Missing Links

Seasonal Pantry's sausage club is here to stuff you

There's finally a CSA for meat lovers.

Local food start-up Seasonal Pantry is using the model to launch a local sausage club.

Creator Daniel O'Brien, a former sous chef at Bibiana and Equinox who trained with the butcher at Blackberry Farm, has taken his love of the craft to the next level with a biweekly club ($50 per month). He's making robust, juicy links that are fresh, handcrafted and superior to most other sausage. Starting next week, he'll offer them to members, making sausages every other week.

Like a CSA, up-front membership gets you a set number of sausages with each batch. O'Brien plans to offer a pickup every other week in Shaw, serving three pounds of sausage per week. Each package will include a pound each of breakfast sausage, mild sausage and something more robust or spicy.

An innovator and avid experimenter, O'Brien has already perfected several initial varieties, and changes the formulas and casings to suit each batch. His chorizo follows a Mexican–not Spanish–recipe, with herb-laced heat that builds with every bite. Slightly sweet breakfast sausage is at its best with gravy over biscuits. Other upcoming flavors include garlicky Portuguese linguiça and beer-ready bratwursts.

O'Brien plans to post suggested recipes for different varieties online, so there's always a plan for using up those links.

To sign up for Sausage Club, email sausageclub@seasonalpantry.com