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?
Just linking up to contribute my charcuterie pontification, for them that's interested.
A recipe for a taco truck favorite, the chorizo sopito, including how to make sopito shells from scratch.
Honey Biscuits, Homemade Garlic-Sage Breakfast Sausage, Country Sausage Gravy!
Diving in to Charcutepalooza 5 months late, I discover that 70-year-old equipment may be a bit of a handicap...
Making Salsiccia di Calabria with help from Rosetta Costantino, author of "My Calabria."
The May challenge for Charcutepalooza was grinding either Merguez or Chorizo. I chose to do both! The chorizo was fantastic as tacos, topped with 7 month aged cheddar, and an avocado-tomatillo salsa.
Fresh blueberry sausage and drinking in the woods
My husband Chris made chorizo for the first time for the Charcutepalooza challenge. It was very simple and didn't cost a ton of money. We gave some to a friend and still have lots leftover in the freezer. We'll make it again for sure!
Follow along as I conquer (almost) humidity control in a fermented and dried sausage I love, finocchiona.
May has been a heck of a month ... time for sausage!