Pork Breakfast Sausage
I love a good breakfast sandwich. This breakfast sausage is my go-to when I crave a sausage, egg and cheese sandwich. Enjoy....
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my work in the kitchen
thesophisticatedpig
Feb 17, 20211 min read
Pepperoni
I finally got around to making pepperoni. Somehow, since you see pepperoni everywhere in the stores, it delayed me from making it. ...
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thesophisticatedpig
Feb 17, 20211 min read
Spanish Salchichon
This recipe was one of my first attempts at fermented dried sausage. It is cold smoked and has fermentation culture. I love the result...
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thesophisticatedpig
Feb 17, 20211 min read
Salami Nola
This recipe was one of my first attempts at fermented dried sausage. It is cold smoked and has fermentation culture. The result was a...
33 views0 comments
thesophisticatedpig
Feb 13, 20213 min read
Pork Pistachio Pate
I have never been a fan of liver. Therefore, I haven't attempted pate until now. Let me just say, this recipe appeals to lovers of...
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thesophisticatedpig
Jan 24, 20202 min read
Back to the Source!
Fall 2019 and spring 2020 has and will be spent exploring Spain. In Spain you cannot go into any grocery store (no matter how small)...
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thesophisticatedpig
Aug 13, 20191 min read
Time for more Dried Sausages!
We finished the last of our dried sausage during our 4th of July pool party. The charcuterie plate was devoured by our friends. (Not to...
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thesophisticatedpig
Jun 7, 20191 min read
Dried Sausage Throwdown - The Voting Results
So it's to announce the winner of the dried sausage throwdown that I setup in a blog post a couple of months back. The test was to...
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thesophisticatedpig
Mar 19, 20192 min read
Dried Pork Sausage Throwdown! - Part 1.
Its time to test out the golden rule of sausage making. Does using pork from heritage pigs make a difference?? Every cookbook and...
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thesophisticatedpig
Feb 9, 20193 min read
How to build a Dry-Curing Chamber
Unless you have a year round stable cool temperature basement, when you start to dry-cure sausage you will need some sort of dry-curing...
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thesophisticatedpig
Feb 8, 20192 min read
My first attempt at Dry Cured Full Muscle
As part of my continued exploration of Salumi making and Charcuterie, I wanted to try to create a high quality cured product that was not...
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thesophisticatedpig
Jan 11, 20192 min read
Time to smoke some sausage!
This past week I smoked a bunch of sausage. I made two types, Andouille and Garlic. The recipes for each one are in the "Enjoy" section...
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thesophisticatedpig
Jan 11, 20193 min read
Tools of the Trade
One of the first things I needed to decide on for making my Salumi was what equipment should I use? Here is the path I took to my...
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