The Corner Chronicle
Chimacum, Washington, Saturday May 27, 2017
ESSEN VON HEIR
October 11th, 2011 by Katy McCoy

October 12 – 18:  Ist dies “Euro-Week” in Chimacüm!  Ja, and we have lots of German foods on special this week, all of course made locally. Read further to get the whole scoop about our specials including our new raved-about delicacy (Link Lab Sausages from Seattle!), the 6 German-style wines selected by Heidi, and a new crop of butterball potatoes from Red Dog.  And if that isn’t enough, Lindsay shares a recipe for “Sienipiirakka”. Sounds good… what is it?

First, the run down of our specials:

  • Cabbages (red, green, and savoy) all organic and from Red Dog Farm
  • Yummy yellow butterball potatoes from Red Dog Farm, new 2 lb bags
  • Fresh Sauerkraut from Midori Farms
  • Inglehoffer stone ground mustards from Beaverton, Oregon
  • New this week – Link Lab frozen sausages in 4 flavors (read below)
  • And 6 local wines made with German varietals:
    1. Whidbey Island White (Madeleine Sylvaner and Madeleine Angevine grapes)
    2. Whidbey Island Lemberger
    3. San Juan Siegrebbe (The grape is a cross of Gewurztraminer and Madeleine Angevine)
    4. Kung Fu Girl Riesling (Columbia Valley)
    5. Flying Fish Riesling (Saanichton, BC)
    6. Fairwinds Gewurztraminer (Port Townsend)


Link Lab logo - helping consciencious meat lovers support local farmers... through sausage

Next, a few words about Link Lab Sausages:

We have just gotten in 4 types, all frozen, especially for Euro-week: Juniper Garlic Pork Sausage, Fremont Beer Bratwurst, Jalapeno Pork Sausage, and Shitake and Sage Chicken Sausage.  I think it is safe to say that these are the first Link Lab Sausages to be sold on the Olympic Peninsula. So don’t miss out!

The description form their website:

Link Lab Artisan Meats LLC is a boutique artisan sausage company located in Seattle’s Wallingford neighborhood. Despite this neighborly one-person operation, Link Lab operates under USDA inspection (and approval), meaning that our products are legal to sell to restaurants and other retail establishments.

Owner and CMO (Chief Meat Officer) David Pearlstein has spent more than a decade developing sausage recipes that consider the seasonality of different local ingredients and which also show off great balance between meat, fat, salt, and spices. All Link Lab sausage is hand mixed with freshly ground spices, and then individually spun into sausage links, giving David the creative control over flavor profile, meat texture, link-size, and all of the elements that lead to amazing sausage.

We are extremely particular about sourcing our meat from local farmers who are doing the right thing for their animals, for the soil, and for their farm workers. It is a fun story to tell, and an important role helping carnivorous customers find and support great farmers who raise great meat.

Finally, Lindsay cooks  from “The Great Scandinavian Baking Book” by Beatrice Ojakangas:

SIENIPIIRAKKA – MUSHROOM PIE WITH POTATO PASTRY AND PEARL BARLEY    (sorry about the photographed recipe, I’ll try and type soon!)

photomontage of making Sienipiirakka

photo of finished Sienipiirakka

photocopied recipe for sienipiirakka