Tuesday, December 13, 2011

Dark Days Challenge Week 2: Vietnamese Chicken Sausage

Busy times for me this week - I attended the Detroit Holiday Food Bazaar and got this wonderful sausage from Corridor Sausage Company.  For sides, we had home fries made from Michigan potatoes....Michigan potatoes can be bought at any Michigan grocery store, and broccoli from Goetz farm.

The home fries were made using a technique I just read about in Cooks Illustrated, where they are boiled in water with a 1/2 teaspoon baking soda for a minute, and then "pan fried" in the oven.   It worked well. 
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7 comments:

Sassy said...

Mmmm, thats sounds & looks good.

Vivienne said...

I absolutely prefer local potatoes, though I find the white potatoes not very interesting, and they are typically sold in a paper bag where you can't inspect them before buying.

What I really like are russet-type potatoes like the Kennebec that I grew last year. Produce Station used to sell them but they were missing this year.

Idahos almost don't seem like food anymore, but I've concluded that I'll have to grow my own next year.

Whirliegig said...

That sausage looks sooo good! And the credentials on those fellas at Corridor is amazing. I just wish they weren't 180 miles away! Doesn't quite fit in the strict "local" terminology, but I daresay they're close enough to fit into a "regional" exception.

Mom said...

@Vivienne True, the most easily found Michigan potatoes are small round white ones. I've got to ramp up my potato production on the back porch garden. I am looking for tall containers that look good. I found an old tall and narrow peach basket in my parents garage that might do the trick. I'll need to find a few other tall baskets.

Mom said...

@Whirliegig where do you live? I think you are on the west side of the state somewhere, but I am not sure. There's got to be someone making fancy local sausage in Grand Rapids, methinks.

Vivienne said...

I just bought some excellent potatoes at the Ann Arbor Farmers' Market - the variety is Katahdin. Cream-colored and dense. I used some to make latkes with good results.

Tricia said...

I bought "Turkey & Red Mole" and "Angus Beef & Chimichurri" sausages at the west side farmer's market some time this most recent summer/fall. I'm not 100% sure it was the Corridor Sausage folks, but it seems too coincidental that the varieties/names would be the same otherwise!