Chew on this: Sausages from Edward's Food Giant | Eat Arkansas

Thursday, March 14, 2013

Chew on this: Sausages from Edward's Food Giant

Posted By on Thu, Mar 14, 2013 at 2:00 PM

tanglewood1.jpg
  • edwardsfoodgiant.com
When I recently compiled a list of some of the extraordinary and more unique hot dog and sausage options in central Arkansas, I was rather surprised by the comments left by a few of our readers. The challenge first came from my friend, cecil, who prodded me to try the sausages at Edward’s Food Giant at the Tanglewood Shopping Center off Cantrell in Little Rock. While many tend to view the term “store-bought” as a rather derogatory description, cecil promised these links to be made fresh, in-house by the meat department. I was intrigued. Further comments began to echo cecil’s recommendation, pouring out praise for the offerings of this unassuming grocery store meat market. I was sold, and on a recent night in which I was stuck at home on babysitting duty—the wife having decided to attend some sort of Bachelor finale party—I decided to swing by The Food Giant to snag a few links for dinner. After tucking the rugrats into bed, my solo sausage fest was on.

Firstly, I should comment on the fantastic bargain you’ll find in these sausages. At $2.50-$3 per lb, you’ll be hard pressed to find a better price for such substantial, plump links. Each sausage will run you approximately $0.80, making these a wonderful option for group grill-out sessions in which you need to feed a large number of hungry people on a tight budget. Keep this in mind as the doldrums of winter begin to surrender to the bright, heart-warming weather of spring and summer.

The Food Giant’s sausage selections vary slightly from day to day, typically offering six or seven types at a time. Options include a spicy Italian, sweet Italian, bratwurst, chorizo, chicken with cheese and peppers, jalepeno pork, and Polish—I selected a variety based on the butcher’s recommendations and took my spoils home wrapped up in thick, white butcher paper. While there are several options when preparing sausages and brats, I prefer to use a pan fry/oven roasting combination. I’ll drop them in a lightly oiled frying pan over medium heat and give them a nice sear on each side, leaving the centers mostly uncooked. Then I’ll toss them in a 350-degree oven for 10 to 15 minutes until the sausages are just barely cooked through, juicy on the inside, with a taut, snappy casing on their exterior.

I was more than pleased with my selections. On quick visual inspection, it’s clear that these are quality, hand-made sausages. Each is wrapped in a delicate, thin, translucent natural casing, their ground, porky insides peeking through—the meats finely ground within. The Italian sausages are punctuated by oregano, basil, and fennel. The ‘sweet’ Italian is mildly enhanced with brown sugar, not in excess, but just enough to compliment the rich, herbaceous pork—the ‘spicy’ version is conversely enriched with crushed red pepper. Both are worth sampling, and would make excellent additions to sandwiches (with grilled peppers and onions), a hearty tomato sauce, or an Italian white bean soup.

They sell two versions of spicy jalepeno sausage. One is a pork link with grated cheddar and chopped jalepeno, the other substitutes ground chicken for the pork. While I generally consider pig to be vastly superior to poultry, interestingly, I preferred the chicken in this instance. The milder protein seemed to complement the spicy chili pepper somewhat better and was made richer with the addition of cheddar. Don’t pass up the chicken and cheese link, it’s quite popular for good reason.

I’m always a fanatic for a nicely done chorizo. But most often, I’ve eaten chorizo that’s been chopped and fried on the flat-top for use in tacos, tortas and other Mexican dishes. Rarely do I eat this south-of-the-border specialty in link form—but after sampling The Food Giant’s version, I’ll be doing so much more often. The deep red sausage oozes beautiful neon-orange grease while cooking, the life blood of any good chorizo. Spiced heavily with cumin and paprika, compounded by chili powder, this Mexican treat remains a real showstopper in my mind.

Central Arkansas has no shortage of fabulous franks and sausages. Edward’s Food Giant proves that great products can be found in some of the most unlikely spaces. It’s small discoveries such as this that makes being a foodie an altogether rewarding experience. Together, we’re building a food community that’s really got something special to offer…and for your recommendations in this instance (and the dozens of others before it), I humbly thank you. The Food Giant stands tall and proud and certainly met all of my sausage expectations.

(Edward’s Food Giant is located at 7507 Cantrell Rd, Little Rock)

Tags: , , ,

From the ArkTimes store

Favorite

Comments (11)

Showing 1-11 of 11

Add a comment

 
Subscribe to this thread:
Showing 1-11 of 11

Add a comment

More by Daniel Walker

  • The Kraft Mac & Cheese Food Hack

    Recently, we held another food hack competition, taking another childhood classic, Kraft Mac & Cheese, and tried to turn it on its head, creating something entirely new and unique. Again, the results were pretty awesome. The rules were simple: Use a whole box of mac and cheese, both noodles and cheese powder, and turn it into any sinister monstrosity imaginable. We had a vote via the Eat Arkansas Facebook page to crown a winner. Here's what was submitted:
    • Jul 30, 2014
  • Food Feedback Friday: The "We need your vote!" edition

    Alrighty...you know the drill with Food Feedback. Tell us what you're eating this week and what you thought about it. I love to hear all the suggestions and I'm frequently looking back through your recommendations to determine my next meal. So share away! Happy weekend, y'all.
    • Jul 25, 2014
  • Looking in on the new Le Pops, now in the Heights

    Le Pops is a wonderful addition to the Heights neighborhood. Laurie Harrison is incredibly dedicated to her product, she still works here 7 days a week and is constantly experimenting in the kitchen to develop new flavors. Check them out the next time you need a cool down.
    • Jul 24, 2014
  • More »

Readers also liked…

  • A sneak preview of Fourquarter Bar in Argenta

    A look at Fourquarter Bar in Argenta, brought to you by the folks behind Midtown Billiards. Beer, barbecue and killer cocktails abound!
    • Feb 23, 2016
  • Coming Monday: Little Rock Black Restaurant Week

    MoTown Monday is Ceci's Chicken and Waffles. Tasty Tuesday is Sims BBQ and Brewster's Soul Food Cafe. Wing Wednesday is Chicken King and Chicken Wangs. Soul Food Thursday is Lindsey's BBQ and Hospitality House and Food Truck Festival Friday is @station801. It's the first Black Restaurant Week.
    • Mar 8, 2017

Most Shared

  • So much for a school settlement in Pulaski County

    The Arkansas Democrat-Gazette's Cynthia Howell got the scoop on what appears to be coming upheaval in the Pulaski County School District along with the likely end of any chance of a speedy resolution of school desegregation issues in Pulaski County.
  • Riverfest calls it quits

    The board of directors of Riverfest, Arkansas's largest and longest running music festival, announced today that the festival will no longer be held. Riverfest celebrated its 40th anniversary in June. A press release blamed competition from other festivals and the rising cost of performers fees for the decision.
  • Football for UA Little Rock

    Andrew Rogerson, the new chancellor at UA Little Rock, has decided to study the cost of starting a major college football team on campus (plus a marching band). Technically, it would be a revival of football, dropped more than 60 years ago when the school was a junior college.
  • Turn to baseball

    When the world threatens to get you down, there is always baseball — an absorbing refuge, an alternate reality entirely unto itself.

Blogroll

Slideshows

  • Arkansas Times' photographer Brian Chilson was at Midtown today to check on progress being made towards their grand opening scheduled for July 7.
    [content-1]The owner, Maggie Hinson, will be handing out markers so patrons can "mark their territory" on the walls of the new location.
 

© 2017 Arkansas Times | 201 East Markham, Suite 200, Little Rock, AR 72201
Powered by Foundation