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	<description>local, in season and responsible</description>
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		<title>Pancetta and Duck Egg Salad</title>
		<link>http://www.sausagepartners.com/pork/2012/05/08/pancetta-and-duck-egg-salad-2/</link>
		<comments>http://www.sausagepartners.com/pork/2012/05/08/pancetta-and-duck-egg-salad-2/#comments</comments>
		<pubDate>Tue, 08 May 2012 19:57:28 +0000</pubDate>
		<dc:creator>sausagepartners</dc:creator>
				<category><![CDATA[Pork]]></category>

		<guid isPermaLink="false">http://www.sausagepartners.com/?p=463</guid>
		<description><![CDATA[Cut 1/2  ring of Sausage Partners pancetta into 1cm cubes and fry on med until they are crunchy. Remove the pancetta from the fat, place it on a paper towel. Reserve the fat in the pan. Hard boil 2 duck &#8230; <a href="http://www.sausagepartners.com/pork/2012/05/08/pancetta-and-duck-egg-salad-2/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Skin on Pork Roast</title>
		<link>http://www.sausagepartners.com/pork/2012/05/08/skin-on-pork-roast-2/</link>
		<comments>http://www.sausagepartners.com/pork/2012/05/08/skin-on-pork-roast-2/#comments</comments>
		<pubDate>Tue, 08 May 2012 19:56:37 +0000</pubDate>
		<dc:creator>sausagepartners</dc:creator>
				<category><![CDATA[Pork]]></category>

		<guid isPermaLink="false">http://www.sausagepartners.com/?p=461</guid>
		<description><![CDATA[Slice a large onion into 1cm thick rings and line the bottom of a roasting pan. Place the roast on top. Drop a few rosemary sprigs in the pan for good measure and rub the skin of the pork with &#8230; <a href="http://www.sausagepartners.com/pork/2012/05/08/skin-on-pork-roast-2/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Line Caught White Albacore Tuna Salad – Appetizer Size</title>
		<link>http://www.sausagepartners.com/fish/2012/05/08/line-caught-white-albacore-tuna-salad-%e2%80%93-appetizer-size-2/</link>
		<comments>http://www.sausagepartners.com/fish/2012/05/08/line-caught-white-albacore-tuna-salad-%e2%80%93-appetizer-size-2/#comments</comments>
		<pubDate>Tue, 08 May 2012 19:55:55 +0000</pubDate>
		<dc:creator>sausagepartners</dc:creator>
				<category><![CDATA[Fish]]></category>

		<guid isPermaLink="false">http://www.sausagepartners.com/?p=459</guid>
		<description><![CDATA[Slice 4 tuna steaks into steaks about ½ inch thick. Marinate in 1 tsp maple syrup. 2 tsp olive oil, 1 tsp thai yellow curry paste, 2 dashes fish sauce, ½ tsp dark soy sauce – for 5 -10 mins. &#8230; <a href="http://www.sausagepartners.com/fish/2012/05/08/line-caught-white-albacore-tuna-salad-%e2%80%93-appetizer-size-2/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Cotechino and Puy Lentils</title>
		<link>http://www.sausagepartners.com/pork/2012/05/08/cotechino-and-puy-lentils/</link>
		<comments>http://www.sausagepartners.com/pork/2012/05/08/cotechino-and-puy-lentils/#comments</comments>
		<pubDate>Tue, 08 May 2012 19:54:50 +0000</pubDate>
		<dc:creator>sausagepartners</dc:creator>
				<category><![CDATA[Pork]]></category>

		<guid isPermaLink="false">http://www.sausagepartners.com/?p=456</guid>
		<description><![CDATA[In a pot melt a knob of butter with a splash of olive oil. Soften half a finely chopped onion and 2 finely chopped garlic cloves. Add 1 finely diced carrot and continue to cook for a few minutes.  Season &#8230; <a href="http://www.sausagepartners.com/pork/2012/05/08/cotechino-and-puy-lentils/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Sausage Partners Hot Dogs</title>
		<link>http://www.sausagepartners.com/sausages/2012/05/08/sausage-partners-hot-dogs/</link>
		<comments>http://www.sausagepartners.com/sausages/2012/05/08/sausage-partners-hot-dogs/#comments</comments>
		<pubDate>Tue, 08 May 2012 19:53:00 +0000</pubDate>
		<dc:creator>sausagepartners</dc:creator>
				<category><![CDATA[Sausages]]></category>

