Charcuterie Comes to the Austin Farmers Markets

In Austin, we are blessed to have some folks who are making truly great charcuterie. Jesse Griffiths of Dai Due crafts incredible sausages, pates, rilletes, and other goodies which they have offered through their Supper Club and Butcher Shop. Starting Saturday November 7th, Dai Due will also have a booth at the Downtown Austin Farmers Markets each week. To keep up with their weekly offerings, subscribe to their newsletter on their website. I recently made a zucchini and chorizo hash using Dai Due chorizo mexicano and it was incredible.

Kocurek Family Artisanal Charcuterie is also offering delightful charcuterie selections at the Sunset Valley Farmers Market. Their recent market offerings included duck bacon, two types of paté, and garlic sausage. The garlic sausage was a big hit at our football watching party.

So, get yourself to one of the markets and enjoy some scrumptious charcuterie. After all, doesn't everything taste better with really great sausage?

1 tbsp olive oil

1 onion

1 large bell pepper or 3-4 small sweet peppers (you could use hot peppers like jalapenos if you prefer a spicier version)

1 lb chorizo (I used chorizo mexicano from Dai Due)

2 medium zucchini, chopped

1 egg

salt and pepper to taste

Warm olive oil in a skillet over medium-high heat and saute the onion and peppers until tender. Add the chorizo and cook until it is browned. Add the zucchini and cook until just tender. Add salt and pepper to taste.

While the zucchini is cooking, fry an egg in a separate skillet to your preferred preparation. I personally like my yolk to run all over the hash so I cooked my egg over easy.

Plate the zucchini and chorizo mixture and top with the fried egg.