Category Archives: sausage

The Sugar Mountain Farm Butcher Shop Project launches!

Pull on your galoshes and hurry on over to Kickstarter to back a really fantastic project: Walter, Holly, and their family are building an on-farm butcher shop at Sugar Mountain Farm! This really is good news, not just for those … Continue reading

Posted in alternatively sourced meat, bacon, charcuterie, curing, extremities, kidneys, liver, nose-to-tail, offal, pig's ears, pork, sausage, tongue, trotter | Tagged , , , , , , | 5 Comments

Have Feast, Will Travel

I recently asked a group of friends to help me pin down a secular, psychological, or philosophical equivalent to the term `grace’ as it is sometimes used in a religious context, describing the experience in which a person feels that … Continue reading

Posted in charcuterie, curing, duck, hog casing, liver, offal, pork, recipe, sausage, Smoke, venison | Tagged , , , , , , , , , | 24 Comments

A Picnic with Walter

The elements which produce a well-cured bit of charcuterie are straightforward:  really great meat, salt, and time. It sounds simple, and honestly it is, but the loving and obsessive details –the herb and spice choices, the long close scrutiny, the … Continue reading

Posted in charcuterie, curing, hog casing, pork, recipe, sausage, Smoke | Tagged , , , , , , , | 37 Comments

Hot Dog Days of Summer

I’m from Denmark, and in Denmark we really love our hot dogs. There are pølsevogn –mobile hot dog stands– sprinkled around in cities and big and small towns. My old favorite used to be two reds with two rolls on … Continue reading

Posted in beef, charcuterie, sausage, Smoke | Tagged , , , , , , | 15 Comments

Merguez: Sausages & Stories

The June Charcutepalooza challenge involves stuffing ones choice of sausage forcemeat into casings, and I’ve chosen to make merguez since I have an inordinate fondness for the strong taste of mutton, particularly when it is combined with the richly spicy … Continue reading

Posted in charcuterie, lamb, nose-to-tail, sausage | Tagged , , , , , , , , | 18 Comments

You say Chorizo, I say Chouriço

Actually, I say both! Today I made both Mexican Chorizo and Portuguese Chouriço, as well as a batch of forcemeat for tasty old-fashioned crepinettes de porc.  It was a big sausage day.  I made about five pounds of each, and … Continue reading

Posted in charcuterie, hog casing, pork, sausage | Tagged , , , , , | 18 Comments

Vermont Salumi

I heard a story recently on Vermont Public Radio about a charcuterie maker named Pete Colman, and being a student of the art myself, and impulsive, I looked up his website and called him to ask if I could come … Continue reading

Posted in charcuterie, pork, sausage | Tagged , , , , , , , | 10 Comments