Well, This Is What I Think

Click this link to read a fun article called Stop Sausaging Around from See! Travel Mag.

I love the little story I have highlighted above, because it is all about sausages. In this case, German sausages, specifically. Go read that article then come back here 🙂

I love sausages so much I recently spent $250 on a genuine sausage maker.

I even bought proper pig’s intestine to form the casing of the sausages, not that horrid plastic stuff that commercial sausage makers make.

Then I went and sourced superb pork belly from the best butcher in Melbourne, and added in all the spices I wanted, following the recipes I had downloaded from the internet to the letter.

Mein Gott In Himmel! Do you guys have ANY idea how bad sausages are for us? They are little tubular fat and cholesterol BOMBS!

I ate them with one finger on my pulse, anxiously checking to ensure the pump was still beating. And that was the only time I made sausages. I will do so again, but I am letting my system adjust. I think it will be safe to eat another sausage in about, oh, say three months? I have even reduced my supermarket trawl for them, which could often lead to me eating sausages every day for a week. (And never getting bored.)

The home-made heart-stoppers were bloody delicious, mind you.

Actually, reading back, I think the only thing I can say is “Don’t play the sore liver sausage”  you wuss. Hang the risk, get sausage making again. Hmmmm. Tempting.

Anyhow, how brilliant is it to have a culture like the Dear Old Deutsch where sausages are so prevalent they even have sayings about them?

Actually, there’s an Aussie saying called “Sink The Sausage”  come to think of it. Not to mention “Hide the Baby Salami”.

They mean about the same thing. I’m sure you can work it out.

And now I’ve included them in this article, you can guarantee my story on sausages won’t get Freshly Pressed. Hey ho.

By the way, NEVER prick sausages to release the fat.*shakes in horror*

Defeats the whole purpose of making them. The trick to the puuuurfect sausage is to cook it slowly, turning constantly, over a low heat, until it is thoroughly cooked through and gently browned. Never pierce it with a fork or knife tip. Apart from losing lots of lusciousness, red hot pork fat in the eye hurts.

OK – I want to know YOUR favourite sausage, Dear Reader. Lincolnshire? Cumberland? Chicken with Chives? Duck with orange and sage? Italian? Or your favourite really silly sausage story. Or your best home-made sausage recipe – and if it’s good, I promise I will make a batch and post photos.

Yes, I think I will make some more sausages. Life’s too short. If I suddenly stop posting, you’ll know I have had a coronary, and life got even shorter. F*** it, eh?

Related nonsense about sausages for your delight and delectation.

• Chicken, Basil, and Tomato Sausage with Cavatelli (bonafidefarmfood.com)
• Porktoberfest campaign celebrates P.E.I. pork (cbc.ca)
• American Sardine Bar To Host Sausage Fest This Saturday, September 29: Homemade Sausages From Twelve Philadelphia Chefs, Plus Oktoberfest And Pumpkin Draughts (uwishunu.com)
• Sausage Paradox: Residual Antibiotics Increase Foodborne Disease Risk (treehugger.com)
• Obama stops in at Usinger’s Sausage (jsonline.com)