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?
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.
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.
