In its essence, the Master Chef Sausage Series is a partnership between Robbie’s Gourmet Sausage Co. and WindsorEats that will attempt to elevate the craft of sausage making while shining a spotlight on the culinary artistry of Southern Ontario’s most talented and imaginative gastronomists.
The recipes for these links will come from a place of culture, personal history, daring creativity and originality. More importantly however, these collaborations are meant to highlight the epicurean talent that’s been hiding in the backs of hot, hectic kitchens where too many have sacrificed long days and so much more for the love of their craft.
Each chef has worked with Robbie on a unique sausage with flavours that represent their skills and passion. Each creation will only be available a for a month inside Robbie’s Gourmet Sausage Co. shop.
Chef: Philippe Octavien
Sausage: Black Magic
Description of your sausage?
The Black Magic Sausage is based flavor wise off of my Black Magic Dust, which is the flagship of my spice or, should I say, “dust” line. It’s a Southern BBQ influenced sausage seasoned with smoked paprika, confit garlic, Dr. Pepper reduction, and finishes with a subtle kick from fermented jalapenos. The Black Magic Sausage is a very well balanced sausage with a few Black Magic nuances and different takes on ingredients we’re all familiar with.
Where do you currently ply your trade?
I am the chef and owner of Black Magic Culinary Creations, which is a mobile to you catering company specializing in pop ups, private events, in home dinners, and customized menus.
Personal culinary highlights/awards?
I’ve been cooking professionally for 9 years now. Two of those years were spent cooking in New Brunswick where I can say I started to develop confidence and come into my own as a chef. My most recent restaurant job was at The Twisted Apron where I worked for 3 1/2 awesome years as Sous Chef. Now I’m #SharingTheMagic with Black Magic Culinary Creations by bringing great food together with great people.
Who is your biggest culinary influence?
I would have to say my biggest culinary influence would be the first chef I apprenticed under: Marty Atkins at Bin 151. His commitment to excellence, attention to detail, and absolute love for cooking is something I carry with me to this day. “Your only as good as your last dish,” is what he would always remind me. It was never a competition with others, it was always a competition with yourself to try and top yourself every time. He also encouraged me to be true to myself as it pertains to cooking. Blaze your own culinary path, push new boundaries, try new things and don’t be afraid to fail. He affected me more than he will ever know. I thank him then and now for taking a chance on a very green chef who just wanted a chance to learn and grow. Thank you, Marty Atkins.
What influenced you in making the flavours of this sausage?
I basically wanted to have my Black Magic Dust turned into a sausage. These are flavors that represent me and what I do, so in essence it’s me in sausage form. I wanted to taste it and immediately think Black Magic. And with the help and expertise from Robbie of Robbie Gourmet Sausage Co., we were able to do that. I couldn’t have been more impressed with how it turned out.
What is your favourite spice in your pantry at home?
It would depend on the day. I have a very eclectic background, food wise. I am a Haitian who was born in the Bahamas, who moved to the States at a young age and then Canada as a young adult, where my professional culinary career began. Smoked paprika, toasted coriander, furikake, thyme and tomato powder are just some of the spices that I love. I know which spice I hate. I hate cumin.
A recipe that pairs with/uses your sausage?
This recipe for Black Magic Sausage Ragu with Autumn Grits will keep your body and soul warm through the colder months.