Joe S. Sausage
In the North Valley of Albuquerque, on Rio Grande and Greigos, there is a place that only sells two things sausage and ravioli. I know what all of you are thinking, how does this place make his money? Odd as a business model as this is; this place makes awesome sausages and ravioli that you take home to make. I found out about Joe S. Sausage by reading about it in multiple places. One of which was the Alibi, which I think is Communist Propaganda, but those damn hippies do know how to eat.
My first few attempts to make it to this place were failures due to not knowing the hours and traffic on I-40 on a Saturday. When I finally made it in during hour of operation, I was greeted by the man himself, Joe. I looked around the place and it's a small place, probably about two hundred square feet with a large table in the middle and a commercial kitchen sink along the south wall. Joe was sitting in the corner listening to talk radio. I start polite conversation with the proprietor of the establishment and keep looking around. It's not prying inspection, but looking around due to curiosity and the place is interesting. I notice that Joe had some pretty interesting books sitting on his shelf, Greys Anatomy and some philosophy books, so I pry. "Interesting reading material you got over there," I say. He then tells me his life story and it is damn interesting. So this guy that makes sausage is a biologist by training that used to work for a drug company. He got fed up with the job and moved to the Southwest. He fell into this gig by bringing his sausages to parties and people's suggestion that he go into business.
So how amazing can a sausage be? I was floored by the sausages that he made; the spices and meat quality were like nothing I have ever had in a sausage. I purchased several of his sausages: the Hop wurst, the Crazy Hot Italian, the Jerk, and the Andouille. The spices were very strong, but great. For instance, the Jerk was like a great spicy piece of Jerk pork in a casing.
Joe is good at this due to trial and error. He keeps notes like a lab book and tries different things. It seems to be a good method. Try the sausage, it's a great and will make you a believer in how great a sausage can be. To give it a rating I would give it four out of five stars.
My first few attempts to make it to this place were failures due to not knowing the hours and traffic on I-40 on a Saturday. When I finally made it in during hour of operation, I was greeted by the man himself, Joe. I looked around the place and it's a small place, probably about two hundred square feet with a large table in the middle and a commercial kitchen sink along the south wall. Joe was sitting in the corner listening to talk radio. I start polite conversation with the proprietor of the establishment and keep looking around. It's not prying inspection, but looking around due to curiosity and the place is interesting. I notice that Joe had some pretty interesting books sitting on his shelf, Greys Anatomy and some philosophy books, so I pry. "Interesting reading material you got over there," I say. He then tells me his life story and it is damn interesting. So this guy that makes sausage is a biologist by training that used to work for a drug company. He got fed up with the job and moved to the Southwest. He fell into this gig by bringing his sausages to parties and people's suggestion that he go into business.
So how amazing can a sausage be? I was floored by the sausages that he made; the spices and meat quality were like nothing I have ever had in a sausage. I purchased several of his sausages: the Hop wurst, the Crazy Hot Italian, the Jerk, and the Andouille. The spices were very strong, but great. For instance, the Jerk was like a great spicy piece of Jerk pork in a casing.
Joe is good at this due to trial and error. He keeps notes like a lab book and tries different things. It seems to be a good method. Try the sausage, it's a great and will make you a believer in how great a sausage can be. To give it a rating I would give it four out of five stars.
Labels: Joe S. Sausage
posted by Erick at
9:23 PM
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