Brooks's first job was potting arborvitae at a nursery when he was 12. At 13, he was sent out on jobs as the only white kid with a crew of Mexicans who spoke minimal English. Guess which words they taught first in the crash course to migrant Spanish? This sausage embodies the flavors these men first introduced to a young palette - HOT and spicy, cumin, pepper and garlic. It's a flavor that takes Brooks back to when he hitch-hiked almost 4,000 miles to their hometown in 2005 to savor the local flavors. We'll save that one for later.
North Mountain Pastures is a small family farm dedicated to producing great food using ecologically sound production practices. We farm on 84 acres in Perry County, Pennsylvania, in a way that heals the land, nourishes people, and treats animals with respect. This means animals are naturally raised outdoors, on grass or in carefully managed woodlots, and fed only non-GMO grain. We don’t use hormones, antibiotics, or other chemicals to medicate livestock.
Worried you don't know how to cook? Here's the thing, the quality of your ingredients is sort of like a cheat code for cooking. Your dish is only as good as your weakest ingredient. Grab some fresh produce, a good NMP sausage, and some potatoes, rice or polenta...you got a meal!
My family enjoys this sausage. It is flavorful with just the right amount of spice.
It has a nice heat to it. Great for adding flavor to fish or burgers. Have also mixed it with red or black beans.
Mixed your Chorizo with some ground venison to make a bunch of Spicy Meatballs! Thanks.
I love the meaty texture of ALL NMP sausage. Having tried your Lincolnshire, Sweet Italian, Hot Italian, Chorizo, and Kielbasa sausages, my favorites are Lincolnshire, Sweet Italian, and Kielbasa. You can tell I favor milder seasonings. The Chorizo is just too spicy for me and my family. Maybe I'd enjoy it more if cooked in chili where its spiciness would be diluted.
This sausage is delicious. I love spicy food & this has the right amount of kick.