This is a slice of dry-cured hot Italian sausage, dripping in a marshmallow cream sauce. Sweet, spicy, salty, chewy, sticky…a surprisingly delicious experience. Made by North Denver Sausage Company.
How much do you know about REAL dry-cured sausage? For one, it’s famously difficult to make, one salumiere called it “the pinnacle of the art of meat” And it’s increasingly hard to find. A field trip this past weekend to North Denver Sausage left me “encased” in new knowledge about an old fashioned process. Let’s take a look.
Before we go any further with these blue cheese hamburgers, I’d like to address the title of this recipe which I found in my Colorado Classique cookbook. It appeared without a hint of why it bears the namesake of this ranch.
If you’ve followed my blog for any length of time, you know that I’m crazy about food that’s Southwestern, Tex-Mex, or Mexican. As long as there’s a flour or corn tortilla, fresh ingredients and those happy spices involved, I’m eating it. However, one thing I don’t usually like are fried Mexican things. Chimichangas come to mind…flour tortilla that’s been filled with everything wonderful and then deep fat fried, then smothered in melted cheese and green chili. Most of the time they end up, well…can you spell g-r-e-a-s-y? Taquitos are not so bad as it seems that corn tortillas don’t sop us the grease like flour, and if either flour or corn tortillas are used, I think they’re mostly skillet fried as opposed to deep fried. Not quite as g-r-e-a-s-y.