Archive for the ‘Uncategorized’ Category

Rocking the Onesie

Posted on January 3, 2012
by admin

Thank you Celeste and Benjamin for sporting your Link Lab Onesies. It is great to get this market penetration in the Bay Area. Your chubby arms and legs look appropriately sausage-like.

 

Celeste (San Francisco, CA)

Benjamin (Seattle, WA)

Link Lab News: 6/6/2011

Posted on June 6, 2011
by David

Hello Link Lab friends,

We have kept ourselves very busy these past couple of weeks! As business continues to grow, and as great sausage continues to be produced (and eaten), we have been fortunate to receive some very nice press.

 

Link Lab in the News

In May, Matthew Amster-Burton, author of Hungry Monkey wrote a great story about Link Lab Artisan Meats for mint.com. If you haven’t had a chance to read the article yet, please enjoy it. http://www.mint.com/blog/goals/sausage-garage-startup-05172011/

 

New Website

With the help of an extremely talented designer, developer, and writer, Link Lab Artisan Meats launched our new website recently. As with any website, it will continue to evolve, but this is an outstanding starting point, and everyone is excited about our new web presence. www.linklabartisanmeats.com

 

New Farmers Market

Link Lab has been participating in a great new farmers market hosted by Virginia Mason Medical Center on Friday afternoons. We’re selling sausage and working alongside several vendors who offer pasta, artisanal cheese, pie, local produce, and amazing baked goods. Market visitors have been really enthusiastic about the variety of products, and their ability to buy an entire dinner menu of great stuff to be cooked at home. Thank you to everyone who has supported Link Lab at Virginia Mason, and to those of you who haven’t come by it by yet, I hope to see you all sometime soon.

 

Martiny Livestock in Concrete Washington now sells Link Lab Sausage made from their farm’s own lamb and beef. If you’re looking for a convenient weekend destination to buy sausage, go visit Linda at the Edmonds Farmers Market (Saturday) or the Lake Forest Park Farmers Market on Sundays. You can read more about this “Martiny & Link Lab” partnership in a recently published story in My Edmonds News.

 

Where to find Link Lab Sausage:

Thanks for supporting Link Lab Artisan Meats. Enjoy your sausage!

 

 

Mint.com article by Matthew Amster-Burton

Posted on May 22, 2011
by David

Link Lab got our first bit of press this past week in mint.com. If you haven’t had a chance to see this article, please take a look at this link to a wonderful story about the business, written by Matthew Amster-Burton. http://www.mint.com/blog/goals/sausage-garage-startup-05172011/

Link Lab News: 5/12/2011

Posted on May 12, 2011
by David

Hello Link Lab Friends,

Link Lab Artisan Meats has now been in business for 15 weeks. The buzz about this one-person sausage production enterprise is spreading quickly, thanks to many of you! Customer feedback from all of you has been a great motivator for my work, and I am grateful for your enthusiasm, curiosity, and in so many cases repeat business.

To date, we have sold 15 unique varieties of sausage, sourcing our meat from 5 different local farmers. Many new sausage recipes are being developed, and I look forward to sharing them with everyone as frequently as I can. Here’s a list of the sausages sold by Link Lab over the past three months. If you have favorites that you’d like to see again soon, I’d love to hear about it via email. :

  • Chorizo
  • Jalapeno Pork Sausage
  • Fremont Beer Brats
  • Vintner’s Bratwurst
  • Boerewors
  • Chipotle-Tequila
  • Juniper-Garlic
  • Beef-Pepper Links
  • Rosemary Lamb (all lamb)
  • Rosemary Lamb (with Pork)
  • Rosemary-Sage Breakfast Sausage
  • Lemon Zest & Thyme
  • Merguez (all-lamb)
  • Merguez (lamb with pork)
  • Mutton Sausage (custom job for a local city shepherd)

The list will grow as new recipes and labels are approved by the USDA. It’s a slow process, but a lot more varieties are on their way, just in time for summertime grilling!

