Compete in The Chicago Sausage Experiment
It's no secret that we love sausage here on Serious Eat Chicago. Every week our sausage expert, Blake Royer, explores the many great encased meat options around the city, from jałowcowa at Kurowski's to barbecue hot links at Smoque. But if you really think the next offering he should sample is the one you've made, you may get your chance. On June 10, Royer will be one of the judges for The Chicago Sausage Experiment, an amateur sausage making contest organized by Theo Peck and Nick Suarez and sponsored by Brooklyn Brewery.
He's joining a stellar group of local chefs and food writers on the judges' table, including chef Todd Stein (Piccolo Sogno Due), chef David Posey (Blackbird), chef Joe Doren (Franks 'n' Dawgs), barbecue expert Gary Wiviott, and food writer David Hammond.
Think you know a few things about encased meats? Want to win a trip to the Brooklyn Brewery to compete in the national competition? Click here to learn how to sign up. Just love eating sausages other people make? You can definitely do that, too. Tickets cost $15 and entitle you to more food than you could possible eat in one go (though you can certainly try).