On the Cover: Sausage Recipes

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Tell any local that tailgate season is only in the fall, and they’ll prove you wrong. If we can dig the grill out, then we’re going to fire it up. So when Dishing decided to throw an afternoon tailgate in the middle of winter, there was an obvious chef to turn to: Fine Dining Restaurant Group’s Joel Tate.sausage

We asked Tate, who spends much of his free time snowmobiling in the winter, to prepare a feast fit for a post-shred party. As an executive chef in the Jackson-based restaurant group, Tate leads the charge in making sausages and charcuterie for the company’s brand, Bovine + Swine. He helped us turn the ordinary tailgate menu into an extraordinary spread.

Starting with homemade sausages in place of traditional hot dogs, Tate offered a topping station loaded with options, from homemade relish to cranberry mustard to foraged mushrooms. Sold at Bodega and seen on menus around town including Il Villaggio Osteria and Rendezvous Bistro, Tate’s sausages have become a popular fixture at cookout and grilling events. Read below on how to make your own sausages (if you are up to the challenge). And find the rest of the recipes in the current issue of the magazine, on stands now.sausage bar

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Spicy Italian Sausage
Cuisine American
Servings
sausages
Ingredients
Cuisine American
Servings
sausages
Ingredients
Instructions
  1. Stuff into 32-34 hog casings.
  2. Refrigerate for two days.
  3. Cook and serve.
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Maple Sage Breakfast Sausage
Cuisine American
Servings
sausages
Ingredients
Cuisine American
Servings
sausages
Ingredients
Instructions
  1. Grind all proteins.
  2. Mix with the rest of the ingredients for 3-4 minutes.
  3. Stuff into 24-26 mm sheep casings.
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Sweet Pepper Relish
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Dissolve sugar, vinegar, water, and salt by bringing to a simmer.
  2. Pour over remaining ingredients and cover for one hour.
  3. Refrigerate and serve.
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Stout Mustard
Cuisine American
Servings
Ingredients
Cuisine American
Servings
Ingredients
Instructions
  1. Marinate for two days.
  2. Blend in food processor.
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About Author

Raised in the land of casseroles and deep fried cheese curds, Sam Simma left rural Wisconsin for the mountains of Wyoming in summer 2012. Her appetite for adventure is the only thing that rivals her passion for food. She has always used writing to document and critique her travel and dining experiences. Her warmest memories among family and friends have been associated with the food that was at the center of the occasion. From staging cooking shows with siblings to perfecting turtle brownies with her dad, today Sam enjoys connecting people over food by hosting cookie decorating parties, wine pairing nights, and Midwest-inspired potlucks. A dessert fanatic, she has come to impress friends and family with key lime pies, Oreo bon bons, and Snickers ice cream cakes that are far simpler than they could ever imagine. Shhh! Don’t tell.

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