Link Lab News

  1. New market: Link Lab is excited to be included in the new Virginia Mason Farmers Market this Friday from noon to 4pm. Come by, taste some samples, and say hi. The organizers at Virginia Mason are putting a lot of resources into making this market a success, and it should be a great weekly event. The farmers market will be on the Lindeman Pavilion Patio (just east of 9th Avenue on Seneca Street). I hope to see you there.
  2. New restaurant: Any time a new restaurant puts Link Lab sausages on the menu, we are thrilled. Portage Bay Café (only South Lake Union location for now) will be serving Link Lab Italian Sausage soon, possibly this weekend. This Seattle dining landmark has always been committed to local, organic, and sustainable food, and we’re so excited to be a part of it! I hope everyone has a chance to make their way over to Portage Bay Café and enjoy a great breakfast and lunch…with sausage.
  3. “Probation” is over: Link Lab Artisan Meats concluded the 90 day temporary grant of inspection from the USDA and received a permanent Grant of Inspection. My grant is formal now!
  4. Chicken and Duck Sausage: Link Lab just got re-inspected and approved as a USDA Poultry Processing Facility. This means that I can start making and selling chicken, duck, and other poultry sausages. Get ready! There is a lot of great stuff to do with duck and chicken!

Where to find Link Lab Sausage:

Thanks for supporting Link Lab Artisan Meats. Enjoy your sausage!

A New Farmer and More Sausage

Posted on April 22, 2011
by David

As sausage production continues each week, the buzz around Link Lab’s unique story continues to spread. The Seattle community has been vocal and enthusiastic about each of my sausage recipes, and about my efforts to source meat from great local farmers. Whether you’re a restaurant customer, a new friend at the weekly farmers market, a customer of Sunset Hill Green Market, or just a curious carnivore who hopes to taste some Link Lab sausage soon, I want to thank everyone for such great support.

New farm partner:

This week, I began working with the folks at Creviston Valley Farms in Longbranch, WA and using some of their pork in my sausage. These Berkshire/Duroc cross-breed pigs are fed a diet that includes tofu whey, unused by the local Gig-Harbor tofu plant, spent grains from the local brewery, and unsellable wilted greens from neighborhood grocery stores. I’m excited to be working with a farmer who has found so many creative ways to feed her pigs and help other businesses put their perfectly good “waste” to good use. On Tuesday morning, as I began cutting and preparing this pork for the first time, my USDA inspector was very intrigued by the unusually dark red muscle of the pork. “David, I don’t know what diet these pigs eat, but that’s amazing. I see so many conventionally raised pork shoulders that are perfectly healthy, but pale-pink in color. It’s just what I’ve come to expect. But pork doesn’t have to be pink. This stuff is going to be good!”

Freshly made sausage this week:

  • Beef Pepper Sausage (NEW): This new beef/pork mixed sausage shows off the clean flavors of grass-fed beef from Silvie Valley Ranch in Oregon. Some of the ingredients include red wine (Tempranillo), black and white pepper, garlic, marjoram, brown sugar, and a bit of red chili flakes. Samples were shared at Thursday’s First Hill farmers market, and the recipe is a hit! I hope you enjoy it.
  • Jalapeno Pork Sausage: Lots of customers are asking for and about this sausage each week. Don’t be scared off by the pepper. I’ve removed the seeds, leaving this sausage with a fresh bright jalapeno flavor, without the burning heat. Along with the fresh jalapeño, you’ll notice paprika, black pepper, and Mexican oregano. This fantastic sausage has long been a favorite with family and friends.
  • Beer Brats: Inspired by memories of the prolific Midwest bratwurst eaten all over Illinois, Wisconsin, and those other “flat states,” Link Lab has taken this classic football-weekend sausage and put our own twist on it. Along with marjoram and mustard seed, Fremont Brewing Company’s Universal Pale Ale is a key ingredient in this sausage. Try poaching the sausages in UPA before grilling to intensify all of the goodness! And yes, you’ll likely want a pint of the same to wash down this brat. Not spicy, and very kid friendly sausage.

