Tasting Sausage at Common Ground Food Co-op Today

Owners Susan and ClaudeCole- Ready for shoppers to taste Sausages Italian Birra and British Bangers at Common Ground Food Co-op from 9-11 today!

Tasting on Saturday, Dec. 9 from 9-11am

What are these? Used in Salumi and Charcuterie Production

Unloading the van earlier this week. We purchased two used pieces of equipment at an auction near Milwaukee. An additional vacuum packer and a vacuum tumbler/marinator.

All part of our ramp up so we can begin salumi and charcuterie production. Test/trial runs in December first production to be the second half of January 2018.

Colazione-Breakfast-Sausage-Piemonte

Colozione Sausage Stuffing Recipe

Recipe courtesy of Becky Rand
Food Network Episode: A Triple D Thanksgiving

http://www.foodnetwork.com/recipes/sausage-stuffing-recipe0-2085528

Visit with Mike & Derek @ Mike Mc Kenzie’s Seed to Sausage Factory and Store

We visited Mike & Derek @ Mike Mc Kenzie’s Seed to Sausage Factory and Store near Lake Shabot, ON -just north of Kingston, ON Canada. Mike & Derek shared their expertise and delicious products with us.

Thanks, Gentlemen, our Salumi will be better because of you!

Claude & Susan

Sausage-Herb-Stuffing-Piemonte

Thanksgiving Holiday and Sausage Stuffing

Piemonte Apple Cranberry Pecan Sausage Stuffing

¾ cup finely chopped onion.

1 ½ cups chopped parsley with leaves

1 cup butter or margarine (or substitute sausage drippings for part)

8 cups of soft bread cubes

1 ½ teaspoons dried sage leaves

1 teaspoon thyme

½ teaspoon pepper

1 lb. Piemonte Apple/Cranberry/Pecan Sausage with casings removed.

Directions

  1. Remove casing from sausage crumble and brown. Set aside.
  2. Cook  and stir onion and celery in margarine or butter and sausage drippings until the onion is tender.
  3. Stir in about ½ of bread cubes. Turn into a deep bowl. Add remaining ingredients including the browned Piemonte Apple/Cranberry/Pecan Sausage,
  4. Stuff turkey just before roasting or put into a dish and bake at 325 degrees for 35 – 40 minutes.

About 9 cups of stuffing (12 lb. turkey).

Thanksgiving Holiday and Sausage Brunch Scramble using Merguez

Thanksgiving Holiday and Sausage Brunch Scramble using Piemonte Sausage Merguez

For a super healthy breakfast, packed with sweet, savory and spicy flavors.

Ingredients

  • 6 large eggs
  • 1 tablespoon whole milk
  • salt and  pepper to taste
  • 1 tablespoon olive oil
  • 6 oz pre-cooked Merquez sausage
  • 1 cup cherry tomatoes halved
  • 1 cup baby spinach leaves firmly packed
  • 6 basil fresh leaves, chopped
  • 1/4 cup Parmesan cheese grated, use to garnish
Instructions
  1. In a bowl, whisk together the eggs, milk, and salt and pepper. Whisk until the eggs are nice and frothy. Set aside.
  2. In a large non-stick skillet over medium heat, warm the olive oil. Add the sausages and brown, until there is no pink. Add the tomato and cook, stirring, about 1 minute. Reduce the heat to medium-low, add the egg mixture and cook, without stirring, until the eggs just begin to set, about 1 minute. Softly push the eggs around, letting any uncooked egg begin to cook.
  3. When the eggs are about half-cooked, after 1 to 2 minutes more, add the spinach, half of the chopped basil and cheese. Stir gently to combine and continue cooking until the eggs are completely set but are still moist, about 1 minute more. Serve the scramble in 4 portions, top with basil and more cheese if desired.
acorn-squash-apple-cranberry-sausage-stuffing

Cranberry-Apple-Pecan Sausage Production Begins for the 2017 Holiday Season

Thanksgiving Holiday, Cranberry-Apple-Pecan Sausage beginning production for the 2017 Holiday Season.

Mela-Mirtillo-Pecan.  A hand crafted sausage typical of Northern Italy. Fruit, nut and spices provide a unique flavor and delicious complement to pork. Apple/Cranberry/Pecan is excellent as a stand-alone holiday breakfast alternative or as part of a poultry stuffing.

quinoa-salad-pecans-apples-cranberries-1Product Descriptions:  All Natural Pork, Apple, Apple Juice Concentrate, Cranberries, Pecans, Brown Sugar, Salt, Sage, Rosemary in a Natural Hog Casing.  (Seasonal: October-February or as a special order, 40 lb. minimum.)

 

Pieomonte-sausage-on-grill

166 Pounds of Sausage in Champaign Urbana

166 pounds and seventeen cases delivered! Thank you Common Ground Food Co-op, Art Mart and Pizzeria Antica
http://piemontesausage.com/our-catalogue/

Two New Pieces of Kitchen Equipment Moved In

Thank you to Two Men And A Truck/Central Illinois, well five men and a woman, who moved two new secret pieces of equipment into the PS kitchen!