5 Bites: Suds and Savory Sausage in Oakland and Berkeley
Savory Sausage, Roasted Pepper, and Thyme Bread Pudding
How's The Sausage Made? These Folks Really Want To Share The Knowledge
Q&A with Rosamunde’s Josh Margolis
Q&A with Peter Temkin, In-House Charcutier for Show Dogs
Charcutepalooza: Chorizo Breakfast Sausage
Sponsored
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Let us know your favorites in the comments.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"81188,81187,81184,81185,81183,81189,81181,81192,81193,81179,81180,81182,81191\"]\u003c/p>\n\u003cp>Housed in a former laundromat, you'll find that the suds now being served up at Hog's Apothecary are of the tasty hoppy variety. With long, wooden communal tables and an expansive bar filling up the large, airy space, proprietors Bradford Earle and John Streit run their American-style beer hall under the motto of where \"locavore meets locapour.\" 38 taps of Californian beer and wines flow from the wall behind the bar and pair well with the diverse array of seasonal dishes prepared with locally-sourced ingredients.\u003c/p>\n\u003cp>Chef Streit was on the premises, busy expediting the entrees emerging from the kitchen for his patrons. You won't find the usual buffalo chicken wings and nachos bar fare on his whimsical menu, which includes such starters as, \"Fries with Eyes,\" deep-fried Eureka smelt with green garlic aioli, and \"Chokes & Favas,\" marinated artichokes piled on a barley salad with fresh favas, ricotta salata, black olives and a \u003ca href=\"http://en.wikipedia.org/wiki/Schmaltz\" target=\"_blank\" rel=\"noopener\">schmaltz\u003c/a>-fried egg. The fruity triple IPA, \"Dank Statement,\" from the San Francisco-based \u003ca href=\"http://www.cellarmakerbrewing.com/\" target=\"_blank\" rel=\"noopener\">Cellarmaker Brewing Company\u003c/a> and \u003ca href=\"http://www.sierranevada.com/\" target=\"_blank\" rel=\"noopener\">Sierra Nevada's\u003c/a> \"Southern Hemisphere\" fresh hop IPA are a fine match to these rich appetizers. Prep your palate with the Bay Laurel sour beer from \u003ca href=\"http://www.craftsmanbrewing.com/\" target=\"_blank\" rel=\"noopener\">Craftsman Brewing\u003c/a>, which has a sparkly champagne taste with an unusual finish reminiscent of cured meats -- specifically salami. Then you'll be ready to move on to the housemade sausage sandwiches like the \"Istanbul not Constantinople,\" a Middle-Eastern spiced pork sausage with charred nettles and \"Amargallego,\" a pork-and-chicken sausage topped with salsa brava, crispy potatoes and Calabrian chile, nestled between pillowy-soft buns with a side of pickled vegetables.\u003c/p>\n\u003cp>Even if you ate the entire giant pile of lard-fried Kennebec potato chips that accompanied your sausages, try and make room for their noteworthy peach and pretzel fritters with \u003cem>creme anglaise\u003c/em>. My husband and I shared this decadent dessert with one of our table mates, Lauri, a devoted regular of the bar. Both the Old Stock Ale, a barleywine from Ft. Bragg's \u003ca href=\"http://www.northcoastbrewing.com/\" target=\"_blank\" rel=\"noopener\">North Coast Brewing Company\u003c/a> and \"Carlo's Stout\", an imperial stout from Alameda's \u003ca href=\"http://factionbrewing.com/\" target=\"_blank\" rel=\"noopener\">Faction Brewing\u003c/a>, are excellent beers to wash down your sugary treat. By the end of your meal, you'll more than likely be sharing the sentiments shown on the sign around the neck of Theo, the towering carved wooden sculpture of a dancing pig perched on a counter: \"This beer is making me awesome.\" Stay tuned for further developments as brunch and outdoor seating are in the works.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.hogsapothecary.com/\" target=\"_blank\" rel=\"noopener\">Hog’s Apothecary\u003c/a>\u003c/strong>\u003cbr>\n375 40th St. [\u003ca href=\"https://goo.gl/maps/pDvl2\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 338-3847\u003cbr>\nHours: Everyday from 5pm-12am, closed on Tuesdays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TheHogsApothecary\" target=\"_blank\" rel=\"noopener\">The Hog's Apothecary\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/HogsApothecary\" target=\"_blank\" rel=\"noopener\">@HogsApothecary\u003c/a>\u003cbr>\nPrice range: Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"81485,81486,81489,81490,81494,81484,81491,81487,81488,81492, 81493,81480,81482\"]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.gaumenkitzel.net/\" target=\"_blank\" rel=\"noopener\">Gaumenkitzel\u003c/a> \u003c/strong>\u003cbr>\n2121 San Pablo Ave. [\u003ca href=\"https://goo.gl/maps/d3WUI\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94702\u003cbr>\nPh: (510) 647-5016\u003cbr>\nHours: Tue-Sun 11:30am-9pm; Fri-Sat open 11:30am-10pm\u003cbr>\nLunch 11:30am-2pm; Afternoon Menu 2-5:30pm; Dinner starting 5:30pm\u003cbr>\nWeekend Brunch 11:30am-2:30pm; Happy Hour Tue-Fri 2-5:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Gaumenkitzel-Restaurant/161594813893300\" target=\"_blank\" rel=\"noopener\">Gaumenkitzel\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/gaumenkitzel\" target=\"_blank\" rel=\"noopener\">@gaumenkitzel\u003c/a>\u003cbr>\nPrice range: Entrees ($11-$17)\u003c/p>\n\u003cp>If you're looking for an alternative to Alameda-based \u003ca href=\"http://www.speisekammer.com/\" target=\"_blank\" rel=\"noopener\">Speisekammer\u003c/a>, head over to Berkeley for a uniquely Bay Area take on German cuisine. Hamburg ex-pats, the husband-and-wife team Kai Flache and Chef Anja Voth, have recreated their childhood favorites with an all-natural approach. Eschewing artificial additives, canned or processed ingredients, even microwaves and deep fryers, this solar-powered restaurant prides itself on preparing everything from scratch -- including yogurt and bread. They also serve sustainably raised fish and meat and use locally grown, organic produce.\u003c/p>\n\u003cp>Along with offering the largest German beer selection in the Bay Area, they also have plenty of sausage options available on their menu. A substantial starter is their platter of liver sausage and tangy north German butter cheese that comes with a small mixed green salad and orange-honey dressing, grated carrot-thyme salad, roasted beets, pickles and their housebaked Gaumenkitzel whole wheat bread with fresh unsalted butter. Or you could opt for a sausage plate and choose from three \u003cem>Nürnberger bratwürste\u003c/em> sausages, two \u003cem>wiener knackwürste\u003c/em> or one Bavarian white sausage with their housemade potato salad accented with dill. A delicious variation on the classic American combo of mac-and-cheese with hot dogs is the delicatessen \u003cem>wiener knackwürste\u003c/em> on \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Sp%C3%A4tzle\" target=\"_blank\" rel=\"noopener\">spätzle\u003c/a>\u003c/em> dish. This German gnocchi-like pasta is dressed in a housemade mustard and sharp cheddar sauce with slices of \u003cem>wiener knackwürste \u003c/em>.\u003c/p>\n\u003cp>An easy way to sample their draft beers is through their tasting menu that's served on a map of Germany that indicates their region of origin, or just flip through their sizable beer menu to peruse their collection of bottled beers like the Schönramer Saphir \u003ca href=\"http://en.wikipedia.org/wiki/Bock\" target=\"_blank\" rel=\"noopener\">Bock\u003c/a>, a bright, 8% ABV ale with fruity notes. Or try one of their exclusive imports, the Grevensteiner \u003cem>Kellerbier\u003c/em> (cellar beer) that's an unfiltered, unpasteurized 5.2% ABV pilsner that's reminiscent of caramel and honey. You can also get bottles to go; check out their small shop that's stocked with beer, wine, jams, chocolate and other German foodstuffs.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"81367,81368,81372,81371,81369,81376,81370,81374,81378,81379,81380,81381,81373,\"]\u003c/p>\n\u003cp>In the former space of the \u003ca href=\"http://www.eastbayexpress.com/oakland/on-telegraph-and-transformation/Content?oid=3192045\" target=\"_blank\" rel=\"noopener\">now departed Mama Buzz coffeehouse\u003c/a>, Telegraph is a popular destination with locals in search of reasonably priced comfort food in an urban beer garden setting. Two spacious patios (one indoors) furnished with wooden picnic tables and an eclectic collection of local art -- including a \"Lost Sloth\" mural and pop-up shop by Oakland artist J. Otto Seibold -- can accommodate lots of customers.\u003c/p>\n\u003cp>There's an assortment of appetizing housemade sausages offered daily. Two recent specials included the beer brat and chipotle chicken on fresh hoagie buns topped with jalapeño-cilantro slaw and mayo served with a side of potato chips. Other sandwiches, burgers and breakfast items are also available if you're hankering for other options. There's no shortage of beverages either; they've got a variety of local and regional draft and bottled beers -- including Oakland's \u003ca href=\"http://www.line51beer.com/\" target=\"_blank\" rel=\"noopener\">Line 51 Brewing's\u003c/a> Imperial India Pale Ale -- soda, coffee and \u003ca href=\"https://www.facebook.com/TemescalKombucha\" target=\"_blank\" rel=\"noopener\">Temescal kombucha\u003c/a> made by \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/14/a-cafe-community-grows-in-oakland-arbor-cafe-is-open-for-business/\" target=\"_blank\" rel=\"noopener\">Arbor Cafe\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://telegraphoakland.com/\" target=\"_blank\" rel=\"noopener\">Telegraph\u003c/a>\u003c/strong>\u003cbr>\n2318 Telegraph Ave.[\u003ca href=\"https://goo.gl/maps/JNlx2\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 444-8353\u003cbr>\nHours: Mon 4pm-12am; Tue-Thu 11-12am; Fri-Sat 11-2am; Sun 11-12am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TelegraphOAK\" target=\"_blank\" rel=\"noopener\">TelegraphOAK\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TelegraphOAK\" target=\"_blank\" rel=\"noopener\">@TelegraphOAK\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"81585,81586,81590,81591,81584,81593,81596,81597,81598,81594,81595,81599,81600\"]\u003c/p>\n\u003cp>The veteran venue on the list, Chuck Stilphen and Aaron Porter's Belgian-style pub has been pouring brews in the Old Oakland neighborhood for over 8 years. While The Trappist doesn't carry the substantial assortment of housemade sausages as Stilphen's recently opened \u003ca href=\"http://www.mikkellerbar.com/\" target=\"_blank\" rel=\"noopener\">Mikkeller Bar\u003c/a> in San Francisco, they do have two transplants from that establishment: a plump, juicy bratwurst poached in Sculpin IPA with a potato hash and the delectable pastrami sandwich with Gruyère, housemade sauerkraut and dressing on rye. (And it seems he'll be launching a \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2014/03/18/trappist-and-mikkeller-bar-owner-plans-berkeley-bbq-restaurant-perdition-smokehouse/\" target=\"_blank\" rel=\"noopener\">sausage company that bears the same name\u003c/a> in the near future with Trappist chef Michael O’Brien.) Along with cheese plates and charcuterie, O'Brien cooks up some creative concotions like \"Green Eggs & Eggs\" made with soft-boiled eggs, wasabi, tobiko, Japanese mayonnaise and habanero oil. There's also some alcohol-infused desserts, like the imperial stout chocolate mousse with roasted hazelnuts and whipped cream.\u003c/p>\n\u003cp>Customers can unwind in the Old World brick-and-wood ambience of the front or back bars or relax in their outdoors back patio. The Dutch Trappist beer, La Trappe Quadrupel, hails from De Koningshoeven Brewery and packs a sugary punch at 10% ABV. And it's no surprise to find more offerings from Mikkeller, the Danish brewery that's partnered with Stilphen's aforementioned city venture. Mikkeller Big Worse Barleywine is a sweet, honey-like tonic while the crisp, light Belgian Saison Dupont is a refreshing summer beer. Stop by their \u003ca href=\"http://www.thetrappist.com/provisions/\" target=\"_blank\" rel=\"noopener\">College Avenue\u003c/a> shop if you want to take home any rare imported brews.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.thetrappist.com/trappist.php\" target=\"_blank\" rel=\"noopener\">The Trappist Beer Cafe\u003c/a>\u003c/strong>\u003cbr>\n460 8th St. [\u003ca href=\"http://goo.gl/FmfDmI\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 238-8900\u003cbr>\nHours: Everyday 12pm-12am; Fri-Sat 12pm-1am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Trappist-Insiders-Page/201086836586427?rf=266197976744169\" target=\"_blank\" rel=\"noopener\">The Trappist's Insider Page\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TheTrappist\" target=\"_blank\" rel=\"noopener\">@TheTrappist\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"81502,81500,81503,81504,81505,81507,81508,81499,81506,81509,81511,81510\"]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://brotzeitbiergarten.com/\" target=\"_blank\" rel=\"noopener\">Brotzeit Lokal\u003c/a>\u003c/strong>\u003cbr>\n1000 Embarcadero [\u003ca href=\"http://goo.gl/c0II4h\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 645-1905\u003cbr>\nHours: Tue-Thu 11:30am-11pm (kitchen closes at 9:30pm); Fri 11:30am-12pm (kitchen closes at 10pm); Sat 10am-12pm (kitchen closes at 10pm); Sun 10am-9:30pm (kitchen closes at 9pm)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BrotzeitLokal\" target=\"_blank\" rel=\"noopener\">Brozeit Lokal\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Brotzeit_Lokal\" target=\"_blank\" rel=\"noopener\">@Brotzeit_Lokal\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>Looking for a scenic spot to enjoy beer and sausage? Just past Jack London Square off of the Embarcadero, \u003ca href=\"http://blogs.kqed.org/checkplease/2012/10/31/chop-bar-reviews/\" target=\"_blank\" rel=\"noopener\">Chop Bar\u003c/a>'s Lev Delany has created a waterfront oasis that's perfect for large crowds in fine weather. Brotzeit's kitchen utilizes whole animal butchery in preparing their sausages and burgers, and all of their sauerkraut, sauces, pickles and mustards are also housemade. Share the \u003cem>käsespätzle\u003c/em>, a creamy baked version of the German noodle dish with Gruyère cheese sauce, for a filling starter. Then move onto their Brotzeit platter -- choose from one or two sausages from their lengthy list -- with sauerkraut, green beans, radishes and a \"Bretzel\". You can also order a more substantial helping to feed a hungry group; the larger entree can feed between 6-8 people. While the meat-to-bun ratio is slightly unbalanced with their lamb \u003cem>merguez\u003c/em> wurst sandwich, it's still a palatable option with sauerkraut, pickled red onions and jalapeño.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Brozeit Lokal has a rotating menu of German, Belgian and Californian craft beers; if you're feeling extra thirsty, go for a liter of Kolsch or a two-liter boot while you enjoy the view of the Brooklyn Basin.