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Story | Oct 12, 2011 | 12:00 PMA good sausage is worth driving out of your way for. I headed up Route 25 to Butcher's Best Market [79 South Main St., Newtown, (203) 364-0013]. Steve Ford is a nose-to-tail butcher who buys whole pigs and lambs and breaks them down in his shop, using every part of the hormone- and antibiotic-free animals he sources from Pennsylvania and New York State. That means that along with steaks and chops, he always has a variety of sausages in his case. Ford and his assistant, Ryan Marcoux, who refer to themselves by the old-school term "meat cutter," make over 100 varieties of sausages, using a hand-cranked grinder that produces what Marcoux calls "nice chunks of meat" that are "not overly compressed" within the natural casings. I bought Beer Brats, which were made with honey lager, and Hearty Sausage, made with pork, beef, bacon, onions and potatoes. Ford's sausages are highly seasoned; the bold spices are the first flavor one tastes before the juicy meat.