Roll Call: Latest News on Capitol Hill, Congress, Politics and Elections
August 2, 2014

Shutdown Hasn’t Halted All the Sausage-Making in D.C.

Congress might have stopped pumping out larded-up legislation during the languishing standoff with the White House.

Shutdown Hasn’t Halted All the Sausage Making in D.C.

(Warren Rojas/CQ Roll Call)

But that doesn’t mean everyone in town has given up on the art of sausage-making.

Over a dozen charcuterie fans made their way over to Union Kitchen on Oct. 3 to partake in Cured DC founder Chris Johnson’s step-by-step introduction to the wonders of meatpacking.

The epicurious group spent two-plus hours transforming a roughly 100-pound side of Old Spot pork into glistening, fat-studded links of Tuscan-style salami.

Along the way, they received instruction on everything from the mechanics of butchering to the science of seasoning.

More importantly, attendees were encouraged to get their hands dirty and put all they’d just learned into practice, working together to produce hand-crafted finocchio sausage.

Trust us, chronicling this daily grind was far less sickening than having to keep tabs on what does (or doesn’t) go on every day around the Capitol.

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  • vernwalters

    Be careful eating that meat…..how many meat inspectors are on the job??? Really since the meat packing industries decentralized their operation how have the inspectors managed to go to all the small meat packing operations around the country? Just don’t eat any sushi, maybe. and for the real deal get your reps to pass HR 129 and S 985 so we can end bail outs. By saving that $$ I’m pretty sure we can afford some government services and when we get a tax base from NAWAPA we can afford a lot of government services.

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