\u003c/p>\n\n","blocks":[],"excerpt":"There's now a whole range of establishments where you can indulge in the sizzling sausage and burgeoning craft beer scene in the East Bay.","status":"publish","parent":0,"modified":1550611904,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":1828},"headData":{"title":"5 Bites: Suds and Savory Sausage in Oakland and Berkeley | KQED","description":"There's now a whole range of establishments where you can indulge in the sizzling sausage and burgeoning craft beer scene in the East Bay.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"5 Bites: Suds and Savory Sausage in Oakland and Berkeley","datePublished":"2014-05-12T17:33:25.000Z","dateModified":"2019-02-19T21:31:44.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"80884 http://blogs.kqed.org/bayareabites/?p=80884","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/05/12/5-bites-suds-and-savory-sausage-in-oakland-and-berkeley/","disqusTitle":"5 Bites: Suds and Savory Sausage in Oakland and Berkeley","path":"/bayareabites/80884/5-bites-suds-and-savory-sausage-in-oakland-and-berkeley","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81378\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-81378\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/telegraph13.jpg\" alt=\"Chipotle Chicken Sausage\" width=\"1000\" height=\"561\">\u003cfigcaption class=\"wp-caption-text\">Chipotle Chicken Sausage\u003c/figcaption>\u003c/figure>\n\u003cp>Whether you're in the mood for \u003cem>knackwürste\u003c/em> or \u003cem>merguez\u003c/em>, there's now a whole range of establishments where you can indulge in the sizzling sausage and burgeoning craft beer scene in the East Bay. Let us know your favorites in the comments.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"81188,81187,81184,81185,81183,81189,81181,81192,81193,81179,81180,81182,81191","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Housed in a former laundromat, you'll find that the suds now being served up at Hog's Apothecary are of the tasty hoppy variety. With long, wooden communal tables and an expansive bar filling up the large, airy space, proprietors Bradford Earle and John Streit run their American-style beer hall under the motto of where \"locavore meets locapour.\" 38 taps of Californian beer and wines flow from the wall behind the bar and pair well with the diverse array of seasonal dishes prepared with locally-sourced ingredients.\u003c/p>\n\u003cp>Chef Streit was on the premises, busy expediting the entrees emerging from the kitchen for his patrons. You won't find the usual buffalo chicken wings and nachos bar fare on his whimsical menu, which includes such starters as, \"Fries with Eyes,\" deep-fried Eureka smelt with green garlic aioli, and \"Chokes & Favas,\" marinated artichokes piled on a barley salad with fresh favas, ricotta salata, black olives and a \u003ca href=\"http://en.wikipedia.org/wiki/Schmaltz\" target=\"_blank\" rel=\"noopener\">schmaltz\u003c/a>-fried egg. The fruity triple IPA, \"Dank Statement,\" from the San Francisco-based \u003ca href=\"http://www.cellarmakerbrewing.com/\" target=\"_blank\" rel=\"noopener\">Cellarmaker Brewing Company\u003c/a> and \u003ca href=\"http://www.sierranevada.com/\" target=\"_blank\" rel=\"noopener\">Sierra Nevada's\u003c/a> \"Southern Hemisphere\" fresh hop IPA are a fine match to these rich appetizers. Prep your palate with the Bay Laurel sour beer from \u003ca href=\"http://www.craftsmanbrewing.com/\" target=\"_blank\" rel=\"noopener\">Craftsman Brewing\u003c/a>, which has a sparkly champagne taste with an unusual finish reminiscent of cured meats -- specifically salami. Then you'll be ready to move on to the housemade sausage sandwiches like the \"Istanbul not Constantinople,\" a Middle-Eastern spiced pork sausage with charred nettles and \"Amargallego,\" a pork-and-chicken sausage topped with salsa brava, crispy potatoes and Calabrian chile, nestled between pillowy-soft buns with a side of pickled vegetables.\u003c/p>\n\u003cp>Even if you ate the entire giant pile of lard-fried Kennebec potato chips that accompanied your sausages, try and make room for their noteworthy peach and pretzel fritters with \u003cem>creme anglaise\u003c/em>. My husband and I shared this decadent dessert with one of our table mates, Lauri, a devoted regular of the bar. Both the Old Stock Ale, a barleywine from Ft. Bragg's \u003ca href=\"http://www.northcoastbrewing.com/\" target=\"_blank\" rel=\"noopener\">North Coast Brewing Company\u003c/a> and \"Carlo's Stout\", an imperial stout from Alameda's \u003ca href=\"http://factionbrewing.com/\" target=\"_blank\" rel=\"noopener\">Faction Brewing\u003c/a>, are excellent beers to wash down your sugary treat. By the end of your meal, you'll more than likely be sharing the sentiments shown on the sign around the neck of Theo, the towering carved wooden sculpture of a dancing pig perched on a counter: \"This beer is making me awesome.\" Stay tuned for further developments as brunch and outdoor seating are in the works.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.hogsapothecary.com/\" target=\"_blank\" rel=\"noopener\">Hog’s Apothecary\u003c/a>\u003c/strong>\u003cbr>\n375 40th St. [\u003ca href=\"https://goo.gl/maps/pDvl2\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 338-3847\u003cbr>\nHours: Everyday from 5pm-12am, closed on Tuesdays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TheHogsApothecary\" target=\"_blank\" rel=\"noopener\">The Hog's Apothecary\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/HogsApothecary\" target=\"_blank\" rel=\"noopener\">@HogsApothecary\u003c/a>\u003cbr>\nPrice range: Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"81485,81486,81489,81490,81494,81484,81491,81487,81488,81492, 81493,81480,81482","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.gaumenkitzel.net/\" target=\"_blank\" rel=\"noopener\">Gaumenkitzel\u003c/a> \u003c/strong>\u003cbr>\n2121 San Pablo Ave. [\u003ca href=\"https://goo.gl/maps/d3WUI\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94702\u003cbr>\nPh: (510) 647-5016\u003cbr>\nHours: Tue-Sun 11:30am-9pm; Fri-Sat open 11:30am-10pm\u003cbr>\nLunch 11:30am-2pm; Afternoon Menu 2-5:30pm; Dinner starting 5:30pm\u003cbr>\nWeekend Brunch 11:30am-2:30pm; Happy Hour Tue-Fri 2-5:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Gaumenkitzel-Restaurant/161594813893300\" target=\"_blank\" rel=\"noopener\">Gaumenkitzel\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/gaumenkitzel\" target=\"_blank\" rel=\"noopener\">@gaumenkitzel\u003c/a>\u003cbr>\nPrice range: Entrees ($11-$17)\u003c/p>\n\u003cp>If you're looking for an alternative to Alameda-based \u003ca href=\"http://www.speisekammer.com/\" target=\"_blank\" rel=\"noopener\">Speisekammer\u003c/a>, head over to Berkeley for a uniquely Bay Area take on German cuisine. Hamburg ex-pats, the husband-and-wife team Kai Flache and Chef Anja Voth, have recreated their childhood favorites with an all-natural approach. Eschewing artificial additives, canned or processed ingredients, even microwaves and deep fryers, this solar-powered restaurant prides itself on preparing everything from scratch -- including yogurt and bread. They also serve sustainably raised fish and meat and use locally grown, organic produce.\u003c/p>\n\u003cp>Along with offering the largest German beer selection in the Bay Area, they also have plenty of sausage options available on their menu. A substantial starter is their platter of liver sausage and tangy north German butter cheese that comes with a small mixed green salad and orange-honey dressing, grated carrot-thyme salad, roasted beets, pickles and their housebaked Gaumenkitzel whole wheat bread with fresh unsalted butter. Or you could opt for a sausage plate and choose from three \u003cem>Nürnberger bratwürste\u003c/em> sausages, two \u003cem>wiener knackwürste\u003c/em> or one Bavarian white sausage with their housemade potato salad accented with dill. A delicious variation on the classic American combo of mac-and-cheese with hot dogs is the delicatessen \u003cem>wiener knackwürste\u003c/em> on \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Sp%C3%A4tzle\" target=\"_blank\" rel=\"noopener\">spätzle\u003c/a>\u003c/em> dish. This German gnocchi-like pasta is dressed in a housemade mustard and sharp cheddar sauce with slices of \u003cem>wiener knackwürste \u003c/em>.\u003c/p>\n\u003cp>An easy way to sample their draft beers is through their tasting menu that's served on a map of Germany that indicates their region of origin, or just flip through their sizable beer menu to peruse their collection of bottled beers like the Schönramer Saphir \u003ca href=\"http://en.wikipedia.org/wiki/Bock\" target=\"_blank\" rel=\"noopener\">Bock\u003c/a>, a bright, 8% ABV ale with fruity notes. Or try one of their exclusive imports, the Grevensteiner \u003cem>Kellerbier\u003c/em> (cellar beer) that's an unfiltered, unpasteurized 5.2% ABV pilsner that's reminiscent of caramel and honey. You can also get bottles to go; check out their small shop that's stocked with beer, wine, jams, chocolate and other German foodstuffs.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"81367,81368,81372,81371,81369,81376,81370,81374,81378,81379,81380,81381,81373,","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the former space of the \u003ca href=\"http://www.eastbayexpress.com/oakland/on-telegraph-and-transformation/Content?oid=3192045\" target=\"_blank\" rel=\"noopener\">now departed Mama Buzz coffeehouse\u003c/a>, Telegraph is a popular destination with locals in search of reasonably priced comfort food in an urban beer garden setting. Two spacious patios (one indoors) furnished with wooden picnic tables and an eclectic collection of local art -- including a \"Lost Sloth\" mural and pop-up shop by Oakland artist J. Otto Seibold -- can accommodate lots of customers.\u003c/p>\n\u003cp>There's an assortment of appetizing housemade sausages offered daily. Two recent specials included the beer brat and chipotle chicken on fresh hoagie buns topped with jalapeño-cilantro slaw and mayo served with a side of potato chips. Other sandwiches, burgers and breakfast items are also available if you're hankering for other options. There's no shortage of beverages either; they've got a variety of local and regional draft and bottled beers -- including Oakland's \u003ca href=\"http://www.line51beer.com/\" target=\"_blank\" rel=\"noopener\">Line 51 Brewing's\u003c/a> Imperial India Pale Ale -- soda, coffee and \u003ca href=\"https://www.facebook.com/TemescalKombucha\" target=\"_blank\" rel=\"noopener\">Temescal kombucha\u003c/a> made by \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/14/a-cafe-community-grows-in-oakland-arbor-cafe-is-open-for-business/\" target=\"_blank\" rel=\"noopener\">Arbor Cafe\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://telegraphoakland.com/\" target=\"_blank\" rel=\"noopener\">Telegraph\u003c/a>\u003c/strong>\u003cbr>\n2318 Telegraph Ave.[\u003ca href=\"https://goo.gl/maps/JNlx2\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 444-8353\u003cbr>\nHours: Mon 4pm-12am; Tue-Thu 11-12am; Fri-Sat 11-2am; Sun 11-12am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TelegraphOAK\" target=\"_blank\" rel=\"noopener\">TelegraphOAK\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TelegraphOAK\" target=\"_blank\" rel=\"noopener\">@TelegraphOAK\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"81585,81586,81590,81591,81584,81593,81596,81597,81598,81594,81595,81599,81600","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The veteran venue on the list, Chuck Stilphen and Aaron Porter's Belgian-style pub has been pouring brews in the Old Oakland neighborhood for over 8 years. While The Trappist doesn't carry the substantial assortment of housemade sausages as Stilphen's recently opened \u003ca href=\"http://www.mikkellerbar.com/\" target=\"_blank\" rel=\"noopener\">Mikkeller Bar\u003c/a> in San Francisco, they do have two transplants from that establishment: a plump, juicy bratwurst poached in Sculpin IPA with a potato hash and the delectable pastrami sandwich with Gruyère, housemade sauerkraut and dressing on rye. (And it seems he'll be launching a \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2014/03/18/trappist-and-mikkeller-bar-owner-plans-berkeley-bbq-restaurant-perdition-smokehouse/\" target=\"_blank\" rel=\"noopener\">sausage company that bears the same name\u003c/a> in the near future with Trappist chef Michael O’Brien.) Along with cheese plates and charcuterie, O'Brien cooks up some creative concotions like \"Green Eggs & Eggs\" made with soft-boiled eggs, wasabi, tobiko, Japanese mayonnaise and habanero oil. There's also some alcohol-infused desserts, like the imperial stout chocolate mousse with roasted hazelnuts and whipped cream.\u003c/p>\n\u003cp>Customers can unwind in the Old World brick-and-wood ambience of the front or back bars or relax in their outdoors back patio. The Dutch Trappist beer, La Trappe Quadrupel, hails from De Koningshoeven Brewery and packs a sugary punch at 10% ABV. And it's no surprise to find more offerings from Mikkeller, the Danish brewery that's partnered with Stilphen's aforementioned city venture. Mikkeller Big Worse Barleywine is a sweet, honey-like tonic while the crisp, light Belgian Saison Dupont is a refreshing summer beer. Stop by their \u003ca href=\"http://www.thetrappist.com/provisions/\" target=\"_blank\" rel=\"noopener\">College Avenue\u003c/a> shop if you want to take home any rare imported brews.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.thetrappist.com/trappist.php\" target=\"_blank\" rel=\"noopener\">The Trappist Beer Cafe\u003c/a>\u003c/strong>\u003cbr>\n460 8th St. [\u003ca href=\"http://goo.gl/FmfDmI\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 238-8900\u003cbr>\nHours: Everyday 12pm-12am; Fri-Sat 12pm-1am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Trappist-Insiders-Page/201086836586427?rf=266197976744169\" target=\"_blank\" rel=\"noopener\">The Trappist's Insider Page\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TheTrappist\" target=\"_blank\" rel=\"noopener\">@TheTrappist\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"81502,81500,81503,81504,81505,81507,81508,81499,81506,81509,81511,81510","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://brotzeitbiergarten.com/\" target=\"_blank\" rel=\"noopener\">Brotzeit Lokal\u003c/a>\u003c/strong>\u003cbr>\n1000 Embarcadero [\u003ca href=\"http://goo.gl/c0II4h\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 645-1905\u003cbr>\nHours: Tue-Thu 11:30am-11pm (kitchen closes at 9:30pm); Fri 11:30am-12pm (kitchen closes at 10pm); Sat 10am-12pm (kitchen closes at 10pm); Sun 10am-9:30pm (kitchen closes at 9pm)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BrotzeitLokal\" target=\"_blank\" rel=\"noopener\">Brozeit Lokal\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Brotzeit_Lokal\" target=\"_blank\" rel=\"noopener\">@Brotzeit_Lokal\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>Looking for a scenic spot to enjoy beer and sausage? Just past Jack London Square off of the Embarcadero, \u003ca href=\"http://blogs.kqed.org/checkplease/2012/10/31/chop-bar-reviews/\" target=\"_blank\" rel=\"noopener\">Chop Bar\u003c/a>'s Lev Delany has created a waterfront oasis that's perfect for large crowds in fine weather. Brotzeit's kitchen utilizes whole animal butchery in preparing their sausages and burgers, and all of their sauerkraut, sauces, pickles and mustards are also housemade. Share the \u003cem>käsespätzle\u003c/em>, a creamy baked version of the German noodle dish with Gruyère cheese sauce, for a filling starter. Then move onto their Brotzeit platter -- choose from one or two sausages from their lengthy list -- with sauerkraut, green beans, radishes and a \"Bretzel\". You can also order a more substantial helping to feed a hungry group; the larger entree can feed between 6-8 people. While the meat-to-bun ratio is slightly unbalanced with their lamb \u003cem>merguez\u003c/em> wurst sandwich, it's still a palatable option with sauerkraut, pickled red onions and jalapeño.