Alpacas & home-made shnurbles
A couple of weekends ago, Hank and his family hosted Sam, our friend Ashley, and myself at their beach house in South Dartmouth. We had a lot of fun in the sun and I got a pretty good burn on my pasty white belly, and we even got to pet some alpacas! But of note for this blog, it was a weekend filled with encased meat dinners.
The first night Hank served up some chorizo, which we had some leftovers of for the next day’s lunch. Hank had the great idea of making shnurbles, which is a concoction I came across at Fred’s Franks. Hank’s mom, Pam, and I took off to the supermarket to pick up the dogs while everyone else hung out at the beach. We went to Lee’s Market, which had some Lee’s brand natural casing pork dogs. Pam wanted to try some Kayem pre-packaged dogs as well, so we could compare against a deli brand–who was I to argue? On top of all that I got some brats and sauerkraut. Thinking back on it, we maybe were a little over-zealous . . . .
The Lee’s brand won out, with a subtle flavor and snappy casing. The Kayem dogs were also snappy but much saltier. The shnurbles were as good as could be without the benefit of a big green egg, but what I thought stole the show were the home-made relishes that Pam had bought at a road-side farmstand. The sweet pepper relish was just the right mix of hot and sweet, and the chop suey relish was mild and a little sweet. Thanks to the Sway family for their generous hospitality!