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: Joshua Fraser
Restaurant: Rino’s Kitchen
Sausage: Drunken Blueberry Sausage
Description of your sausage?
The Drunken Blueberry Sausage includes blueberry reduction, maple whisky, maple bacon, sweet basil, baked blueberries with a hint of cayenne.
Where do you currently ply your trade?
I am the owner and head chef at Rino’s Kitchen & Ale House. I handle all aspects of daily operation here at the house, from menu planning to maintenance of the yard.
Personal culinary highlights/awards?
The most rewarding experiences I have had in my 15 year culinary career have all occurred here at Rino’s Kitchen. The experiences of contributing to two published cookbooks easily stand out the most in my mind.
Who is your biggest culinary influence?
Food. I have always been interested in trying to get different flavours to work together and find inspiration in what is seasonally available. I really enjoy growing my own food and Nurturing it through growth and seeing that same food on a customers plate. I will be expanding my produce gardens in the spring. After food itself, my biggest influence to excel in the kitchen would have to be my wife. I love making her new meals (which can be a challenge due to extreme food allergies) and found that the drive to become a good cook began with trying to impress her palette.
What influenced you in making the flavours of this sausage?
For me personally, when it comes to sausage I’m a fan of everything spicy. I wanted to step out of my comfort zone and make something a little sweeter (although cayenne did get thrown in the mix). I wanted to make the best breakfast sausage and I think we’ve nailed it.
What is your favourite spice in your pantry at home?
I would say that cayenne and other hot peppers. is probably my favourite spice (as I already touched on). I have been a fiend for spicy food for most of my life and find that in the right combination almost any dish can benefit from a little heat (yes even desert).
A recipe that pairs with/uses your sausage?
This recipe for Drunken Blueberry Sausage Bread Pudding will have you waking up earlier and wanting breakfast all day long.