Kimchi Sausage Recipe

Be an outlaw in the world of classic sausage making and combine flavors and textures to create a truly unique dish. This recipe does just that.

| May 2019

From Homemade Sausage

The Outlaws

Unlike the Classics, the sausages with which you are at least a little bit familiar, the Outlaws are sausages that you might never have heard of, or simply never thought to classify as sausages. This group of sausages makes up somewhat of a motley crew. Their origins vary, their frameworks differ vastly, and even their method of creation differs here and there.

The flavors and textures in the Outlaws are incredible. Some are new, and all are exciting, which is why we would never call them “the losers’’ or anything else that is similarly derogatory. Outlaws are law breakers, rule benders, and ones who fearlessly step outside the lines. They might be a little off the beaten path, but they’re definitely worth the adventure. Take a walk on the wild side, and give one of these sausages a shot!

Kimchi is traditionally a Korean dish made of spicy-sour, fermented vegetables. It can be made by slicing or chopping cabbage, radish, or cucumber, layering the vegetables with plenty of bold spices, and then putting them into a clay pot and burying it in the ground for at least a month to ferment. Our customer and friend Alan Powel is a farmer who ferments kimchi in large batches for us to use. When he first brought it to us, we didn’t necessarily know what else to do with a giant batch of fermented and spiced cabbage, so we decided to make a sausage out of it! That’s what we call utilization, friends. It took us a handful of tries, a bunch of tweaking, and even a deconstruction of the kimchi to get the recipe just right, but now it is one of our favorites.

Yield: 5 pounds (2.27 kg)/75 links
Die: 3/16 (Medium)

Kimchi photo from Adobe Stock



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