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 grind up my favorite sauce, mix it with meat, and stuff it in a casing. It's just food, not brain surgery.
The year of Charcutepalooza is not only about how to make charcuterie, but also how to incorporate our products into new or favorite recipes. Garlic sausage with mashed potatoes and parsnips equals my version of bangers and mash.
Another entry for the June Charcutepalooza challenge, a poultry sausage made with duck, cranberries, sage, and port.
For the June Charcutepalooza challenge - stuffing sausage meat into casings - I tried my hand at making Chicago style all-beef hot dogs.
A few tips about stuffing sausage into casings.
Images and a recipe from the Charcutepalooza demo at BlogHer Food last month, with the dames of meat themselves, Cathy Barrow and Kim Foster.
Skip the burgers and dogs -- homemade sausages are the ultimate treat this holiday weekend. Recipes for Italian Sausage, Lamb Sausage, Bratwurst and Country Sausage. Via NPR.
Check out my version of Bahn Mi! A delicious sandwich made with homemade Sai Krok Moo, a sour Thai pork sausage from May's Charcutepalooza Challenge!
Includes a recipe for sausage, sandwich, and quick pickled veggies.
4 Types of Sausage. 3 Types of Meat. All kinds of delicious for Charcutepalooza May 2011.
Includes a Video on technique courtesy of The Annapolis Sound, and My Butcher and More.
Just linking up to contribute my charcuterie pontification, for them that's interested.
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