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:

• Sand Point Grill
• A Caprice Kitchen (featuring the new Beef Pepper Sausage this week)
• Stanza’s Cafe
• Sunset Hill Green Market
• Dog Mountain Farm at Swedish Medical Center First Hill cafeteria (Thursdays 11am-2pm)
• This list is growing. Stay tuned….

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

David