09/4/12

Making your own sausages at home

Hey everyone,

I’m a big fan of grilled sausage. Everything from beer brats, to chorizo, to chicken-apple links, to spicy Italian with fresh herbs. I love ’em all!

What I don’t love so much is not knowing exactly what’s going into my sausages, or under what conditions they were processed. Add to that my love for kitchen gadgets, and experimentation, and it’s pretty obvious why I would enjoy making my own sausages so much. Like more heat? You can do that! Think store-bought sausages are too salty? You can change that! Wonder what it would taste like to mix it up with chicken and Thai fish-sauce…give it a try! (Then let me know!)

If you have a Kitchen-Aid, and you haven’t picked up the meat-grinder and sausage attachment yet, you really want to.  It’s a lot of fun!

Here’s a great video I found on YouTube that shows how easy it really is, and, as always, we’re here to answer any questions!

-Chef Perry

08/16/12

Happy Bratwurst Day!

Today is Bratwurst Day!

A bratwurst is a sausage usually composed of seasoned veal, pork or beef. The name is German, derived from Old High German Brätwurst, from brät-, which is finely chopped meat and Wurst, or sausage.

Here’s a recipe I came up with (and I’m pretty proud of) that incorporates some of my favorite island flavors with a classic tube-steak. The spiral slicing really takes this recipe to the next level!

Some chopped fresh pineapple and red pepper flake would be an awesome sweet/hot topping for this. Next time!

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