Taco Pork Sausage with Jalapeno Mayonnaise and Habanero-Jack Cheese

Well Wiener readers (all 12 of you) I did double duty today

I had as my followup to Fois Gras sausage the Taco Pork. This was a very mild sausage with a pepper kick at the end. Unlike other Doug creations this didn’t to me taste like a pork taco. It was however a good flavor combination.

The Jalapeno Mayo and Habanero Cheese made a nice spicy combo to go with the subtle pork sausage.  What was an interesting surprise the sausage had cheese in it. Now when you add cheese to the inside of a sausage its a win-win. Only thing better than Cheese filled sausage would be a bacon filled sausage.

There was not a lot of complex flavors  with this particular one but it was an overall good Doug’s experience.

7.12 out of 10

Joshua

Mushroom and Swiss Cheese Pork Sausage with Sun-Dried Tomato Mustard and “Bacony” Shiitake Mushrooms

So after a bout of laziness I am back!

I know, calm yourselves, people will stare.

For the curious I have still eaten at Hot ‘ on a weekly basis. I have just deprived you all of my comments. But now more I tell you, so here we go.

Yesterday I had the mushroom and swiss sausage with “Bacony” Shiitake Mushrooms. The overall experience was quite good. I loved the Mushrooms. They were without a doubt my favorite part. However it helps that they were “Bacony”. I feel that you could add “Bacony” to just about any food and make it outstanding, except Ketchup, there is no polishing that turd.

The flavors melded well together. the subtle taste of the swiss cheese that was mixed into the sausage, the almost tangy sun dried tomato mustard, and of course Bacony Mushrooms to complete the ensemble. My only negative is a small one. The sausage was tough to get through, I don’t know if the encasing was a little tough or what.It took some effort to get my teeth through it.

All in all a fine meal. It was a hard decision too. there were many that I wanted to try. There may be another post this week. Who knows

I give it  a 7 out of 10. (Mostly due to the toughness of the sausage itself)

J

Out