San Diego Sausage Fest

San Diego chefs compete to win the title of Sausage King

This Wednesday, June 19th,marks the second annual meat competition in downtown San Diego’s Hotel Solamar.

In an attempt to find the Sausage King of San Diego, Sausage Fest has a cook-off where chefs make their signature recipes and present them to the public.

The line-up this year includes local San Diego establishments such as The Linkery, Carnitas’ Snack Shack, Europa Sausage, and the host of the event, JSix. Last year’s Sausage King Casey Chapman of the Coronado Brewing Co. will return for another year along with Port Brewing.

Participants can wash it down with the signature beer for the event is “The Road to Helles Brew,” served by California’s own Lost Abbey brewing company, while listening to live entertainment provided by San Diego rock and soul band the Tighten Ups.

According to The Examiner, chefs grilled over 600 pounds of high quality sausage last year, with this year’s event hoping to achieve similar success.


Hearty Spinach and Sausage Soup

This hearty spinach and sausage soup with barley is the perfect thing to welcome the chilly nights of fall. It’s a simple soup that can easily be customized to suit your own taste, so experiment and enjoy!

I’m thrilled that Fall is here. The days here are still really warm but the nights have been cooling down nicely allowing for perfect brisk mornings that make me dream of pumpkin carving and apple pies.

But spinach? I can’t say I dream of that often. Well, spinach is the theme for this first week of Fall Fest so I pushed aside my thoughts of pumpkins and apples and decided to make a hearty spinach and sausage soup chock-full of vegetables and barley, perfect for the cooler weather that seems to be on its way.

I bought spinach and sausage specifically for the soup, but the rest of the ingredients were just things hanging around my kitchen that needed to be used up. Please just use the recipe as a jumping off point and feel free to throw in whatever you happen to have hanging around your kitchen.

I think this soup would be very good with white beans or pasta if you don’t want to use barley. To tell you the truth, I had intended to use barley but accidentally threw wheat berries in there instead (this is one of the problems with buying grains in bulk and then forgetting to label the bags).

The wheat berries were fine, though they took longer to cook than the barley would have. But I really wanted barley in the soup, so that’s what I listed on the ingredient list below. Beans, barley, pasta, rice—do whatever you want!

Even with the accidental wheat berry addition, I adored this soup. The spinach, sausage, and chunky potatoes were a great combination and I know that it will taste even better once it sits overnight. Can you guess what I’ll be eating for lunch this week?


Bregenwurst comes from Lower Saxony and is made of pork, pork belly, and pig or cattle brain. It is often stewed and served with kale. It is about the size and color of Knackwurst. Nowadays, Bregenwurst does not contain brain as an ingredient.


Seven Seas Food Festival

Sip and sample your way around the world of international flavors, craft beers and wines, and enjoy live musical performances along the way.

Due to popular demand, Seven Seas Food Festival has now been extended through May 31!

Oceans of flavor and fun are waiting at SeaWorld. From foodies to families, everyone will find tasty delights among more than 125 distinct (and mostly new this year!) offerings.

Explore more than 25 unique recipes from around the world (plus a new vegan-only station) to pair with over 75 craft beers and over 25 cocktail and wine selections. Revitalize your taste buds as you share this welcoming, open-air experience Fridays, Saturdays & Sundays plus Memorial Day, now &ndash May 31. Add a taste of live acoustic guitar or jazz shows, and enjoy exciting sights and sounds at our new Polynesian dance presentations.

With exquisite flavors to top off educational animals presentations and extraordinary exhibits, our Seven Seas Food Festival is a voyage to stir the soul&mdashand warm the belly!

Per COVID-19 restrictions, attendance is limited to California in-state visitors, and now out-of-state visitors will be required to show proof of a fully completed COVID-19 vaccine (you are considered fully vaccinated two weeks after your second shot, or two weeks after the one-dose vaccine).

