You may or may not be aware…..

but this is National Sausage Week.  Now this fine food is all-too-oft dismissed as ‘humble’; but I prefer to use the word ‘versatile’.  In terms of your standard porky product, it’s a highly efficient use of all those parts of the pig that might otherwise be discarded; & is suitable for many delicious dishes, from party food (sausage rolls, cocktail sausages etc); to hotpots, casseroles & cassoulets in winter; barbeques in summer; & of course on the festive table in terms of both the meat being mingled with herbs, spices & breadcrumbs & moulded into stuffing, & plump little ‘pigs in blankets’ – tasty, tiny sausages wrapped in sweet-cured, smoky bacon & often stuffed with dates or apricots for added lip-smacking luxury. 

And look at the infinite variety….other than the standard ‘banger’ (which itself can be flavoured with many things, in many ways) there’s bratwurst; black pudding; chorizo; haggis; salami; made of any meat you can imagine – pork or beef; lamb or mutton or goat; chicken, turkey or ostrich; venison or boar; & of course the wonderful Glamorgan Sausage – vegetarian perfection on a plate, made with Caerphilly cheese, chopped spring onions, herbs & breadcrumbs….meltingly delicious. 

And to accompany any of the above delights, there’s good old Bubble & Squeak (patties of fried potato & veg, the ultimate ‘leftovers’ meal); braised red cabbage swirled with warm apple sauce; spicy Italian lentils; zesty apple & tomato chutney; the oozing, unctuous darkness of a rich onion gravy; or the crispy bite of golden rösti potatoes.

sausagesWe still have a few hallowed packs of the sausages from our own Saddleback pigs, stashed away for the coldest & wettest days when only the ultimate comfort food will do.  Packed purely with dark & flavoursome meat, some of these tasty treats are seasoned with herbs & peppered with leeks; & this evening will be the centrepiece for a hearty feast, accompanied by a creamy Colcannon (a wonderful, traditional Irish dish of mashed potato made with leeks, cabbage, butter & black pepper), sweet little steamed peas & a homemade red onion relish – simply delicious. 

And to round off such a tasty treat…..?  Well, what could be better after tucking into a hearty meal, than tucking up with a good book – replacing every word in the text which begins with ‘s’, with the word ‘sausage’; a technique I oft used when revising something interminably boring at exam time.  Believe me, it spices up the most boring tome – much the way as a tasty little ‘s’ word, spices up the dullest of dishes.

So raise your glasses to the deliciously versatile sausage, in all its’ infinite variety…..& please, don’t think of it as  “humble” any more – it’s anything but.


About LittleFfarm Dairy

The LittleFfarm Dairy Team: Jo - Goat farmer & Gelatiere Artigianale, plus General Dogsbody; Tony - Airline Pilot & part-time Herd Manager, Product Taster, Accounts Secretary, Handyman etc!
This entry was posted in Cooking, Diary, Food, Life, Local Produce, November 2008, Smallholding, Uncategorized. Bookmark the permalink.

One Response to Sausages!!

  1. Pingback: British Sausage Week 2008 « Bring me Sunshine

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