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Sangudo Meats Pork Sausage at the markets in Edmonton
This past Sunday I hit up the Edmonton Petroleum Club’s Sunday outdoor market. Every weekend the club will be hosting an outdoor market with vendors and once a month Chef Doreen Prei will be serving up a buffet brunch (which even non members can come to!).
When I rocked up I was excited to see that Sangudo Growers Association had a stall. Last year I met Jeff Senger at Eat Alberta and promptly inviting myself out to his farm in Sangudo where I had a wonderful day with his wife Heather and their four little girls. A former accountant and teacher, Jeff and Heather gave up city life to buy a farm and eventually part of a slaughter house – the Sangudo Custom Meat Packers. Their story is fabulous and if you visit their stall at the market they are more than happy to tell you some of their adventures (including Jeff trying to shoot a wild boar that was trying to attack their pigs on the farm while Heather held the flashlight).
The weather wasn’t cooperating, but that didn’t stop them all from showcasing some heart-warming smiles and a cooler packed full of pork. I learned that every week they will be selling a range of products, including the very invention Pork Wellington – A pork fillet wrapped in Lincolnshire sausage meat and wrapped in puff pastry fro $20 looked like it would feed a very happy family of pork lovers.
I was lucky to score a package of Sangudo Gluten Free Pork, Apple and Fennel Sausage for $12. The pleasantly plump package of sausages came with some information on the best way to cook these fresh sausages.
I invited my friend Tawnya over tonight and she was happy to help work for her dinner.
The instructions stated the most simple and successful way to cook the fresh sausage was to:
- Bring a pot of water to a boil, turn it down to a simmer and add the sausages.
- Do not bring the water back to the boil. Let the sausages slowly cook in the pre-boiled water for about 10 minutes. This will ensure the skins will not split
So simple! After I strained my sausages I threw them in a heated pan for a minute to brown them up. When we bit in the sausages were tender, full of flavour, and delicious.
The use of fresh, real ingredients like apples, onions, parsley, garlic, wine and ale make for tasty sausages that are full of flavour.
The Senger’s booth is available at the 124 Thursday night market and over the next couple of weeks at the Sunday Edmonton Petroleum outdoor market.
I’ll be heading back to pick up another pack of these gluten free sausages. For those not restricted by a GF diet should try out the Sangudo Pork Wellington, Sangudo Sausage Rolls, or Sangudo Sausage Meat Stuffed Pork Loin Chops.
