Make Homemade Sauage

The food is half the fun at Great Lakes Loons games

Their verdict?

“It’s just the right mix,” Farley said. “There is not a lot of bread. It’s light.”

That was the idea behind the “That’s a Wrap” port, which is one of nine ports — little food stands — dotted around the diamond.

“We wanted people to have more healthy choices,” said Jenny Coleman, executive chef and assistant director of food and beverage for Dow Diamond. “We changed a few recipe options. The Cherry Wrap has become a top seller.”

This is the place to find a Greek wrap, and the always popular Southwestern chicken wrap, as well as a spicy buffalo wrap and a vegetarian wrap.

Since coming to the Loons in November of 2009, Coleman has been putting her personal touch on the food served to the fans.

Take for example the Intentional Wok — a little play on baseball terms — and its made-to-order stir fry.

Guests choose beef, chicken or pork, three vegetables and one of the homemade sauces, created by Coleman.

“I created all the recipes and sauces,” she said. “I just start playing at home. When I get one I like I bring it in and we have lunch. Everyone tells me what they like and don’t like. When we come up with a hit, we use it.”

Speaking of hits, Auburn resident Bill Reder wouldn’t think of attending a Loons game and not picking up the super nachos from the “South of the Border” port. Well, that and a foot-long hot dog, topped with onions, peppers, mustard, ketchup, relish — loaded, as Reder says.

“The food here is fantastic,” he said. “It’s better than Comerica Park.”

Saginaw residents Paul Neumann and wife Melissa also gave the super nachos a thumbs up. Making their first trip to Dow Diamond, the two were sharing the extra large offering of lettuce, beef, jalapenos, cheese and sour cream.

“It has a little bit of everything,” Paul Neumann said.

Homemade cotechino sausage recipe, how to make a great cotechino ...

Cotechino sausage is a fresh sausage that is made from pork, pork fatback, and pork skin or rind. Cotechino sausage comes from Modena Italy where it is often served with lentils or cannelloni beans with mashed potatoes. This cotechino sausage dish is a New Years tradition.

The most important part of the recipe for your homemade cotechino sausage is the pork skin. When the cotechino sausage was first being made they used the pork skins to add content to the sausage. They needed to find a way to use all of the pig, so making a sausage that used the skins as well was the perfect solution.

Homemade Cotechino Sausage Recipe

10 lb Pork (3 pounds of the total amount being pork skins)

1 cup Grated Parmesan Cheese

5 Cloves of Garlic Minced

6 tbsp Salt

4 tbsp Cracked Black Pepper

1 tbsp Nutmeg

1 tbsp Cinnamon

1 1/2 tbsp Cayenne Pepper

1 tbsp Clove

Mix together all of the dry ingredientsin a bowl and set aside. Grind the pork and the pork skins. Add the dry ingredients to the ground pork and mix well. Once you have mixed the cotechino sausage together place it in the fridge to cool down. You can stuff your homemade cotechino sausage in one of two ways. You can use hog casings or you can use the more traditional option beef bungs. The beef bungs are much larger in diameter and make the cotechino sausage look more authentic. If you choose to use hog casings you will need to use your stuffer to stuff the homemade cotechino sausage into the hog casings. If you use the beef bungs you just need to stuff the cotechino sausage mixture into the beef bungs with a spoon.

To cook your homemade cotechino sausage place the sausage into a pot with cold water and bring to a boil, turn down to a simmer and cook for 3 hours.

Good luck, and we hope you enjoy your homemade cotechino sausage.

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