We are unbelievably lucky to have Simply Sausage at Cheverly Community Market again this season. For those of you who don't know the background of this great company, Stanley Feder learned the finer points of sausage making by doing two short apprenticeships with Jan Van der Lieck, a European-trained Master of Sausage Making (Wurstmeister). During 2004, Stan made sausages part-time at 2941 Restaurant in Falls Church, Virginia. He learned the basics by reading and making charcuterie — sausages, pâtés, salt pork, and pancetta — at home for over 30 years. In 2007, master chef José Andres sent Stan to Catalunya, Spain, to learn about Spanish sausages from a family of traditional sausage-makers. Stan has always had a strong interest in locally produced and traditional foods. He is a member of Slow Food and a charter member of the National Capital Chapter of the American Institute of Wine and Food.
This week, Simply Sausage will have 30 kinds of sausages including two new ones—venison with Northern Indian spices and Chistorra, cured, semi-dried Spanish recipe chorizo. Make sure to stop by and sample these amazing creations -- and take some home!