		<guid isPermaLink="false">http://www.sausagepartners.com/?p=454</guid>
		<description><![CDATA[We don’t make these often as a “non-commercial” hot dog is a laborious and fairly expensive thing to make when most people will just grab a pack at the supermarket… So, unlike a commercial hot dog, ours actually have a &#8230; <a href="http://www.sausagepartners.com/sausages/2012/05/08/sausage-partners-hot-dogs/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Brined Chicken</title>
		<link>http://www.sausagepartners.com/poultry/2012/05/08/brined-chicken/</link>
		<comments>http://www.sausagepartners.com/poultry/2012/05/08/brined-chicken/#comments</comments>
		<pubDate>Tue, 08 May 2012 19:52:11 +0000</pubDate>
		<dc:creator>sausagepartners</dc:creator>
				<category><![CDATA[Poultry]]></category>

		<guid isPermaLink="false">http://www.sausagepartners.com/?p=452</guid>
		<description><![CDATA[Brined chicken is ideal for roasting whole as it will resist drying out. Put it in the fridge uncovered for a few hours to let the skin dry out a little. Preheat the oven to 450F. Then sprinkle it with &#8230; <a href="http://www.sausagepartners.com/poultry/2012/05/08/brined-chicken/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></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/2012/05/08/smoked-pork-chops/</link>
		<comments>http://www.sausagepartners.com/pork/2012/05/08/smoked-pork-chops/#comments</comments>
		<pubDate>Tue, 08 May 2012 19:51:33 +0000</pubDate>
		<dc:creator>sausagepartners</dc:creator>
				<category><![CDATA[Pork]]></category>

		<guid isPermaLink="false">http://www.sausagepartners.com/?p=450</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/2012/05/08/smoked-pork-chops/">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 Breast</title>
		<link>http://www.sausagepartners.com/lamb/2012/05/08/lamb-breast/</link>
		<comments>http://www.sausagepartners.com/lamb/2012/05/08/lamb-breast/#comments</comments>
		<pubDate>Tue, 08 May 2012 19:50:47 +0000</pubDate>
		<dc:creator>sausagepartners</dc:creator>
				<category><![CDATA[Lamb]]></category>

		<guid isPermaLink="false">http://www.sausagepartners.com/?p=448</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/2012/05/08/lamb-breast/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://www.sausagepartners.com/lamb/2012/05/08/lamb-breast/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Pea and Ham Soup (using Smoked Pork Hock)</title>
		<link>http://www.sausagepartners.com/pork/2012/04/25/pea-and-ham-soup-using-smoked-pork-hock/</link>
		<comments>http://www.sausagepartners.com/pork/2012/04/25/pea-and-ham-soup-using-smoked-pork-hock/#comments</comments>
		<pubDate>Thu, 26 Apr 2012 01:32:44 +0000</pubDate>
		<dc:creator>sausagepartners</dc:creator>
				<category><![CDATA[Pork]]></category>

		<guid isPermaLink="false">http://www.sausagepartners.com/?p=420</guid>
		<description><![CDATA[Place a smoked pork hock in a large pot, cover with water and boil for 1 to 1.5 hours. Remove and let it cool enough that you can handle it. Reserve half of the boiling liquid. Take a pair of &#8230; <a href="http://www.sausagepartners.com/pork/2012/04/25/pea-and-ham-soup-using-smoked-pork-hock/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
		<wfw:commentRss>http://www.sausagepartners.com/pork/2012/04/25/pea-and-ham-soup-using-smoked-pork-hock/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>“Crabshakk’s” Black Pudding, Peas and Spoots</title>
		<link>http://www.sausagepartners.com/sausages/2012/04/25/%e2%80%9ccrabshakk%e2%80%99s%e2%80%9d-black-pudding-peas-and-spoots/</link>
		<comments>http://www.sausagepartners.com/sausages/2012/04/25/%e2%80%9ccrabshakk%e2%80%99s%e2%80%9d-black-pudding-peas-and-spoots/#comments</comments>
		<pubDate>Thu, 26 Apr 2012 01:31:15 +0000</pubDate>
		<dc:creator>sausagepartners</dc:creator>
				<category><![CDATA[Sausages]]></category>
		<category><![CDATA[Seafood]]></category>

		<guid isPermaLink="false">http://www.sausagepartners.com/?p=418</guid>
		<description><![CDATA[We completely stole this idea from our friends in Glasgow @ Crab shakk. If you are in Glasgow check them out -  amazing food, lovely folks! Grill 4 spoots (razor clams) per person – you can get these in Season &#8230; <a href="http://www.sausagepartners.com/sausages/2012/04/25/%e2%80%9ccrabshakk%e2%80%99s%e2%80%9d-black-pudding-peas-and-spoots/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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