charcuterie Archives - The Boozy Epicure

Homemade Bratwurst

March 29, 2017 charcuterie

I've been promising this bratwurst recipe for a while now, just waiting until I had enough time to sit down and get it written. But as we move into spring, the recipe can wait no longer. I must warn you - these homemade brats are so far beyond store-bought in terms... Read More

How To

Charcuterie Fundamentals: Homemade Sausage

February 13, 2017February 13, 2017 charcuterie, pork, sausage

For most of my adult life, I considered charcuterie beyond the realm of the home kitchen. As an American, charcuterie surrounds us in life as hotdogs, bologna, bacon and more, but we don't really talk about making our own. We buy bacon or sausages and we cook them. I assumed... Read More

How To Snacks Testing

Homemade Soppressata and Saussicon Sec

October 4, 2013September 1, 2016 charcuterie, pork, sausage

I was feeling bold after making homemade dry-cured Spanish Chorizo. It was such a success I was ready to tackle new sausage recipes and techniques. I decided for my next batch, I'd do one variety with a real ferment and one variety without a starter culture. I decided to go... Read More

How To

Chorizo Update

May 26, 2013July 26, 2016 charcuterie, chorizo, pork

It's been a week since I first cut into the chorizo. I left the rest to continue dry curing and what a difference a week makes. The texture is now perfect. As it has dried, it has intensified and darkened in color, and has a melting meatiness that is beyond... Read More

✷ Mains Recipe

Chorizo Challenge and Updated Paella Recipe

May 21, 2013September 1, 2016 charcuterie, chorizo, Mains, paella, rice

The entire reason I started dry curing sausage with a Spanish Chorizo recipe was simple. I love paella. I plan on making and eating lots of paella. And while I have a brand of Spanigh Chorizo I like, I wanted to make this dish even more my own, and use... Read More

✷ How To

Dry Cured Spanish Chorizo

May 18, 2013July 26, 2016 charcuterie, pork, sausage

I really started this post two weeks ago. That's when I did the actual "sausage making" for the chorizo that was finally tasted tonight. After the confidence I gained by making pancetta, I figured it was time to get to dry-cured sausages, and since Spanish Chorizo was one of my... Read More

How To

Homemade Pancetta – Dry Cured Success

May 4, 2013February 13, 2017 charcuterie

Once I got comfortable with making fresh sausages at home, I wanted to up my charcuterie game. My first thought was to go right for dry cured sausages, but I figured it would be better to start simple. I wanted something that would be ready in weeks, not months, that wasn't... Read More

Recipe Snacks

Country Terrine or Pâté de Campagne

March 29, 2013September 1, 2016 charcuterie, pork

I adore charcuterie. From fresh sausage to cured hams, I haven't met a piece of meat that isn't made more delicious by preparing, smoking, mixing, or preserving it. Preparing these dishes at home has been a fantasy of mine for a while, and although intimidating, last summer I tried making... Read More