August 1978
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Features
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Labor Pains
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?
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Death of a Ranger
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.
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Barton Springs Eternal
What was once a mere rural spring is now a crowded, langugorous, bare-skinned utopia.
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Trouble in Paradise
Resort hotels and luxury condominiums line the sore of South Padres, yet foot by foot, day by day, the island is washing away.
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A Peach of A Deal
Texas is cattle, oil, Stetsons, peaches, branding irons…peaches?
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Columns
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Apple Encore
Max Apple’s oddball touches make a zany and endearing novel.
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The Shape of Things to Come
The future’s over, and the past has just begun
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Notes from the Ground
Most pop festivals have moved into stadiums, but this summer two Texas musical events blossomed in the great outdoors.
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In Praise Follies
A motley crew of actors, writers, and musicians are creating the most talked-about theater in Austin.
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Hair Today, Gone Tomorrow
If you’re going bald, their’s only thing to do: blame mother.
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Grand Unction
Grease is about appealing as its name implies.
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The Loser
When another farmer goes broke his neighbors thank God it wasn’t them; then they wonder when their turn is coming.
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The Hills are Alive
Once a year in Fayette County sauerkraut and sausage give way to classical music.
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Behind the Lines
Stalking elusive birds and energy czars.
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Reporter
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Texas Monthly Reporter
Plainview puts a lid on deviate sex; billions of animals sleep in a freezer; oil spills are coming and we’re not ready.
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Web
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Smoked Venison Sausage
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 terms with a deer hunter. …
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Bernhard’s Sausage Seasoning
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 sausage. 14 oz salt 3 …
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Knockwurst Wieners
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 you stuff into 1 1/2-inch …
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Garlic Sausage
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 use pork casings with no …
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Bratwurst
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 cups water 1 cup white bread crumbs 1/2 cup milk Combine meats and grind twice. …
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Moroccan Lamb Sausage
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 cup minced onion 1 t …
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Boudin Blanc
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 onions, sliced thin 1 cup milk …
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All-Beef Salami
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 2 t chile powder 2 t crushed dry red pepper 5 …
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Texas Turkey Ring Sausage
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 robust flavor. 10 lbs. boneless …
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Miscellany
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Touts
My kingdom for a horse.
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Roar of the Crowd
In the name of Justice.
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The Inside Story
The truth, the whole truth.
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