Your safety is important to us

SeaWorld is committed to the health and safety of our guests, employees, and the animals in our care. We have worked diligently with state and local health officials, outside consultants and attraction industry leaders to enhance our already strict health, safety and cleanliness standards. These protocols and guidelines will be modified based on evolving industry standards and methodologies, public health and governmental directives, and advancing scientific knowledge on the transmissibility of COVID-19.

All guests with existing tickets, Fun Cards, or Annual Passes must make a reservation to visit in advance in order to manage park capacity and maintain physical distancing. Requiring reservations allows the park to limit the number of guests on property each day, further enhancing the park&rsquos rigorous safety protocols.


FEATURED IN

Looking for more ways to enjoy our all natural pork rinds?

FRIED CHICKEN YUM YUM

Chich-Krispies

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Food Paradise

Get ready to dance with the diverse flavors that color in mouthwatering Miami! There's a papita-topped Cuban street food favorite, a pepper-packed burger that brings the heat, bold burritos, decadent mac 'n' cheese and more! South Florida is hiding a true food paradise and we're diving in deep!

Monster Mashups

We're going eight rounds with the craziest mashups in America! Starting with a heavyweight beast known as the Pizzarito in New York and a delicious German restaurant placed right in the middle of Los Angeles' Koreatown. They're combining nachos with macaroni and cheese in Wisconsin, Mexican and Asian in Arizona and low-country boils with pizza in Chicago! Next, a restaurant dedicated to fries in Los Angeles is doing amazing things with s'mores and there's a brunch burger that has it all in Chicago. Finally, a creative spot in Philadelphia is mashing up dumplings with the classic Philly Cheesesteak.

Monster Mashups

We're going eight rounds with the craziest mashups in America! Starting with a heavyweight beast known as the Pizzarito in New York and a delicious German restaurant placed right in the middle of Los Angeles' Koreatown. They're combining nachos with macaroni and cheese in Wisconsin, Mexican and Asian in Arizona and low-country boils with pizza in Chicago! Next, a restaurant dedicated to fries in Los Angeles is doing amazing things with s'mores and there's a brunch burger that has it all in Chicago. Finally, a creative spot in Philadelphia is mashing up dumplings with the classic Philly Cheesesteak.

The Brunch Bunch

It's Sunday Funday every day in Food Paradise so we're checking out the most extreme brunch spots in the United States! First, there's a doughnut burger that's bringing both sweet and savory to California and a restaurant in Arizona that offers a Bloody Mary with more options than a new car. We're indulging our sweet tooth with cookie pancakes in New Jersey, playing jazz with chicken and biscuits in Virginia and pairing chicken with funnel cakes in Washington, DC. Next, we're getting steak and eggs in pizza form in Detroit before smothering biscuits with mac and cheese in Orlando. Finally, we're enjoying brunch by the bay with Fried Oysters Benedict on Hilton Head Island.

Monster Mashups

We're going eight rounds with the craziest mashups in America! Starting with a heavyweight beast known as the Pizzarito in New York and a delicious German restaurant placed right in the middle of Los Angeles' Koreatown. They're combining nachos with macaroni and cheese in Wisconsin, Mexican and Asian in Arizona and low-country boils with pizza in Chicago! Next, a restaurant dedicated to fries in Los Angeles is doing amazing things with s'mores and there's a brunch burger that has it all in Chicago. Finally, a creative spot in Philadelphia is mashing up dumplings with the classic Philly Cheesesteak.

Mangia Meals

We're taking our tongues on a tour of Italy without leaving the States starting with a pizza in New York that's as large as the city's Italian population. There's a colossal prosciutto calzone in Philly, perfect pasta in Michigan and an Italian hot dog in Vegas you'll have to see to believe. Next, there's a can't-miss steak-and-fondue Stromboli in New York and New-Jersey-style Italian deli sandwiches in San Francisco. Finally, we enjoy Italian comfort food in Miami and experience pure Parmesan decadence in Chicago.

