If there is one thing Charlotte Fresh and Hubby love to eat, it’s got to be sausage. That may seem weird when you think about what might be in conventional sausage – filler, preservatives, little bits of unidentifiable meat. Which leads many of us to tend to avoid sausage.
But we’re not talking just any sausage – we love sausage made from the real deal. Do you know what that is? Good pork shoulder. Seriously, Hubby’s a laid-back kind of guy, but if you’ve got great grilled sausage or brats on a platter, he will be quick as a blur to get over there. And good luck to you if there’s only one left. It’s like when you ask two kids to split a piece of chocolate cake – one cuts, and the other chooses in order to be fair. Hubby is more than happy to be both kids.
Here’s a terrific opportunity you do not want to miss. Who wouldn’t want to make this:
Luckily, Harvest Moon Grill is offering another sausage making class this Sunday, April 29th, beginning 2:00 pm. The first class was oversubscribed. And back by popular demand is HMG’s talented butcher, a.k.a the “Sultan of Sausage,” Kelly Slade, and joining him is their equally talented Chef du Cuisine, Rachel Hailey. You won’t believe how easy it is to make sausage at home. You can have fun with the spices and flavorings, and you’ll eat the most amazing sausage ever. For $30 per person you get to learn, participate, sample and take some sausage home. Call 704-342-1193 to reserve your place in class.
Hubby and I took the class last week with Chef Cassie and Kelly, and we promised a friend we would save the sausage we made to cook for him this weekend. I am of the sharing nature, but waiting all week has been very difficult. I cheated and ate some at HMG for lunch during the week. Yes, you can find it on the menu when it’s available. We also tried some chicken sausage – out of this world!
Here are some fun shots from class – I will post more to a facebook album when I get the chance:
Seriously, at HMG, Cassie and Kelly only make pork sausage from the pork shoulder. Period. Did you get that? Pork shoulder, period. No weird random pieces of meat. In fact, it’s Grateful Growers Farm pork shoulder that is always tender because the animals are treated humanely and not stressed at any point in their lives. (We learned that in class.) You cut the shoulder up in pieces, toss in spices (he used smoked paprika, paprika and salt), grind it, stuff into casings, and that’s it.
Good job, guys. Now Kelly makes it taste good.
I’ll skip the casing pics in the post, but will add them to the album. You just have to get to class to see the couple of missing steps! At any rate, eventually you get to twist off the sausages so they look like…well, what you think sausage looks like.
Well worth it, learning about where really good sausage comes from, and we won’t be shy about making it at home. (Heads up to the farmers, you will soon run out of pork shoulder.) If you don’t want to make it yourself, ask nicely, and perhaps you may be able to get Grateful Growers Farm or HMG to start selling it or putting it on the menu regularly.
Don’t forget – rise and shine early for market this Saturday!