Simple to buy Simply Sausage
When Washington chefs need sausage, Simply Sausage's Stanley Feder is their man. Jose Andres buys Spanish butifarra and chorizo -- made with Spanish sea salt, not French -- for Jaleo and loukaniko, a Greek link laced with cardamom and orange peel for Zaytinya. Jamie Leeds buys Cumberland Bangers, developed specially for her CommonWealth GastroPub. Barton Seaver of Blue Ridge and several other locals regularly offer the Barackwurst, a half-smoke meets Chicago dog. Created in January 2009, the Barackwurst was sold along the parade route on Inauguration Day downtown.
Now it's easy for home cooks to get their fix, too. Last month, Feder began selling his entire range online: about 25 varieties including merguez, kielbasa and what he calls the D.C. bratwurst, seasoned with caraway, lemon zest, white pepper, gray sea salt and nutmeg.
Feder began making sausage about four years ago. But he's loved sausage and cured meats since he first visited France in 1972. After a 21-year career as a CIA intelligence analyst, he finally decided to make the jump. At first, he planned to make Italian salumi. But following the strict USDA regulations would have made it cost-prohibitive. So he began making sausage instead.
The sausage isn't cheap, either. Feder competes on quality, not price. That Greek loukaniko costs $6.95 for a 13.3-ounce package.
Minimum order is $25 plus shipping.
-- Jane Black
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