• About 3 1/2 ounces
• About 2 1/8” wide by 5 1/8” high by 2” deep
• Works on most squeezable bottles
• Damn near sturdy as can be
• $9.95 + shipping

Whatever your battlefield, you’ll want to make sure you have the following in your arsenal.

1. Jumper cables. But damn, you should have these in your car anyway.
2. TP. Cause lots of good food can lead to lots of time on the throne. And good, clean fanny paper ain’t always around.
3. Sun block. Sunburns suck. Not to mention, they’re quite unhealthy. The best offense is a good defense…err…however the hell it goes. Point is, be proactive with protecting your skin.
4. Antacids. We’ve all been there before. It ain’t fun. Peppers, onions, kraut…belch.
5. First-aid kit. There’s lots of heat, sharp tools, glass bottles, etc. Hopefully you won’t need to tap in, but you never know.

In tribute to this fine tradition, we thought it’d make sense to offer a few sausage cooking tips. In case you didn’t know, Miller Park ain’t just the home of lots of Redbird victories (sorry, had to), but also the home of the Polish, Italian, Hot Dog, Bratwurst and Chorizo sausages. If you get a chance to make a visit to the ballpark, make sure to swing by the concession stand for one of the mentioned local delights. They’re certainly delicious.

But, in case you ain’t making a trip or simply want to grill them yourself, make sure to note these sausage cookin’ tips.

• If sausage ain’t smoked, you’re gonna need to grill. But grilling often burns ‘em. So before you do work, first poach them. Simply drop them (carefully) in simmering water for 25 minutes or so. Just be careful not to cook them too fast. Then grill for 5-10 minutes over medium to hot heat.
• Cook sloooowwwwwly or else the skin might give way.
• Trim the links between links real neat like.
• Always try to keep the casing intact, as that will keep that succulent moisture inside.

So, anyway, good luck with your sausage. And keep giving that meat the time and respect it deserves.

• The closer to the source you can buy your meat, the better. A slaughterhouse is your best bet. Then, a good butcher is needed – which you should already have. Having a good butcher is like having a good mechanic or a good doctor. There’s certainly a craft to cutting a good piece of meat. Remember, take care of your butcher and your butcher will take care of you.
• Frozen meat is okay. Just make sure it hasn’t been frozen for a long time and make sure that it’s been wrapped tight before being frozen. Goes without sayin’, the best meat is fresh.
• The key to great pork is a great light pink color. This means it came from a younger pig. Younger pigs are tastier and more tender.
• In regard to marbling, the more the better. Might not be good for the waistline, but it sure will make the taste buds happier. Not to mention, meat that has marbling is going to be much more tender. So your jaws will be damn appreciative too.