Mission Mission

Aw HELL NO!  2010, I’ve grown awfully fond of you, but you’re messing with my foodstuffs already and it’s only day 6.  Two items:

Item #1: The unveiling of Rosamunde: Mission District has been pushed from January 11th to a January 15th soft launch and a January 18th grand opening.  Sausage, soft, launch… these jokes write themselves, people.  Let’s just hope this story has a happy ending, hyuk hyuk hyuk. [SFoodie]

Item #2: The fine folks of Weird Fish have officially moved their asses out of Bender’s.  Burgers and fried things are to be replaced with sausages, sandwiches, potatoes.  Just when I thought I’d left the Eastern bloc behind me!  I eagerly await KevMo commentary on this critical update.  [Eater SF]

P.S. The title is a haiku.  Count ‘em syllables, I dare you.

Has this existed for months?  I’ve never noticed.  Today was the first time I came across LEOS HOTDOGS, an enterprise of CESAR ASCARRUNZ’s, in front of 24th St. BART.  Brand new? Has anyone tried this shit?

This situation, plus the  incoming Rosamunde situation, means many tubes of meat in the Mission come 2k10.  Prepare yourselves for the thrill ride of your lives.

Whoa!  So I don’t mean to start a Mission Mission sausage fest, but I came across an ad for this and got stoked:

Union SF Presents: The Classics: Makin’ Bacon and Sausage 101!

Let us demystify the process of curing and smoking your own bacon. We will also demonstrate sausage blending, and provide some simple tricks that can transform a basic cut of pork into something to savor.

Led by Rick Abruzzo and organized by members of Slow Food, this intimate workshop will first focus on the basic bacon-making technique of flavoring, curing, and smoking your own slab of pork belly. We’ve selected a savory dry cure recipe, and Rick will lead a demo and tasting of two bacon recipes.

Yep.  It’s Sunday, December 6th from 1-4 p.m. at $25/person.  2125 Bryant Street between 19th and 20th.  More info here.

Good idea or bad idea?:  Make this a swine flu benefit with the tagline “Cure swine flu by curing swine.”

Reader Eric sends in an update on the Cafe Arguello space:

Arguello was limping along there for a while, but it seems they’ve actually closed now.  No sign of any changes inside, but hopefully soon there will be sausages and beer.

Progress!  Rosamunde here we come!  As a stereotypical Pole (haven’t you noticed how crazy dumb I am?), I’m stoked on sausage and happy to have more of it in the neighborhood.  That’s what she said + joke about the Castro, maybe.

They’ll have vegan dogs too, dudes.  Get ready!

Beer sausage with sauerkraut, onions and peppers. By Bonnie L.

Oh dang!  Encased meats!

Finally, some more info on Rosamunde’s new Mission location!  Take it away, Grub Street:

If all goes according to plan, there will be a second location of Rosamunde Sausage Grill in the Mission District by January 1. Owner Jennifer Tucci told Grub Street today that she and new partner Josh Margolis have closed a deal to buy the current Cafe Arguello space on Mission Street near 24th Street. They plan to keep the existing Rosamunde menu, adding a couple of dishes that Margolis says “won’t be expanded that far off of sausages.” They’re building out the bar area and adding some 20 beer taps. The rest of the space will stay more or less the same, including those giant windows, but they’ll replace the existing tables and chairs with new communal tables, tall tables, and regular tables with bench seats. They won’t have table service, so you still order and pick up the food and beer at the counter.

Yeah!  January 1st!  Ring the New Year in with a fist full of sausage (that’s what he said?).  My personal favorite is the Hungarian (that’s what she said?).

Related: how do you guys feel about Gestalt and its offerings?