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The 30 Essential Cured Meats To Know - Food Republic
Jess Kapadia
June 7, 2016

Welcome to Food Republic’s illustrated roundup of 30 of our favorite pressed, stuffed, dried, fermented and thinly sliced cured meats. Get to know your new go-to charcuterie, and break out the wooden board for a world-class presentation of time-tested favorites and exotic new friends.
beef  charcuterie  cured_and_smoked  delicatessens  hams  meats  pork  prosciutto  sausages  taxonomy 
may 2019 by jerryking
We Taste-Tested 10 Hot Dogs. Here Are the Best. - The New York Times

The 10 hot dogs that were part of the taste test, clockwise from top left: Applegate, Nathan’s, Oscar Mayer, Wellshire Farms, Boar’s Head, Trader Joe’s, Niman Ranch, Ball Park, Brooklyn Hot Dog Company and Hebrew National.

The winners were Wellshire Farms, a brand sold only at Whole Foods markets, and Hebrew National,.
cured_and_smoked  sausages  best_of  New_York_City  NYT 
june 2017 by jerryking
Chart Showing Cut of Cured Pork
Bresaola...a cured Italian meat. It comes from beef rather than pork
cured_and_smoked  pork  Italian  sausages  bacon  food  lard  fats  butchers 
november 2016 by jerryking
A spicy sausage-pâté worth shouting about - The Globe and Mail
Special to The Globe and Mail
Published Tuesday, Feb. 24 2015

A centuries old Calabrian speciality, ’nduja – pronounced en-doo-ya – made its quiet Canadian debut in 2014, but this spicy sausage-pâté hybrid is worth making a little noise about. It’s hand-crafted in small batches by Chicago-based ’Nduja Artisans, the father-and-son team of Agostino (a Calabria native) and Tony Fiasche, who use only naturally raised Berkshire pork from small farms. Their family has been making salumi for five generations.

Traditionally this sausage is made from all the leftover bits gleaned from the head – once the cheeks have been taken for guanciale – then spiced with fresh hot peppers. The Fiasches use picnic shoulder, fat back and other “trim” blended with local and imported peppers, Mediterranean sea salt and a natural lactic-acid culture, which both preserves and creates a slight tang.

The result is mildly spicy, rich, soft and spreadable; it’s like a kind of a piquant, meaty butter, and that’s the way it behaves in the kitchen, too. ...$14.99/227 g, from
Italian  cured_and_smoked  sausages  pâtés_&_terrines 
february 2015 by jerryking
Rigatoni with ricotta and sausage - The Globe and Mail
Special to The Globe and Mail
Published Tuesday, Jan. 27 2015
sausages  pasta  Lucy_Waverman  recipes 
january 2015 by jerryking
Missing Links
September 25-October 2, 2014 | NOW Magazine | By KARON LIU.

95 Front East, 416-363-7712,, @olliffebutcher
481 Church, 416-923-5600; 1636 Bayview, 416-485-5620; 714 Queen West, 416-681-1111;, @cumbraes
857 Bloor West, 416-534-7122,
609 King West, 416-703-7775,, @WVRSTbeerhall
Toronto  retailers  sausages  cured_and_smoked 
october 2014 by jerryking
The Quick Fix: Lentil and Sausage Stew - The Globe and Mail
Special to The Globe and Mail
Published Sunday, Sep. 28 2014
Sue_Riedl  recipes  sausages  lentils 
september 2014 by jerryking
Matty DeMille’s Caldo Verde - The Globe and Mail
Bonny Reichert

Special to The Globe and Mail

Published Saturday, Sep. 21 2013
stews  recipes  Portuguese  sausages 
november 2013 by jerryking
Review: Mastering the Art of French Eating -
October 3, 2013 | WSJ | By MOIRA HODGSON

Book Review: 'Mastering the Art of French Eating,' by Ann Mah.
Steak was brought to Paris by occupying British troops after Napoleon's defeat at Waterloo in 1815. The frites came later.
French  France  food  books  cookbooks  sausages 
october 2013 by jerryking
Tim Hayward’s Food DIY -
June 28, 2013 2:25 pm
Tim Hayward’s Food DIY

By Tim Hayward
cured_and_smoked  recipes  DIY  sausages  salmon 
july 2013 by jerryking
12821 Highway 38, Sharbot Lake, ON
sausages  cured_and_smoked  handmade  pork  charcuterie 
may 2013 by jerryking
Going the Whole Hog at a Hunting School -
January 11, 2013 | WSJ | By MATTHEW KRONSBERG

Going the Whole Hog
A getaway in Texan Hill Country where hunting, butchering and snacking get the rock star treatment
offal  slaughterhouses  snout-to-tail  butchers  meat  carnivore  sausages  Texas  wild_game  hunting 
january 2013 by jerryking
Hogtown: Never so literal, nor succulent
December 1, 2013 | Globe & Mail | Kelli Korducki.

