Mike McKenzie has a lot of funny stories about meat.
Salami, pancetta, chorizo…he can tell you a thing or three about their salty, fatty goodness.
But ask him about his best-selling Seed to Sausage cheese curd smokie, otherwise known to him as “the trashiest sausage in the world.”
The delicious, unctuous and rich treat (which will be making a guest appearance at this year’s exciting new CARNIVORE experience at the Ottawa Wine and Food Festival) first came about because Mike and his team at Seed to Sausage in Sharbot Lake have a secret and abiding love of junk food.
“We were thinking, what’s the trashiest sausage that exists? It must be that sausage with the fake cheddar in it. It’s not a great sausage. So, then we thought, how can we make them the best trashy sausage, and get them into exceptional restaurants? How can we serve the world’s best trashiest sausage at the Governor-General’s Awards?”
The answer was typically Canadian: add squeaky cheese curds.
The result, balanced with a mild pickled jalapeno, is the runaway best-seller out of Mike’s 54 products, and recently won the Independent Meat Processors Association Award for top sausage.
“Restaurants complain they can’t keep it in stock because their staff eat them all,” he laughs.
Seed to Sausage will be curating CARNIVORE, a collection of eight of their fine products, including njuda, blue cheese jalapeno, Calabrese and Genoa salami, smoke ham, capicola and porchetta.