Topic: Sausages

Nolichek Meats, a four-generation family business in Wisconsin, announced its sale after 71 years of operation. The decision was attributed to a lack of family succession interest, a common challenge for long-standing small businesses. The hosts reflect on the quality of the company's products and the difficulty of maintaining multi-generational enterprises.

A listener's note defends the cultural significance of "meat sticks" in the Midwest, particularly those made from wild game like deer. The hosts invite listeners to send in their personal meat stick recipes while maintaining a skeptical view of summer sausage.

The hosts review various meat products sent by NolaCheck Meats, including smoked Gouda brats and "meat sticks." The texture of the meat sticks is compared to a Slim Jim, while the "summer sausage"—a Wisconsin staple—is described as a large, beef-based salami. While the brats received universal praise, the hosts expressed mixed feelings about the texture of the compressed meat snacks.

A discussion regarding the proper way to cook lamb merguez sausages follows a failed attempt where the casings split open in the pan. Advice is given to either prick the casings or parboil the sausages before grilling to ensure the filling stays intact. The visual result of the failed cooking attempt is compared to a gunshot wound.

A visit to Glenwood Springs, Colorado, included a meetup featuring self-processed elk sausages and a stay near the historic Hotel Colorado. The location is noted for its association with Teddy Roosevelt, who reportedly frequented the area for its hot springs over a century ago.

A grand jury report found that several San Francisco restaurants were pocketing a "universal health care" surcharge instead of using it for employee benefits. The conversation shifts to a local farmers' market experience involving "Merguez," a North African spicy mutton sausage, and the "cob" or physical shape of chickens.

John Dvorak announces a quest to find the best linguisa (Portuguese sausage) in the United States, starting with a recommendation for Lopes Sausage in Newark, New Jersey. He invites producers to submit their own local favorites for a future webpage. The segment serves as a lighthearted break from the heavy geopolitical discussion.

The hosts acknowledge various listener donations, including a $161.80 contribution linked to the mathematical constant Phi. A donor from Oahu, Hawaii, sends $69.40 to celebrate her boyfriend John Foley's 40th birthday. The segment includes a discussion of "Portuguese sausage" and a humorous attempt at a synchronized birthday greeting over Skype.

A listener email prompts a discussion about authentic Portuguese linguica and chouriço available in southeastern Massachusetts. The hosts mention a Twitter account dedicated to tracking locations where these specific sausages can be purchased. Technical critiques of the SM57 microphone used for the broadcast are briefly exchanged.

A discussion on linguiça, a Portuguese sausage, explores its availability in the United States and Brazil. John Dvorak requests listener recommendations for high-quality sausage factories, specifically mentioning Taylor's Sausage in Oregon. A suggestion is made to create a Twitter-based locator for the product.

John C. Dvorak recounts the history of Portuguese linguiça sausage in Newark, California, and the closure of the Santos factory in San Leandro. The factory owner reportedly killed two health inspectors after being harassed over traditional curing processes. Dvorak discusses the difficulty of finding authentic, chunky linguiça that meets modern health standards.

The conversation shifts to the composition of British bangers, which traditionally contain a high percentage of bread crumbs or "rusk" for texture. United States food laws historically limited the amount of filler allowed in sausages, making authentic British-style bangers difficult to find domestically. Personal anecdotes include a high-quality banger served on a Canadian airline flight from Toronto to London.