Sausage Update

Cooked up a mess o sausages yesterday, including a couple varieties I picked up from Sheridan Fruit Company last week.

Their black pepper garlic pork sausage is a medium grind with bold flavor.  In the photo of the cut sausages, it’s the one on the far right, you can see the flecks of pepper in it.

The second sausage from Sheridan was their mild (‘sweet’) Italian, which was very good as well.  It’s a finer grind, has a nice fennel and herb flavor without being alarming.  In the pic, it’s on the left.

Our final sausage of the morning was llama “polish sausage.”   This was a medium grind as well, with a variety (I suspect) of dried peppers in it, gave it a little heat, which didn’t mask the flavor, check it out as the middle sausage on the board, with the red tint coming from a dash of cayenne or a dollop of paprika.

The most ‘exotic’ sausage we stuff at home, are ones full of seafood, with cilantro, wine, and lemon.

If you like to adventure eat, game sausages are an easy way to start!

Llama sausage, Garlic Sausage, Sweet Italian Sausage

Llama sausage, Garlic Sausage, Sweet Italian Sausage

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