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?
How to make authentic andouille sausages at home. Yes, there are as many recipes for andouille as there are Cajuns, but I'm pretty proud of mine. Plus, it's made with venison.
One meal to Ruhl(man) them all. My final Charcutepalooza challenge was a Polish-inspired meal of bigos (hunter's stew) and pierogies filled with duck confit, mashed potatoes, and caramelized onions.
The Perfect Hot Dog. Store-bought: lips and lungs and chuckle (look it up on Urban Dictionary) and chemicals galore. Mine: beef chuck, boneless pork, salt, garlic, paprika. What more reason do you need?
"Brat" is right! This month was fraught with drama as we tried stuffing emulsified sausage into casings. A no-go with the Kitchenaid, so we had to go the old fashioned way--by hand. Drama-laden, but delicious nonetheless.
These fermented sausages are a Northeastern Thai specialty popular throughout Thailand. Now they're gaining popularity in the West. Try your hand at making them yourself!