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Eat This Now: The Sausage Board at IdleRye

The charcuterie boards at the Deep Ellum gastropub bristle with meats and in-house ingredients.
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“I’ve always enjoyed making charcuterie boards,” says IdleRye executive chef Ray Skradzinski. “One of our key focuses is house-made sausage, so we wanted an appetizer that would feature it and pair well with the rest of our menu, whether you’re enjoying a drink at the bar or want a shareable dish before dinner.” The $16 board brims with pork belly topped with sweet tomato jam, Mexican chorizo, kielbasa, pickled red onions, pickled fennel, bread-and-butter pickles, coriander-black pepper mustard, and Dijonnaise, all of which are made in-house. The only outsider is the baguette, which comes from La Spiga Bakery in Addison.

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Catherine Downes

KIELBASArnPork butts are ground in-house and combined with garlic, black pepper, and toasted spices. The blend is then emulsified with chicken stock before being stuffed in casings.

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Catherine Downes

CHORIZOrnBlack and cayenne pepper, cilantro, and cumin are added to ground pork butts, and then the mixture is emulsified with tequila.

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Catherine Downes

PORK BELLYrnDuroc pork belly is slow-cooked in duck fat for 18 hours before it’s cooked off in the pan.

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Catherine Downes

BREADrnThe fresh baguettes come from La Spiga Bakery in Addison.

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