Days of Wine & Sausages

Their sausages got Terry and his staff noticed in the NY Times as one of 3 Brooklyn butchers who “apply real creativity to their sausage craft.”  Sourced directly from upstate NY farm Arcadian Pastures, the pork in our sausages comes from Gloucester Old Spot heritage pigs, a breed known for their high fat ratio and succulent flavor.  Rotating sausage varieties (& Mike’s suggested wine pairs):

Garden Sausage – a blend of pork belly, roasted garlic, fresh basil, oregano & lemon zest paired with a Dolcetto D’Alba Lorenzino 2009 from Germano Ettore ($18.75), an italian red

Merguez –  grass-fed beef and lamb with harissa paste, fresh garlic, ground fennel seed and cayenne, try with Quinto do Feital Auratus Alvarinho-Tradajura 2009 ($17.50), a Portuguese white

Fresh Chorizo – ground heritage pork, fresh garlic, red wine vinegar, smoky chipotle peppers and a splash of Cabrito Blanco Tequila ($24), try with Bodegas Saenz de Santamaria Rondan Crianza 2007 ($14.50), a Spanish red
Miso Scallion – pork belly with white miso paste, chopped scallion, a dash of soy sauce and rice vinegar, try with Domaine Edmond Cornu et Fils Bourgogne Rouge 2006 ($23.50), a French red

Saigon – pork belly and laughing bird shrimp with quick pickled carrots, chopped peanuts, fresh cilantro and a touch of hot sesame oil, try with Weingut Keller Rheinhessen Riesling Trocken 2009 ($19.75), a German white

Maple Sausage – A weekend favorite, combines pork, homemade bacon bits, sauteed onions, fresh sage, jalapeno and, of course, vermont maple syrup, try with juice, an American orange

Greene GrapeDays of Wine & Sausages