As the learning continues, I'm approaching my last week's in the state of Missouri.
Latley, I had my first lesson in making dry sausage, let me tell you it was defenitly a learning experience, Most memorable part of making dry sausage was probably the smell of the hog middles before they are cleaned, It amazes me how a product such as that can make such wonderful ending product. I learned how to make Kaminwurst it is an Austrian, scented with Juniper, Lemon Balm, Marjoram.
It will take 6 weeks before it's ready to serve.
Latley, I had my first lesson in making dry sausage, let me tell you it was defenitly a learning experience, Most memorable part of making dry sausage was probably the smell of the hog middles before they are cleaned, It amazes me how a product such as that can make such wonderful ending product. I learned how to make Kaminwurst it is an Austrian, scented with Juniper, Lemon Balm, Marjoram.
It will take 6 weeks before it's ready to serve.
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| The end product- before hanging |
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| My dinner special |
Above is a picture of a dinner special I created, Includes a beet puree infused with sage on the bottom, brussel sprouts sauteed with radishes and smoked peppers, a black truffeled risotto and monkfish wrapped in prosciutto (scott's idea) with a simple syrup infused with lemon and rosemary... YUMMY!!
The 2nd Photo is another dinner special: which had a crispy pumpkin polenta cake, braised lamb shank with bordelaise, pickeled pumpkin, roasted veg, and wild mushrooms