Where to find Link Lab Artisan Meat:

Thanks again for supporting Link Lab Artisan Meats. Enjoy your sausage!

David

Sausages for the Final Four and Opening Day!

Posted on April 1, 2011
by David
Hello Link Lab friends,
Between opening weekend for baseball season and the NCAA Final Four, I decided to keep this week’s sausage varieties accommodating for the grill and for your casual gatherings. Of course, we’re still using the same hazelnut finished pork and freshly ground spices to ensure that these links have the fresh, bright, and unique experience you’ve enjoyed in our “fancier” sausages of weeks past.

Special Event:

Link Lab’s “Vintner’s Bratwurst” will be included on an exciting menu for the Alexander Valley Vineyard Wine Tasting Dinner, on Tuesday April 5th at Peyrassol Cafe in Renton, Washington. If your Tuesday evening is clear, this is a great way to support Peyrassol and chef Sachia Tinsley, a creative and skilled chef. The menu for this event (available on the Peyrassol Web site) looks delicious!

Freshly made this week:

  • Italian Sausage: With dominant notes of toasted fennel and coriander, this sausage works with many Mediterranean inspired recipes.
    • Serving suggestions: This sausage is amazing on pasta, pizza, or in a lasagna. There is nothing wrong with keeping it simple and eating a grilled Italian Sausage on a toasted bun.
  • Big Ten Bratwurst: Inspired by memories of the prolific Midwest bratwurst eaten all over Illinois, Wisconsin, and those other “flat states,” Link Lab has taken this classic football-weekend sausage and put our own twist on it. Along with marjoram and mustard seed, you might also notice the flavors of Fremont Brewing Company’s Universal Pale Ale. And yes, you’ll likely want a pint of UPA to wash down this brat.
    • Serving suggestions: This sausage deserves to be grilled or simmered in beer and eaten on a bun with dark mustard. Also try it split in half on some toasted focaccia bread with grilled onions on top. A mild and kid-friendly sausage.
  • New! Rosemary Breakfast Sausage: Rosemary, sage, white pepper, and a healthy dose of dry white wine give this breakfast sausage a bright fresh accompaniment to the pork’s clean flavor. Breakfast sausage is available in smaller links than the other varieties, or in a one-pound bag of loose sausage. Get ready for a weekend brunch like no other!
Where to find Link Lab Sausage:
Thanks for supporting Link Lab Artisan Meats. Enjoy your sausage!
David

Link Lab Update: 3/18/2011

Posted on March 18, 2011
by David

Two new varieties this week: Jalapeno and Rosemary Lamb sausages!

Hello Link Lab friends,

Thanks again to everyone for helping to make these first seven weeks of business so successful. In that time, weekly production has increased from 30lb to 60lb to 90lb , and now we’ve just produced 100lb of sausage for the second week in a row. I’m really thrilled to have such an enthusiastic group of customers this early in the process. And the sausage is coming out great!

Fresh sausage available this week:

  • Jalapeno Sausage is here! Don’t be scared off by the pepper. I’ve removed the seeds, leaving this sausage with a fresh bright jalapeno flavor, without the burning heat. Along with the fresh jalapeno, you’ll notice paprika, black pepper, and Mexican oregano. This fantastic new sausage has long been a favorite with family and friends.
  • Rosemary Lamb Sausage: Using great lamb from Martiny Livestock in Concrete, WA, this sausage shows off the clean and distinct flavor of well-raised lamb. A bit of rosemary, black pepper, and wine add bright accents without overpowering the really great meat flavor.
  • Chorizo: Evidently, it is not OK to skip a week of Chorizo production as I did last week. So many market shoppers expressed their disappointment last week when I didn’t have any to offer. This week, I made 30lb and only have 3 packages left–get it before it’s gone, or pick some up at the Sunset Hill Green Market.
  • We’re continually developing new sausage varieties. Stay tuned for details and feel free to send in suggestions.

