Ramp and Romesco Sausage at The Butcher & Larder
Ramp and Romesco Sausage ($10)
You know it is spring at The Butcher & Larder when these beautiful grilled ramps get chopped up and mixed into a sausage with our Romesco sauce. The idea is based on the Spanish tradition of pulling first-of-the-season Calcot (a kind of spring onion) out of the ground, wrapping them in paper, soaking them and throwing the packages onto a fire. Once thoroughly charred, the onions are smokey and tender. They are dipped in Romesco (a thick sauce made with chilies, garlic, almonds, spices and bread) and washed down with lots of red wine. It is a celebration of spring that we do in sausage form...and with ramps. Delish.
ramps, farm-raised, farmer (local/regional), foraged (purveyor), humanely raised, regional specialty, sustainable, and pig (Berkshire, Mangalitsa & others)
Posted 04/05/12
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