Mangia Meals

We're taking our tongues on a tour of Italy without leaving the States starting with a pizza in New York that's as large as the city's Italian population. There's a colossal prosciutto calzone in Philly, perfect pasta in Michigan and an Italian hot dog in Vegas you'll have to see to believe. Next, there's a can't-miss steak-and-fondue Stromboli in New York and New-Jersey-style Italian deli sandwiches in San Francisco. Finally, we enjoy Italian comfort food in Miami and experience pure Parmesan decadence in Chicago.

Flame On!

We're firing up like an inferno and hitting a variety of dishes across the United States that have all the flame in their game! In Santa Monica, California, a burger joint is putting heat to their meat with a sauce made from guava and habanero peppers. A Charleston, South Carolina, barbecue pit turns low-and-slow brisket into a fiesta of flavors and a restaurant in Los Angeles torches everything they touch. There's a fire burning in a globe-trotting spot in Washington, DC, and a San Diego pizza joint makes waves with its wood-burning oven. We check out a spot in Nashville's red-hot restaurant scene and try a flaming dessert served in New York City. Finally, a San Diego restaurant flame-grills dreamy meats from their 22-ounce bone-in ribeye to their 14-ounce dry-aged pork chop.

Flame On!

We're firing up like an inferno and hitting a variety of dishes across the United States that have all the flame in their game! In Santa Monica, California, a burger joint is putting heat to their meat with a sauce made from guava and habanero peppers. A Charleston, South Carolina, barbecue pit turns low-and-slow brisket into a fiesta of flavors and a restaurant in Los Angeles torches everything they touch. There's a fire burning in a globe-trotting spot in Washington, DC, and a San Diego pizza joint makes waves with its wood-burning oven. We check out a spot in Nashville's red-hot restaurant scene and try a flaming dessert served in New York City. Finally, a San Diego restaurant flame-grills dreamy meats from their 22-ounce bone-in ribeye to their 14-ounce dry-aged pork chop.

The Last Food Frontier

Fantasies come true as the best views and food in Alaska are revealed. Diners forget the lower 48 as they feast under the Northern Lights on king crab legs, reindeer ragu, elk meatloaf and salmon burgers.

The Last Food Frontier

Fantasies come true as the best views and food in Alaska are revealed. Diners forget the lower 48 as they feast under the Northern Lights on king crab legs, reindeer ragu, elk meatloaf and salmon burgers.

Brew and Chew

The best bar food at the some of the best small breweries across the country is highlighted. From ale-glazed wings to beer-braised pork shoulder, beer has gone from a frosty sidekick to a key ingredient -- and diners are ready to drink it all in.

Brew and Chew

The best bar food at the some of the best small breweries across the country is highlighted. From ale-glazed wings to beer-braised pork shoulder, beer has gone from a frosty sidekick to a key ingredient -- and diners are ready to drink it all in.


Seven Seas Food & Drink Sampler Pass Member Exclusive

Seven Seas Food & Drink Sampler - 15 Tastings

Save up to 30% and enjoy 15 food or beverage tasting options from any of our Seven Seas Food Festival locations to chart your tasting course.

Offer valid for 15 total samples of food or beverage (including beer, wine, and cocktails). To receive your lanyard and punch card, take your eVoucher to a Seven Seas Festival location in the park at the time of redemption during Seven Seas Festival event dates. Expires at the end of the event (May 31, 2021) regardless of whether used. Offer good only while supplies last. Restrictions may apply. Festival locations, menus and pricing subject to change without notice. Cannot be combined with any other offers, promotions or discounts. Non-replaceable, non-transferable, not for resale and cannot be redeemed for cash. Void if altered and photocopies will not be accepted.

Our Serving Policy: We are proud to offer for sale our beer and wine products to those guests who are 21 years of age or older. We will request identification from anyone appearing 30 years of age or younger. Please be prepared to present a valid driver's license or any other valid form of identification (State or Federal) as proof that you are 21 years old. Two alcohol beverages at a time will be served per guests with valid identification. If you cannot present proof of age, we regret that we will be unable to serve you. Thank you for your understanding and cooperation.
Warning: Drinking distilled spirits, beer, coolers, wine and other alcoholic beverages may increase cancer risk and, during pregnancy, can cause birth defects.