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Brozeit Lokal has a rotating menu of German, Belgian and Californian craft beers; if you're feeling extra thirsty, go for a liter of Kolsch or a two-liter boot while you enjoy the view of the Brooklyn Basin.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/80884/5-bites-suds-and-savory-sausage-in-oakland-and-berkeley","authors":["2100"],"categories":["bayareabites_13036","bayareabites_109","bayareabites_752","bayareabites_301","bayareabites_264","bayareabites_8770","bayareabites_13746","bayareabites_1875","bayareabites_366","bayareabites_1807","bayareabites_10"],"tags":["bayareabites_12630","bayareabites_14753","bayareabites_14751","bayareabites_16304","bayareabites_13348","bayareabites_2433","bayareabites_13332","bayareabites_14757","bayareabites_2344","bayareabites_13494","bayareabites_13349"],"featImg":"bayareabites_81983","label":"bayareabites"},"bayareabites_81422":{"type":"posts","id":"bayareabites_81422","meta":{"index":"posts_1591205157","site":"bayareabites","id":"81422","score":null,"sort":[1399738069000]},"guestAuthors":[],"slug":"mothers-day-brunch-savory-sausage-roasted-pepper-and-thyme-bread-pudding","title":"Savory Sausage, Roasted Pepper, and Thyme Bread Pudding","publishDate":1399738069,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_81904\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-final-whole1000.jpg\">\u003cimg class=\"size-full wp-image-81904\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-final-whole1000.jpg\" alt=\"Savory Sausage, Roasted Pepper, and Thyme Bread Pudding. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Savory Sausage, Roasted Pepper, and Thyme Bread Pudding. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Call it a strata. Call it a savory bread pudding. Or just call it just possibly the most brilliant make-ahead brunch item ever. In case you’ve never heard of a strata, or the thought of a savory bread pudding blows your mind, this dish is, at it’s heart, a bunch of toasted and/or stale bread that is soaked in an eggy custard, usually with some additional ingredients. (For those sticklers out there, strata and savory bread pudding are very slightly different: strata tends to have a higher egg-to-milk ratio than bread pudding. Notice I emphasize “savory” on the bread pudding because they can be either sweet or savory but stratas are always savory.)\u003c/p>\n\u003cp>[contextly_sidebar id=\"Rlu4TjsGqnZ6HzVg34Y5WBb5OGkpu3iT\"]\u003c/p>\n\u003cp>What makes it brilliant is that once you assemble it, you can put it in the fridge overnight! The next morning, pull it out of the fridge to come to room temperature while you brew some coffee and wake up. Then just slide that puppy into the oven and by the time everyone else wakes up it’s ready: golden brown and crunchy on top, and soft, pillowy, and scrumptious when you dig down inside.\u003c/p>\n\u003cp>Those additional ingredients I mentioned above are what give the savory bread pudding/strata its personality. They will also enable to you to clear out your fridge of leftover ingredients that you aren’t quite sure what to do with.\u003c/p>\n\u003cp>The recipe I’ve prepared here is hearty and rich, filled with nuggets of smoked sausage, sweet roasted red bell pepper, nutty creamy fontina cheese, and earthy thyme. But you can use this as your springboard, much like the \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/09/springtime-frittata-with-asparagus-leeks-and-herbs/\">frittata\u003c/a> I recently wrote about.\u003c/p>\n\u003cfigure id=\"attachment_81905\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-81905\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-ingredients1000.jpg\" alt=\"Savory Sausage, Roasted Pepper, and Thyme Bread Pudding ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Savory Sausage, Roasted Pepper, and Thyme Bread Pudding ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Some other great combinations:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>sautéed greens such as spinach or chard, caramelized onions, and gruyere cheese\u003c/li>\n\u003cli>cherry tomato, sautéed spinach, and feta\u003c/li>\n\u003cli>smoked ham, asparagus, and cheddar\u003c/li>\n\u003cli>thinly sliced and seared zucchini, crumbled bacon, and goat cheese\u003c/li>\n\u003cli>sautéed wild mushrooms, fresh herbs, and fontina\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_81902\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-final-slice1000.jpg\">\u003cimg class=\"size-full wp-image-81902\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-final-slice1000.jpg\" alt=\"Serving of the Savory Sausage, Roasted Pepper, and Thyme Bread Pudding. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serving of the Savory Sausage, Roasted Pepper, and Thyme Bread Pudding. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Savory Sausage, Roasted Pepper, and Thyme Bread Pudding\u003c/h3>\n\u003cp>\u003cem>Serves 8–10\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>One 1-lb loaf French or Italian bread, cut into 1-inch cubes\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>1 lb of your favorite smoked sausages, such as herbed pork, spicy Italian, whisky-maple, or chicken-apple (I used \u003ca href=\"http://www.framani.com/products/sausage/\">Fra'Mani\u003c/a> Savory Herb Pork)\u003c/li>\n\u003cli>2 tbsp unsalted butter\u003c/li>\n\u003cli>1 yellow onion, finely chopped\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>One 10-oz jar roasted red peppers, drained and chopped\u003c/li>\n\u003cli>1 tbsp finely chopped fresh thyme\u003c/li>\n\u003cli>3 cups shredded fontina, Gruyere, or Cheddar\u003c/li>\n\u003cli>9 large eggs\u003c/li>\n\u003cli>2 1/4 cups whole milk\u003c/li>\n\u003cli>1 tbsp Dijon mustard\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 375F. Spread the bread on a baking sheet and toast in the oven, turning occasionally, until it starts to brown in places and begins to dry out, about 10 minutes.\u003c/li>\n\u003cli>In a large, heavy frying pan over medium heat, add a glug of olive oil. When the oil is warm, add the sausages. Sear until nicely browned, about 7 minutes. Remove from the frying pan and cut into bite-size pieces when cool enough to handle. Discard all but 1 tbsp of the fat in the pan.\u003c/li>\n\u003cli>In the same pan, melt the butter. Add the onions and a sprinkle of salt and sauté until the onions are golden brown and softened, about 10 minutes. Stir in the chopped roasted peppers, cooked sausage, and thyme. Remove from the heat and set aside.\u003c/li>\n\u003cli>Grease a 9x13-inch glass or ceramic baking dish generously with butter. Add half of the bread cubes. Layer with two-thirds of the sausage mixture, then add a layer of half the cheese. Repeat the layering with half the remaining bread, then the remaining sausage mixture and cheese.\u003c/li>\n\u003cli>In a large bowl, whisk together the eggs, milk, mustard, 1 tsp salt, and ground black pepper. Pour this mixture evenly over the bread. Press the bread mixture down into the egg mixture to saturate. Cover the baking dish with plastic wrap and chill for at least 4 hours or overnight.\u003c/li>\n\u003cli>The next day, remove the bread pudding from the refrigerator and let stand for 30 to 60 minutes to take the chill off. Preheat the oven to 350°F. Bake the bread pudding, uncovered, until golden brown, puffed, and cooked through, about 45 minutes. Let stand for 10 minutes before serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"81887,81886,81884,81885,81890,81897,81889,81898,81900,81899,81906,81893,81913,81914,81894,81907,81892,81909,81883,81896,81915\"]\u003c/p>\n\u003cfigure id=\"attachment_81908\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-whole1000a.jpg\">\u003cimg class=\"size-full wp-image-81908\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-whole1000a.jpg\" alt=\"Let the bread pudding stand for 10 minutes before serving. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Let the bread pudding stand for 10 minutes before serving. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Chock full of sausage, sweet bell peppers, and melty cheese, this savory bread pudding is the most brilliant thing you can make ahead for brunch.","status":"publish","parent":0,"modified":1546901401,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":807},"headData":{"title":"Savory Sausage, Roasted Pepper, and Thyme Bread Pudding | KQED","description":"Chock full of sausage, sweet bell peppers, and melty cheese, this savory bread pudding is the most brilliant thing you can make ahead for brunch.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Savory Sausage, Roasted Pepper, and Thyme Bread Pudding","datePublished":"2014-05-10T16:07:49.000Z","dateModified":"2019-01-07T22:50:01.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"81422 http://blogs.kqed.org/bayareabites/?p=81422","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/05/10/mothers-day-brunch-savory-sausage-roasted-pepper-and-thyme-bread-pudding/","disqusTitle":"Savory Sausage, Roasted Pepper, and Thyme Bread Pudding","path":"/bayareabites/81422/mothers-day-brunch-savory-sausage-roasted-pepper-and-thyme-bread-pudding","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81904\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-final-whole1000.jpg\">\u003cimg class=\"size-full wp-image-81904\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-final-whole1000.jpg\" alt=\"Savory Sausage, Roasted Pepper, and Thyme Bread Pudding. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Savory Sausage, Roasted Pepper, and Thyme Bread Pudding. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Call it a strata. Call it a savory bread pudding. Or just call it just possibly the most brilliant make-ahead brunch item ever. In case you’ve never heard of a strata, or the thought of a savory bread pudding blows your mind, this dish is, at it’s heart, a bunch of toasted and/or stale bread that is soaked in an eggy custard, usually with some additional ingredients. (For those sticklers out there, strata and savory bread pudding are very slightly different: strata tends to have a higher egg-to-milk ratio than bread pudding. Notice I emphasize “savory” on the bread pudding because they can be either sweet or savory but stratas are always savory.)\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>What makes it brilliant is that once you assemble it, you can put it in the fridge overnight! The next morning, pull it out of the fridge to come to room temperature while you brew some coffee and wake up. Then just slide that puppy into the oven and by the time everyone else wakes up it’s ready: golden brown and crunchy on top, and soft, pillowy, and scrumptious when you dig down inside.\u003c/p>\n\u003cp>Those additional ingredients I mentioned above are what give the savory bread pudding/strata its personality. They will also enable to you to clear out your fridge of leftover ingredients that you aren’t quite sure what to do with.\u003c/p>\n\u003cp>The recipe I’ve prepared here is hearty and rich, filled with nuggets of smoked sausage, sweet roasted red bell pepper, nutty creamy fontina cheese, and earthy thyme. But you can use this as your springboard, much like the \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/09/springtime-frittata-with-asparagus-leeks-and-herbs/\">frittata\u003c/a> I recently wrote about.\u003c/p>\n\u003cfigure id=\"attachment_81905\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-81905\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-ingredients1000.jpg\" alt=\"Savory Sausage, Roasted Pepper, and Thyme Bread Pudding ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Savory Sausage, Roasted Pepper, and Thyme Bread Pudding ingredients. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Some other great combinations:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>sautéed greens such as spinach or chard, caramelized onions, and gruyere cheese\u003c/li>\n\u003cli>cherry tomato, sautéed spinach, and feta\u003c/li>\n\u003cli>smoked ham, asparagus, and cheddar\u003c/li>\n\u003cli>thinly sliced and seared zucchini, crumbled bacon, and goat cheese\u003c/li>\n\u003cli>sautéed wild mushrooms, fresh herbs, and fontina\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_81902\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-final-slice1000.jpg\">\u003cimg class=\"size-full wp-image-81902\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-final-slice1000.jpg\" alt=\"Serving of the Savory Sausage, Roasted Pepper, and Thyme Bread Pudding. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serving of the Savory Sausage, Roasted Pepper, and Thyme Bread Pudding. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Savory Sausage, Roasted Pepper, and Thyme Bread Pudding\u003c/h3>\n\u003cp>\u003cem>Serves 8–10\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>One 1-lb loaf French or Italian bread, cut into 1-inch cubes\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>1 lb of your favorite smoked sausages, such as herbed pork, spicy Italian, whisky-maple, or chicken-apple (I used \u003ca href=\"http://www.framani.com/products/sausage/\">Fra'Mani\u003c/a> Savory Herb Pork)\u003c/li>\n\u003cli>2 tbsp unsalted butter\u003c/li>\n\u003cli>1 yellow onion, finely chopped\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>One 10-oz jar roasted red peppers, drained and chopped\u003c/li>\n\u003cli>1 tbsp finely chopped fresh thyme\u003c/li>\n\u003cli>3 cups shredded fontina, Gruyere, or Cheddar\u003c/li>\n\u003cli>9 large eggs\u003c/li>\n\u003cli>2 1/4 cups whole milk\u003c/li>\n\u003cli>1 tbsp Dijon mustard\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 375F. Spread the bread on a baking sheet and toast in the oven, turning occasionally, until it starts to brown in places and begins to dry out, about 10 minutes.\u003c/li>\n\u003cli>In a large, heavy frying pan over medium heat, add a glug of olive oil. When the oil is warm, add the sausages. Sear until nicely browned, about 7 minutes. Remove from the frying pan and cut into bite-size pieces when cool enough to handle. Discard all but 1 tbsp of the fat in the pan.\u003c/li>\n\u003cli>In the same pan, melt the butter. Add the onions and a sprinkle of salt and sauté until the onions are golden brown and softened, about 10 minutes. Stir in the chopped roasted peppers, cooked sausage, and thyme. Remove from the heat and set aside.