Last week, while visiting the Beverly Cove pickup site, I confessed that I have not ordered any of the pork because I am intimidated by pork. Afraid of dry, tough meat. Afraid of wasting a valuable ingredient. With a little encouragement from Nancy, and some practical information about cuts of pork from Shannon (below), I’m ready to cook. Are you?
We are thrilled to welcome Shannon Hayes to the Farmers To You community. Shannon is a farmer and a writer living with her family on Sap Bush Hollow Farm in New York state.
During the winter, when you need to brighten things up, this soup tastes like summer. The corn is SOOO sweet. For this recipe I used Salumi’s Slab Bacon because I’m a bit obsessed with its flavor Vermont Smoke & Cure would be just as delicious. I tasted the soup before I added the cream and thought it was fantastic. The cream obviously adds a lovely richness but also slightly dulls the flavor of the corn. The next time I make it I may just omit the cream altogether.
I tend to think of Pete Colman’s sausage as a flavoring rather than the main event. His sausages are carefully crafted and thoughtfully seasoned. Not that I wouldn’t gladly dive in and eat a whole sausage – I most certainly would! During the winter when I’m still thinking frugally, I typically use one package to serve all three of us.
TEN WAYS WITH SALUMI SAUSAGE
- Crumble and brown some Benito/chorizo then fold into an omelet with a handful of baby spinach.
Pasta with Sausage and Goat Cheese Print Serves: 4 Ingredients
- salt and freshly ground black pepper
- 1 tablespoon butter or olive oil
- ½ pound Salumi Roma sausage or your favorite
- 1 pound ziti or another pasta shape you like
- 2.5 ounces (half of a container) chevre
- Bring a large pot of water to boil. Put the butter or oil in a medium skillet over medium low heat. As it melts, crumble the sausage meat in the pan, making the pieces quite small. Add ½ cup of water and adjust the heat so that the mixture simmers gently.