Artisanal
Simply^Sausage, Inc.
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links@simply-sausage.com 301.547.7700
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3904 Ironwood Place
Landover, MD 20785
301.547.7700
links@simply-sausage.com
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Chef Ricky Moore's presentation of Barackwurst on Inauguration Day at Glasshalfull, Carrboro, NC . (Photo by Betheney Dale.)
See a video of the Simply Sausage team making "Barackwurst." Inauguration Sausage
Simply Sausage’s “official” sausage for the Inauguration, nicknamed “Barackwurst,” was a hit on Inauguration Day. It was sold (and sold out) on the National Mall and many other places. Our customers and we liked it so much we will make it year-round.
The “Barackwurst combines elements of a Chicago hot dog and a DC half smoke. It contains equal amounts of beef and pork. The beef represents the legendary Chicago stock yards. The pork could represent the image of Washington Obama plans to change. The sausage also contains equal amounts of black pepper and white pepper.
Unlike most hotdogs, we are using high-quality meat (the pork is Duroc), sea salt, and the best spices available. Also we are grinding the meat to make a true sausage like the halfsmoke. The meat for hotdogs is ground so finely it creates an emulsion.
What’s not in the Barackwurst are chemical additives. We use no preservatives and no nitrates or nitrites. We preserve flavor, texture, and quality by flash freezing the sausages as soon as they are made.
The sausage was created with input solicited on this web site and from members of the National Capital Area chapters of Slow Foods and the American Institute of Wine and Food. Some of our family members and sausage-maker friends also contributed ideas.
The sausage is available to restaurants from the following distributors:
- Capital Meat Company (301 277 8290)
- Fells Point Wholesale Meats (410 539 5600)
- Metropolitan Poultry (301 772 0060)
- Spectrum Foods (301 322 8889), and
- US Foodservice (540 649 1891).
Retailers should contact Simply Sausage (301 547 7700) or one of the distributors.
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Our year-round offerings:
Mild and Savory Sausages
o French Country Recipe Pork Sausage with Tarragon and Shallots, Made with Certified Berkshire Pork — Certified Berkshire hogs produce remarkably flavorful and juicy meat. This sausage is similar to those made in the Brittany region of France. Try it with a cool lentil salad and sliced cucumbers. Ingredients include certified 100% Berkshire pork, gray sea salt, fresh shallots, parsley, white pepper, tarragon, nutmeg, ginger, and cloves.
o Fresh Pork Breakfast Sausage with Sage — Our interpretation of this “American farmer’s” sausage. Also available in bulk in 1 or 1 ½ pound packages for holiday stuffings.
o Garlic Sausage – a fresh pork kielbasa seasoned with marjoram and lots of garlic. It’s delicious with sauerkraut, potato salad, and baked beans.
o Nürnburger Recipe Bratwurst - juicy, finely ground pork seasoned with caraway, lemon rind, nutmeg, and white pepper. Nürnberger is perfect grilled or steamed in sauerkraut and served with spicy mustard.
o Our Loukanika recipe – an unusual and unusually delicious pork sausage seasoned with garlic, cracked black pepper, cinnamon, and orange zest. Our recipe is based on a Greek classic. Loukanika is delicious with a salad of crisp summer greens, a Greek salad, freshly sliced beefsteak tomatoes, and a crusty baguette.
o Mild Chorizo — A mild, aromatic fresh pork chorizo seasoned with fresh garlic, oregano, the best Hungarian and Spanish paprikas, sherry vinegar, and gray sea salt; contains no pepper.
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o Our Sweet Italian Recipe – Our version of this Italian-American classic is made of pork with aromatic fennel, anise, black pepper, basil, and oregano. Stuffed it into two-ounce links, our Sweet Italian Recipe is a hit as a breakfast sausage, in a tomato sauce over pasta, or on your home-made pizza.
o The Gamekeeper's Recipe Fresh Duck and Pork Sausage — Evoking woodsy fall/winter flavors with juniper berries, marjoram, tarragon, ginger, and nutmeg.
o The Gamekeeper's Recipe Venison Sausage with Cranberries and Red Wine — Another fall/winter special, our venison sausage contains and unusual and delicious combination of cranberries, shallots, sage, mild New Mexico red peppers, basil, thyme, cayenne, nutmeg, and caraway.
Spicy Sausages
o Chorizo Picante — A spicy, fresh chorizo based on a recipe from Barcelona province, Spain. This fresh pork sausage is seasoned with sweet and spicy paprikas (not smoked), cayenne, white pepper, sherry, oregano, fresh garlic, sea salt, and cloves.
o Spicy Merguez — Our version of this French-North African classic combines fresh cilantro and fresh shallots with lamb, beef, garlic, aromatic Hungarian paprika, sea salt, olive oil, Spanish smoked paprika, black pepper, coriander seed, cumin, and oregano. During the summer merguez is delicious grilled over charcoal and served with a couscous salad, with crispy greens, or a carrot salad.
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Background on Simply Sausage's sausage maker:
Stanley Feder learned the finer points of sausage making through trial and error and two short apprenticeships with Jan Van der Lieck, a European-trained Master of Sausage Making (Wurstmeister) whose Oyama Sausage Company (www.oyamasausge.ca) is famous in Vancouver, BC, Canada. During 2004 Stan made sausages part-time at 2941 Restaurant in Falls Church, VA. Stan learned the basics in the 1970s by reading about and making charcuterie — sausages, pâtés, salt pork, and lard — at home. In February 2007 Stan spent eight days working with the Noguera family, traditional sausage makers in Sant Fruitós de Bages, Spain. Stan brought back a dozen recipes from this experience, including the chorizo picante and cheese butifarras described above. He is obsessed with quality in all aspects of any cooking he does. Stan is a member of Slow Food, a charter member of the National Capital Area chapter of the American Institute of Food and Wine, and a former director of The Regional Food Council/Local Food, a not-for-profit that worked to strengthen links between small farmers and the citizens of the greater Washington, DC, area.
For more information or to place an order send an email to:
links@simply-sausage.com
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