\u003c/li>\n\u003cli>Grease a 9x13-inch glass or ceramic baking dish generously with butter. Add half of the bread cubes. Layer with two-thirds of the sausage mixture, then add a layer of half the cheese. Repeat the layering with half the remaining bread, then the remaining sausage mixture and cheese.\u003c/li>\n\u003cli>In a large bowl, whisk together the eggs, milk, mustard, 1 tsp salt, and ground black pepper. Pour this mixture evenly over the bread. Press the bread mixture down into the egg mixture to saturate. Cover the baking dish with plastic wrap and chill for at least 4 hours or overnight.\u003c/li>\n\u003cli>The next day, remove the bread pudding from the refrigerator and let stand for 30 to 60 minutes to take the chill off. Preheat the oven to 350°F. Bake the bread pudding, uncovered, until golden brown, puffed, and cooked through, about 45 minutes. Let stand for 10 minutes before serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"81887,81886,81884,81885,81890,81897,81889,81898,81900,81899,81906,81893,81913,81914,81894,81907,81892,81909,81883,81896,81915","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_81908\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-whole1000a.jpg\">\u003cimg class=\"size-full wp-image-81908\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/strata-whole1000a.jpg\" alt=\"Let the bread pudding stand for 10 minutes before serving. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Let the bread pudding stand for 10 minutes before serving. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/81422/mothers-day-brunch-savory-sausage-roasted-pepper-and-thyme-bread-pudding","authors":["5015","5014"],"categories":["bayareabites_752","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12"],"tags":["bayareabites_2930","bayareabites_480","bayareabites_3992","bayareabites_16157","bayareabites_13357","bayareabites_2344","bayareabites_8637","bayareabites_1031"],"featImg":"bayareabites_81901","label":"bayareabites"},"bayareabites_71660":{"type":"posts","id":"bayareabites_71660","meta":{"index":"posts_1591205157","site":"bayareabites","id":"71660","score":null,"sort":[1380899323000]},"guestAuthors":[],"slug":"hows-the-sausage-made-these-folks-really-want-to-share-the-knowledge","title":"How's The Sausage Made? These Folks Really Want To Share The Knowledge","publishDate":1380899323,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_71670\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/sausage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/sausage.jpg\" alt=\"Brent Gentry of Underground Meats rotates a coppa. Underground Meats is behind a new project that aims to lower the barrier to entry for would-be artisanal meat producers by making it easier for them to craft food safety plans. Photo: Emily Julka/Courtesy of Underground Meats\" width=\"1120\" height=\"630\" class=\"size-full wp-image-71670\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brent Gentry of Underground Meats rotates a coppa. Underground Meats is behind a new project that aims to lower the barrier to entry for would-be artisanal meat producers by making it easier for them to craft food safety plans. Photo: Emily Julka/Courtesy of Underground Meats\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Deena Prichep, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/02/228587024/how-s-the-sausage-made-hackers-want-to-open-source-it-to-find-out\">The Salt at NPR Food\u003c/a> (10/3/13)\u003c/p>\n\u003cp>With the current bloom of artisanal small-batch producers across the country, you'd think that all you need to start up a new food business is a good idea and a lot of gumption. And for the most part, that's true. But when it comes to artisanal producers working with \u003cem>meat\u003c/em>, you also need something else: a Hazards Analysis and Critical Control Points plan. Or, if you will, a HACCP.\u003c/p>\n\u003cp>A HACCP (pronounced, by those in the industry, as HASSup) aims to accomplish the admirable goal of keeping our food supply safe by planning out critical control points, monitoring, hazard analysis and all that fun stuff, making sure that you don't get a dose of Listeria along with your \u003cem>saucisson\u003c/em> \u003cem>sec\u003c/em>.\u003c/p>\n\u003cp>For dry-cured meats, which never get a turn in the bacteria-killing heat of the oven and rely instead on critical control of pH and moisture levels, this is especially important. It may seem surprising that there isn't one universally required procedure. But that's both the bane and beauty of the HACCP.\u003c/p>\n\u003cp>\"The USDA Food Safety Inspection Service wants you to demonstrate that the food you make is safe,\" explains Arion Thiboumery, founder of the \u003ca href=\"http://www.nichemeatprocessing.org/\">Niche Meat Processor Assistance Network\u003c/a>. \"They put out performance standards, but they don't tell you \u003cem>how\u003c/em>. People have tried a lot of different ways.\" This focus on results, rather than process, means that as long as you meet the safety requirements at the critical control points, you have some leeway in how you get there.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"The brilliance behind a HACCP plan is that it's so flexible,\" extols Elias Cairo, the co-founder of Portland's \u003ca href=\"http://www.olympicprovisions.com/\">Olympic Provisions\u003c/a>, the first USDA-certified charcuterie in Oregon. \"The lack of guidelines lets you produce anything you want, in exactly the way that you want, as long as you can prove that it's safe.\"\u003c/p>\n\u003cp>Cairo is clearly a big fan of the HACCP (and the USDA in general), whose adaptability has allowed him to produce cured meats that are winning fans across the country. But this flexibility comes at a cost.\u003c/p>\n\u003cp>Because of the sausage world's variation in process and recipe, each HACCP is uniquely tailored to each small-batch producer's process. Sausage-makers have to spend months and months familiarizing themselves with the scientific literature, taking classes and exams and providing the USDA documentation for the path they're taking — or pay significant money to consultants to come up with a plan for them, which can cost tens of thousands of dollars.\u003c/p>\n\u003cp>And once they've paid (in money or sweat) for these plans, they don't necessarily want to share their trade secrets. But one sausage maker — \u003ca href=\"http://undergroundfoodcollective.org/meats\">Underground Meats\u003c/a>, of Madison, Wis. — is looking to establish a new model, by developing (via \u003ca href=\"http://www.kickstarter.com/projects/undergroundmeats/underground-meats-open-source-food-safety-model\">Kickstarter\u003c/a>) an open source HACCP plan template for all to use.\u003c/p>\n\u003cp>\"I think this is a large barrier to people entering the market, and if we remove it, we'll see really good products coming out,\" hopes Underground Meat's Jonny Hunter.\u003c/p>\n\u003cp>If the project's funding goal is reached, he aims to work with a third party company, possibly the University of Wisconsin, to lay out the process, and then publish the results under a \u003ca href=\"http://creativecommons.org/licenses/\">Creative Commons license\u003c/a>. \"The craft is something that takes time, but the knowledge of the safety side is something that should just be open and free.\"\u003c/p>\n\u003cp>Hunter's mission seems to have struck a nerve in the artisanal meat community — as of this writing, the campaign is nearly three-fourths of the way to its $40,000 goal.\u003c/p>\n\u003cp>Thiboumery, of the Niche Meat Processor Assistance Network, notes that with the age of the average butcher, like the age of the average farmer, continuing to go up every year, removing barriers to entry for new, young producers could revitalize the industry.\u003c/p>\n\u003cp>\"I think it would be consistent with the mission of a land grant institution — let's use public money to solve a problem that we all agree should be solved.\"\u003c/p>\n\u003cp>But some, like Olympic Provisions' Elias Cairo, are a bit skeptical as to how it'll play out. The HACCP must be so specific that it'd be hard to universalize a sort of \"bible\" — beyond providing already-available general information on critical control points.\u003c/p>\n\u003cp>But Hunter thinks that while it won't be a one-size-fits-all fix, the control points, steps and scientific justifications will be a valuable jumping-off point. \"People would have to tailor it individually — nobody would be able to just download it from the Internet; it needs to be specific. But if I would have had this five years ago, it would have saved me \u003cem>so\u003c/em> much time.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Artisanal meat producers face a big barrier to getting into the game: They have to come up with a complex food safety plan that can take months of research and tens of thousands of dollars to craft. A new project wants to make it easier for the next charcuterie master to open shop by creating an open-source safety plan that newbies can look to.","status":"publish","parent":0,"modified":1380899323,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":859},"headData":{"title":"How's The Sausage Made? These Folks Really Want To Share The Knowledge | KQED","description":"Artisanal meat producers face a big barrier to getting into the game: They have to come up with a complex food safety plan that can take months of research and tens of thousands of dollars to craft. A new project wants to make it easier for the next charcuterie master to open shop by creating an open-source safety plan that newbies can look to.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"How's The Sausage Made? These Folks Really Want To Share The Knowledge","datePublished":"2013-10-04T15:08:43.000Z","dateModified":"2013-10-04T15:08:43.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"71660 http://blogs.kqed.org/bayareabites/?p=71660","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/10/04/hows-the-sausage-made-these-folks-really-want-to-share-the-knowledge/","disqusTitle":"How's The Sausage Made? These Folks Really Want To Share The Knowledge","nprByline":"Deena Prichep","nprStoryId":"228587024","nprApiLink":"http://api.npr.org/query?id=228587024&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/10/02/228587024/how-s-the-sausage-made-hackers-want-to-open-source-it-to-find-out?ft=3&f=228587024","nprRetrievedStory":"1","nprPubDate":"Thu, 03 Oct 2013 13:45:00 -0400","nprStoryDate":"Thu, 03 Oct 2013 12:10:00 -0400","nprLastModifiedDate":"Thu, 03 Oct 2013 13:45:32 -0400","path":"/bayareabites/71660/hows-the-sausage-made-these-folks-really-want-to-share-the-knowledge","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_71670\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/sausage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/sausage.jpg\" alt=\"Brent Gentry of Underground Meats rotates a coppa. Underground Meats is behind a new project that aims to lower the barrier to entry for would-be artisanal meat producers by making it easier for them to craft food safety plans. Photo: Emily Julka/Courtesy of Underground Meats\" width=\"1120\" height=\"630\" class=\"size-full wp-image-71670\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brent Gentry of Underground Meats rotates a coppa. Underground Meats is behind a new project that aims to lower the barrier to entry for would-be artisanal meat producers by making it easier for them to craft food safety plans. Photo: Emily Julka/Courtesy of Underground Meats\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Deena Prichep, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/02/228587024/how-s-the-sausage-made-hackers-want-to-open-source-it-to-find-out\">The Salt at NPR Food\u003c/a> (10/3/13)\u003c/p>\n\u003cp>With the current bloom of artisanal small-batch producers across the country, you'd think that all you need to start up a new food business is a good idea and a lot of gumption. And for the most part, that's true. But when it comes to artisanal producers working with \u003cem>meat\u003c/em>, you also need something else: a Hazards Analysis and Critical Control Points plan. Or, if you will, a HACCP.\u003c/p>\n\u003cp>A HACCP (pronounced, by those in the industry, as HASSup) aims to accomplish the admirable goal of keeping our food supply safe by planning out critical control points, monitoring, hazard analysis and all that fun stuff, making sure that you don't get a dose of Listeria along with your \u003cem>saucisson\u003c/em> \u003cem>sec\u003c/em>.\u003c/p>\n\u003cp>For dry-cured meats, which never get a turn in the bacteria-killing heat of the oven and rely instead on critical control of pH and moisture levels, this is especially important. It may seem surprising that there isn't one universally required procedure. But that's both the bane and beauty of the HACCP.\u003c/p>\n\u003cp>\"The USDA Food Safety Inspection Service wants you to demonstrate that the food you make is safe,\" explains Arion Thiboumery, founder of the \u003ca href=\"http://www.nichemeatprocessing.org/\">Niche Meat Processor Assistance Network\u003c/a>. \"They put out performance standards, but they don't tell you \u003cem>how\u003c/em>. People have tried a lot of different ways.\" This focus on results, rather than process, means that as long as you meet the safety requirements at the critical control points, you have some leeway in how you get there.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The brilliance behind a HACCP plan is that it's so flexible,\" extols Elias Cairo, the co-founder of Portland's \u003ca href=\"http://www.olympicprovisions.com/\">Olympic Provisions\u003c/a>, the first USDA-certified charcuterie in Oregon. \"The lack of guidelines lets you produce anything you want, in exactly the way that you want, as long as you can prove that it's safe.\"\u003c/p>\n\u003cp>Cairo is clearly a big fan of the HACCP (and the USDA in general), whose adaptability has allowed him to produce cured meats that are winning fans across the country. But this flexibility comes at a cost.\u003c/p>\n\u003cp>Because of the sausage world's variation in process and recipe, each HACCP is uniquely tailored to each small-batch producer's process. Sausage-makers have to spend months and months familiarizing themselves with the scientific literature, taking classes and exams and providing the USDA documentation for the path they're taking — or pay significant money to consultants to come up with a plan for them, which can cost tens of thousands of dollars.\u003c/p>\n\u003cp>And once they've paid (in money or sweat) for these plans, they don't necessarily want to share their trade secrets. But one sausage maker — \u003ca href=\"http://undergroundfoodcollective.org/meats\">Underground Meats\u003c/a>, of Madison, Wis. — is looking to establish a new model, by developing (via \u003ca href=\"http://www.kickstarter.com/projects/undergroundmeats/underground-meats-open-source-food-safety-model\">Kickstarter\u003c/a>) an open source HACCP plan template for all to use.