Seven Seas Food & Drink Sampler - 10 Tastings

Save up to 20% and enjoy 10 food or beverage tasting options from any of our Seven Seas Food Festival locations to chart your tasting course.

Offer valid for 10 total samples of food or beverage (including beer, wine, and cocktails). To receive your lanyard and punch card, take your eVoucher to a Seven Seas Festival location in the park at the time of redemption during Seven Seas Festival event dates. Expires at the end of the event (May 31, 2021) regardless of whether used. Offer good only while supplies last. Restrictions may apply. Festival locations, menus and pricing subject to change without notice. Cannot be combined with any other offers, promotions or discounts. Non-replaceable, non-transferable, not for resale and cannot be redeemed for cash. Void if altered and photocopies will not be accepted.

Our Serving Policy: We are proud to offer for sale our beer and wine products to those guests who are 21 years of age or older. We will request identification from anyone appearing 30 years of age or younger. Please be prepared to present a valid driver's license or any other valid form of identification (State or Federal) as proof that you are 21 years old. Two alcohol beverages at a time will be served per guests with valid identification. If you cannot present proof of age, we regret that we will be unable to serve you. Thank you for your understanding and cooperation.
Warning: Drinking distilled spirits, beer, coolers, wine and other alcoholic beverages may increase cancer risk and, during pregnancy, can cause birth defects.


Did you make this recipe?

  • Line the pan with aluminum foil. This will make cleanup much easier.
  • Set metal baking racks over the foil-lined pan. The bars should be close enough to each other that sausages won't fall through.

  • If the sausages don't appear done, continue to cook them in five-minute increments until they cook all the way through. Big, thick sausages can take lots of time to finish cooking.

There’s a real upside to downsizing, according to a growing legion of tiny house devotees. It’s liberating to be able to slash housing expenses — no small matter in San Diego’s pricey housing market — and to shed accumulated stuff.

There’s also the cool factor of living in a home that’s perfectly sized for your needs, is a space-planning marvel and is designed to minimize environmental impacts.

To those who live in tiny houses on wheels, though, the biggest draw is the freedom to easily pick up, change neighborhoods and explore the country.

All of those aspects will be on display as TinyFest California 2021 presents its second annual tiny home festival next Friday through Sunday at the Del Mar Fairgrounds, 2260 Jimmy Durante Blvd. in Del Mar. The festival will adhere to social distancing practices and mask-wearing indoors.

The family-friendly festival inside Bing Crosby Hall will showcase tiny houses to tour, as well as speakers, workshops and vendors in a Simple Living Marketplace. Visitors can tour little houses from professional builders and DIYers, as well as tiny houses on wheels, backyard cottages, shipping container homes, vans and bus conversions (“skoolies”). The event will include live music and entertainment.

Keynote speaker will be Zack Giffin of the A&E network show, “Tiny House Nation.” Other speakers include Lindsay Wood of Experience Tiny Homes, Nick Mosley of California Tiny Homes, Genny Crane of Rebuilding Green and Tiny Now, and architecture professor Diana Arredondo of Southwestern College. Presentations throughout the weekend will cover a wide range of tiny house topics, including understanding zoning and building codes, building vs. buying, and what to expect when living tiny, as well as stories of the journeys that tiny house dwellers have experienced. Visitors are encouraged to bring questions.

San Diego is one of numerous cities that have approved ordinances making it easier to add accessible dwelling units (ADUs) to backyards of single-family residences. These mini-housing options provide a more affordable option to residents who might not otherwise be able to afford a home of their own.

The American Tiny House Association will also host a pre-festival symposium from 1 to 3 p.m. on Thursday, with local city, county and state officials expected to attend to discuss the future of movable tiny housing in California.

