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.

(more…)

Read More

Fresh Mexican Chorizo

I think just about every household has a “default sausage”. You know, the one you or your loved one buys from the store every couple of weeks. The one type everyone can agree on. It’s usually some mild Italian-job that’s just innocuous enough to sneak into both omelettes and pasta sauce. I know some people who swear by the little breakfast patties as their go-to… Weirdos.

Our default sausage has always been chorizo, and I don’t really know why. Neither my wife or I were ever spice fiends and it’s sometimes hard to get a really good fresh chorizo in Canada. Regardless, we hunted the bright red, coarsely ground and piercingly spicy/smokey tubes of meat wherever we could and stocked up whenever we hit Victoria or the little artisan markets around Coombs.

(more…)

Read More