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Raisse the bar at cookouts with custom sausages

I f you want a unique menu for your summer cookout, look no further than Markethouse. In addition to his delectable duck bacon, Chef Scott Walton has a custom sausage and charcuterie program guaranteed to impress your guests without emptying your wallet.

There are two ways you can get Walton’s sausages. If you don’t feel like planning out your own custom sausage menu, you can buy some of his already-designed specialty sausages. These include a lamb merguez sausage with smoked paprika, fennel and garlic and a seafood sausage with lobster, shrimp and truffle.

But say you want to go whole hog (or lamb or cow) and design your own. You’ll need to give Markethouse 48-hours notice and order at least five pounds. Choose a protein (right now pork, lamb, chicken and veal are available), a “style” (like chorizo, garlic, bratwurst or Italian) and pick out your add-ins. These include everything from cranberries to braised mustard seeds.

For instance, you could create a lamb garlic sausage made with leeks, eight-year aged Cheddar and apples. If you made that sausage, it would run you just $6.75/pound. There are frozen sausages at the supermarket that cost more than that!

You also can pick up lamb and duck bacons, as well as pates and homemade mustards, including very spicy apple cider mustard. Let Markethouse “cater” your next party for a fraction of the cost of a fancy service. Guests will think you have a butcher trapped in your basement.

Check out the whole menu at

www.markethousechicago.com.

Anthony Todd



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