Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Extra hands on deck make sausage stuffing a little easier! June's Charcutepalooza Challenge entry: chicken sausage with tomatoes and basil, and a great basic garlic pork sausage.
Sausage inspired by goi ga (Vietnamese chicken & cabbage salad).
The June Charcutepalooza challenge was to make a poultry sausage. I went contrarian and made a chicken sausage, a type of sausage I never, ever eat. The result? A light, moderately spiced and delicious chicken sausage.
WARNING: Some of what you’re about to see gives credence to the saying that you shouldn’t watch sausages being made, especially if you like sausage. You have been warned!
A sausage of my own invention (with a little inspiration from a meal at Allium on Orcas.
Intestinal Fortitude and "The Great One" are featured posts at Bona Fide Farm Food for this month's Charcutepalooza challenge.
We knew we were in for trouble the moment we got the phone call that said “I’ve got 30 pounds of pork…wanna make sausage?”
Asian-flavored chicken sausages topped with a tart mango slaw and sweet/pungent mustard, created for Charcutepalooza
Moroccan Chicken and all its flavors, in a sausage.
In which I grind up my favorite sauce, mix it with meat, and stuff it in a casing. It's just food, not brain surgery.
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