Southern Alberta Sausage Exchange
Printed From: Foods of the World Forum
Category: The US and Canada
Forum Name: Western Canada
Forum Discription: From Manitoba and the Prairie Provinces to British Columbia and the Northern Territories
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=4612
Printed Date: 18 January 2021 at 12:01
Topic: Southern Alberta Sausage Exchange
Posted By: Percebes
Subject: Southern Alberta Sausage Exchange
Date Posted: 26 March 2016 at 19:45
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I participate in a small charcuterie exchange group of six friends. Whenever we make sausage we put some aside for the group. At 6:30 pm while pondering what to have for dinner, my bestest friend Atilla dropped by with some Hungarian sausage. I cracked a bottle of home made Blackcurrant Port and I sliced some sausage for a tasting. It was off the charts fantastic in flavourI sent him home with Jerky, Turkey Kielbasa and Manitoba Farmers sausage for the rest of the group. This group saves my sanity when I am down. Bless you gentlemen. I had a small ball of pizza dough in the crisper so we had a quick simple fusion dinner of Hungarian Sausage Pizza with Mushrooms, Cracked Fennel and Mozza    " />  ------------- I am a wine enthusiast. The more wine I drink, the more enthusiastic I become. |
Replies:
Posted By: Tom Kurth
Date Posted: 26 March 2016 at 20:12
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Man, that sausage looks great! Not to mention the pizza. I'm guessing the orange cast to the sausage is due to a healthy dose of paprika. The sausage looks like it has some 'chew' to it. I get terribly disgusted by the homogenized mush in a casing that passes for sausage from the international food conglomerates. Even the local abattoir grinds their smoked sausage fine like that but at least it isn't mushy. Their bulk sausage and summer sausage still have recognizable meat in it. ;) I guess I had better improve my charcuterie skills if I'm gonna bitch about it, huh? ------------- Best, Tom Escape to Missouri |
Posted By: Percebes
Date Posted: 26 March 2016 at 20:32
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Yes-Lots of paprika. Dry Cure raw uncooked approx. 8-9 days out-heavy hickory smoke. Some might dry it more, but I prefer it in this range. Nice surprise to end the day. He was also happy I sent him a couple bottles of the Port for the guys ------------- I am a wine enthusiast. The more wine I drink, the more enthusiastic I become. |
Posted By: HistoricFoodie
Date Posted: 27 March 2016 at 09:51
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Love the idea of the group. Do you have regular get-togethers, or merely exchange charcouterie on an as-made basis? ------------- But we hae meat and we can eat And sae the Lord be thanket |
Posted By: Percebes
Date Posted: 27 March 2016 at 11:34
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Hi Brook We seldom get together as a unified group. Perhaps once a year. But Atilla is in a position to respond in short order to any pick-ups required and so he is usually the conduit upon which we all rely to distribute the finished products. He seldom calls ahead , just pops in when ever there is some goodies. Generally I receive something to nosh on every 2-3 weeks from someone in the group. I prefer this unscheduled constant small dosing rather than a larger less frequent exchange. One of the group is an disabled elderly Hungarian butcher named Jula whom I have never physically met. He is a bit of a recluse and I only know him through his contributions to the group. That particular sausage was made by the hand of Jula. ------------- I am a wine enthusiast. The more wine I drink, the more enthusiastic I become. |
Posted By: TasunkaWitko
Date Posted: 09 April 2016 at 17:39
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There just aren't words to describe that sausage, Murray - and as a life-long lover of good, homemade pizza, I'm pretty much drooling over my keyboard right now! I'm loving them - and the idea of the charcuterie exchange. Excellent stuff, sir! ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |