Earlier this week I foned Taylor at Fatted Calf (I’ve repeated his url and address enough at my site, you can darnwell search for it yourself or feel free to email me directly) and asked about his whether he’d be at the Farmer’s Market in Berkeley today. I also gave him a heads up that I was going to need a dozen some odd sausages and some cured meatses. I’m thoughtful and didn’t want him to run out, just cause I needed a cooler full.

Oddly enough there was plenty of parking & the chillrens were at home. I made great time. I visited Jan over at the Blue Bottle Coffee stand, I helped get water. She was nice enough to drip me a cup, that with some half & half I was ready for anything the charcuterie could hand me. I was off for SAUSAGE !!!
Taylor and Kim were there to help. I needed a dozen sausages and maybe 3 sticks of cured meats. What fun! Taylor and I unrolled the Spanish Chorizo Sausage. It was several feet long, I was impressed. Bag it up and let me go.
I have an entire fridge full of sausge. Some for my father, some for Ed (Ed has a large famly that need sausage). And the rest for ME.
Since I haven’t had the Spanish Chorizo yet, that was my first kill. I grabbed a little 6″ carbon steel for the job. The sausage’s head came right off, string intact. Down it went, I sliced a ring, trimmed the skin and peeled it back.
Spanish Chorizo is cured and ready to eat. Seems a bit softer than a traditional Italian Salame. The flavor is all chorizo, with a bit of rich salty yum. I believe on Sunday I will try some kind of bean dish, maybe black beans, maybe even lentils of some kind. But this wonderful cured meat deserves some preparation and time.
It’s wonderful.