The Cut -
Farmer Bryan says that this is one of his favorite sausage blends. It is a staple at the fire hall breakfast table. Our Chorizo is a Mexican Blend - and given that the head farmer grew up surfing there - you can see why its on the menu. Oh! and since our pigs have the freedom and opportunity to use their muscles in the woods the meat develops a deep, incredible taste.
The Preparation -
The easiest way to cook loose sausage it to crumble it up into a hot pan and cook on high until golden brown. The pairing possibilities are endless. This sausage is perfect for taco night or a spicy breakfast burrito. Brya says to try it as a scramble with potatoes, eggs, and cheese.
The Location -
We grab our sausage from a number of different places on the hog. The first off is "trim" - which is a term used for the trimmings on more select cuts like chops and bacon. After that we grab some fat from the hogs back - and then add in shoulder, picnic, ham, cheek, and shank!
