We make our own Pork Chorizo and use Becker Lane Pork in that. We also make a Chicken Linguica that we smoke and source our Chicken from Miller Farms in IN.

For this weekend's Food & Wine Celebration at Veggie U, We're serving an Aged
Polish Boy w/ Crispy Torta de Potate, Many Cabbages Salad & Edible Flowers.
We made the sausage in house from 60 day dry aged Certified Angus Beef.
It's cured, ground, emulsified, and cased in beef bung.

We always enjoy making various kinds of sausage. The newest one I guess we created was a fermented mortadella. For this sausage we made a typical mortadella and then added in the starter cultures and some dextrose then fermented it for a few days. After that we dried it for about 5 days and now it's ready to go. Turned out super creamy and crazy tangy. Just a common technique in a bit of an uncommon place.

Just in time! This coming Monday, Carmon's is doing a pop up hot dog shack, but much in the vein of Hot Doug's. Some of the sausages we are making include a spiced duck sausage made with Southern Comfort, a bourbon braised brat corn dog, and my favorite by far, a bulgogi sausage. The meat for all of the sausages is coming from the all great Stan from Triple S Farms. The bulgogi dog consists of the marinated ground beef forced into a pork casing and topped with sweet soy braised pork belly, house made kimchi, red scallions, and sesame seeds served on a house made sourdough roll. That is the dog that gives me the cold chills as I sleep in my non air conditioned apartment at night.

At Story, I make sausage from lamb and pork, similar to merguez, flavored with roasted red bell pepper and red wine. We wrap the sausage around small "loins" cut from domestic lamb leg and shape each loin into a four inch cylinder. The cylinder is cooked sous vide to set the sausage and bring the interior loin up to medium rare. Each loin is then seared, roasted, and sliced to serve. The dish is called lamb "crepinette" and served with olive falafel, artichokes, zucchini and roasted mole.

At Brauhaus Schmitz we specialize in sausages of all kinds. We make traditional Bratwurst, Bauernwurst, Käsewurst, and Ungarischewurst. We also experiment with different types like our Veal and Foie Gras sausage and our Foie Gras Liverwurst. Our Foie Gras Liverwurst is very popular served with red currant-shallot preserves. We use heritage breed pigs such as Berkshire and Hampshire.

The Purple Pig features House made Veal Mortadella Sausage with Spinach, Fresh Chickpeas & Preserved Cherry Tomatoes.