The recent renovations to Mehuron’s fish and meat departments allowed them to make room for some pretty serious sausage-making equipment. After trying them on two different occasions, I’d say we should all be pretty excited … unless, of course, you’re a vegetarian.
The first time around, I simmered them in a tomato sauce with onions, garlic and peppers and then served them over polenta. The second time, I simply grilled them and served them at room temperature with some mustard as an appetizer. In both cases they were super flavorful, tender, juicy and, the clincher, their casings were super snappy.
Don’t hesitate for a second to serve them alongside all of the amazing local charcuterie we have here in The Valley when planning your holiday party menus.