10 Indispensable Tips from Brooklyn Sausage Master Jake Klein

Jake Klein, owner of Jake’s Handcrafted in South Slope, Brooklyn, is one of the most creative sausage makers in North America. And not just because he’s my stepson. Jake has channeled Spanish paella, New Orleans oysters Rockefeller, Miami’s cubano sandwich, and a New York deli Reuben in a sausage casing. To make the aforementioned brisket sausage, Jake folds home-smoked burnt ends into ground fresh brisket meat, which he re-cooks a second time in his smoker. Think of it as barbecue’s second coming.

With tailgating season upon us, I asked Jake for his top 10 tips on making and grilling sausage. Even the old man learned something new. Read More…

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Wagyu and Kobe Beef: Cutting Through the Udder Confusion

Unless you’ve been in a food coma for many years, you’ve likely heard of Kobe, the ultra-premium beef named after the capital city in Japan’s Hyogo prefecture. Kobe beef is renowned for its outrageous tracery of white intramuscular fat (called shimofuri, or “beautiful snow”), unctuous, buttery texture, and complex umami flavors. When raw, it resembles nothing so much as a red or pink tablecloth overlaid with delicate white lace. Adding to its mystique are those rumors, largely unfounded, producers say, of sake massages and diets supplemented with beer. Read More…

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