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	<description>local, in season and responsible</description>
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		<title>Turkey curry</title>
		<link>http://www.sausagepartners.com/poultry/2012/10/26/turkey-curry/</link>
		<comments>http://www.sausagepartners.com/poultry/2012/10/26/turkey-curry/#comments</comments>
		<pubDate>Fri, 26 Oct 2012 19:16:39 +0000</pubDate>
		<dc:creator>sausagepartners</dc:creator>
				<category><![CDATA[Poultry]]></category>

		<guid isPermaLink="false">http://www.sausagepartners.com/?p=584</guid>
		<description><![CDATA[1-2 lbs cooked turkey 1 onion ½ chili finely chopped (optional) 2 tbsp raisins 3 tbsp peach/apricot jam (or you can use 1.5 tbsp honey) 1 zucchini 2 tbsp curry powder ½ cup plain yoghurt – don’t use low fat &#8230; <a href="http://www.sausagepartners.com/poultry/2012/10/26/turkey-curry/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Scones, Ontario Strawberries and Cream</title>
		<link>http://www.sausagepartners.com/sweets/2012/06/22/scones-ontario-strawberries-and-cream/</link>
		<comments>http://www.sausagepartners.com/sweets/2012/06/22/scones-ontario-strawberries-and-cream/#comments</comments>
		<pubDate>Sat, 23 Jun 2012 01:15:48 +0000</pubDate>
		<dc:creator>sausagepartners</dc:creator>
				<category><![CDATA[Sweets]]></category>

		<guid isPermaLink="false">http://www.sausagepartners.com/?p=550</guid>
		<description><![CDATA[This is my favourite “cheaters” dessert. Take one of our housemade scones (available Saturdays and Sundays or by special order) Cut it into bit sized chunks. Whip 1-2 cups of cream with a little “Naked Sweet Shop” vanilla syrup. Wash &#8230; <a href="http://www.sausagepartners.com/sweets/2012/06/22/scones-ontario-strawberries-and-cream/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Duck Confit Noodle Rolls</title>
		<link>http://www.sausagepartners.com/duck/2012/06/22/duck-confit-noodle-rolls/</link>
		<comments>http://www.sausagepartners.com/duck/2012/06/22/duck-confit-noodle-rolls/#comments</comments>
		<pubDate>Sat, 23 Jun 2012 01:14:35 +0000</pubDate>
		<dc:creator>sausagepartners</dc:creator>
				<category><![CDATA[Duck]]></category>

		<guid isPermaLink="false">http://www.sausagepartners.com/?p=548</guid>
		<description><![CDATA[In a pot of boiling water cook your favourite kind of Asian noodles. We like soba or rice noodles. Meanwhile soften some rice paper wrappers in water. When the noodles are soft drain them and sprinkle with sesame oil. Let &#8230; <a href="http://www.sausagepartners.com/duck/2012/06/22/duck-confit-noodle-rolls/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Lamb Saddle Chop Salad</title>
		<link>http://www.sausagepartners.com/lamb/2012/06/22/lamb-saddle-chop-salad/</link>
		<comments>http://www.sausagepartners.com/lamb/2012/06/22/lamb-saddle-chop-salad/#comments</comments>
		<pubDate>Sat, 23 Jun 2012 01:13:32 +0000</pubDate>
		<dc:creator>sausagepartners</dc:creator>
				<category><![CDATA[Lamb]]></category>

		<guid isPermaLink="false">http://www.sausagepartners.com/?p=546</guid>
		<description><![CDATA[Take 2 saddle chops, season with salt and pepper and bbq on high for 1 minute each side, until they have some colour, then turn the bbq down, close the lid and leave them for about 9 minutes. In the &#8230; <a href="http://www.sausagepartners.com/lamb/2012/06/22/lamb-saddle-chop-salad/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<title>Capacola</title>
		<link>http://www.sausagepartners.com/pork/2012/06/22/capacola/</link>
		<comments>http://www.sausagepartners.com/pork/2012/06/22/capacola/#comments</comments>
		<pubDate>Sat, 23 Jun 2012 01:12:50 +0000</pubDate>
		<dc:creator>sausagepartners</dc:creator>
				<category><![CDATA[Pork]]></category>

