Tag Archives: sausages

St. Patty’s Leftovers, and a New Tradition?

Posted on March 20, 2012 by Scott

We had our post-St. Patrick’s Day breakfast this morning, on a sunny and warm Tuesday in March, and it was great to spend a long morning with friends who happen to be around and on vacation for spring break, but … Continue reading →

Posted in beef, breakfast, recipes, sausages | Tagged breakfast, corned beef hash, sausages, St. Patty's | Leave a comment

Charcutepalooza Wrap-up: Back to Basics

Posted on December 6, 2011 by Scott

So, coming up with a plan to show off a bit of what I’ve learned this year, I figured I’d go back to the basics. We started this blog a little more than a year ago (just 2 months before Charcutepalooza … Continue reading →

Posted in bacon, brine, charcutepalooza, cure, pickle, pork, sausages | Tagged bacon, boudin blanc, charcutepalooza, pork, sauerkraut, sausages, smoke | 1 Comment

Biscuits and Sausage Gravy

Posted on May 15, 2011 by Scott

I have no roots in the South. I mean, Grandma and Grandpa lived in South (well, Virginia), but they weren’t from the South. They met in New York. And my sister lives in North Carolina now, but she’s a Northerner … Continue reading →

Posted in baking, breakfast, charcutepalooza, pork, recipes, sausages | Tagged biscuits, breakfast, charcutepalooza, pork, sausages | 4 Comments

Hot Smoking – the gateway technique

Posted on April 15, 2011 by Scott

We were very excited when we read about the April Charcutepalooza Challenge. In fact, hot smoking is what got me started in on Charcuterie about 5 years ago. I started out by smoking fresh pork belly, then moved on to … Continue reading →

Posted in bacon, charcutepalooza, cure, pork, sausages, smoke, technique | Tagged brine, canadian bacon, charcutepalooza, chicken, pork, sausages, smoke, smoke roasting | 5 Comments

Adventures in Winter Smoking

Posted on January 16, 2011 by Scott

Well, sometimes you have to dig out the grill first. In preparation for pizza night this weekend (I used the basic 5-3 Ratio pizza dough, subbing in 20% whole wheat flour and a touch more water than 3 parts just … Continue reading →

Posted in sausages, smoke, technique | Tagged duck fat, pasta, pizza, sausages, smoke | 5 Comments

Cassoulet: Assembly and the final dish

Posted on December 25, 2010 by Scott

First off, the cassoulet was a big success. After some unfounded anxiety about how to assemble it — which in the end doesn’t really matter — it all came together and made for a terrific meal. It was filling, rich, … Continue reading →

Posted in recipes, technique | Tagged bacon, beans, cassoulet, Christmas Eve, duck, food, French, recipes, sausages | 4 Comments

Cassoulet, Part 3: garlic sausage

Posted on December 22, 2010 by Scott

Okay, this is a quick one. Following the same general process for fresh sausages as I wrote about here, I made a 4 lb batch of garlic sausage this afternoon for the cassoulet. I didn’t stray far from Ruhlman’s master … Continue reading →

Posted in pork, recipes, sausages | Tagged cassoulet, food, recipes, sausages | 4 Comments

Sweet Italian Sausage with Brown Sugar and Fennel

Posted on December 10, 2010 by Scott

Okay, it’s time to break out the meat grinder. Everyone likes to come home bearing gifts come Christmas time, and what better way to ensure a warm welcome than to bring sausage? Wine works too, but it doesn’t have quite … Continue reading →