If you’re ready to serve up some sausages, watch this video first. Bryan Roof visits Olympia Provisions in Portland, OR to learn about artisanal charcuterie. Bryan then makes his own version of choucroute garnie, a sausage, cabbage, and potato dish from the Alsace region of France, to enjoy with Bridget Lancaster. To balance this meat-heavy dish, Ashley Moore shows Julia Collin Davison how to make a Belgian endive salad that’s both bright and slightly bitter. Plus, Jack Bishop highlights the flavor profiles of several European sausages, and explains how to use them in dishes at home. And Toni Tipton-Martin shares the history of the Belgian endive, a vegetable whose origins and growing process are as complex as its flavor.
Olympia Provisions-Style Choucroute Garnie Recipe: https://cooks.io/4sZyKTD
Endive Salad with Oranges and Blue Cheese Recipe: https://cooks.io/41rwW9P
00:00 Intro
00:34 Artisanal Charcuterie at Olympia Provisions
04:54 How to Make Choucroute Garnie
14:04 European Sausage Varieties
16:23 Belgian Endive Salad with Oranges and Blue Cheese
18:55 Belgian Endive Growing Process
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5 Comments
First
No more Bryan Roof, we have no desire to watch a rude and unprofessional host.
Guide to BLAND.
So much yum!
The best sausage place in the country, is in Wisconsin. At the Johnsonville plant.