Through the Eyes of the Chef: Paul Hargrove

In the latest in our Through the Eyes of the Chef series, which takes you inside the world’s best kitchens, we are at Dan Barber’s Blue Hill at Stone Barns in Upstate New York, to understand how the restaurant’s famous ‘beet dogs’ are made.

There, chef Paul Hargrove (Note: Hargrove has since left Blue Hill), shows us how the crowd-pleasing pork and beetroot sausages are produced, using meat from the restaurant’s meat processing centre.

In the video, Hargrove explains the basics of sausage making: choosing the right cuts of meat, seasoning, how to shape your sausage and how to ensure they cook just right. In fact, you’ll find all the tips and tricks you need to start making your own sausages at home.

It’s a fascinating insight into the love and attention that goes into sausage making at one of the world’s best restaurants, where sausages are a vessel for flavour, and a great way to experiment with using less and better meat, and more vegetables.