When we first started working with the Weeping Radish Butchery back in 2009, I remember owner Uli Bennewitz predicting an impending revolution in the meat processing industry. Uli compared the coming transformation to what we have seen in the beer industry; a movement away from mass distributed beers and the introduction of small craft breweries. Uli predicted that small meat processors and butchery shops would similarly return flavor, quality, and even creativity to American meat products.
The Weeping Radish started out with a focus on German style sausages, which makes sense given their German heritage and employment of a German Master Butcher! However, they do tend to put their own spin on things, creating hybrid products such as an award winning Sweet Potato Liverwurst. They have since moved into other non-German butchery items, such as corned beef, pastrami, and very recently their own take on the classic Portuguese sausage Linguiça!
Linguiça is traditionally a robust, highly seasoned sausage with a powerful flavor. It is often used in heavy stews with many flavors, where the boldness of the Linguiça can shine through. The Weeping Radish version is a little more subtle and smooth, a nice reflection of their overall style. It can certainly be used like the traditional in stews, but also goes well in simpler dishes with few ingredients, as it mixes well without being overpowering.
If you enjoy new flavors, and trying new things, the Weeping Radish Butchery is a nice place to start. Their high quality meat products are a nice introductory step into the world of small, value added butcheries. The meat revolution may still be taking hold, but there is certainly much to enjoy beyond the mass-market grocery aisle. Welcome to the uprising!
Tapas Style Linguiça and Onions:
This is a simple linguiça preparation that you can whip up in a few minutes, in just one pan. It is a commonly served as a Tapas dish in Portugal, enjoy it as is or over rice!
Cook time: 12-15 minutes
1/2 lb. linguiça, cut into 1 inch pieces
1 small yellow onion, sliced
2 Tbsp. butter
Salt & ground pepper to taste
1. Melt butter in a sauté pan over medium high heat. Add sliced onion, and cook until nicely browned and caramelized, about 5-7 minutes. Stir frequently to prevent burning. Remove onions from pan, and reserve for later
2. Add linguiça to the pan, cook until browned, and casings show nice color. About 6-8 minutes.
3. Remove from heat, and top linguiça with caramelized onions. Add salt and pepper to taste. Serve as is, or over rice. Enjoy!