A couple weeks ago I attended a very special class hosted by Williams-Sonoma. The workshop was a two-hour sausage making course led by the one of the Fatted Calf's owners, Taylor Boetticher. The Fatted Calf is a famed Napa Valley Charcuterie known for its old world methods, small batch products, and organic, locally grown meats. Boetticher taught the small group how to make three pork products: rosso sausage, pork crepinettes, and my personal favorite, Mexican-style chorizo. The amazing thing about his chorizo is that you don't need a meat grinder to make it at home — it's a hand-cut sausage. Here is Boetticher's technique.
Can you believe it's already February?! It's a short month that's jam packed with activities and celebrations: the Super Bowl, Valentine's Day, Chinese New Year, Mardi Gras, the Winter Olympics, the South Beach Food and Wine Festival — we're overwhelmed just thinking of all the cooking, eating, and partying that's to come! Luckily there are a few treats that will help us get through the next 28 days. Here are the items we can't live without.
These apple recipes would be fun at any Winter-themed dinner so get them now after the break.
The veggies and sausages are roasted while the bread gets toasty and the cheese melts. The ingredient list calls for bottled balsamic dressing, but if you have the time and skills, why not whisk your own quick vinaigrette?
Serve with mixed greens and a cold beer. To make this mid-week pick-me-up, get the recipe after the break.
The recipe cooks the sausages over the stove, but don't hesitate to throw them on the grill. The warm potato salad is German-style and has no mayonnaise. To serve this meal with an icy cold beer, get the recipe now.
If you're wondering what to do with all the beautiful Fall produce, look no further than this hearty minestrone with kale, squash, and pork sausage. If you've got dietary restrictions, simply adapt this recipe to your needs.
For example, you can substitute spinach for kale, kabocha for butternut squash, or chicken sausage for pork sausage. To make this comforting and adaptable recipe, read more
While it's perfectly acceptable to love corn dogs as a kid, there are fewer opportunities to enjoy them as adults. Part of that has to do with the corn dog and its reputation, but we also feel guilty for taking something that's not all that healthy to begin with and deep-frying it on a stick.
Fortunately, one can shamelessly return to the good times of youth with this baked version, which uses smoked chicken sausage instead of the traditional beef frank. To get the recipe, read more
For a laid-back meal, try this rustic recipe for chicken sausages with grilled onion chowchow. Chowchow doesn't refer to the fluffy cute dog in this case, but rather a sweet-and-sour relish that's popular in Pennsylvania and many parts of the South.
The caraway seeds, turmeric, and mustard in the condiment are the perfect complement to the seasonings in the sausage. Should you have any relish left over, it will keep in your refrigerator for up to a week. To grill this casual dish, read more