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 […]
I swear, when Michael Ruhlman’s book Charcuterie came out five years ago, I fully intended to make a project out of preparing all the recipes and training myself in the art of sausage, bacon, pate and the like. But you can’t hardly blink in the food blogosphere without someone taking ideas like that and making […]
I practically stole these eggs right out from under the mother hens. They were still warm. This was a week ago when I collected a dozen on Leigh Hauter’s farm outside The Plains, Virginia. Note: They do need to be washed once you get them home. The eggs cook fairly quickly in a simmering skillet […]
Tags:charcuterie·eggs
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