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FORAGER | CHEF

Award-winning chef, author and forager Alan Bergo. Food is all around you.

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Sausage

Chicken blood sausage recipe

Blood sausage.

I pride myself on my skill making sausage, and you'll find lots of different recipes here. If you're new to this site, check out the ramp sausage for a fun cased sausage.

Traditional Pennsylvania Dutch Scrapple Recipe

Traditional scrapple made with liver, buckwheat, cornmeal and spices recipe

Do you like bacon? Pancakes? Crispy, browned things cooked on a griddle? Maple syrup? Of course you do, so fasten your seatbelt and come aboard Alan’s organ train, because we’re traveling to scrapple country. If you like offal, or even if you don’t partake in the finer parts of animals and you’ve never had scrapple,…

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Prickly Ash Sausage

Wild prickly ash or Szechuan peppercorn sausage recipe

If you harvest your own prickly ash berries (Xanthoxylum/Szechuan peppercorns) sausage should be on your list of things to make.  I love the bright, citrusy flavor and gentle numbing quality that prickly ash adds to a dish, but it can be difficult to incorporate them into foods and have them taste coherent if you’re not…

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Venison Braunshweiger Dumplings

Venison braunshweiger or liver dumplings recipe

I’m always looking out for interesting ways to serve liver to people that don’t think they like offal, and these traditional German dumplings are a great way to do that. Liver and kidneys, especially from ruminants like deer, lamb and goat, are some of the hardest to get people to like, and alot of times…

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Wild Rice Blood Sausage

Wild rice lamb blood sausage recipe

Black pudding, mutura, kaszanka, boudin rouge, zungenwurst, blutvurst, biroldo, morcilla, sanguinaccio. Across cultures, historical preparations for blood sausage will be found just about anywhere animals are harvested. And those are just sausage, don’t even get me started on the legion of other sanguine-devoted cultural specialties. Like most meat eaters, I love homemade sausage, and, once…

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Fried Blood Sausage and Potatoes

Fried blood sausage and potato hash

I’m proud of the fact that I make my own blood sausage from lambs on the farm I harvest myself. It’s a process that’s pretty intimate, and not available to everyone, and from there, people that harvest their own animals probably don’t harvest the blood, so it’s a special sort of circumstances that have to…

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Chicken Blood Sausage

Chicken blood sausage recipe

I love cooking with blood. It’s hard to come by though, so that usually means it’s a once-a-year thing when I might help someone butcher a few lamb. I typically get enough for about 15 pounds of sausage out of that, which is plenty for me, and leaves enough so that I can donate some…

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Lotus Root Confit Stuffed with Sausage

stuffed lotus root confit with galinsoga and violet greens

Funky water tubers with their air-channels stuffed with sausage is my favorite go-to recipe with lotus root confit. The air channels are basically begging to be stuffed, and although you’ll need commercial, and not wild lotus root, unless you got some huge pond monster. It’s a great way to use these funky things, especially if…

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Puffball Mushroom Bratwurst

https://foragerchef.com/wp-content/uploads/2019/02/Lamb-and-puffball-brats-3.jpg

Here’s a fun way to use meat, and dried mushroom powder, specifically puffballs. In charcuterie and sausage making, milk powder is often used, especially in finely ground emulsions like bologna and hot dogs to achieve a nice, bouncy texture. Here, instead of using milk powder in the sausages, I use toasted, dried puffball powder, which…

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FORAGER | CHEF®
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Author: The Forager Chef’s Book of Flora
James Beard Award ‘22
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Alan Bergo
Baby’s first homegrown mushrooms! Backyard wine Baby’s first homegrown mushrooms! Backyard wine caps on hardwood sawdust from my lumberjack buddy.

Next up blewits. Spawn from @northsporemushrooms

#winecaps #strophariaaeruginosa #allthemushroomtags
It’s wild cherry season. I’ll be picking from It’s wild cherry season. I’ll be picking from my favorite spot tomorrow a.m. and have room for a couple helpers. It’s at an event on a farm just south of St. Cloud. 

If you’re interested send me a message and I’ll raffle off the spots. Plenty of cherries to go around. I’ll be leading a short plant walk around the farm too. 

#chokecherries #foraging #prunusvirginiana #summervibes
Special thanks to the beach in Ashland for hooking Special thanks to the beach in Ashland for hooking it up with on-site garnishes. Beach pea flowers taste strong and leguminous, similar to vetch, or like a rich tasting pea shoot. 

#lathyrusjaponicus #beachpeas #peaflower #foraging #northshore #bts
Great, long day of filming in near the south shore Great, long day of filming in near the south shore of Lake Superior yesterday. 

Blueberries were sparse, and some kind of blight seems to be affecting the serviceberries. Chanterelles weren’t as good as 2020, but they were there. 

Quick dip in the Lake Superior after we broke set was a bonus. 

W/ @barebonesliving  @misterberndt @jesseroesler

#barebonesliving #foraging #lakesuperiorrocks #serviceberries #chanterelles #bts
Green ramp seed make a great lactoferment. Just pu Green ramp seed make a great lactoferment. Just put the green seeds in brine in a jar, leave for 2 weeks. 

After they’re sour they can be water bath processed, although I’ve stored them at room temp without an issue too. 

Finished product is great minced or puréed into places where you’d like garlic, capers, or both. 

Makes a great tzatziki with a little crumbled, dried bee balm. 

#tzatziki #ramps #rampseeds #foraging #fermentation
If you move quick you might still be able to get s If you move quick you might still be able to get some unripe, green ramp seeds. I saw a bunch yesterday near Lake Superior. 

At the right stage, they’re tender and the seed hasn’t started to form. 

They have the same potent garlicky flavor as the leaves and bulbs of the plant. 

I only harvest seeds from places where I haven’t harvest harvested bulbs and leaves the same year. 

#ramps #foraging #alliumtricoccum #seedhead
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