This morning just after the sunrise, the car thermometer registered something like -18° F in Langdon, northeastern North Dakota. I’m on detail up here for a couple days, dissertating (a verb in grad school) and so on. But before getting started on that, I decided to track down the famous Langdon Locker, home of the famous Langdon Locker Sausage (caps is warranted).
This, says Tom Isern, is the greatest sausage in all of North Dakota. I once pressed Isern to explain why it was the best, and he (paraphrased) chalked it up to preparation and texture. I think the texture reminded him a bit of sausage production around and near his historic family farm in western Kansas. It is no surprise that certain smells and foods activate otherwise hibernating memory files within our brains.
In any case, I tracked down the Langdon Locker. Then I tracked down an ATM. Then I returned to Langdon Locker and purchased one of their regular staples, the smoked garlic pork sausage. It is locally made, and goes for just over $4 for one-and-a-half pounds. There are rumors that this sausage is available through distributors in Fargo. But there is something fun about getting the stuff at the source too.