Just a quick pictorial to share what I’ve been working on with you…
It’s hard to make raw meat look sexy (doubly so when it happens to be sausage) but these juicy links of homemade smoky poblano and pork sausage are just crying out for a grill and some Mexican-inspired menus. Tequila anyone?
Making good use of my fresh and bursting heirloom cherry tomatoes, some mini foccacias perfectly sized for accompanying workday lunches.
Another coil of meat, this time in the form of a Hungarian csabai, which is something I’ve been meaning to test out for a few months now. After a few hours in the smoker it’ll be hung for 30 long days of curing.
Lastly, my attempt at recreating the Everyman’s favorite strawberry lemon loaf from the Trinity Bellwoods farmer’s market. Our glut of strawberries made this quick bread a breeze to whip up, with a fluffy, almost cakelike interior.
That’s pretty much it for now. Detailed recipes to follow some time in the near future.
Until next time…
Tags: Baking, bread, csabai, lemons, New Projects, poblanos, pork, Preservation, salami, sausage, strawberries, tomatoes, Trinity Bellwoods
The poblano sausage looks fabulous, nice job.