For many in this time of COVID-19, “going tiny” is more than just buying and moving into a tiny home, said TinyFest CEO Renee McLaughlin. It’s about “sustainability, autonomy, flexibility, and freedom — financial freedom, freedom of mobility, and freedom from stuff and stress,” she said.

“It’s also about having fun!” McLaughlin pointed out.

TinyFest hours will be noon to 6 p.m. Friday, 10 a.m. to 6 p.m. Saturday and 10 a.m. to 5 p.m. Sunday. Tickets are $15, or a $5 streaming option is available for those unable to attend in person. For tickets or information, visit tinyfest.events/tickets_ca.

Fairgrounds parking is $10. No pets allowed, except for certified service animals.

Get U-T Arts & Culture on Thursdays

A San Diego insider’s look at what talented artists are bringing to the stage, screen, galleries and more.

You may occasionally receive promotional content from the San Diego Union-Tribune.


Easy recipes for a pasta party

Lately, I’ve been hosting a lot of dinner guests on Wednesdays. And Tuesdays. And even one Monday, which just felt weird. Why? Because it seems everyone (including my husband and me) is extraordinarily busy on the weekends.

I’ve discovered some benefits of hosting guests midweek: It gives you time on the weekend to plan and prep (and clean your bathroom). You can streamline your menu. Appetizers and desserts don’t feel mandatory like they do on a weekend. Your guests will completely understand if you either skip them or serve something simple like crackers and cheese to start and a scoop of gelato to finish.

People leave earlier, so you’ll get a better night’s sleep.

It’s the ideal time to value quality over quantity. In other words, make less food but better food.

It’s that last point that brings me to pasta. Pasta as a midweek main course has a lot going for it: It’s simple to make, endlessly versatile, easy to use for special dietary needs (think gluten-free and vegetarian options) and appreciated by just about everybody.

When I host a midweek dinner party, I keep it simple. We start with a beverage (both alcoholic and nonalcoholic options), one easy appetizer, a seasonal salad, a pasta dish and a simple dessert (sometimes).

This allows me to focus my energy and expenses on top-quality, seasonally inspired dishes. For example, last week, I served a seasonal beet and kumquat salad alongside my Pasta With Swiss Chard, Sun-Dried Tomatoes and Toasted Walnuts (recipe follows). We finished with sweet and sticky Medjool dates stuffed with blue cheese and drizzled with honey and cracked black pepper. Guests were impressed that the produce was locally sourced from our nearby farmers market and felt special to be treated to a lovely midweek dinner.

The star of my dinner parties is the main course, which lately has been pasta. And there’s no better time to serve pasta — choose from fresh, dried and frozen go with slippery spaghetti, rugged rigatoni or slender gemelli. Try gluten-free options made from corn, brown rice or quinoa. Years ago, many specialty pastas such as ravioli and fresh bucatini were available only at specialty markets. Today, just about every supermarket stocks a wide array of pastas.

It doesn’t take scads of ingredients or hours to prepare a stellar pasta dish. Many can be created with a few main ingredients in under 30 minutes. Consider these two options: pasta tossed with fresh chopped tomatoes, fresh herb medley (i.e. basil, chives, mint, parsley) and dollops of ricotta or burrata cheese, or pasta with a creamy mascarpone cheese sauce (just add a little lemon zest, lemon juice and water to the cheese and stir) with wild arugula and garlic or spinach and nutmeg.

There are even some pasta dishes that allow you to make the add-ins while the pasta is cooking. For example, while the penne or farfalle is cooking, you can combine shredded rotisserie chicken with marinated artichoke hearts, mixed olives, pine nuts, basil and grated Italian cheese. Similarly, while the fettuccine or spaghetti is cooking, combine lots of chopped flat-leaf Italian parsley, fresh cracked black pepper, lemon zest and juice, salt and grated Italian cheese. That’s it. And it’s fabulous.

