Sausage for sale

I’m not sure what’s better news, that the culinary folks at the Columbia Area Career Center have fresh sausage for sale (highly recommend the boudin blanc) or that they now have a website of current products? Good stuff all around. More info after the jump.

We will have fresh sausage available Tuesday (7-3), Wednesday (7-12) and Thursday (7-3).  Sausage will still be available after Thursday but will be frozen. After this week we will be available normal school hours of operations Monday through Friday, 7-3 for product purchase (It is always best to check with the kitchen before coming out – 573-214-3158)

Also mark your calendars for our Mardi Gras Lunch on February 21st; we will be serving from 10:50 to 1:10 at Rock Bridge in front of the planetarium.  We will have our sausages available for sale as well as quarts of our gumbo and other products from the lunch.  More Mardi Gras details in early February.

Here are descriptions of our fresh and cured sausage currently available.

We are also going to try to keep a site up-to-date with our current products for sale.

caccculinary.blogspot.com

Andouille – $6/lb

Spicy heavily smoked Cajun sausage made with Pork, Jalapenos, Onions and Garlic – Great for use in any dish with sausage, especially Cajun; Gumbo, Jambalaya, Red Beans and Rice or by itself grilled. Stuffed in 1.75 inch Hog Casings – Links sold in 1.25 to 1.5 lb packages (fully cooked, smoked)

Cajun Boudin Blanc – $6/lb

Mild Pork and Rice based sausage with Onions and Green Bell Peppers – Great browned with butter in a pan. Stuffed in 1.75 inch Hog Casings – Links sold in 1.25 to 1.5 lb packages (fully cooked, steamed)

Mexican Chorizo – $6/lb

Mildly Spicy sausage made with pork and seasoned heavily with Paprika and herbs. – Great for use in any Hispanic dish. Stuffed in 1.25 inch Hog Casings – Links sold in 1.25 to 1.5 lb packages (fully cooked, roasted)

Italian Sausage – $6/lb

Mild Pork sausage seasoned with fennel seeds and a small amount of red pepper flakes – great for tomato sauces. Stuffed in 1.25 inch Hog Casings – Links sold in 1.25 to 1.5 lb packages (fully cooked, roasted) – also available for $5/lb in bulk sold in 1 lb packages

Tasso Ham – $6/lb

Highly spiced and flavorful cured smoked pork steaks. Great addition to Cajun or other dishes – sold whole pieces for $6/lb

 

Breakfast Sausage (Mild and Spicy available) – $5/lb

Pork sausage flavored with sage and other herbs and spices.  Great for sausage gravy or to make into sausage patties for breakfast- available for $5/lb in bulk sold in 1 lb packages

 

Cured Sausages Available

 

Spanish Chorizo

Dry aged spiced Spanish sausage heavily spiced with paprika, Ancho chilies, cayenne and garlic.  Great thinly sliced and eaten alone, or with cheese – sold whole pieces for $15/lb or sliced for $5 a ¼ lb package.

 

Pepperoni

Dry aged then smoked spiced Italian sausage with red wine and garlic.  Great thinly sliced and eaten alone, on a sandwich, with cheese or on a pizza – sold whole pieces for $15/lb or sliced for $5 a ¼ lb package.

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Author: Scott

I am a married father of two. I graduated from Rock Bridge High School and then Mizzou before spending six years in the Washington, D.C. area. We returned to Columbia, Missouri in 2006.

One thought

  1. Brook reported that the sopressata is coming along rather nicely. I’m highly anticipating that one. The ramen broth is awesome also, I just recently tried it. I added soy and mirin, though that’s probably more personal preference than anything. And the Cap’n Crunch and Fruity Pebbles Ice Cream are both fantastic.

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