Artisan sausage making is alive and thriving in Brooklyn thanks to Scott Bridi of Brooklyn Cured. Check out this article by Caroline Lange and video by me.
On any given day, rain or shine, cold or summer’s heat, she can be found selling spicy, crescent-moon shaped packages of goodness. If ever find yourself hungry on the corner of 5th Ave and 13th in Park Slope, she is the person you want to know. Grab a chicken or beef or, what the heck, one of each and enjoy!
The thing I love about the new ‘mixology’ (and I hate that word) is the never-ending and daring use of new ingredients. It the case of this libation, Talde’s Sparkling Chinatown, the secret ingredient is fresh cracked black pepper.