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Lab Vinho Tinto 2010, Vinho Regional Lisboa $8.99

Iberia is famous for their acorn-fed pigs, so I suggest pouring this inviting Portuguese wine to compliment Link Lab’s hazelnut-finished sausage. The smooth black currant flavors and Portuguese earthiness go hand in hand with shiitake and sage.

Bricco del Tati Barbera 2010, Piemonte $9.99

Barbera with pork and mushrooms are a match made in heaven. This red will sing with the sweetness of roasted leeks and mushrooms, the fruits of the earth.

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Pagliacci Pizza wrote up a very nice article at http://www.pagliacci.com/blog/?p=2059

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Thanks to everyone for all your support during these first two years. Let’s keep supporting our amazing local farmers…..by enjoying Link Lab sausage! –David

Link Lab Artisan Meats is wrapping up our 2nd full year of business. Our community of customers, partners, friends, and intrigued bystanders continues to grow, and we seem to be getting busier with each passing week. During 2012, we steadily increased our presence in restaurants and retail shops, and there are a lot of big plans for 2013.

Thank you everyone for remaining passionate about using locally sourced meat and thoughtfully produced products like our sausage from Link Lab. The local farmers we partner with are doing incredible work, and it is very satisfying to help so many carnivores support our local food system.

• To all the chefs using Link Lab sausage on your menu: Thank you!
• To all the retailers selling Link Lab sausage at your shop: Thank you!
• To folks who can’t find Link Lab Sausage: Speak up and help spread the word. Tell your favorite restaurant and grocery store about Link Lab.  Good business decisions (even in restaurants) are made based on customer feedback.

Here are a few fun numbers and highlights from 2012:

• >9000 lbs Link Lab sausage sold in 2012
• Our meat: A great and expanding group of farmers provided our meat this year:
  • Jones Family Farm on Lopez Island, WA
  • Martiny Livestock in Concrete, WA
  • Tails & Trotters Hazelnut finished pork
  • Heritage Lane Farm in Lynden, WA
  • Crown S Ranch in Winthrop, WA
  • Draper Organic Poultry farm in Mt Vernon
  • Boise Creek Boer Goats in Enumclaw, WA
• 20 restaurants bought and served Link Lab sausage this year.
• 15 retail stores around the state are selling Link Lab sausage
• New kitchen: In August, Link Lab moved out of our original facility (my garage) and into a fully dedicated commercial kitchen. There is a lot more elbow room now.

• New Delivery Truck: The Prius served me well, but 2012 was the year to upgrade to a larger delivery vehicle.
• Three great employees: George, Daniel, and Em are a 6-armed sausage making machine. We’re all still learning each day, but production moves along well with good people and extra square footage to work in.

• Mr. Pearlstein goes to Washington: In August, David travelled to Washington, DC and spoke to a group of 30 employees at USDA/FSIS (food safety inspection service). A very exciting morning, and everyone seemed to like the story of what Link Lab is doing out here in the Northwest.

• International friends: Link Lab has new supporters and friends from around the world (Wales, Singapore, Philippines, Hong Kong, Brazil, Canada, Thailand)
• Macrina: A huge thanks to Leslie Mackie of Macrina Bakery for mentioning Link Lab Artisan Meats in the beautiful new cookbook More from Macrina
• USDA Inspection: USDA Food Safety Inspectors continue to visit Link Lab every day. And every 6 months, we get a new inspector.  Quite decent people so far who are good at their job, helpful to the safety of our product, and not too burdensome to our work.  My most recent inspector once hosted a Euro-Metal radio show on Texas public radio.  Government workers come from everywhere!
• Creative Customers: Some of you Link Lab customers were very creative with sausage:
  • Martini Turkey Sausage served on a vermouth foam
  • “Make way for Duck-Links” – appetizer sized duck & cherry sausages served on a brioche bun with house made ketchup and relishes.
  • “Bunnies in the Garden” – Rabbit & Prune sausage served on a bed of greens….for Easter.
  • Rosemary & Sage Turkey sausage dipped in panco crumbs, fried and served on a skewer.
  • Link Lab’s Juniper-Garlic Sausage stuffed in Roast Chicken
• Farewell: Seattle said goodbye to two of my favorite restaurants. Elemental at Gasworks  and Skelly & the Bean. They were both Link Lab customers, but more importantly they changed the food landscape in Seattle and cooked amazing food. Good luck to you guys! I’m already looking forward to whatever you do next.
• The Press: Link Lab was fortunate to have some very nice stories written and published about us this past year.
  • Mint.com
  • USDA Case Study
  • Seattle Met’s Nosh Pit
  • Puget Sound Food Network
• Illinois Men’s Gymnastics wins 2012 NCAA Championships! – a bit off topic and non-regional, but some news is worth sharing

Upcoming in 2013

• Bacon production is just about ready to begin! Who’s ready for bacon?

