HIT THE LINKS

Maxim - - THE MAXIM GUIDE TO BUTCHERY -

WHEN IT COMES TO BUTCHER SHOP SAUSAGE, VA­RI­ETY IS KEY.

Shop­ping for sausages at a butcher shop is more than se­lect­ing hot or sweet Ital­ian; it’s an op­por­tu­nity to try their house-made meat mis­siles, which are vastly su­pe­rior (and con­tain far fewer ad­di­tives and preser­va­tives) than su­per­mar­ket links. “Sausages are like meat candy, a rain­bow of colors and fla­vors,” says Missy Corey of Publi­can Qual­ity Meats, which makes nearly 20 va­ri­eties. Her fa­vorite? “A snail boudin,” she says. “It’s a pork-based sausage with con­fit es­car­got, a touch of cream, and some fines herbes.”

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.