Haven't been too consistent since the new year, but presently turning that around. I hope you haven't lost interest in the sausage jargon, but if you've gone elsewhere, let me know so i can read along with you as I'm always into new information :) Somebody was recently kind enough to pass along a tidbit about a corned beef sausage with kraut blended right into the meat. NOW THAT'S WHAT I'M TALKING ABOUT!! Can we have a serious sausage dialogue?
This week, production entailed three new varieties and it's only monday. Look for Sauteed Mushroom Chicken Sausage which included the aforementioned mushrooms sauteed with bell peppers and garlic, deglazed with pinot grigio. Also find a tasty Smoked-Cheddar Pork Sausage which is just what it sounds like with pounds of grated cheese intertwined. And lastly, a fresh and Spring-inspired Green Chorizo which was my favorite of the day. It's loaded with chopped cilantro, green onion, tomatillo, jalapeno, and lime zest with a touch of cumin, garlic and a pinch of cayenne for excitement.
Are you missing sunny, warm weather badly? I do. Sometimes sausage is the answer. Sometimes all it takes is a crispy, meaty link, stuffed with the most delectable ingredients to whisk our minds off to a sunny beach. Perhaps in your day dream as well as mine there is a hammock strung between two coconut trees and a table within arms reach plentifully stocked with, of course, sausage and all the fixin's. I'd like that. Try the chorizo... you've earned it.
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