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?
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.
What happens when I'm too lazy to stuff regular casings? Find casings that don't come from intestines. With an Asian twist of course.
Blazing Hot Turkey Sausage for Charcutepalooza
Intestinal Fortitude and "The Great One" are featured posts at Bona Fide Farm Food for this month's Charcutepalooza challenge.
The making of Spanish chorizo and spruce-flavored duck salami, with a helpful digression into pâté for the stuffing-averse.
Asian-flavored chicken sausages topped with a tart mango slaw and sweet/pungent mustard, created for Charcutepalooza
What better way to deal with rabbit than to make asiago, porcini and garlic sausages with it?
A sausage challenge indeed. It's not so easy to get all that meaty goodness into those twisty little casings. Photos by Niamh Malcolm.
Post #6 for Charcutepalooza, let the good times roll!