hgsausageworks.blogspot.com
HG Sausageworks: November 2012
http://hgsausageworks.blogspot.com/2012_11_01_archive.html
A blog dedicated to charcuterie, sausages, curing, smoking and the transformation of pork into tasty goodness. Friday, November 30, 2012. Loukaniko - My Big Fat Greek Sausage. I’ve talked a lot about innovation and experimentation particularly with the Frankenbacon chronicles but in fact there are two ways to experiment. The first is just to close your eyes and take a leap of blind faith. Sometimes things will work out, sometimes not so much. I was directed to this sausage by my boss who is very proud of...
hgsausageworks.blogspot.com
HG Sausageworks: July 2012
http://hgsausageworks.blogspot.com/2012_07_01_archive.html
A blog dedicated to charcuterie, sausages, curing, smoking and the transformation of pork into tasty goodness. Sunday, July 29, 2012. Brown sugar is substituted for the white sugar and the ratio is adjusted. At this point we’re taking the proverbial left turn at Albuquerque and it’s the last time you’ll see much resemblance between bacon and pancetta (aka FGP). I adapted this recipe from Polcyn and Ruhlman’s book, Charcuterie. Which is a great resource to start your journey into charcuterie. Every day or...
hgsausageworks.blogspot.com
HG Sausageworks: September 2012
http://hgsausageworks.blogspot.com/2012_09_01_archive.html
A blog dedicated to charcuterie, sausages, curing, smoking and the transformation of pork into tasty goodness. Sunday, September 30, 2012. Instructional: How to Open a Beer Bottle. Saturday, September 22, 2012. Makin' Sunday Gravy (on Saturday no less). Makin' gravy is awesome.for the cost of a couple jars of "premium" pasta sauce you can make your own that tastes as good if not better for just a few bucks. 1 onion, chopped. 2 bell peppers, chopped. 1/2 head garlic, thinly sliced. 2 cans tomato paste.
hgsausageworks.blogspot.com
HG Sausageworks: July 2013
http://hgsausageworks.blogspot.com/2013_07_01_archive.html
A blog dedicated to charcuterie, sausages, curing, smoking and the transformation of pork into tasty goodness. Tuesday, July 23, 2013. It's so hard to say goodbye. As I slowly evolve my business I find it increasingly difficult to maintain both my production schedule, my now official website, www.hgsausageworks.com. Low on the Hog. Nose To Tail At Home. Savoring the Whole Hog. Its so hard to say goodbye. 2010 - HG Sausageworks. Created by Deluxe Templates.
hgsausageworks.blogspot.com
HG Sausageworks: August 2012
http://hgsausageworks.blogspot.com/2012_08_01_archive.html
A blog dedicated to charcuterie, sausages, curing, smoking and the transformation of pork into tasty goodness. Sunday, August 26, 2012. Gilding the Lily - Bacon'd Waffles with Candied Walnuts and Grandma's Syrup. Some would say you wouldn't, it's just not necessary, it's crazy-talk! Others (such as myself) would say, "Because you can! And so I made it happen. So I present to you:. Bacon'd Waffles with Candied Bacon Walnuts and Grandma's Karo Syrup. 1 tsp vanilla extract. 2 tsp baking powder. Until browne...
hgsausageworks.blogspot.com
HG Sausageworks: I'm famous!! (kinda, sort of)
http://hgsausageworks.blogspot.com/2013/05/im-famous-kinda-sort-of.html
A blog dedicated to charcuterie, sausages, curing, smoking and the transformation of pork into tasty goodness. Monday, May 6, 2013. Kinda, sort of). You can also find the podcast in iTunes and Sticher, just search for Killer Food. Low on the Hog. Nose To Tail At Home. Savoring the Whole Hog. Kinda, sort of). 2010 - HG Sausageworks. Created by Deluxe Templates.
hgsausageworks.blogspot.com
HG Sausageworks: February 2013
http://hgsausageworks.blogspot.com/2013_02_01_archive.html
A blog dedicated to charcuterie, sausages, curing, smoking and the transformation of pork into tasty goodness. Friday, February 8, 2013. I think I have a chefly man crush. mad lyrics and cheffin' references. doesn't get much better than Action Bronson. Sunday, February 3, 2013. Problem with Today's Food / Advertising. Ummm, yeah. Instead, give them 2 Tbl of peanut butter. and they'll get, drumroll please. Unless you're allergic to peanuts, then you're pretty much fucked). Low on the Hog.
hgsausageworks.blogspot.com
HG Sausageworks: Diary of the Kimchee Grenade
http://hgsausageworks.blogspot.com/2013/01/the-diary-of-explosive-kimchee.html
A blog dedicated to charcuterie, sausages, curing, smoking and the transformation of pork into tasty goodness. Thursday, January 31, 2013. Diary of the Kimchee Grenade. Lesson to be learned, eat the kimchee faster or put that shit in a Cambro for safe keeping:. Low on the Hog. Nose To Tail At Home. Savoring the Whole Hog. Diary of the Kimchee Grenade. Food of the People. Cheese Eating Surrender Monkey Meatloaf. 2010 - HG Sausageworks. Created by Deluxe Templates.
hgsausageworks.blogspot.com
HG Sausageworks: May 2013
http://hgsausageworks.blogspot.com/2013_05_01_archive.html
A blog dedicated to charcuterie, sausages, curing, smoking and the transformation of pork into tasty goodness. Monday, May 6, 2013. Kinda, sort of). You can also find the podcast in iTunes and Sticher, just search for Killer Food. Low on the Hog. Nose To Tail At Home. Savoring the Whole Hog. Kinda, sort of). 2010 - HG Sausageworks. Created by Deluxe Templates.
hgsausageworks.blogspot.com
HG Sausageworks: Food of the People
http://hgsausageworks.blogspot.com/2013/01/food-of-people.html
A blog dedicated to charcuterie, sausages, curing, smoking and the transformation of pork into tasty goodness. Saturday, January 26, 2013. Food of the People. What I love about this video is the honesty of the food. There's a lack of pretension that makes me saddle up next to the cook, sit shoulder to shoulder, and share some food. It reminds me of how I ended up where I am now, making sausage. What's this puree over here? That's Chinese for bon appetite according to google. Low on the Hog.