• New sausage varieties continue to be developed. Organic Curry Chicken sausage is one to look for soon.
• More restaurant partners, grocery partners,  and easier availability for everyone.
• So much more…..get ready for a big 2013!

All the best to everyone for a busy and healthy new year.
David

Thanks Michael (and Karla) for sharing this photo!

Enjoy! http://www.mint.com/blog/planning/small-business-big-success-an-interview-with-link-lab-artisan-meats-owner-david-pearlstein-092012/

And while you’re at it, pick up a copy of Matthew’s book Hungry Monkey. A great read about food and parenting and more food.

http://www.usda.gov/wps/portal/usda/usdahome?contentidonly=true&contentid=KYF_Compass_Case_Studies_LinkLab.html

Fremont and Greenlake grocery stores to carry sausages made in Wallingford from local, sustainable meats

Seattle, WA, May 23, 2012 – Now it’s even easier for conscientious carnivores to enjoy Link Lab Artisan Meats sausages. Last week, PCC Natural Markets began selling several varieties of the company’s sausages in the frozen sections of its Greenlake and Fremont stores.

“We love it when we can help a small, local producer bring great food to our community. Link Lab is hand-made in the Wallingford neighborhood of Seattle using only locally sourced, humanely raised meat, including organic chicken,” said PCC  Assistant Merchandiser Jared Mitchell. “The company’s dedication to creating a product that is both delicious and responsible is something we know is important to our customers.”

Currently, 4 of Link Lab Artisan Meats’ 20-some varieties of sausage are available at PCC: Rosemary Sage Chicken Sausage, Fremont Beer Bratwurst, Chipotle Tequila Pork Sausage, and Chorizo.

“This selection offers something for everybody,” said David Pearlstein, Link Lab’s founder. “There’s the classic bratwurst, which is mild but still complex—and a favorite with kids—as well as a chicken sausage made with organic birds, and the spicier bolder, chipotle and chorizo. I think it’s a good introduction to what we’re doing at Link Lab.”

And what Link Lab does is totally unique. The company was founded on the principle that sausage should be made from the same high quality, carefully selected ingredients as other fine food. Link Lab sausage only includes meat from local farms and high quality seasonings. The company uses no fillers or preservatives (other than salt), and each batch is hand mixed, each link hand spun.

“There’s a great tradition of sausage in classical cuisines, from the juniper-garlic sausage in a cassoulet to the chorizo in paella,” Pearlstein said. “I started making sausage like that at home to include in dishes for my family because I couldn’t buy them anywhere. Nobody else was making sausage that I felt good about putting on my table—either from a flavor or quality perspective—so I decided to start making it and putting it out there for everyone.”

And now thanks to PCC Natural Markets, everyone (at least in the Seattle area) can enjoy this premium sausage.

About Link Lab Artisan Meats

Link Lab Artisan Meats is a Seattle-based producer of hand-made fine sausage. The company’s meat is sourced from conscientious local farmers who share the company’s exacting standards for ethics, quality, and freshness. Operating under USDA inspection, Link Lab produces approximately 20 varieties of sausage that are available in Seattle-area restaurants, markets, and online groceries. For more information, please visit www.linklabartisanmeats.com.

Starting this morning, PCC Natural Markets (Fremont and Green Lake stores) will be selling sausage in their fresh and frozen meat sections. We’re starting at the Fremont and Green Lake stores, but if things go well, I hope to see our product sold at more of the 9 area stores. If you shop at the Fremont or Green Lake PCC, please show your support for Link Lab and for PCC’s decision to carry our product. Buy a package of sausage, and be sure to thank any store employee  for supporting Link Lab and other local food producers.

[David with meat department's Carole at the first Link Lab delivery to PCC Natural Markets ]

If your neighborhood PCC does not carry Link Lab products yet, be sure to take a minute and tell the folks behind the meat/seafood counter that you’d like to see our sausage available on the shelf. PCC is a great business, and they take a lot of initiative to satisfy their customers. Give them feedback, and I’m confident that they will respond.

Thank you again for all the support over this  first year of business. Our mission of helping “responsible carnivores support amazing local farmers….through sausage” is becoming very real. I’m proud to be involved, and I thank you all for your enthusiastic feedback.

Enjoy your sausage!

David