As I mentioned earlier, pasta is endlessly versatile. Take my Italian Tuna, Olive and Parsley Pasta recipe below. It works equally well with seared shrimp, scallops or clams. Likewise, my Pasta With Sausage, Radicchio and Shallots could easily transform into sausage, shallots and arugula, chicory or escarole.

Just remember a few points about cooking pasta: cook in a large pot of boiling salted water until al dente, or firm. Nothing is an unappetizing as mushy pasta. Don’t rinse the pasta with cold water after it’s cooked, as the starches help the sauce cling to the pasta. Cook pasta just before you’re ready to eat. If you cook it too early, it will clump up and turn rubbery.

By keeping your dishes simple and using the freshest ingredients available, you can create a meal that looks and tastes better without exhausting yourself. So the next time your friends say they can’t make your Saturday night dinner party, opt for a Wednesday night treat instead. You bring the pasta, and they’ll be grateful for a tasty respite from the normal weekly grind.

More pasta ideas

Here are eight more easy yet elegant pastas:

• Pasta with fresh herb medley (i.e. oregano, parsley, rosemary, thyme), mixed olives, lemon juice, extra virgin olive oil, and grated Italian cheese.

• Pasta with sautéed sausage, mushrooms, onions, red bell peppers and shredded provolone cheese.

• Pasta with shredded chicken, chopped bacon, sautéed kale, cannellini beans, and fresh Italian mozzarella or burrata cheese.

• Pasta with shredded cooked crab meat, sautéed shallots, asparagus, and peas, fresh mint and basil, lemon zest and lemon juice, and shaved Parmesan cheese.

• Pasta with halved fresh cherry tomatoes seasoned with lemon zest and lemon juice, fresh herb medley (i.e. basil, dill, mint, parsley) and crumbled feta cheese.

• Pasta with thinly sliced fresh fennel bulb, sautéed shrimp or scallops, and fresh herb medley (i.e. basil, chives, parsley, rosemary),

• Pasta with spicy tomato sauce, canned black or red beans, shredded rotisserie chicken or sautéed ground beef, green onions, fresh cilantro, and lots of sharp cheddar cheese.

• Pasta with caramelized onions, bacon, grated cheese, topped with a fried egg.

Pasta With Swiss Chard, Sun-Dried Tomatoes and Toasted Walnuts

If you like spinach, give seasonal Swiss chard a chance. It is typically more flavorful and holds its shape better in pasta dishes. With toasted walnuts and chewy olive-oil soaked tomatoes, this is a vegetarian dish that even carnivores will crave.

¼ cup toasted unsalted chopped walnuts

3 to 4 tablespoons olive oil

2 garlic bulbs, cloves peeled and minced

2 bunches green or rainbow Swiss chard, stems and thick center ribs removed, and cut into thin strips

20 sun-dried tomatoes in olive oil, patted lightly with paper towel and thinly sliced

Several shakes of salt and freshly cracked black pepper

1/8 to ¼ teaspoon crushed red pepper flakes, depending on your preference for heat

1/3 cup grated Italian cheese, such as Parmesan, Asiago or Grana Padano

1 pound pasta such as penne, gemelli or farfalle, cooked in salted water

Extra virgin olive oil for drizzling

Place walnuts in a small pan over medium-low heat and cook until lightly brown and fragrant, about 5 minutes.

Heat oil in a medium skillet over medium heat. Add garlic and cook until just fragrant. Add Swiss chard, gently turning to incorporate the garlic. Add sliced sun-dried tomatoes, and cook for 3 minutes or until chard is wilted and tomatoes are softened. Add salt, black pepper, crushed red pepper flakes and lemon juice. Stir until combined and warmed through, about 2 minutes.

Meanwhile, cook pasta in a large pot of boiling salted water, uncovered, until al dente, or firm. Drain, add to skillet with chard, and gently toss until combined. Taste and adjust seasonings as desired. Divide among 4 plates top with walnuts, grated cheese, and a generous drizzle of extra virgin olive oil. Serve immediately.


Watch the video: SAUSAGE FEST (December 2021).