\u003c/p>\n\u003cp>\"I think this is a large barrier to people entering the market, and if we remove it, we'll see really good products coming out,\" hopes Underground Meat's Jonny Hunter.\u003c/p>\n\u003cp>If the project's funding goal is reached, he aims to work with a third party company, possibly the University of Wisconsin, to lay out the process, and then publish the results under a \u003ca href=\"http://creativecommons.org/licenses/\">Creative Commons license\u003c/a>. \"The craft is something that takes time, but the knowledge of the safety side is something that should just be open and free.\"\u003c/p>\n\u003cp>Hunter's mission seems to have struck a nerve in the artisanal meat community — as of this writing, the campaign is nearly three-fourths of the way to its $40,000 goal.\u003c/p>\n\u003cp>Thiboumery, of the Niche Meat Processor Assistance Network, notes that with the age of the average butcher, like the age of the average farmer, continuing to go up every year, removing barriers to entry for new, young producers could revitalize the industry.\u003c/p>\n\u003cp>\"I think it would be consistent with the mission of a land grant institution — let's use public money to solve a problem that we all agree should be solved.\"\u003c/p>\n\u003cp>But some, like Olympic Provisions' Elias Cairo, are a bit skeptical as to how it'll play out. The HACCP must be so specific that it'd be hard to universalize a sort of \"bible\" — beyond providing already-available general information on critical control points.\u003c/p>\n\u003cp>But Hunter thinks that while it won't be a one-size-fits-all fix, the control points, steps and scientific justifications will be a valuable jumping-off point. \"People would have to tailor it individually — nobody would be able to just download it from the Internet; it needs to be specific. But if I would have had this five years ago, it would have saved me \u003cem>so\u003c/em> much time.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/71660/hows-the-sausage-made-these-folks-really-want-to-share-the-knowledge","authors":["byline_bayareabites_71660"],"categories":["bayareabites_2638","bayareabites_4084","bayareabites_10916"],"tags":["bayareabites_2223","bayareabites_12503","bayareabites_12500","bayareabites_12501","bayareabites_243","bayareabites_2344","bayareabites_10921","bayareabites_12502","bayareabites_8913"],"featImg":"bayareabites_71669","label":"bayareabites"},"bayareabites_37056":{"type":"posts","id":"bayareabites_37056","meta":{"index":"posts_1591205157","site":"bayareabites","id":"37056","score":null,"sort":[1325260855000]},"guestAuthors":[],"slug":"qa-with-rosamunde%e2%80%99s-josh-margolis","title":"Q&A with Rosamunde’s Josh Margolis ","publishDate":1325260855,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/josh-margolis200.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/josh-margolis200.jpg\" alt=\"Josh Margolis\" title=\"Josh Margolis\" width=\"200\" height=\"256\" class=\"alignleft size-full wp-image-37071\">\u003c/a>Next month, the \u003ca href=\"https://twitter.com/#!/rosamundesf\">Mission outpost\u003c/a> of sausage and craft beer emporium \u003ca href=\"http://rosamundesausagegrill.com/mission-street\">Rosamunde Sausage Grill\u003c/a> marks its third birthday. Partner-owner Josh Margolis shared some meaty updates with Bay Area Bites recently: plans for an East Bay Rosamunde location are in the works. \u003c/p>\n\u003cp>His longtime passion has been to open a beer restaurant, and he first came to San Francisco and worked at Postrio in 1990. The UC San Diego and Culinary Institute graduate is from Los Angeles, and gravitates to Saison and Belgian beer: “Duvel in the bottle is one of my go-to drinks.” \u003c/p>\n\u003cp>Margolis lives in the Bayview with his husband Raymond Lobato, who is a graphic designer, DJ, artist, and feng shui artist. The two have also lived in the Mission and Noe Valley. “We met in college and have been together 25 years... he DJs here on Friday nights. He did all the artwork. We've been married four times. In 1991, we became domestic partners. Then we did a ceremony in 2000. 2004 was the best one. We saw Gavin Newsom on the news. Then we got in line and we’re probably 80th or 90th in line at City Hall. The place was on fire! The energy and ceremonies were happening every 5 minutes. It was just the two of us, and we saw our old next-door neighbors. They took pics--via cell phone--and became our witnesses.” \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>How did you open Rosamunde? Any chance of bringing the \u003ca href=\"http://www.sframbler.com/2011/05/rosamunde-tuesday-burger/\">Tuesday Rosamunde burger\u003c/a> to the Mission?\u003c/strong>\u003cbr>\nI partnered with Jennifer Tucci to open the Mission one. We’ve decided to keep the Rosamunde burger at the Haight only. There is a steak sandwich now every day in the Mission. We started the steak sandwich in the summer, as well as a mushroom sandwich. Our vegetarian orders are significant, and we are one of the biggest destinations for veggie diners in the city. \u003c/p>\n\u003cp>\u003ca href=\"http://blogs.sfweekly.com/shookdown/2010/08/holy_crap_lady_gaga_ate_at_ros.php\">Lady Gaga visited in August 2010\u003c/a>. \u003cstrong>Do you get Gaga fans trying to see where Lady Gaga hung out?\u003c/strong>\u003cbr>\nPeople still ask about it. It was around three in the afternoon, and only a few people were around. She came in with her boyfriend and bodyguard and was wearing a red leotard outfit. She said to the bartender Claire, “I'm Gaga” and Claire told her, “I’m Claire.” Then Claire came into the office to look her up online. Gaga hung out, drank several glasses of white wine, and stayed for two to three hours. Apparently she was on her way from San Jose to dinner in the city. She wanted Mexican, and a friend told her to go to the Mission. She saw the sign for sausages, and decided to go to Rosamunde instead. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/josh-margolis-rosamunde.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/josh-margolis-rosamunde.jpg\" alt=\"Raymond Lobato, Josh Margolis, Jennifer Tucci - Rosamunde\" title=\"Raymond Lobato, Josh Margolis, Jennifer Tucci - Rosamunde\" width=\"300\" height=\"459\" class=\"alignnone size-full wp-image-37063\">\u003c/a>\u003cbr>\n\u003cem>Raymond Lobato, Josh Margolis, Jennifer Tucci - Rosamunde First Year\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What’s new at the restaurant?\u003c/strong>\u003cbr>\nWe’re getting ready for our 3rd anniversary on January 18. There’ll be a party of some sort. Then, there’s \u003ca href=\"http://sfbeerweek.org/\">SF Beer Week\u003c/a> February 10-19. We’ll host some breweries and also have a beer drinking & sausage-eating contest that will be something classy. Teams of two will compete together. Rosamunde will choose the sausages cut in 1/2 while each team will choose a unique beer. Eat as many 1/2 sausage as you can with as much beer as you need to get it down in 15 minutes. The winner gets $100 in Rosamunde gift certificates. Everyone gets $1 off the winner’s beer choice the rest of the day or $2 for the beer choice with winner’s sausage choice. All contestants get a Rosamunde T-Shirt. Team signup begins January 25th at the Mission Street location.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop for food?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.rainbow.coop/\">Rainbow\u003c/a> is my standard go to for dairy, pantry, vinegars, oils and sauces.\u003c/p>\n\u003cp>\u003ca href=\"http://sunfatseafood.com/default.aspx\">Sun Fat Fish Market\u003c/a> is the cleanest, nicest of all old time seafood shops. Since November 15, I’ve been visiting them every day. I’ve been eating a lot of crab.\u003c/p>\n\u003cp>On Saturdays, I go to the \u003ca href=\"http://sfgsa.org/index.aspx?page=1058\">Alemany Farmers’ Market\u003c/a>.\u003c/p>\n\u003cp>I also like the \u003ca href=\"http://www.yelp.com/biz/european-food-wholesale-and-deli-san-francisco\">European Market\u003c/a> on Clement. They have whole walls of refrigerated cured meats, salami, sausage, and things like that. They also bring in really good German bread. It’s frozen and they bake it off. That’s the only place in town you can get that. They cure and smoke own fish, salmon, white fish, herring. \u003c/p>\n\u003cp>\u003cstrong>Where are your favorite date spots?\u003c/strong>\u003cbr>\nBesides home?... We drive down to Santa Cruz and make a day of it. We usually take our bikes and ride on the north side of Santa Cruz. It’s such a beautiful place and one of the best times to go is not summer. On the way, our favorite lunch spot is \u003ca href=\"http://www.samschowderhouse.com/index.php\">Sam’s Chowder House\u003c/a> in Half Moon Bay. I like both their red and white chowder, and fish and chips. \u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nI’m pretty famous for not cooking the same thing twice. Ever. Restaurants and farmers’ markets constantly inspire me. We may have pizza once a week at home, but I’ll never make the same pizza twice. \u003c/p>\n\u003cp>\u003cstrong>Do you have plans for the holidays?\u003c/strong>\u003cbr>\nKathleen is my friend from San Diego. Together we make “Turkey Prince Edward”: take the skin off a turkey, and completely debone it. Lay the meat down on the turkey skin so that you basically make a roulade. You can do Turkey Prince Edward with two turkeys, rolled and stuffed with prunes, port and chestnut. Kathleen fed us when we were opening the new place (Mission Rosamunde). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/turkey-prince-edward.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/turkey-prince-edward.jpg\" alt=\"Turkey Prince Edward\" title=\"Turkey Prince Edward\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-37073\">\u003c/a>\u003cbr>\n\u003cem>\"Turkey Prince Edward\" \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What’s your guiltiest food pleasure?\u003c/strong>\u003cbr>\nWhich one should I choose? The burrito mojado al pastor at \u003ca href=\"http://www.yelp.com/biz/taqueria-cancun-san-francisco-4\">Taqueria Cancun\u003c/a> is a huge, swimming in sauce delicious meat thing that you pay for later. Then there are super nachos, but I don’t treat myself to that anymore. \u003c/p>\n\n","blocks":[],"excerpt":"Next month, the Mission outpost of sausage and craft beer emporium Rosamunde Sausage Grill marks its third birthday. Partner-owner Josh Margolis shared some meaty updates with Bay Area Bites recently: plans for an East Bay Rosamunde location are in the works. ","status":"publish","parent":0,"modified":1324782992,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1018},"headData":{"title":"Q&A with Rosamunde’s Josh Margolis | KQED","description":"Next month, the Mission outpost of sausage and craft beer emporium Rosamunde Sausage Grill marks its third birthday. Partner-owner Josh Margolis shared some meaty updates with Bay Area Bites recently: plans for an East Bay Rosamunde location are in the works. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Q&A with Rosamunde’s Josh Margolis ","datePublished":"2011-12-30T16:00:55.000Z","dateModified":"2011-12-25T03:16:32.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"37056 http://blogs.kqed.org/bayareabites/?p=37056","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/12/30/qa-with-rosamunde%e2%80%99s-josh-margolis/","disqusTitle":"Q&A with Rosamunde’s Josh Margolis ","path":"/bayareabites/37056/qa-with-rosamunde%e2%80%99s-josh-margolis","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/josh-margolis200.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/josh-margolis200.jpg\" alt=\"Josh Margolis\" title=\"Josh Margolis\" width=\"200\" height=\"256\" class=\"alignleft size-full wp-image-37071\">\u003c/a>Next month, the \u003ca href=\"https://twitter.com/#!/rosamundesf\">Mission outpost\u003c/a> of sausage and craft beer emporium \u003ca href=\"http://rosamundesausagegrill.com/mission-street\">Rosamunde Sausage Grill\u003c/a> marks its third birthday. Partner-owner Josh Margolis shared some meaty updates with Bay Area Bites recently: plans for an East Bay Rosamunde location are in the works. \u003c/p>\n\u003cp>His longtime passion has been to open a beer restaurant, and he first came to San Francisco and worked at Postrio in 1990. The UC San Diego and Culinary Institute graduate is from Los Angeles, and gravitates to Saison and Belgian beer: “Duvel in the bottle is one of my go-to drinks.” \u003c/p>\n\u003cp>Margolis lives in the Bayview with his husband Raymond Lobato, who is a graphic designer, DJ, artist, and feng shui artist. The two have also lived in the Mission and Noe Valley. “We met in college and have been together 25 years... he DJs here on Friday nights. He did all the artwork. We've been married four times. In 1991, we became domestic partners. Then we did a ceremony in 2000. 2004 was the best one. We saw Gavin Newsom on the news. Then we got in line and we’re probably 80th or 90th in line at City Hall. The place was on fire! The energy and ceremonies were happening every 5 minutes. It was just the two of us, and we saw our old next-door neighbors. They took pics--via cell phone--and became our witnesses.” \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>How did you open Rosamunde? Any chance of bringing the \u003ca href=\"http://www.sframbler.com/2011/05/rosamunde-tuesday-burger/\">Tuesday Rosamunde burger\u003c/a> to the Mission?\u003c/strong>\u003cbr>\nI partnered with Jennifer Tucci to open the Mission one. We’ve decided to keep the Rosamunde burger at the Haight only. There is a steak sandwich now every day in the Mission. We started the steak sandwich in the summer, as well as a mushroom sandwich. Our vegetarian orders are significant, and we are one of the biggest destinations for veggie diners in the city. \u003c/p>\n\u003cp>\u003ca href=\"http://blogs.sfweekly.com/shookdown/2010/08/holy_crap_lady_gaga_ate_at_ros.php\">Lady Gaga visited in August 2010\u003c/a>. \u003cstrong>Do you get Gaga fans trying to see where Lady Gaga hung out?\u003c/strong>\u003cbr>\nPeople still ask about it. It was around three in the afternoon, and only a few people were around. She came in with her boyfriend and bodyguard and was wearing a red leotard outfit. She said to the bartender Claire, “I'm Gaga” and Claire told her, “I’m Claire.” Then Claire came into the office to look her up online. Gaga hung out, drank several glasses of white wine, and stayed for two to three hours. Apparently she was on her way from San Jose to dinner in the city. She wanted Mexican, and a friend told her to go to the Mission. She saw the sign for sausages, and decided to go to Rosamunde instead. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/josh-margolis-rosamunde.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/josh-margolis-rosamunde.jpg\" alt=\"Raymond Lobato, Josh Margolis, Jennifer Tucci - Rosamunde\" title=\"Raymond Lobato, Josh Margolis, Jennifer Tucci - Rosamunde\" width=\"300\" height=\"459\" class=\"alignnone size-full wp-image-37063\">\u003c/a>\u003cbr>\n\u003cem>Raymond Lobato, Josh Margolis, Jennifer Tucci - Rosamunde First Year\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What’s new at the restaurant?