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?
Naturally fermented sweet and hot peppers, onions, and garlic make a terrific accompaniment to anything smokey or grilled (like smoked crispy pig's ears).
Home-cured sauerkraut, piled high with boudin blanc, brined-and-smoked pork loin, and a hunk of smoked pork belly; whole-grain beer mustard; saucisson sec and garlic sour dills to start. It was a fine meal to finish up a great year of meat!
We went for Ruhlman and Polcyn's Chicago-style All-beef Hot Dogs for July's Charcutepalooza Challenge, and were very happy with the results. Doesn't everybody make hot dogs for the 4th of July?
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.
Southern comfort food for a rainy New England day. Fresh breakfast sausage with ginger and sage, buttermilk biscuits and sausage gravy. This month's Charcutepalooza entry.
