Tag: tube meat

Eat | Drink | Cheap Episode 13 – Not A Sausage Party

Shawn Leave a comment

Despite Simon’s best efforts, Shawn parties hard on the subject of homemade fresh sausage! Lots of tube meat talk, gear suggestions, step-by-step instructions for home brat production and the podcast’s first ever guest!

Questions, comments or corrections? Hit us up at email@eatdrinkcheap.ca

eatdrinkcheap.ca

eadrinkbreathe.com/podcast

Music by John Palmer

Show notes and Shout Outs:

Jamie Oliver’s Dandelion Vinegar: https://www.instagram.com/p/CdYlJbNF4KY/?hl=en

Memory Gardens: https://artofmemory.com/blog/method-of-loci/

A Beginner’s Guide To Fresh Sausage Making: https://www.eatdrinkbreathe.com/a-beginners-guide-to-fresh-sausage-making/

Sausage Making Gear: https://www.eatdrinkbreathe.com/2018-holiday-guide-gifts-for-sausage-making-at-home/

Fresh Mexican Chorizo: https://www.eatdrinkbreathe.com/fresh-mexican-chorizo/

Fresh Polish Farmhousre Sausage: https://www.eatdrinkbreathe.com/fresh-polish-farmhouse-sausage-kielbasa-wiejska/

Toad In The Hole: https://www.bbcgoodfood.com/recipes/sams-toad-hole

Choucroute Garnie: https://www.epicurious.com/recipes/food/views/choucroute-garnie-102386

Meditations by Marcus Aurelius: https://www.goodreads.com/book/show/30659.Meditations

Sorted Food – Innuendo Bingo: https://www.youtube.com/watch?v=e3CoDo6AnyM 

Fresh Polish Farmhouse Sausage (Kielbasa Wiejska)

Shawn 6 Comments

The pork shoulders are back on sale, so it’s time to clear the counters and get to sausage making! This recipe is for a much subtler, pork-forward sausage than the fresh chorizo recipe I posted previously but comes from the same cookbook: Charcuterie by Ruhlman and Polcyn. The only change I have made to the recipe is to sub water for wine. Fitting as this is a traditional Polish sausage eaten at Christmas and Easter.

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Fresh Mexican Chorizo

Shawn Leave a comment

I think just about every household has a “default sausage”. You know, the one you or your loved one buys from the store every couple of weeks. The one type everyone can agree on. It’s usually some mild Italian-job that’s just innocuous enough to sneak into both omelettes and pasta sauce. I know some people who swear by the little breakfast patties as their go-to… Weirdos.

Our default sausage has always been chorizo, and I don’t really know why. Neither my wife or I were ever spice fiends and it’s sometimes hard to get a really good fresh chorizo in Canada. Regardless, we hunted the bright red, coarsely ground and piercingly spicy/smokey tubes of meat wherever we could and stocked up whenever we hit Victoria or the little artisan markets around Coombs.

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2018 Holiday Guide: Gifts for Sausage Making at Home

Shawn 1 Comment

My wife and I have somehow found ourselves with a bit of time off this holiday season and have decided this is the year to indulge in our strange, shared desire to make sausage. Don’t laugh; I’ve wanted to craft tube meat since I attended the NVICA event back in April and Crystal’s been saying we pay too much for prefabs forever.

So we pooled our meager pre-Christmas funds and went in on a sausage stuffer, not knowing that it takes a wee bit more gear to actually get stuffing. A quick peek through all the charcuterie books on my shelf and a couple eleventh hour Amazon orders later we now have a complete kit for sausage making ready for a holiday sausage party. Read More