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?
Chef, butcher, and charcutier Eric Finley demonstrates how to make 3 different types of homemade sausages: Italian Chicken, Merguez Lamb and Chorizo.
In which I make merguez, delicious sausages from the Maghreb region of North Africa.
Merguez sausage for Charcutepalooza.
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.
May has been a heck of a month ... time for sausage!
The challenge was grinding meat and then making either Mexican chorizo or Merguez sausage. I just recently came into possession of some lovely locally-raised lamb, so there was no question about what I was going to make: Merguez.
Heart, Spleen, & Kidney Merguez inspired by Bob Zrenner's "Le Merguez" featured at Franks 'N' Dawgs.
My submission to Charcutepalooza Week #5, the Merguez Frites sandwich I miss so much from living in Paris.
It's all about the Grind. Charcutepalooza Challenge 5!
Merguez Sausage for this month's Charcutepalooza challenge. And an easy pasta recipe to use it.
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