantity in this recipe. It assumes you are on good…

Recipe
Bernhard’s Sausage Seasoning

Jul 31, 1978 By Linda Eckhardt

The Bernhard brothers are Hill Country butchers from Ingram who have been making sausage since the days when their father took them to far-flung ranches for butchering jobs. They sell a seasoning for venison or pure pork sausage that you can make yourself. This quantity will flavor fifty pounds of…