Category Archives: sausage

The Sugar Mountain Farm Butcher Shop Project launches!

Posted on March 30, 2012 by mosaica

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 butcher shop, humanely raised, pigs, pork, sugar mountain farm, Vermont, walter jeffries | 5 Comments

Have Feast, Will Travel

Posted on December 6, 2011 by mosaica

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 charcutepalooza, duck, faggots, feast, gayettes, love, noix de jambon, pate, rillettes, saucisse sec | 24 Comments

A Picnic with Walter

Posted on December 1, 2011 by mosaica

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 charcutepalooza, love, noix de jambon, picnic, saucisse sec, saucisse seche, sausage, walter | 37 Comments

Hot Dog Days of Summer

Posted on July 15, 2011 by mosaica

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 charcutepalooza, chicago style, hickory, hot dogs, lamb casings, pølser, yummy | 15 Comments

Merguez: Sausages & Stories

Posted on June 15, 2011 by mosaica

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 charcutepalooza, june challenge, merguez, mutton, narrative, sausage, sheep casings, stories, yum | 18 Comments

You say Chorizo, I say Chouriço

Posted on May 15, 2011 by mosaica

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 charcutepalooza, chorizo, chouriço, crepinettes de porc, sausage, yum | 18 Comments

Vermont Salumi

Posted on February 11, 2011 by mosaica

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 charcuterie, lunch, Pete Coleman, salumi, sausage making, Vermont, Vermont Salumi, winter | 10 Comments

Hog casings from scratch

Posted on November 26, 2010 by mosaica

As mentioned a few days ago, I decided to harvest some small intestine from the pigs we slaughtered on Tuesday to make my own hog casing for sausage-making. Early that morning I had been reading in Charcuterie how Brian and/or … Continue reading →