CSFTW instructor Ched Pagtakhan featured on D Magazine.
Article by Daniel Walker.
When it comes to sausage, somehow, even the most foreign or perhaps unappealing proteins are transformed into a mouthwatering link of encased meat. Rattlesnake? Meh. Rattlesnake sausage? Bring it on. Elk or venison? Too gamey. Elk sausage? Oh yes. Pheasant, rabbit, reindeer. Everything is tastier in sausage form.
The cheerful duo behind one of Dallas’ newest sausage emporiums understand our infatuation with meat in tube form. Just Encased is the product of two cousins, Ched Pagtakhan and Samuel Chee. The two began producing and peddling their quality sausages in 2016 and have now settled into a permanent post at The Shed within the Dallas Farmers Market.
Ched did his formal culinary training in Chicago and the Culinary School of Fort Worth and has eight years under his belt as a chef and culinary instructor. Sam’s background is in real estate with a focus on the development of national restaurant chains. The two had a mutual love for sausage and decided to make craft meats a family business.
Just Encased serves to the masses every Saturday and Sunday at the market, and it’s hard to miss Ched and Sam if you spend just about any amount in the outdoor shed. You’ll probably never meet two guys more enthusiastic about selling a wiener as they hawk their wares to the passing crowds.
Here, you won’t find a large menu (usually four or five options for the day) but this doesn’t make it any easier to choose from their fabulous franks. Every sausage is ground, seasoned, and stuffed in-house, as one might expect from a craft sausage. What’s more, Just Encased is committed to supporting the many local vendors that surround them.
Read the full article here.