Our food appreciation classes continue on their world culinary tour, landing this week in Northern Europe and specifically Poland. And what would dinner in Poland be without kielbasa–Polish for sausage. Making sausage is one sure way to get kids’ attention. In short, it’s a blast, from cutting and grinding the meat, to adding herbs and […]
Tags:food appreciation·pork·sausage
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 […]
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