Link Lab at restaurants and retailers:

  • We are now included on the menu at a 4th restaurant! Link Lab sausages will be available at Stanzas Cafe, located in Bellevue at Overlake Medical Center. This cafe does an admirable job preparing sustainably produced, local, and organic foods, and I am thrilled to see our sausages included on the menu. Thanks to executive chef Chris Linaman for providing such a thoughtful and well-crafted menu, and for serving Link Lab sausage.
  • Sand Point Grill (near Children’s Hospital) and chef Craig Bartleson continue to include Link Lab sausage on their amazing menu. This week, they will likely be serving our new Rosemary Lamb sausage (rosemary, black pepper, wine, yum!). Be sure to stop by Sand Point Grill for dinner soon.
  • Sunset Hill Green Market in Ballard has dedicated shelf space to sell our sausage. What a great neighborhood shop! You can’t find a friendlier or more convenient place to put together a complete dinner. This week, they’re stocking the new Jalapeno sausage as well as Chorizo. Varieties change frequently, as Link Lab sausage production changes weekly.
  • Wednesdays at Swedish Medical Center (Cherry Hill): Link Lab Artisan Meats is available on Wednesdays from 11am-2pm in the cafeteria’s private farmers market. Thanks to  Dog Mountain Farms for selling our sausage along with their amazing produce, jams, breads, and even fresh hops.
  • Thursdays at Swedish Medical Center (First Hill): We continue to join Dog Mountain Farms for a private farmers market at the cafeteria of Swedish Medical Center on First Hill. Come by to taste sausage samples and buy some sausage and the perfect produce to accompany it. We’ll be there from 11am-2pm each Thursday.

Thanks again for supporting Link Lab Artisan Meats. Enjoy your sausage!

David

Link Lab Models

Posted on March 15, 2011
by David

Thanks to Miles, Leo, and and Dillon for showing off their new Link Lab onesies. You three wear them well. As soon as you have teeth, we’ll grill up some brats together.

 

Miles
Leo
Dillon (in NYC or possibly Bangkok)

Weekly Sausage Update: 3/3/2011

Posted on March 3, 2011
by David
Hello Link Lab friends,
.
Link Lab at restaurants and retailers:
  • I’m happy to announce that our sausage is now included on the breakfast and dinner menus at Seattle’s A Caprice Kitchen. Thank you to owner-chef Anne Catherine for supporting so many local artisan food producers, including Link Lab! If you’re in the Ballard neighborhood, and you’re hungry, I hope you all will stop by A Caprice Kitchen. Chorizo and pork breakfast sausage……it’s going to be good!
  • Sand Point Grill (near Children’s Hospital) continues to include Link Lab sausage on their amazing menu. This week, our Juniper-Garlic sausage is featured as another delicious entree by chef Craig Bartleson. Thanks Craig!
  • Sunset Hill Green Market begins selling Link Lab Artisan Meats this week. If you’ve been unsure of just how to find or purchase Link Lab sausage, this should simplify things. Like our “early-adopter-restaurants,” the Green Market does a great job of supporting and selling products made by local and artisan food producers. It’s a cool store–and a very exciting milestone for Link Lab to be in the freezer at a grocery store.
  • Swedish Medical Center Farmers Market: Link Lab is taking a break from Swedish this week, but look for us there next Thursday (3/10), where we will once again join Dog Mountain Farms, for a private farmers market at the cafeteria of Swedish Medical Centers on First Hill. Come by to taste sausage samples and buy some sausage and the perfect produce to accompany it. We’ll be there from 11am-2pm.
Fresh sausage available this week:
Juniper-Garlic, Vintner’s Bratwurst, and Chorizo were produced fresh this week. Thanks to some of the large orders noted above, most of this sausage has already sold out. In the past four weeks, Link Lab has increased our weekly output to meet the enthusiastic demand of Seattle’s meat-eating community. Next week’s production will be even larger to ensure that we have more available for the Swedish Farmers Market and individual customers.
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New sausages available soon:
In the next few weeks we will be adding to the sausage varieties offered by Link Lab Artisan Meats. A few sausages to look forward to include:
  • Jalapeno Sausage (Jay and other taste testers have spoken, and it will be available soon!)
  • Boerewors: A South African grilling sausage that everyone needs to know about
  • Rosemary-Sage Breakfast Sausage
  • Duck Sausage: Poultry processing requires extra USDA paperwork. We’re almost there, and there are so many great things to do with duck.
  • Lamb: We can’t wait to roll out many lamb varieties.

