Time for the big debut!
I'm thrilled to announce that the first Rettland Farm Original sausage is on the market.
What is It?:
The first sausage developed exclusively by Rettland Farm to showcase our Berkshire pork is a Fresh Kielbasa.
Kielbasa typically features garlic and marjoram, and ours is no exception. What is different, though, is that I spent a lot of time trying to get the garlic right. I hate garlic that overpowers everything, and I want the meat to stand out in the sausage, not the seasoning. I used Organic garlic, and prepared it in a such a way to take the bite out of it, so the garlic flavor is there without having it waft through your sinuses and ooze through your pores all day long.
The marjoram was purchased from a small herb farm about 3 miles from here, Alloway Creek Gardens and Herb Farm.
Other ingredients? Water, Kosher Salt, Onion, and Black Pepper. That's it.
How to Cook It:
I think that most sausage really benefits from being fried in a pan or grilled, to put a nice, caramel color on the outside, and to give a nice "crunch" to the casing. Since we are a long way from grilling season, let's focus on the pan fry.
I'd strongly recommend adding a fat to the pan before adding the sausage , to keep the sausage from scorching. My fat of choice to cook sausages is butter . It browns nicer, and more importantly, tastes better than vegetable oils on the sausage.
Once the pan and butter are hot over medium high heat, I add the sausage and immediately cut the heat to medium. After getting a good sear on the casing after a minute or two, I flip it and cut the heat again, to medium low. After the second side is seared, I reduce the heat to low, and leave it there for the duration. Usually one last flip is all that is necessary to finish the job.
I cook the sausages to an internal temperature of at least 175 degrees. Don't worry--it won't be all dried out at this temperature, like a commercial sausage would be. It will still be moist, tender, and melt-in-your-mouth delicious. Trust me.
How to Eat It:
I think these sausages are great on a bun, with a slice of good cheese (not the individually wrapped oil-infused garbage, but REAL cheese) and some good old French's mustard. Fancy? No. Incredibly tasty? Yeah, pretty much.
For a larger meal, I think the sausage sauteed with onions and served with pierogies would be really great. And really Polish.
Once you have a chance to try the kielbasa, please share your serving suggestions in the comment section. I think it would be great to hear how other people are enjoying their sausage.
How to Get It:
Until the Farmers' Markets open in May, the best way to get this sausage is to get in through the Member's Club, our monthly home delivery service. If you're not receiving our monthly email newsletter, send me an email at firstname.lastname@example.org to be put on the list.
So there you have it--the first installment in the line of Rettland Farm Original Sausages. Once you get your hands on some, I'd love to hear your feedback, either here in the comment section, or privately at email@example.com. Your honest opinions will help me put the absolute best product out there, for the eating pleasure of all.