National Hot Dog & Sausage Council Kicks Off National Sausage Month With New Charcuterie Guide Debuts New Contest Looking for Best Charcuterie Platter PhotosTuesday, October 2, 2012
Charcuterie plates have been growing in popularity in recent years, and to celebrate October’s National Sausage Month, the National Hot Dog& Sausage Council (NHDSC) is debuting a new guide to help people create their delicious and appealing platters of sausage and other cured meats.The comprehensive guide assists with everything from planning the perfect charcuterie plate to choosing different sausage, cheese and wine options to serving tips. The guide and accompanying video are available in a new special section on http://www.hot-dog.org/.
“National Sausage Month is a perfect time to celebrate the charcuterie trend,” said NHDSC President and ‘Queen of Wien’ Janet Riley. “Few may realize that charcuterie is a French culinary art dating back to the 15thcentury. While charcuterie may often be featured in restaurants, it’s easy to put together one at home.”
As part of the new charcuterie guide debut, the NHDSC will also run a contest in October for the best charcuterie photos. Entries can be submitted on the NHDSC Flickr or Facebook pages and will be judged on food styling and creativity. The grand prize winner will receive a $250 gift card for sausage while two runner ups will get new NHDSC t-shirts.
In addition to the charcuterie guide and contest, the NHDSC has several new recipes available on its website including October’s mixed sausage grill. An A to Z Guide of Hot Dog& Sausage recipes is also available at http://www.hot-dog.org/ including five sausage recipes that cost $15 or less to make and five low calorie sausage dishes.
Full contest details as well as the new charcuterie guide are available at http://www.hot-dog.org/.
Established in 1994, the National Hot Dog and Sausage Council conducts scientific research to benefit hot dog and sausage manufacturers. The Council also serves as an information resource to consumers and media on issues related to quality, safety, nutrition and preparation of hot dogs.