Posted on 07/07/2014 3:36:38 PM PDT by nickcarraway
Dozens drop by to watch, have some sausage
The record for the longest bierwurst sausage already set last year will be broken by Queen City Sausage, the same folks who set it last year.
Dozens of people came down to Fountain Square around lunch time to witness the record-breaking attempt. The old record of 200 feet, set last year, was upped by 50 feet on Monday.
The smell of bierwurst was intoxicating to the Queen City faithful, like Wanda Cheatham.
Photos: Sausage on Ft. Square
"I buy them every month. Not even every month, every time I get some money. I'm buying either a hot mett or a hot brat. They're good. I wouldn't have it any other way. Queen City is the Queen City,” Cheatham said.
And we found out today that the same rings true, even for those new to the Tri-State, like Robin Holmes, who just relocated from South Carolina.
"It's actually delicious. I'm not a big sausage fan myself, but when I saw the line and I saw it on the news this morning, I said 'This is something I want to experience.' So we came in yesterday and this is just all brand new to me. So it's really good,” Holmes said.
The bierwurst sausages are made with Hudepohl 14K beer, a blend that organizers say is one of a kind.
"It just makes a great, delicious sausage when you put a little bit of that beer in there and you cook it. The alcohol kind of seeps out of there but it leaves a great flavor,” said Mick Noll with Queen City Sausage.
This world record attempt is the kick off to the big Queen City Sausage Festival that will take place starting on Friday at Newport on the Levee.
Apparently, many of the visitors never sausage a thing...
I don’t get it. The placard states that they want to break the record for the world’s largest sausage, but it looks like they are simply making a whole lot of little sausages in Cincinnati.
Still laughing on that response. Either that or the good folks of Cincinnati have gotten too "moody with Hudie!"
They’ll never starve in a desert either because of all the sand which is there.
That’s because when sausage is made it is stuffed into the casing (gut or synthetic) and the individual links are formed by twisting to the R-L-R-L-etc. until the length of casing is used up. It is still continuous but appears as single sausages in a string. In this case, it looks like they were wrapped around a cage and roasted and then cut into singles.
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