Thanks again for supporting Link Lab Artisan Meats. Enjoy your sausage

Week Four Update

Posted on February 24, 2011
by David

Hello Link Lab friends,

Welcome to the 4th week of sausage production at Link Lab Artisan Meats. Word is spreading quickly, and lots of folks are buying sausage. Thanks for all of the support and enthusiasm over the past month. My weekly production is building up as demand grows, but speak up soon if you want sausage this week as there is a limited amount remaining thanks to some large orders. I think you’ll really enjoy the new Juniper Garlic Sausage I made this week. Purchase and Delivery details are below.

Fresh sausages available this week (2/22/2011) include:

  1. Juniper Garlic Sausage (NEW): With Juniper berry, sage, thyme, and a healthy splash of cognac, this French-styled sausage is right at home alongside or as part of most savory winter stews. Cassoulet is a perfect host for this sausage. This is a mild (not spicy) sausage, not too heavy on the garlic, full of well balanced fresh herbs…and the subtle nuttiness of Cognac.
    Serving suggestions: The Juniper Garlic sausage makes a great dinner with lentils, roasted root vegetables, braised greens, white beans, or sliced on top of a cold or wilted green salad. It’s also perfect with pasta with a touch of olive oil, salt, and chopped fresh sage.
  2. Big Ten Bratwurst: Inspired by memories of the prolific Midwest bratwurst eaten all over Illinois, Wisconsin, and those other “flat states,” Link Lab has taken this classic football-weekend sausage and put our own twist on it. Along with marjoram and mustard seed, you will also notice the chocolatey roasted malt notes of Fremont Brewing Company’s Abominable Winter Ale. And yes, you’ll likely want a pint of Abominable Winter Ale to wash down this brat.
    Serving suggestions: This sausage deserves to be grilled or simmered in beer and eaten on a bun with dark mustard. Also try it split in half on some toasted focaccia bread with grilled onions on top. A mild and kid-friendly sausage.
  3. Chorizo: Two different types of paprika and several kinds of chili peppers give this pork chorizo sausage complexity without too much heat. Traditionally from Spain, varieties of chorizo are found all over the world, from Portugal to Mexico to South America.
    Serving suggestions: This chorizo sausage is great in paella or just about any Mexican dish such as tacos, fajitas, and enchiladas. We’re adding it to gumbo this weekend! We love the spice and depth this chorizo adds to braised greens. Also, don’t hesitate to have chorizo with eggs for breakfast or dinner.

Thursday Farmer’s Market

Once again, Link Lab will be set up to sell sausage at the weekly farmer’s market located inside Swedish Medical Center’s cafeteria on Thursday from 11am-2pm. The address is 747 Broadway, Seattle. If you live or work near the cafe, please consider stopping by.

Purchases and Deliveries: Distribution of Link Lab sausages in these early days of business is still being finalized. With an appointment, you can always pick up sausage in Wallingford. With hopes of simplifying everyone’s buying process, sausage deliveries can be scheduled on Saturday from 11am-2pm. If you live within 5 miles of Wallingford, buy some sausage, and we’ll bring it to you. If you live outside the 5 mile “free-delivery zone,” there are some public spaces around the metropolitan area where I’m willing to set up for sausage retrieval. Let me know that you want to buy sausage, and we will do our best to make it work. Email sausage requests to david@linklabartisanmeats.com.

Non-Seattle carnivores - Hang in there. I appreciate your interest, and as soon as a practical shipping program is identified, I’ll let everyone know…and get you some links too.

Thanks again for supporting Link Lab Artisan Meats. Enjoy your sausage!

David