Ever made and then eaten your own sausage? Executive Chef Sean Canavan at Tender Greens taught and hosted a “slow sausage” class and dinner for our group of lucky sausage lovers recently. One German-style Bratwurst and a French Saussicon were on the menu, and we worked up an appetite grinding, mixing and stuffing the sausages, with Chef Sean providing instruction, background and anectdotes along the way. Born and raised in Germany, he has gone through the chef’s apprenticeship program there and developed a real passion for authentic charcuterie.
Kevin Maloney from Fallon Hills Ranch supplied the pork, butchered earlier the same day, and came down from the ranch to answer questions and talk about their practices, challenges and goals.
When dinner was served, the tables boasted more home-made charcuterie, pickles, chutneys and breads, while our sausages were served on perfect German-style sauerkraut (for the Bratwurst) and a lentil dish (for the Saussicon a l’ail). Needless to say, everything was absolutely delicious. A generous beer pairing with 3 German brews rounded out the experience.
The new San Francisco location of Tender Greens, a group of California restaurants serving fresh, healthy, chef-inspired, farmer’s market sensible dishes work with small local farmers, ranchers and artisans. They have offered to host another sausage-making class and dinner for our Slow Food community soon – be quick when the next date is announced!