(1) PORCHETTA AND Co. 825 Dundas ST. Shoulder (marinated, wrapped in proscìutto and cured pork belly,roasted and carved).
(2) BARQUE SMOKEHOUSE. 299 Roncesvalles Ave.(smoked ribs).
(3) WVRST. 609 King St. W. (Flame-grilled sausages).
(4) RASHERS. 948 Queen St. East (Bacon from the belly of various breeds --including wild boar)
pork  restaurants  Toronto  cured_and_smoked  ribs  sausages  bacon  wild_game  King_Street 
january 2013 by jerryking
Salumi, American-Style | Mini Guide -
December 7, 2012 | WSJ | By KATHLEEN SQUIRES.
Salumi, American-Style
Thanks to an upsurge in artisan sausage making, you no longer have to travel to Italy to get the good stuff
sausages  artisan_hobbies_&_crafts  pork  cured_and_smoked 
december 2012 by jerryking
Catalog Critic: Casing gourmet sausages
June 09, 2006 | The Wall Street Journal | By Noah Rothbaum,
sausages  gourmet  grilling 
november 2011 by jerryking
Fernando Trocca on Barbecuing the Perfect Steak -
JUNE 3, 2011 WSJ By JEMIMA SISSONS. Asado—both the name of a
barbecue as a social event, and a cut of beef (short ribs)—was part of
the chef's weekly life, growing up in Buenos Aires....The asado derives
from the Spanish asare, to roast, and originated as a gaucho [South
American cowboy] ritual....The asado starts an hour-and-a-half before
eating is to begin, when the fire is lit. Mr. Trocca uses wood only.
"Everything is a ceremony," Mr. Trocca says. "I always start by opening a
bottle of wine, probably a Torrontes [a white grape from Argentina]. I
start with the fire, hand around some salami. First up are the sausages,
blood sausage, and chorizo—these are much more fatty than in Europe.
Then comes the offal—sweetbreads, kidneys and chinchulines
[intestines]—with lots of lemon juice. Only then comes the beef, lamb
and pork, often two to three hours into the meal."
grilling  steaks  BBQ  Argentina  sausages  offal  chorizo 
june 2011 by jerryking
Save The Deli » Blog Archive » “The Nosher’s Guide to Salami” in Jewish Living
June 25th, 2008. Salami is chunks of beef and fat ground up and
mixed with salt and spices, stuffed in a casing, then cooked or smoked
or both. Where there is grassland, there is livestock. Where there is
livestock, there is sausage. It’s part of human civilization,” says
Roger Horowitz, author of Putting Meat on the American Table: Taste,
Technology, Transformation. Salami is a type of sausage, one that’s
cured with salt and cooked, smoked, dried, or a combination thereof.
Such processing was a logical answer to the two big questions that
follow butchering a bull: “What do I do with all this meat?” and “How
can I keep it from spoiling?”

Today, our salami, bologna, and franks are packed mostly in manmade
casings, but traditionally they were stuffed into the animal’s
intestine. The perfect package for scraps and an ideal way of making
them into a consistent size and shape for cooking, curing, or drying,
“It’s as if the animal was setting us up for salami,” says Horowitz.
cured_and_smoked  sausages  delicatessens 
october 2010 by jerryking
Fettuccine With Sausage And Fried Sage Leaves - Recipes - The New York Times
October 19, 1997 | New York Times | By MOIRA HODGSON. Originally published with FOOD; The Subtle Flavor of Fried Sage
pasta  recipes  food  Italian  sausages 
june 2009 by jerryking
Recipe - Zuppa Arcidossana -
April 24, 2009 | New York Times | By MARK BITTMAN
recipes  Italian  soups  vegetables  sausages  bread  stews 
april 2009 by jerryking Lardy and lovin' it
April 1, 2009| The Globe and Mail | by SUE RIEDL
charcuterie  pork  sausages  meat  Sue_Riedl 
april 2009 by jerryking
A Good Appetite - An Easy Route to Savory Sausages
March 25, 2009 | New York Times | By MELISSA CLARK

Making homemade sausages without the need for a grinder or sheep intestines.
food  pork  recipes  sausages  cured_and_smoked 
march 2009 by jerryking
Where there's smoke, there's baco noir
Sep 1, 2007. Special to The Globe and Mail Toronto, Ont.:
pg. M.4 by Sasha Chapman. Private orders can be made through Angelo
Bean's website,
food  meat  pork  sausages  Sasha_Chapman  cured_and_smoked 
march 2009 by jerryking

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