Knowledge Base › Barton Seaver - Sausage. Saucisson. Salchicha. Salsiccia.

How would you tone down fresh farm to table sasage that's been over seasoned with sage? I've tried combining it with beef and made meatballs for spaghetti and it over powers the entire sauce!! Help we have 400lbs of this??!!

Sausage. Saucisson. Salchicha. Salsiccia.

Barton Seaver - Sausage. Saucisson. Salchicha. Salsiccia.

Recorded

This event was on July 19, 2022

Join Chef Barton Seaver to explore the ancient art of sausage and the variety of global flavors of sausages. Barton will not only discuss ways to make sausage and its history in world cuisine, but also how to incorporate sausage into delicious and creative dishes. Plus, get a sneak peek into a brand new set of content coming soon to Rouxbe! As always bring your questions. *Note: while this event is not vegan, but we will talk about non-meat sausage recipes.

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Question

Natoshia Woodcock

How would you tone down fresh farm to table sasage that's been over seasoned with sage? I've tried combining it with beef and made meatballs for spaghetti and it over powers the entire sauce!! Help we have 400lbs of this??!!

Answer

You have over 400 pounds of it. Oh geez, huh? Maybe maybe you could just start to train yourself do a meditation. I love sage. Sage loves me. I love sage. By being a little bit facetious there, but I don't I don't know what to do. As I said. I don't know if there's any remediation other than dilution there. Sorry, but good for you for having 400 pounds of sausage. I'd love to know why that came about interesting interesting case study.

Barton Seaver

Chef, Educator, Author

bartonseaver.com

Barton Seaver is one of the world’s leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks.