Capicola is a type of Italian meat that is covered in spices and dry-cured. It is renowned for its strong, spicy flavor, typical for many kinds of charcuterie originating from Europe. But what we love about this meat is its succulent texture. Ribbons of fat provide a lovely buttery mouthfeel that balances the spices perfectly. Unlike prosciutto, which some find chewy, capicola is much easier to eat. Ideal on an antipasto platter, in subs, or [...]
If you’ve ever been lucky enough to visit Catalonia, you’ll know their local chefs have a superpower. The ability to turn simple ingredients into a masterpiece. They rely heavily on local Mediterranean ingredients, including tomato, garlic, eggplant, fish, cheese, and olive oil. But if there’s one ingredient that’s revered by the locals, it would have to be botifarra (butifarra), a type of pork sausage stuffed in hog casing. It can be prepared using a traditional [...]
If you’ve ever ventured to the Southwest of France, you may have been lucky enough to visit the city of Toulouse; a location that’s steeped in history. Although it is a beautiful place to visit, with many sites to see, it’s own version of the humble sausage is what I love about it. The Toulouse sausage is known locally as the saucisse de Toulouse and is well worth trying. Stores make it in abundance, the [...]
Chinese sausage can look and taste different depending on which region of China the recipe originates from. A popular type of Asian sausage is lap cheong or lap chong: a thin, hard, wrinkled looking, dried sausage traditionally made from pork meat with high levels of fat. Seasoning is added to provide a sweet flavor to the meat that is unique to sausages made in other parts of the world. Did you know? Lap cheong was [...]
In most parts of the world bloedworst isn't a sought after protein. However, there are some that swear by this sausage thanks to its unique flavor and texture. Bloedworst doesn't have the usual texture you expect from a sausage, it's softer and easier to bite into. Bloedwurst goes by a range of names including bloedwurst, boudin noir and blutwurst. Translated to English it means blood sausage, and yes, it's made from blood. Toss in some [...]
Sujuk, also known as sucuk, is the Turkish version of Italian salami. It is a spicy, dry sausage that's usually made with beef, garlic, sumac, and red pepper. Sujuk has a long history. It is believed to have been invented in Turkey around 1000BC although the exact date is unknown. If you'd like to find out more about some of the oldest sausage in the world be sure to check out my article which looks [...]
Jaternice, also known as hurka, is Czech sausage made from pork meat, offal and cooked rice. Traditionally, jatrenice was made during zabíjačka, an annual event that revolved around slaughtering a pig. However, jatrenice can be made at any time of year and it doesn't even need to be made into sausage. Using the recipe below, you can also be prepared made into a porridge that is delicious fried and then served with vegetables - baked potatoes [...]
Northern Thai Sausage (AKA Sai Oua) is a pork sausage originating from the mountains of Chiang Mai. It's a popular snack throughout Thailand, Burma and Laos and has a burst of flavour from the inclusion of hot, spicy seasoning combining with the freshness of lemongrass. Sai Oua is a vibrant looking sausage thanks to it's herbs and spices. To make an authentic version, you don't want to grind the spices too finely - they're what [...]
If there's one thing the Brits know, it's sausage. They're a favourite dish for many in the U.K. and that has led to a wide variety of delicious flavours. As you have probably already guessed, Cumberland sausage heralds from Cumberland in England. They've been making them since the 1500's - plenty of time to perfect the taste! Cumberland sausage is a favourite here at Italian Barrel. Thanks to its high pork content you get a [...]
Making homemade Merguez is well worth the effort. This sausage originated from North Africa and it's characteristic red meat is bursting with flavour thanks to some heavy seasoning. Centuries ago, Merguez was made with lamb and then dried. This offered a portable source of protein that could withstand the warm temperatures. For extra reading, check out my article on the history of sausage, which includes Merguez. If you crave all things hot, add a teaspoon of sumac [...]