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?
What was once a mere rural spring is now a crowded, langugorous, bare-skinned utopia.
Resort hotels and luxury condominiums line the sore of South Padres, yet foot by foot, day by day, the island is washing away.
Texas is cattle, oil, Stetsons, peaches, branding irons…peaches?
If you’re going bald, their’s only thing to do: blame mother.
Grease is about appealing as its name implies.
A motley crew of actors, writers, and musicians are creating the most talked-about theater in Austin.
When another farmer goes broke his neighbors thank God it wasn’t them; then they wonder when their turn is coming.
Once a year in Fayette County sauerkraut and sausage give way to classical music.
The future’s over, and the past has just begun
Plainview puts a lid on deviate sex; billions of animals sleep in a freezer; oil spills are coming and we're not ready.
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
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 may
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 chopped parsley 1
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 cups
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
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