Find the ‘best of the wurst’ at local Farmers Market





Recently at the Calabasas Farmers Market I found a stand manned by Dixon Ridgway. He and his partner, Jim Bell, are known at the market as The Meat Guys. Ridgway told me that they frequently carry Schreiner’s sausage.

Schriener’s has been making sausage for three generations in the traditional German style, which means they do not add nitrates. With 15 different kinds of sausage to choose from, you’re sure to find the kind you’re looking for.

The Meat Guys have the best of the wurst, including knackwurst, bratwurst and bockwurst, any of which are sure to bring out the best of your grill this summer.

When Ridgway told me that all of their sausages are fully cooked, I asked him if they had Spanish-style chorizo, and he assured me that they do. The difference between Spanishand Mexican-style chorizo is that the Spanish style is precooked and the Mexican is not. There is also a significant difference between the spices used in making the two sausages.

I like the Mexican-style chorizo quite well but have several recipes that call for Spanishstyle, and I was quite excited to find a place where I could get it.

This appetizer recipe is one of my favorites. It combines the sweetness of dates and the spiciness of the chorizo and is entirely irresistible.

Chorizo Stuffed Dates

2 ounces Spanish-style chorizo
12 pitted medjool dates
6 slices bacon
1 egg, well beaten
1 cup bread crumbs
1 cup flour
12 toothpicks
Vegetable oil

Peel the skin off the chorizo. Slice the sausage in half, then slice the halves into ¼-inch-thick slices.

Slice one side of each date lengthwise. Fit one slice of chorizo inside each date. Close the date around the sausage.

Cut each slice of bacon in half widthwise. Wrap one slice of bacon around each date, securing the bacon with a toothpick.

Roll the bacon-wrapped dates in the flour. Dip each date in the beaten egg then roll it in the bread crumbs.

In a frying pan that is at least 1½ inches deep, heat an inch of vegetable oil over medium heat to 350 degrees. If you do not have a deep frying thermometer, drop a bit of the leftover egg into some of the leftover bread crumbs to form a small bread-crumb ball. Drop the ball into the oil; when it starts to fry, the oil is ready.

Fry the dates until golden brown. Drain the dates on a rack placed on a cookie sheet. Serve warm.

Call The Meat Guys at (626) 399-8332 to find out if they have the sausage you are looking for.


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