\u003c/strong>\u003cbr>\nWe’re getting ready for our 3rd anniversary on January 18. There’ll be a party of some sort. Then, there’s \u003ca href=\"http://sfbeerweek.org/\">SF Beer Week\u003c/a> February 10-19. We’ll host some breweries and also have a beer drinking & sausage-eating contest that will be something classy. Teams of two will compete together. Rosamunde will choose the sausages cut in 1/2 while each team will choose a unique beer. Eat as many 1/2 sausage as you can with as much beer as you need to get it down in 15 minutes. The winner gets $100 in Rosamunde gift certificates. Everyone gets $1 off the winner’s beer choice the rest of the day or $2 for the beer choice with winner’s sausage choice. All contestants get a Rosamunde T-Shirt. Team signup begins January 25th at the Mission Street location.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop for food?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.rainbow.coop/\">Rainbow\u003c/a> is my standard go to for dairy, pantry, vinegars, oils and sauces.\u003c/p>\n\u003cp>\u003ca href=\"http://sunfatseafood.com/default.aspx\">Sun Fat Fish Market\u003c/a> is the cleanest, nicest of all old time seafood shops. Since November 15, I’ve been visiting them every day. I’ve been eating a lot of crab.\u003c/p>\n\u003cp>On Saturdays, I go to the \u003ca href=\"http://sfgsa.org/index.aspx?page=1058\">Alemany Farmers’ Market\u003c/a>.\u003c/p>\n\u003cp>I also like the \u003ca href=\"http://www.yelp.com/biz/european-food-wholesale-and-deli-san-francisco\">European Market\u003c/a> on Clement. They have whole walls of refrigerated cured meats, salami, sausage, and things like that. They also bring in really good German bread. It’s frozen and they bake it off. That’s the only place in town you can get that. They cure and smoke own fish, salmon, white fish, herring. \u003c/p>\n\u003cp>\u003cstrong>Where are your favorite date spots?\u003c/strong>\u003cbr>\nBesides home?... We drive down to Santa Cruz and make a day of it. We usually take our bikes and ride on the north side of Santa Cruz. It’s such a beautiful place and one of the best times to go is not summer. On the way, our favorite lunch spot is \u003ca href=\"http://www.samschowderhouse.com/index.php\">Sam’s Chowder House\u003c/a> in Half Moon Bay. I like both their red and white chowder, and fish and chips. \u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nI’m pretty famous for not cooking the same thing twice. Ever. Restaurants and farmers’ markets constantly inspire me. We may have pizza once a week at home, but I’ll never make the same pizza twice. \u003c/p>\n\u003cp>\u003cstrong>Do you have plans for the holidays?\u003c/strong>\u003cbr>\nKathleen is my friend from San Diego. Together we make “Turkey Prince Edward”: take the skin off a turkey, and completely debone it. Lay the meat down on the turkey skin so that you basically make a roulade. You can do Turkey Prince Edward with two turkeys, rolled and stuffed with prunes, port and chestnut. Kathleen fed us when we were opening the new place (Mission Rosamunde). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/turkey-prince-edward.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/turkey-prince-edward.jpg\" alt=\"Turkey Prince Edward\" title=\"Turkey Prince Edward\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-37073\">\u003c/a>\u003cbr>\n\u003cem>\"Turkey Prince Edward\" \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What’s your guiltiest food pleasure?\u003c/strong>\u003cbr>\nWhich one should I choose? The burrito mojado al pastor at \u003ca href=\"http://www.yelp.com/biz/taqueria-cancun-san-francisco-4\">Taqueria Cancun\u003c/a> is a huge, swimming in sauce delicious meat thing that you pay for later. Then there are super nachos, but I don’t treat myself to that anymore. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/37056/qa-with-rosamunde%e2%80%99s-josh-margolis","authors":["5092"],"categories":["bayareabites_109","bayareabites_752","bayareabites_301","bayareabites_63","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_10025","bayareabites_8398","bayareabites_10026","bayareabites_10024","bayareabites_2344","bayareabites_2383"],"label":"bayareabites"},"bayareabites_36803":{"type":"posts","id":"bayareabites_36803","meta":{"index":"posts_1591205157","site":"bayareabites","id":"36803","score":null,"sort":[1325001600000]},"guestAuthors":[],"slug":"qa-with-peter-temkin-in-house-charcutier-for-show-dogs","title":"Q&A with Peter Temkin, In-House Charcutier for Show Dogs","publishDate":1325001600,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Peter-Temkin500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Peter-Temkin500.jpg\" alt=\"Peter Temkin. Photo: Sarah Logan\" title=\"Peter Temkin. Photo: Sarah Logan\" width=\"500\" height=\"752\" class=\"alignnone size-full wp-image-36809\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Peter Temkin.\u003c/strong> Photo: Sarah Logan\u003c/em>\u003c/p>\n\u003cp>Peter Temkin brings a decade of experience to \u003ca href=\"http://showdogssf.com/\">Show Dogs\u003c/a> and specializes in charcuterie from pates and whole-cut dry-cured meats to fresh sausages. Peter began working with \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/28/breakfast-at-show-dogs-with-chefs-gayle-pirie-and-john-clark/\">Chefs Gayle Pirie and John Clark\u003c/a> six months ago as Show Dogs’ in-house Charcutier, and recently introduced five new specialty sausages to the \u003ca href=\"http://showdogssf.com/menu/\">menu\u003c/a> including: Merguez, Wild Boar, Chicken Curry, Chicken Boudin and Maple Bacon. Each sausage is made with locally sourced meats but incorporate seasonings to mirror the regions from which the sausages are inspired. \u003c/p>\n\u003cp>Peter was introduced to the culinary world in his youth while growing up in New York City -- his mother was a catering chef and his father was a book publisher for MCA/Universal's book division, now known as Putnam Books. This upbringing, coupled with travels to France and Italy, instilled an early appreciation for food and cooking traditions. He began his culinary career as an apprentice at \u003ca href=\"http://www.floriosf.com/\">Florio\u003c/a> restaurant in San Francisco. Here, Temkin says, Chef Rick Hackett set his foundation for cooking -- learning everything from practical skills to the art of cured meat. Since then, Temkin has been instrumental in the opening of \u003ca href=\"http://nopasf.com/menu/dinner/\">Nopa\u003c/a>, \u003ca href=\"http://www.sprucesf.com/\">Spruce\u003c/a>, and \u003ca href=\"http://www.cavallopoint.com/gallery.html\">Cavallo Point’s Farley Bar\u003c/a>, where he developed comprehensive charcuterie programs. He lives in South City. \u003c/p>\n\u003cp>\u003cstrong>What’s new at the restaurant?\u003c/strong>\u003cbr>\nThings are great and the in-house sausages are really singing. We're in the process of developing several new charcuterie offerings as well, which is very exciting. At \u003ca href=\"http://www.foreigncinema.com/food/brunch.php\">Foreign Cinema\u003c/a>, the housemade program is starting to hit its stride, now that the salumis are beginning to show. My chefs are so supportive and generous with their talent. I'm very lucky to work where I do.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite 2 spots to shop for food?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.avedanos.com/\">Avedano's\u003c/a> on Cortland and \u003ca href=\"http://www.oliviersbutchery.com/\">Olivier's Butchery\u003c/a> in the Dogpatch. I also keep my eye on anything \u003ca href=\"http://www.goodfoodsonthego.blogspot.com/\">Good Foods Catering\u003c/a> does. Chef Dontaye gets it done!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Tell us about meeting your wife.\u003c/strong>\u003cbr>\nMy wife is Melody Mitchell, who is a certified sommelier and the lead server at \u003ca href=\"http://thevillagepub.net/menus\">The Village Pub\u003c/a>. We met through mutual friends after a catering event. I went up to her and kissed her, and we've been together ever since. That was about 6 years ago, and we've been married for over a year and a half. My sun rises and sets with her.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite date night spots?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.slowclub.com/\">Slow Club\u003c/a> because the combination of the ambiance, the decor and Chef Matt Paul's food are just devastating.... My wife and I always order his flatbread, and I know he just put his short ribs on the menu. We'll have to get those, since I've heard they're just amazing. We also love \u003ca href=\"http://www.mayflower-seafood.com/HKFL/index.htm\">Flower Lounge\u003c/a> in Millbrae and, well, our house! We cook quite a bit together and the food's getting better all the time. My friend Jon Reitz just opened his first place, \u003ca href=\"http://www.cedarhillsf.com/menu/dinner/\">Cedar Hill Kitchen + Smokehouse\u003c/a>, so we're looking forward to eating there as well.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nMy wife's chicken thighs, braised greens and scalloped potatoes.\u003c/p>\n\u003cp>\u003cstrong>Guiltiest food pleasure?\u003c/strong>\u003cbr>\nStouffer's French bread pepperoni pizza\u003c/p>\n\u003cp>\u003cstrong>As a teacher, what are the “musts” of making charcuterie?\u003c/strong>\u003cbr>\nYou have to keep your proteins clean, cold and covered. Don't let the fancy words intimidate you -- a pate is just a meat loaf that's had a couple of cocktails. Finally, patience and passion -- you'll need both to do charcuterie well.\u003c/p>\n\u003cp>\u003cstrong>Do you have plans for the holidays and/or a favorite dish/recipe?\u003c/strong>\u003cbr>\n Eat, drink and be merry!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Sausage_Knot500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Sausage_Knot500.jpg\" alt=\"Sausage knot. Photo: Sarah Logan\" title=\"Sausage knot. Photo: Sarah Logan\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-36808\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Salumi Paradiso - Sausage Knot.\u003c/strong> Photo: Elisa Cicinelli\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Salumi Paradiso\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>20 lbs of boneless pork butt, large cube, lean and fat separated\u003cbr>\n9 oz of kosher salt\u003cbr>\n3 tsp of DQ#2 curing salt (\u003ca href=\"http://butcherpacker.com/\">Butcher & Packer\u003c/a> is a fantastic source for curing salts, starter cultures and casings.)\u003cbr>\n125 g of dextrose\u003cbr>\n2 cups of non-fat dry milk powder\u003cbr>\n4 oz of dry white wine\u003cbr>\nTwo large pinches of saffron\u003cbr>\n10 g of crushed chile de arbol\u003cbr>\n15 g of minced fresh ginger\u003cbr>\n15 g of minced fresh garlic\u003cbr>\n4 g of starter culture \u003c/p>\n\u003cul>\n\u003cli>Place meat on a full tray sheet for 20 minutes or until very cold.\u003c/li>\n\u003cli>Grind lean and fat pork separately through 3/18\" plate-make sure to chill all grinder parts for at least 20 minutes before grinding.\u003c/li>\n\u003cli>Place ground pork, separating the lean and the fat, on a full sheet and keep refrigerated until all ingredients are assembled and ready to be utilized.\u003c/li>\n\u003cli>Bring white wine to a boil and then off heat, crush the saffron between your fingers to release the essential oils of the saffron and then, put the saffron into the white wine and let steep into liquid is cool.\u003c/li>\n\u003cli>Remove meat from fridge and combine lean meat with all seasoning and spices, by hand, break the fat into small pieces and incorporate into meat mixture.\u003c/li>\n\u003cli>Mix white wine/saffron liquid into meat along with several glugs of ice water.\u003c/li>\n\u003cli>Place starter culture into 3 oz of room temperature distilled water and vigorously incorporate solution by hand into meat mixture, make sure mixture is tacky.\u003c/li>\n\u003cli>Stuff mixture into 34-36 mm hog casings, form sausages into 1/2 foot links, tying off links with double knots on both ends.\u003c/li>\n\u003cli>Prick sausages with sausage pricker and hang on dowels and place in fermentation chamber for 48 hours.\u003c/li>\n\u003cli>Place in drying room with a temperature of 58 degrees and an ambient humidity of 65-70% for 4-6 weeks or until sausages have given up approximately 40-50% of their water weight.\u003c/li>\n\u003c/ul>\n\n","blocks":[],"excerpt":"Peter Temkin brings a decade of experience to Show Dogs and specializes in charcuterie from pates and whole-cut dry-cured meats to fresh sausages. Recipe for Salumi Paradiso. ","status":"publish","parent":0,"modified":1324527199,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":954},"headData":{"title":"Q&A with Peter Temkin, In-House Charcutier for Show Dogs | KQED","description":"Peter Temkin brings a decade of experience to Show Dogs and specializes in charcuterie from pates and whole-cut dry-cured meats to fresh sausages. Recipe for Salumi Paradiso. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Q&A with Peter Temkin, In-House Charcutier for Show Dogs","datePublished":"2011-12-27T16:00:00.000Z","dateModified":"2011-12-22T04:13:19.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"36803 http://blogs.kqed.org/bayareabites/?p=36803","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/12/27/qa-with-peter-temkin-in-house-charcutier-for-show-dogs/","disqusTitle":"Q&A with Peter Temkin, In-House Charcutier for Show Dogs","path":"/bayareabites/36803/qa-with-peter-temkin-in-house-charcutier-for-show-dogs","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Peter-Temkin500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Peter-Temkin500.jpg\" alt=\"Peter Temkin. Photo: Sarah Logan\" title=\"Peter Temkin. Photo: Sarah Logan\" width=\"500\" height=\"752\" class=\"alignnone size-full wp-image-36809\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Peter Temkin.\u003c/strong> Photo: Sarah Logan\u003c/em>\u003c/p>\n\u003cp>Peter Temkin brings a decade of experience to \u003ca href=\"http://showdogssf.com/\">Show Dogs\u003c/a> and specializes in charcuterie from pates and whole-cut dry-cured meats to fresh sausages. Peter began working with \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/28/breakfast-at-show-dogs-with-chefs-gayle-pirie-and-john-clark/\">Chefs Gayle Pirie and John Clark\u003c/a> six months ago as Show Dogs’ in-house Charcutier, and recently introduced five new specialty sausages to the \u003ca href=\"http://showdogssf.com/menu/\">menu\u003c/a> including: Merguez, Wild Boar, Chicken Curry, Chicken Boudin and Maple Bacon. Each sausage is made with locally sourced meats but incorporate seasonings to mirror the regions from which the sausages are inspired. \u003c/p>\n\u003cp>Peter was introduced to the culinary world in his youth while growing up in New York City -- his mother was a catering chef and his father was a book publisher for MCA/Universal's book division, now known as Putnam Books. This upbringing, coupled with travels to France and Italy, instilled an early appreciation for food and cooking traditions. He began his culinary career as an apprentice at \u003ca href=\"http://www.floriosf.com/\">Florio\u003c/a> restaurant in San Francisco. Here, Temkin says, Chef Rick Hackett set his foundation for cooking -- learning everything from practical skills to the art of cured meat. Since then, Temkin has been instrumental in the opening of \u003ca href=\"http://nopasf.com/menu/dinner/\">Nopa\u003c/a>, \u003ca href=\"http://www.sprucesf.com/\">Spruce\u003c/a>, and \u003ca href=\"http://www.cavallopoint.com/gallery.html\">Cavallo Point’s Farley Bar\u003c/a>, where he developed comprehensive charcuterie programs. He lives in South City. \u003c/p>\n\u003cp>\u003cstrong>What’s new at the restaurant?