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…)
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…)
It took me about a year to get all the gear, source the pork and casings then carve out enough time – A weekend here and there – to really get into fresh sausage making. Now I’ve done over a dozen batches and experimented with many different recipes and techniques and I think I’m almost to the point where I now know exactly how much I don’t actually know. *Laughs*(more…)
Call it “lockdown”, “Isolation”, “Self-Quarantine” or whatever else the fact is just about everyone is home right now with quite a bit of free time. Those with families are now coping with a lot of mouths to feed more frequently and a dwindling supply of recipes to keep them happy.
Although I am not among those bunkering down I do have a few suggestions for anyone looking to start a new kitchen-related project and I also know quite a few industry folk who are using this time to hone their skills while hey wait for the food service world to start spinning again.(more…)
My wife and I have somehow found ourselves with a bit of time off this holiday season and have decided this is the year to indulge in our strange, shared desire to make sausage. Don’t laugh; I’ve wanted to craft tube meat since I attended the NVICA event back in April and Crystal’s been saying we pay too much for prefabs forever.
So we pooled our meager pre-Christmas funds and went in on a sausage stuffer, not knowing that it takes a wee bit more gear to actually get stuffing. A quick peek through all the charcuterie books on my shelf and a couple eleventh hour Amazon orders later we now have a complete kit for sausage making ready for a holiday sausage party. (more…)