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?
In which I cure two kinds of saucisse sec, a half dozen noix de jambon, use the noix in a few dishes, and then share the results with my friend Walter.
This easy to follow, detailed description of sausage making makes short shrift of a seemingly daunting endeavor.
"Ever eat a pine tree? Many parts are edible." Fresh pliant white pine candles, the new shoots of needles growing at the ends of the boughs, lend a most excellent flavoring for Sauerbraten.
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.
In which our turkey walks on the wild side
Sausage inspired by goi ga (Vietnamese chicken & cabbage salad).
Merguez sausage for Charcutepalooza.
Story of a visit to a central Ohio lamb and herb farm that inspired the recipe for a local and seasonal mint lamb sausage.
I’ve gone sausage crazy! To date, I’ve made and stuffed the following all in the name of Charcutepalooza Mexican Chorizo, Breakfast Sausage with Ginger and Sage, Sweet Italian, Kielbasa Smoked, and Fresh Garlic Sausage.
A sausage of my own invention (with a little inspiration from a meal at Allium on Orcas.
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