\u003c/strong>\u003cbr>\nThings are great and the in-house sausages are really singing. We're in the process of developing several new charcuterie offerings as well, which is very exciting. At \u003ca href=\"http://www.foreigncinema.com/food/brunch.php\">Foreign Cinema\u003c/a>, the housemade program is starting to hit its stride, now that the salumis are beginning to show. My chefs are so supportive and generous with their talent. I'm very lucky to work where I do.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite 2 spots to shop for food?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.avedanos.com/\">Avedano's\u003c/a> on Cortland and \u003ca href=\"http://www.oliviersbutchery.com/\">Olivier's Butchery\u003c/a> in the Dogpatch. I also keep my eye on anything \u003ca href=\"http://www.goodfoodsonthego.blogspot.com/\">Good Foods Catering\u003c/a> does. Chef Dontaye gets it done!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Tell us about meeting your wife.\u003c/strong>\u003cbr>\nMy wife is Melody Mitchell, who is a certified sommelier and the lead server at \u003ca href=\"http://thevillagepub.net/menus\">The Village Pub\u003c/a>. We met through mutual friends after a catering event. I went up to her and kissed her, and we've been together ever since. That was about 6 years ago, and we've been married for over a year and a half. My sun rises and sets with her.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite date night spots?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.slowclub.com/\">Slow Club\u003c/a> because the combination of the ambiance, the decor and Chef Matt Paul's food are just devastating.... My wife and I always order his flatbread, and I know he just put his short ribs on the menu. We'll have to get those, since I've heard they're just amazing. We also love \u003ca href=\"http://www.mayflower-seafood.com/HKFL/index.htm\">Flower Lounge\u003c/a> in Millbrae and, well, our house! We cook quite a bit together and the food's getting better all the time. My friend Jon Reitz just opened his first place, \u003ca href=\"http://www.cedarhillsf.com/menu/dinner/\">Cedar Hill Kitchen + Smokehouse\u003c/a>, so we're looking forward to eating there as well.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nMy wife's chicken thighs, braised greens and scalloped potatoes.\u003c/p>\n\u003cp>\u003cstrong>Guiltiest food pleasure?\u003c/strong>\u003cbr>\nStouffer's French bread pepperoni pizza\u003c/p>\n\u003cp>\u003cstrong>As a teacher, what are the “musts” of making charcuterie?\u003c/strong>\u003cbr>\nYou have to keep your proteins clean, cold and covered. Don't let the fancy words intimidate you -- a pate is just a meat loaf that's had a couple of cocktails. Finally, patience and passion -- you'll need both to do charcuterie well.\u003c/p>\n\u003cp>\u003cstrong>Do you have plans for the holidays and/or a favorite dish/recipe?\u003c/strong>\u003cbr>\n Eat, drink and be merry!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Sausage_Knot500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Sausage_Knot500.jpg\" alt=\"Sausage knot. Photo: Sarah Logan\" title=\"Sausage knot. Photo: Sarah Logan\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-36808\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Salumi Paradiso - Sausage Knot.\u003c/strong> Photo: Elisa Cicinelli\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Salumi Paradiso\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>20 lbs of boneless pork butt, large cube, lean and fat separated\u003cbr>\n9 oz of kosher salt\u003cbr>\n3 tsp of DQ#2 curing salt (\u003ca href=\"http://butcherpacker.com/\">Butcher & Packer\u003c/a> is a fantastic source for curing salts, starter cultures and casings.)\u003cbr>\n125 g of dextrose\u003cbr>\n2 cups of non-fat dry milk powder\u003cbr>\n4 oz of dry white wine\u003cbr>\nTwo large pinches of saffron\u003cbr>\n10 g of crushed chile de arbol\u003cbr>\n15 g of minced fresh ginger\u003cbr>\n15 g of minced fresh garlic\u003cbr>\n4 g of starter culture \u003c/p>\n\u003cul>\n\u003cli>Place meat on a full tray sheet for 20 minutes or until very cold.\u003c/li>\n\u003cli>Grind lean and fat pork separately through 3/18\" plate-make sure to chill all grinder parts for at least 20 minutes before grinding.\u003c/li>\n\u003cli>Place ground pork, separating the lean and the fat, on a full sheet and keep refrigerated until all ingredients are assembled and ready to be utilized.\u003c/li>\n\u003cli>Bring white wine to a boil and then off heat, crush the saffron between your fingers to release the essential oils of the saffron and then, put the saffron into the white wine and let steep into liquid is cool.\u003c/li>\n\u003cli>Remove meat from fridge and combine lean meat with all seasoning and spices, by hand, break the fat into small pieces and incorporate into meat mixture.\u003c/li>\n\u003cli>Mix white wine/saffron liquid into meat along with several glugs of ice water.\u003c/li>\n\u003cli>Place starter culture into 3 oz of room temperature distilled water and vigorously incorporate solution by hand into meat mixture, make sure mixture is tacky.\u003c/li>\n\u003cli>Stuff mixture into 34-36 mm hog casings, form sausages into 1/2 foot links, tying off links with double knots on both ends.\u003c/li>\n\u003cli>Prick sausages with sausage pricker and hang on dowels and place in fermentation chamber for 48 hours.\u003c/li>\n\u003cli>Place in drying room with a temperature of 58 degrees and an ambient humidity of 65-70% for 4-6 weeks or until sausages have given up approximately 40-50% of their water weight.\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/36803/qa-with-peter-temkin-in-house-charcutier-for-show-dogs","authors":["5092"],"categories":["bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_1875","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_320","bayareabites_8874","bayareabites_8875","bayareabites_10003","bayareabites_318","bayareabites_2344","bayareabites_8873","bayareabites_10006"],"featImg":"bayareabites_36809","label":"bayareabites"},"bayareabites_27337":{"type":"posts","id":"bayareabites_27337","meta":{"index":"posts_1591205157","site":"bayareabites","id":"27337","score":null,"sort":[1305464447000]},"guestAuthors":[],"slug":"charcutepalooza-chorizo-breakfast-sausage","title":"Charcutepalooza: Chorizo Breakfast Sausage","publishDate":1305464447,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-12.jpg\" alt=\"Chorizo Breakfast Sausage\" title=\"Chorizo Breakfast Sausage\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27347\">\u003c/a>\u003cbr>\n\u003cem>Chorizo Breakfast Sausage (no grinder needed!)\u003c/em>\u003c/p>\n\u003cp>Homemade breakfast sausage has never really been on the top of my culinary accomplishments to tackle. It seemed difficult and messy, and I wasn't sold on how much better it would taste. I was wrong on all counts. Well, except for the messy part…you do need to get your hands in there.\u003c/p>\n\u003cp>I started to rethink the benefits of making my own sausage from scratch when I saw this month's \u003ca href=\"http://www.mrswheelbarrow.com/2011/04/charcutepalooza-may-challenge-grinding/\">Charcutepalooza Challenge: Grinding\u003c/a>. For those who are unfamiliar with \u003cstrong>Charcutepalooza\u003c/strong>, it's a monthly online cooking group, like \u003ca href=\"http://thedaringkitchen.com/\">Daring Bakers\u003c/a> or \u003ca href=\"http://tuesdayswithdorie.wordpress.com/\">Tuesdays with Dorie\u003c/a>, where everyone makes their take on one dish and posts about it on a given date. In this case, it is all about \u003cstrong>meat\u003c/strong>. The group, created by \u003ca href=\"http://www.mrswheelbarrow.com/\">Mrs. Wheelbarrow\u003c/a> and \u003ca href=\"http://theyummymummy.blogspot.com/\">The Yummy Mummy\u003c/a> at the beginning of this year, quickly developed an ardent following as charcuterie novices and pros alike shared their experiences of salting, smoking, curing -- and yes, grinding -- tasty meat treats. \u003c/p>\n\u003cp>Now, I love me a fine \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/04/melon-and-prosciutto-risotto/\">prosciutto\u003c/a> any day, but admittedly, I'm not a huge charcuterie lover by nature. My husband, on the other hand, can frequently be seen in the kitchen around 9:30 p.m. making himself a plate of meat dessert. Charcutepalooza was just the thing I needed to step up my carnivorous game. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-1.jpg\" alt=\"pork shoulder\" title=\"pork shoulder\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-27338\">\u003c/a>\u003cbr>\n\u003cem>A whole lot of pork\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This month's challenge focused on free form sausage-making (sans creepy skin casings). A good way to ease into things, I thought. First thing's first, I needed to get my hands on some \u003cstrong>pork shoulder\u003c/strong> and \u003cstrong>fatback\u003c/strong>. I've never asked for fatback before; it felt a little badass. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-2.jpg\" alt=\"fatback\" title=\"fatback\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-27339\">\u003c/a>\u003cbr>\n\u003cem>Snowy white fatback\u003c/em>\u003c/p>\n\u003cp>The experts all say that the secret to a good grind is \u003ca href=\"http://en.wikipedia.org/wiki/Eric_Nies\">Eric Nies\u003c/a>--sorry, I couldn't help myself--no, the real secret is ensuring that the meat and equipment are \u003cstrong>very cold\u003c/strong>. So, I stuck my metal mixing bowl and food processor blade in the freezer while I cut the meat and fat into small cubes. Then, I added my spices. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-3.jpg\" alt=\"spices\" title=\"spices\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27340\">\u003c/a>\u003cbr>\n\u003cem>Spices\u003c/em>\u003c/p>\n\u003cp>The inspiration behind my breakfast sausage seasonings comes from some tasty Chorizo Sausage Patties I had once in New York. I had done a remake of them at home before, using store-bought sausage and chorizo and adding a blend of seasonings, but this time I would attempt to do it all from scratch. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-4.jpg\" alt=\"Spice rub\" title=\"Spice rub\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27341\">\u003c/a>\u003cbr>\n\u003cem>Spice rub\u003c/em>\u003c/p>\n\u003cp>I raided my spice drawer and decided on a healthy dose of chili powder and smoked paprika, cayenne for some heat, cumin, ground fennel seeds, cinnamon, nutmeg, cloves, and a touch of garam masala to keep it interesting. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-13.jpg\" alt=\"Thyme + Sage\" title=\"Thyme + Sage\" width=\"500\" height=\"352\" class=\"alignnone size-full wp-image-27348\">\u003c/a>\u003cbr>\n\u003cem>Thyme + Sage\u003c/em>\u003c/p>\n\u003cp>I also added some brown sugar, garlic, and lots of fresh thyme and sage. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-7.jpg\" alt=\"pork and seasonings\" title=\"pork and seasonings\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27342\">\u003c/a>\u003cbr>\n\u003cem>Ready to mingle\u003c/em>\u003c/p>\n\u003cp>This party of flavors got doused over the meat and fat, and it all chilled and mingled together for two hours. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_sausage-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_sausage-1.jpg\" alt=\"sausage via food processor\" title=\"sausage via food processor\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-27447\">\u003c/a>\u003cbr>\n\u003cem>Sausage via Food Processor\u003c/em>\u003c/p>\n\u003cp>Since I don't have a grinder, I used the \u003cstrong>food processor\u003c/strong> method. I worked in small batches, pulsing until everything was evenly ground. To this I added an egg yolk, a bit of milk, and vinegar to help bind it all together. I fried up a test patty, and it was good…but something was missing. My brain when to burgers (it does that sometimes) and voila! I knew what I needed -- the secret ingredient to my homemade burgers: caramelized onions. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-10.jpg\" alt=\"sausage mixture with onions\" title=\"sausage mixture with onions\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-27345\">\u003c/a>\u003cbr>\n\u003cem>Wit onions\u003c/em>\u003c/p>\n\u003cp>That did the trick. My sausage patties were \u003cstrong>tangy\u003c/strong>, \u003cstrong>smoky\u003c/strong>, \u003cstrong>sweet\u003c/strong>, and \u003cstrong>savory\u003c/strong>, with a hint of \u003cstrong>heat\u003c/strong>. I think the biggest difference between my homemade sausage and store-bought was the texture. These definitely have more chew to them, and the fat added some great flavor. I'm already fantasizing about the killer breakfast sandwich I'm going to have tomorrow. And then, the day after that? This with Huevos Rancheros. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>At this rate, I may just be on my way to meat dessert too one day. \u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Chorizo Breakfast Sausage\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>Spicy and smoky, sweet and tangy, this homemade chorizo sausage is the breakfast of champions. The meat is ground using a food processor, so you don't even need a meat grinder! \u003c/em>\u003c/p>\n\u003cp>By \u003cspan class=\"author\">Stephanie Hua\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-11.jpg\" alt=\"Chorizo Sausage Patties\" title=\"Chorizo Sausage Patties\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-27346 photo\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">2 hours 45 minutes\u003cspan class=\"value-title\" title=\"PT2H45M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">5 minutes\u003cspan class=\"value-title\" title=\"PT5M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">2 hours 50 minutes\u003cspan class=\"value-title\" title=\"PT2H50M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">Makes about 30 (3-inch) patties\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">3 lbs boneless pork shoulder 3/4 lb. fatback\u003c/li>\n\u003cli class=\"ingredient\">1 medium onion, finely chopped\u003c/li>\n\u003cli class=\"ingredient\">1 large egg yolk\u003c/li>\n\u003cli class=\"ingredient\">2 cloves garlic, minced\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup red wine vinegar, chilled\u003c/li>\n\u003cli class=\"ingredient\">2 tablespoons milk\u003c/li>\n\u003cli class=\"ingredient\">2 tablespoons finely chopped fresh thyme, tightly packed\u003c/li>\n\u003cli class=\"ingredient\">2 tablespoons finely chopped fresh sage, tightly packed\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon brown sugar\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon chili powder\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon smoked paprika\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon fennel seeds, ground\u003c/li>\n\u003cli class=\"ingredient\">1 teaspoon cayenne\u003c/li>\n\u003cli class=\"ingredient\">1/2 teaspoon cumin\u003c/li>\n\u003cli class=\"ingredient\">1/2 teaspoon cinnamon\u003c/li>\n\u003cli class=\"ingredient\">1/2 teaspoon garam masala \u003c/li>\n\u003cli class=\"ingredient\">1/4 teaspoon freshly grated nutmeg\u003c/li>\n\u003cli class=\"ingredient\">2 cloves, ground (a pinch) \u003c/li>\n\u003cp>* If you're using fresh fatback, add 2 teaspoons of Kosher salt to the mixture. If you're using fatback that has been cured and salted, no additional salt is needed.