		<guid isPermaLink="false">http://www.sausagepartners.com/?p=544</guid>
		<description><![CDATA[This is a cut of pork from the shoulder that is often overlooked. You may have had the cured version, but this is it in its raw state. It’s marbled like a good steak so BBQs nicely without causing a &#8230; <a href="http://www.sausagepartners.com/pork/2012/06/22/capacola/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Beef Dip Sandwiches</title>
		<link>http://www.sausagepartners.com/beef/2012/06/22/beef-dip-sandwiches/</link>
		<comments>http://www.sausagepartners.com/beef/2012/06/22/beef-dip-sandwiches/#comments</comments>
		<pubDate>Sat, 23 Jun 2012 01:12:08 +0000</pubDate>
		<dc:creator>sausagepartners</dc:creator>
				<category><![CDATA[Beef]]></category>

		<guid isPermaLink="false">http://www.sausagepartners.com/?p=542</guid>
		<description><![CDATA[You can make this with pretty well any roasting or stewing cut of beef. Start by seasoning the meat with salt and pepper and browning the meat in a roasting pan on the stove top. When the meat has some &#8230; <a href="http://www.sausagepartners.com/beef/2012/06/22/beef-dip-sandwiches/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Rib Eye Cap</title>
		<link>http://www.sausagepartners.com/beef/2012/06/22/rib-eye-cap/</link>
		<comments>http://www.sausagepartners.com/beef/2012/06/22/rib-eye-cap/#comments</comments>
		<pubDate>Sat, 23 Jun 2012 01:11:27 +0000</pubDate>
		<dc:creator>sausagepartners</dc:creator>
				<category><![CDATA[Beef]]></category>

		<guid isPermaLink="false">http://www.sausagepartners.com/?p=540</guid>
		<description><![CDATA[Rib Eye Cap is a muscle that sits atop the rib eye steak. It’s tender like a rib eye and BBQs beautifully.]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Smoked Pork Chops</title>
		<link>http://www.sausagepartners.com/pork/2012/05/22/smoked-pork-chops-2/</link>
		<comments>http://www.sausagepartners.com/pork/2012/05/22/smoked-pork-chops-2/#comments</comments>
		<pubDate>Wed, 23 May 2012 01:10:06 +0000</pubDate>
		<dc:creator>sausagepartners</dc:creator>
				<category><![CDATA[Pork]]></category>

		<guid isPermaLink="false">http://www.sausagepartners.com/?p=494</guid>
		<description><![CDATA[These are essentially cooked already by the smoking process. BBQ is best here. I put them on a med heat at first to warm them through, then turn the heat to high to get some good grill marks. We grill &#8230; <a href="http://www.sausagepartners.com/pork/2012/05/22/smoked-pork-chops-2/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://www.sausagepartners.com/pork/2012/05/22/smoked-pork-chops-2/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Lamb Breast</title>
		<link>http://www.sausagepartners.com/lamb/2012/05/22/lamb-breast-2/</link>
		<comments>http://www.sausagepartners.com/lamb/2012/05/22/lamb-breast-2/#comments</comments>
		<pubDate>Wed, 23 May 2012 01:09:23 +0000</pubDate>
		<dc:creator>sausagepartners</dc:creator>
				<category><![CDATA[Lamb]]></category>

		<guid isPermaLink="false">http://www.sausagepartners.com/?p=492</guid>
		<description><![CDATA[In a hot pan brown off the meat then add it to a Dutch oven or casserole dish. Put a splash of water or stock in to the browning pan and scrape up all the tasty bits that stuck the &#8230; <a href="http://www.sausagepartners.com/lamb/2012/05/22/lamb-breast-2/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://www.sausagepartners.com/lamb/2012/05/22/lamb-breast-2/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Duck Breast with Wild Leeks and Green Garlic</title>
		<link>http://www.sausagepartners.com/poultry/2012/05/22/duck-breast-with-wild-leeks-and-green-garlic/</link>
		<comments>http://www.sausagepartners.com/poultry/2012/05/22/duck-breast-with-wild-leeks-and-green-garlic/#comments</comments>
		<pubDate>Wed, 23 May 2012 01:08:04 +0000</pubDate>
		<dc:creator>sausagepartners</dc:creator>
				<category><![CDATA[Poultry]]></category>

		<guid isPermaLink="false">http://www.sausagepartners.com/?p=488</guid>
		<description><![CDATA[Score the skin of the duck breast in a diamond pattern almost all the way through to the flesh. Rub in some salt and pepper and place skin side down in a hot (oven proof) skillet. When the skin is &#8230; <a href="http://www.sausagepartners.com/poultry/2012/05/22/duck-breast-with-wild-leeks-and-green-garlic/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://www.sausagepartners.com/poultry/2012/05/22/duck-breast-with-wild-leeks-and-green-garlic/feed/</wfw:commentRss>
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