What do you do when you’re running low on sausage for breakfast? Why, make your own, of course. Well, sometimes you just get tired of homemade pancetta or even Merguez sausage with your morning omelet. Sounds impossible, I know. But in fact, just to shake things up a bit, I thought some fresh pork sausage was […]
Tags:Charcutepalooza·sausage
This month’s Charcutepalooza challenge suits me just fine. I like nothing better than grinding meat and stuffing sausages. I chose to make merguez–the classic Middle Eastern sausage with roasted red peppers, smokey Spanish paprika and a bit of heat from red pepper flakes–because I’d never tackled it before. Mergues usually comes out looking more like breakfast […]
For the latest Charcutepalooza project–grinding meat–daughter helped me make a batch of pork breakfast sausages flavored with with lots of fresh ginger and sage. The original recipe in Michael Ruhlman’s Charcuterie called for stuffing the meat into sheep casings, but I didn’t have any on hand so I just made loose sausage that we formed into patties […]
Tags:Charcutepalooza·pork·sausage
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