\n\u003c/p>\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Place your mixing bowl (metal is best) and food processor blade in the freezer. Lightly caramelize the onion over medium heat, about 8 to 10 minutes. Set aside. \u003c/li>\n\u003cli>Cut the meat into 1\" cubes and the fat into 1/2\" cubes. Place in the chilled mixing bowl. Add the spices and mix well. Cover with plastic wrap and chill for two hours, the last 1/2 hour in the freezer.\u003c/li>\n\u003cli>Working in small batches, pulse in food processor, checking and scraping down the sides, until the meat and fat are evenly ground together. Place in a large mixing bowl. \u003c/li>\n\u003cli>Add the caramelized onions, egg yolk, milk, and vinegar. Using your hands, mix the sausage meat well to combine and reduce the air in the mixture.\u003c/li>\n\u003cli>It's a good idea to fry up a test patty at this point to check your seasoning. Form the remaining sausage mixture into patties. Over medium heat, fry the sausage patties in a lightly oiled skillet until crispy on the outside and cooked through. (Note: To freeze, form the patties and place them on a plate lined with parchment-paper. Freeze solid, then transfer the patties to an air-tight bag.)\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n","blocks":[],"excerpt":"Spicy and smoky, sweet and tangy, this homemade chorizo sausage is the breakfast of champions. The meat is ground using a food processor, so you don't even need a meat grinder.","status":"publish","parent":0,"modified":1305431168,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":1047},"headData":{"title":"Charcutepalooza: Chorizo Breakfast Sausage | KQED","description":"Spicy and smoky, sweet and tangy, this homemade chorizo sausage is the breakfast of champions. The meat is ground using a food processor, so you don't even need a meat grinder.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Charcutepalooza: Chorizo Breakfast Sausage","datePublished":"2011-05-15T13:00:47.000Z","dateModified":"2011-05-15T03:46:08.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"27337 http://blogs.kqed.org/bayareabites/?p=27337","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/05/15/charcutepalooza-chorizo-breakfast-sausage/","disqusTitle":"Charcutepalooza: Chorizo Breakfast Sausage","path":"/bayareabites/27337/charcutepalooza-chorizo-breakfast-sausage","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-12.jpg\" alt=\"Chorizo Breakfast Sausage\" title=\"Chorizo Breakfast Sausage\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27347\">\u003c/a>\u003cbr>\n\u003cem>Chorizo Breakfast Sausage (no grinder needed!)\u003c/em>\u003c/p>\n\u003cp>Homemade breakfast sausage has never really been on the top of my culinary accomplishments to tackle. It seemed difficult and messy, and I wasn't sold on how much better it would taste. I was wrong on all counts. Well, except for the messy part…you do need to get your hands in there.\u003c/p>\n\u003cp>I started to rethink the benefits of making my own sausage from scratch when I saw this month's \u003ca href=\"http://www.mrswheelbarrow.com/2011/04/charcutepalooza-may-challenge-grinding/\">Charcutepalooza Challenge: Grinding\u003c/a>. For those who are unfamiliar with \u003cstrong>Charcutepalooza\u003c/strong>, it's a monthly online cooking group, like \u003ca href=\"http://thedaringkitchen.com/\">Daring Bakers\u003c/a> or \u003ca href=\"http://tuesdayswithdorie.wordpress.com/\">Tuesdays with Dorie\u003c/a>, where everyone makes their take on one dish and posts about it on a given date. In this case, it is all about \u003cstrong>meat\u003c/strong>. The group, created by \u003ca href=\"http://www.mrswheelbarrow.com/\">Mrs. Wheelbarrow\u003c/a> and \u003ca href=\"http://theyummymummy.blogspot.com/\">The Yummy Mummy\u003c/a> at the beginning of this year, quickly developed an ardent following as charcuterie novices and pros alike shared their experiences of salting, smoking, curing -- and yes, grinding -- tasty meat treats. \u003c/p>\n\u003cp>Now, I love me a fine \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/04/melon-and-prosciutto-risotto/\">prosciutto\u003c/a> any day, but admittedly, I'm not a huge charcuterie lover by nature. My husband, on the other hand, can frequently be seen in the kitchen around 9:30 p.m. making himself a plate of meat dessert. Charcutepalooza was just the thing I needed to step up my carnivorous game. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-1.jpg\" alt=\"pork shoulder\" title=\"pork shoulder\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-27338\">\u003c/a>\u003cbr>\n\u003cem>A whole lot of pork\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This month's challenge focused on free form sausage-making (sans creepy skin casings). A good way to ease into things, I thought. First thing's first, I needed to get my hands on some \u003cstrong>pork shoulder\u003c/strong> and \u003cstrong>fatback\u003c/strong>. I've never asked for fatback before; it felt a little badass. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-2.jpg\" alt=\"fatback\" title=\"fatback\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-27339\">\u003c/a>\u003cbr>\n\u003cem>Snowy white fatback\u003c/em>\u003c/p>\n\u003cp>The experts all say that the secret to a good grind is \u003ca href=\"http://en.wikipedia.org/wiki/Eric_Nies\">Eric Nies\u003c/a>--sorry, I couldn't help myself--no, the real secret is ensuring that the meat and equipment are \u003cstrong>very cold\u003c/strong>. So, I stuck my metal mixing bowl and food processor blade in the freezer while I cut the meat and fat into small cubes. Then, I added my spices. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-3.jpg\" alt=\"spices\" title=\"spices\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27340\">\u003c/a>\u003cbr>\n\u003cem>Spices\u003c/em>\u003c/p>\n\u003cp>The inspiration behind my breakfast sausage seasonings comes from some tasty Chorizo Sausage Patties I had once in New York. I had done a remake of them at home before, using store-bought sausage and chorizo and adding a blend of seasonings, but this time I would attempt to do it all from scratch. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-4.jpg\" alt=\"Spice rub\" title=\"Spice rub\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27341\">\u003c/a>\u003cbr>\n\u003cem>Spice rub\u003c/em>\u003c/p>\n\u003cp>I raided my spice drawer and decided on a healthy dose of chili powder and smoked paprika, cayenne for some heat, cumin, ground fennel seeds, cinnamon, nutmeg, cloves, and a touch of garam masala to keep it interesting. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-13.jpg\" alt=\"Thyme + Sage\" title=\"Thyme + Sage\" width=\"500\" height=\"352\" class=\"alignnone size-full wp-image-27348\">\u003c/a>\u003cbr>\n\u003cem>Thyme + Sage\u003c/em>\u003c/p>\n\u003cp>I also added some brown sugar, garlic, and lots of fresh thyme and sage. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-7.jpg\" alt=\"pork and seasonings\" title=\"pork and seasonings\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27342\">\u003c/a>\u003cbr>\n\u003cem>Ready to mingle\u003c/em>\u003c/p>\n\u003cp>This party of flavors got doused over the meat and fat, and it all chilled and mingled together for two hours. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_sausage-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_sausage-1.jpg\" alt=\"sausage via food processor\" title=\"sausage via food processor\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-27447\">\u003c/a>\u003cbr>\n\u003cem>Sausage via Food Processor\u003c/em>\u003c/p>\n\u003cp>Since I don't have a grinder, I used the \u003cstrong>food processor\u003c/strong> method. I worked in small batches, pulsing until everything was evenly ground. To this I added an egg yolk, a bit of milk, and vinegar to help bind it all together. I fried up a test patty, and it was good…but something was missing. My brain when to burgers (it does that sometimes) and voila! I knew what I needed -- the secret ingredient to my homemade burgers: caramelized onions. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-10.jpg\" alt=\"sausage mixture with onions\" title=\"sausage mixture with onions\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-27345\">\u003c/a>\u003cbr>\n\u003cem>Wit onions\u003c/em>\u003c/p>\n\u003cp>That did the trick. My sausage patties were \u003cstrong>tangy\u003c/strong>, \u003cstrong>smoky\u003c/strong>, \u003cstrong>sweet\u003c/strong>, and \u003cstrong>savory\u003c/strong>, with a hint of \u003cstrong>heat\u003c/strong>. I think the biggest difference between my homemade sausage and store-bought was the texture. These definitely have more chew to them, and the fat added some great flavor. I'm already fantasizing about the killer breakfast sandwich I'm going to have tomorrow. And then, the day after that? This with Huevos Rancheros. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>At this rate, I may just be on my way to meat dessert too one day. \u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Chorizo Breakfast Sausage\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>Spicy and smoky, sweet and tangy, this homemade chorizo sausage is the breakfast of champions. The meat is ground using a food processor, so you don't even need a meat grinder! \u003c/em>\u003c/p>\n\u003cp>By \u003cspan class=\"author\">Stephanie Hua\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_chorizo_sausage-11.jpg\" alt=\"Chorizo Sausage Patties\" title=\"Chorizo Sausage Patties\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-27346 photo\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">2 hours 45 minutes\u003cspan class=\"value-title\" title=\"PT2H45M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">5 minutes\u003cspan class=\"value-title\" title=\"PT5M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">2 hours 50 minutes\u003cspan class=\"value-title\" title=\"PT2H50M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">Makes about 30 (3-inch) patties\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">3 lbs boneless pork shoulder 3/4 lb. fatback\u003c/li>\n\u003cli class=\"ingredient\">1 medium onion, finely chopped\u003c/li>\n\u003cli class=\"ingredient\">1 large egg yolk\u003c/li>\n\u003cli class=\"ingredient\">2 cloves garlic, minced\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup red wine vinegar, chilled\u003c/li>\n\u003cli class=\"ingredient\">2 tablespoons milk\u003c/li>\n\u003cli class=\"ingredient\">2 tablespoons finely chopped fresh thyme, tightly packed\u003c/li>\n\u003cli class=\"ingredient\">2 tablespoons finely chopped fresh sage, tightly packed\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon brown sugar\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon chili powder\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon smoked paprika\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon fennel seeds, ground\u003c/li>\n\u003cli class=\"ingredient\">1 teaspoon cayenne\u003c/li>\n\u003cli class=\"ingredient\">1/2 teaspoon cumin\u003c/li>\n\u003cli class=\"ingredient\">1/2 teaspoon cinnamon\u003c/li>\n\u003cli class=\"ingredient\">1/2 teaspoon garam masala \u003c/li>\n\u003cli class=\"ingredient\">1/4 teaspoon freshly grated nutmeg\u003c/li>\n\u003cli class=\"ingredient\">2 cloves, ground (a pinch) \u003c/li>\n\u003cp>* If you're using fresh fatback, add 2 teaspoons of Kosher salt to the mixture. If you're using fatback that has been cured and salted, no additional salt is needed.\n\u003c/p>\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Place your mixing bowl (metal is best) and food processor blade in the freezer. Lightly caramelize the onion over medium heat, about 8 to 10 minutes. Set aside. \u003c/li>\n\u003cli>Cut the meat into 1\" cubes and the fat into 1/2\" cubes. Place in the chilled mixing bowl. Add the spices and mix well. Cover with plastic wrap and chill for two hours, the last 1/2 hour in the freezer.\u003c/li>\n\u003cli>Working in small batches, pulse in food processor, checking and scraping down the sides, until the meat and fat are evenly ground together. Place in a large mixing bowl. \u003c/li>\n\u003cli>Add the caramelized onions, egg yolk, milk, and vinegar. Using your hands, mix the sausage meat well to combine and reduce the air in the mixture.\u003c/li>\n\u003cli>It's a good idea to fry up a test patty at this point to check your seasoning. Form the remaining sausage mixture into patties. Over medium heat, fry the sausage patties in a lightly oiled skillet until crispy on the outside and cooked through. (Note: To freeze, form the patties and place them on a plate lined with parchment-paper. Freeze solid, then transfer the patties to an air-tight bag.)\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/27337/charcutepalooza-chorizo-breakfast-sausage","authors":["5037"],"categories":["bayareabites_752","bayareabites_1865","bayareabites_1927","bayareabites_12"],"tags":["bayareabites_9279","bayareabites_9280","bayareabites_320","bayareabites_2147","bayareabites_9281","bayareabites_8739","bayareabites_2344"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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You ask the questions. You decide what Bay Curious investigates. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg","imageAlt":"On Our Watch from NPR and KQED","officialWebsiteLink":"/podcasts/onourwatch","meta":{"site":"news","source":"kqed","order":"1"},"link":"/podcasts/onourwatch","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1567098962","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw","npr":"https://rpb3r.app.goo.gl/onourwatch","spotify":"https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x","tuneIn":"https://tunein.com/radio/On-Our-Watch-p1436229/","stitcher":"https://www.stitcher.com/show/on-our-watch","rss":"https://feeds.npr.org/510360/podcast.xml"}},"on-the-media":{"id":"on-the-media","title":"On The Media","info":"Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. 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