Sausage Fest 2016: Morris East

Morris East (downtown) is widely known for two things: wood-fired pizza and keeping the menu very seasonally inspired. Chef Tim Andersen says he likes to do things well and make a simple pizza that lets the ingredients shine. Andersen says the pizza for Sausage Fest Halifax 2016 was inspired by Nova Scotia: “I love Nova Scotia apples and I always try to work them in this time of year.” One flavour led to another, and Andersen found himself incorporating caramel, apple and fennel to create a pork sausage that would go on the pizza loose, outside of casing.

The base of the pizza is a lemony ricotta cheese, it is topped with sliced, spiced apples, crumbled sausage meat, and caramelized onions that are rich in colour and deeply flavoured. The combination of apples baked in the wood-fired oven, hints of cinnamon, super savoury caramelized onions and caramel notes give this pizza a super cozy, autumnal feel. This pizza is perfect for people who love sweeter, aromatic pizzas, and autumn spices.

Sausage Fest 2016: Ace Burger

What happens when you ask a burger joint to participate in a festival of sausages? They find a way to turn a sausage into a hamburger. Which really isn’t  that hard, when you think about it. Take the ground meat out of the casing, form it into a patty, slap it on a burger bun and you’re in business. Ace Burger did much, much more than that for their decadent Sausage Fest Halifax 2016 creation.

Chef Andrew Prince has interpreted a historical sausage recipe, the first ever appearance of hamburg meat (this is not fact checked) in a written recipe. According to Prince the recipe is titled “To Make Hamburgh Sausage”. He says “the ingredients listed are pepper, cloves, nutmeg and a great quantity of garlic, bay salt, red wine and rum. Those are the ingredients I used as well.”

“The 1758” — named after the year the recipe was published — does taste much different than your typical all-beef patty. The additional seasoning and spices give the beef a sausage-like vibe, and the insanely rich toppings bring it to a place of pure indulgence. The bun is buttered with bone marrow, there is a thick slathering of whipped blue cheese, big, crispy bacon bits and the patty itself is smothered in a smoked tomato and onion jam that comes off more like a sauce. Underneath the patty is a crunchy peppercorn cabbage and apple slaw. In the end, the flavours and textures do balance out to make a very memorable… sausage burger?

 

No meat? No problem.

This is the second post in a series I am doing as an official #SausageFestHFX blogger.

I have to admit, I was excited to find out I was covering EnVie: A Vegan Kitchen as part of my official Sausage Fest blogging duties. I’m a big fan of vegetarian and vegan food (when it’s delicious and creative) and it was a way to squeeze a healthy day into my week of sausages.

Today I stopped by for lunch at EnVie, and owner Diandra walked me through the special Sausage Fest creation they put together. I chose the kale caesar salad as my side, and when the plate arrived it was a very generous size for lunch. I couldn’t even finish it all.

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So what we’re looking at here is a white bean and lentil sausage on a toasted white bun from Local Source. The sausage is made with ground miso, smoked paprika, caramelized onions, garlic, balsamic and fresh thyme and sage. The binder (the reason it doesn’t require a casing like a meat sausage) is vital wheat gluten. The sausage is on a bed of crunchy romaine.

On top, there is a grainy dijon “aioli”, a beautiful sweet apple chutney finished with Garrison IPA and crunchy fried green onions. A huge sausage! I had to fork-n-knife it after the first couple bites because of the size. Great flavours and textures coming together here; I thoroughly enjoyed. Shamefully, this was my first visit to EnVie, and I’ll definitely be back. The kale caesar was so garlicky, creamy and delicious, and the coconut “bacon” added a great little twist on the salad.

Vegetarians and vegans rejoice — you, too, can enjoy Sausage Fest 2015!

Pete’s Goes Whole Hog

This is a first of a series of blog posts I’m doing as an official blogger for #SausageFestHFX.

To get more sausage in a shorter period of time, I decided to tag along on Local Tasting Tours Sausage Crawl today. From 2 to 4 PM we hit up four Sausage Fest participants, learning lots of interesting facts about the stores or restaurants, and Halifax, while doing so. Led by the lovely and well-informed Emily Forrest, we were a small but cheerful group today (be sure to sign up for a sausage crawl this week!). Along with two American cruise ship passengers (husband and wife Carolyn and Mike), this tasty walking tour took us to Pete’s Fine Foods on Dresden Row, Durty Nelly’s Authentic Irish PubThe Five Fish Grill, and Stubborn Goat Gastropub.

This post is going to cover our time spent at Pete’s. I learned so much about the British Butcher operation there from the very informative managers in charge, Peter and Alex. First, we were served delicious, pan-fried toulouse sausage on a bun — nothing fancy about this presentation. Two condiments were provided on the table: Dijon and truffle aioli. (Yes and yes.) Peter then gave a description of toulouse and how they make it.

Turns out this was toulouse made from a heritage breed of pig, Berkshire, being raised in our very own agricultural heaven, the Annapolis Valley region. Canaan Lands Pasture raises a very limited number of Berkshire pigs, and Pete’s has been buying half-pigs on a regular basis to craft delicious sausages and bacon. It turns out the farmer (Aaron Hiltz) at Canaan Lands is the son of Randy, who owns Ran-Cher Acres goat farm, who you may know from the Seaport Market and for the best goat’s milk products EVER. Their feta? The best. These Berkshire pigs’ diets are made up from 80% foraged food and 20% whey from the Ran-Cher Acres.

Toulouse sausage is a simple, homestyle sausage (originated in Toulouse, France), in this case made with pork marinated in red wine, fresh garlic, fresh thyme and salt and pepper. They also added some pancetta to give a slightly fattier, richer flavour. Fantastic. I really enjoyed this simple sausage on a bun, with truffle aioli.

Next we visited the British Butcher section, where Peter showed us half the pig’s head (to remind us where meat comes from); he also spoke a lot about trying to use the whole animal and how customers in Halifax are slowly becoming more comfortable with lesser-known cuts of meat. Alex then showed us the hand-cranked sausage maker they still use at this location. I didn’t realize just how much local meat was coming through the doors at Pete’s. Now I know. On the walk out of the store Emily and I gave a serious shout-out to THOSE OLIVES, the chupadelos, telling our American friends that they’re the best, most life-changing olives EVER.

More about the other Sausage Crawl stops tomorrow. To purchase your tickets for a Sausage Crawl this week, visit the Local Tasting Tours website.

Fun fact: Carolyn and Mike’s son, who lives in Atlanta, is in a pretty serious CCR cover band called Fauxgerty (sweet name). I promised to check them out, and they sound kind of awesome:

Shout out to Carolyn and Mike for exploring Halifax on foot and NOT simply loading into a tour bus for the day. (They only had one day in Halifax.) We wish more cruise ship passengers were like you!