Chef Jackson Kramer’s Spicy Sausage Recipe 3 lbs of ground pork (Chef recommends pork shoulder) Chili flakes Paprika
Fresh minced garlic Fennel pollen Oregano Pepper and Salt Butter
*Spices are to personal taste, with chili flakes adding the heat. Spices can be found at Penzey’s Spices. In a large mixing bowl, add your ingredients (beginners: use chili flakes sparingly). Mix well by hand. Using a hot greased cast iron skillet, add the meat and mix constantly, evenly browning the meat. Cook through and the add to your favorite sauce or on top of cheesy grits.
B O U N T Y in Season By Stephanie Beliles, photography by Jay Adkins
Broad’s newest addition to their neighborhood revival is Jackson Kramer’s restaurant and butcher shop Bounty. Jackson, Interim’s former executive chef, designed the new restaurant’s concept from his own tastes. “Memphis has wonderful food that should be nationally appreciated, but my personal tastes [in food and aesthetics] are more similar to what you see in places like New York, San Francisco and Portland.” Jackson’s food is simple in that he allows his fresh ingredients do the talking with minimal interference from pomp and circumstance. His restaurant’s design and décor follows suit with uncomplicated details like refurbished wood paneling, bronze detailing, and clean lines. Jackson serves his food on a “family style” sized platter. And while the portions are regular-sized portions, the platters allow folks to share easily and enjoy his wide range of eclectic food, including lamb tartar, beef bavette, and stuffed
mountain trout. Bounty celebrates local vegetables in all of its offerings, but the restaurant is truly a carnivore’s paradise. Jackson will be opening the butcher portion of Bounty in mid-November, just in time for holiday party planning. As an expert in both beef and pork butchering, Jackson has personally sourced his meat selections from providers that are both environmentally sustainable and top-notch quality. In addition to carrying cuts of beef, pork and poultry, Bounty will carry some killer sausage. Staying true to the ideals of “waste not, want not,” Jackson turns food preservation into a supreme culinary comfort food. His sausage ranges in levels of spiciness and is a great companion to foods like grits and Italian dishes. Go by Bounty on Broad and load up on prime proteins.
November 2014 / 89