to assuage the sausage...

   Newbies to the sausage set include a roasted garlic and black pepper sausage and the smokey chipotle chorizo. 
for some reason, one of the world's most international sausages really has a weak following in Freeport, Me.  Look up chorizo sometime, under other spellings but often a very similar recipe.. there's a lot to look at, portugal, spain, mexico, france, most of south and central america.. they all make one.  it doesn't do well for us.  anyway we like it and were motivated to motivate our customers.  Does the name lack a ring aside maple blueberry or toasted coconut and curry?  Do people not know what it is?  Are the customers after something more exotic?  tell us, we'd love to know.  Regardless, our solution was adding more stuff to it.  There's smoked paprika now, a little natural mesquite smoke flavor and the warming bite of chipotle pepper ( a smoked jalapeno.)  We think a good thing just got better. 

  other news was the roasted garlic - black pepper pork sausage.  This, in retrospect, was probably a no-brainer but it took us a while to conceive.  It's an all pork sausage with background spices of garlic and onion and big front notes of black pepper and copious fistfuls of the delicious roasted garlic which the deli department lovingly prepared and was willing to share with the meat folk.  there's an abundance of garlic in every bite, even unmashed chunks, which get a caramelly toast to them in the pan.  The finish is laced with biting pepper to balance the richness but definitely finishes leaving a rich and sweet garlic note behind, mingled with pork fat and waning pepper spice.  Love it or leave it. 
 

These could both easily mingle with simple weekday side dishes or find their way to the grill if we get more good weather.  :Try the chorizo in a robust tomato based stew or toss the garlic sausage onto a pizza, cooked and chopped.  rediculous?  no.  delicious?  but of course.