Tony’s Sausage House Tuesday- Lemongrass Turkey Thigh- January 31st Update

Friends For Jeff Spiegelman,

Last week I did not have an update because Jenn and I were busy playing with Sauly in the snow. He had fun. Though, it may be possible that Jenn and I had even more fun. Also, happy birthday to my incredible wife!

-I hope you stayed safe and dry in the snow.

-We are on break from session until March while the budget and bond bills are being put together. These last few weeks have been the busiest first few weeks of session I have yet seen.

-Monday night is the Kenton Town Council meeting. Wednesday night is the Townsend Town Council meeting.

-Tuesday morning is a coffee with constituents meeting at Tony’s Sausage House. I hear from a lot of people that they keep meaning to stop by and have a bite at this Kent County gem. Well, give it a shot Tuesday morning!

-Tuesday night is a Joint Sunset meeting.

My next round of Meet and Greets have been scheduled. Stop by if there is something on your mind and you would like to chat.

-COFFEE MEETING – Thursday, February 4th – 8 a.m. to 9 a.m. – Tony’s Sausage House (2814 Kenton Road, Dover)

-MEET & GREET/TASTING – Friday, February 19th – 5 p.m. to 6:30 p.m. – Painted Stave Distilling (103 W. Commerce Street, Smyrna)

-COFFEE MEETING – Tuesday, March 8th – 8 a.m. to 9 a.m. – Willey Farms (Townsend)

-ICE CREAM SOCIAL – Tuesday, April 5th – 12-noon to 1 p.m. – Mamie Warren Senior Center (1775 Wheatleys Pond Road, Smyrna). Join Jeff for a free scoop of ice cream.

-MEET & GREET/WINE TASTING – Saturday, April 9th –  5 p.m. to 6:30 p.m. – Harvest Ridge Winery (447 Westville Road, Marydel, DE)


I got a hold of some turkey thighs and put this recipe together. It turned out very well.

-4 lemon grass stalks, chopped

-1 bottle of sake or mirin

-1 clove garlic, chopped

-2 tbsp olive oil

-1 tbsp chopped ginger

-1 tsp salt


Steam the lemongrass until tender. Add to a food processor with a tbsp of the saki or mirin, garlic, oil, salt, and ginger. Process until a smooth paste. Rub the underside of the thighs vigorously and generously with the marinade. Marinate skin side up, open, in the fridge overnight. Remove from fridge half an hour before cooking. Preheat oven to 350 degrees. Place thighs on an oven rack, skin up, with a pan underneath. Fill the pan with an inch or two of the sake or mirin. Cook at 350 degrees for an hour and a half. The skin should be brown and crispy.


— Thanks.

Jeff Spiegelman
Representative 11th District

Dover: 302-744-4171

Cell: 302-399-7728

Fax: 302-739-2773



Legislative Hall: PO Box 1401.  Dover, DE  19903

Personal:  PO Box 869.  Clayton, DE.  19938

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