Fresh Polish Farmhouse Sausage (Kielbasa Wiejska)

The pork shoulders are back on sale, so it’s time to clear the counters and get to sausage making! This recipe is for a much subtler, pork-forward sausage than the fresh chorizo recipe I posted previously but comes from the same cookbook: Charcuterie by Ruhlman and Polcyn. The only change I have made to the recipe is to sub water for wine. Fitting as this is a traditional Polish sausage eaten at Christmas and Easter.

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Beachfire Brewing and Nosh House

beachfire-1It’s been little over a year since all the rumours about a CR brewery were confirmed and the buzz amongst local food ‘n beer nerds began. The survey followed quickly after and the anticipation grew, then came the zoning meetings and it grew a bit more. By late spring we were a frenzied mob! Our Lucky-lovin burg was getting into the craft brew scene, just like the big boys… Then it was quiet all summer long.

Boom, clang! Like a ninja the Beachfire Brewery and Nosh House appeared and opened for business seemingly overnight without me or many of my fellow industry folks noticing. Its beer time kids! I hopped on my bike after an early admin day and beelined to a block of downtown I haven’t visited in years.

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