There is no question why I love food. My mom loved to cook, and my dad loved to eat. From a very young age, I was taught by my mom to experiment in the kitchen and to appreciate food (and by experiment, I mean ruin lots of perfectly good ingredients). As I got older I learned how different and wonderful food is from different places.
Then I met my wife’s family, while still in high school. They are all great cooks, and even have that reputation in the part of India from which they hail. In fact, their culinary past goes way back many generations, when the sole job of their clan was to cook and create.
I had a pretty cool, nontraditional, upbringing and education in the culinary arts, and I am hopeful to pass the interest on to Declan. I think it is going pretty well so far.
One of my absolute favorite foods is sausage. I don’t know what it is about sausage. The taste, the texture, perhaps the history I have with it. Regardless, this is truly one of my favorite foods.
I like them so much, that one year when living in Singapore, my wonderful wife, sought out a german butcher shop to find me authentic German sausages. This was a big deal, because Singapore can seem quite far from the western world at times, even though it is wonderful for its own reasons.
On an aside, check out how expensive grapes were in Singapore, 119 Singapore dollars is equivalent to about 90 US dollars.
I pretty much love all varieties, German/Polish, Italian, Smoked, you name it. Here is a photo of a German Mettwurst that we found in Cologne, Germany. So good!!! The little Play Gourmet had a Schnitzel instead, hard to blame him though. When Schnitzel is on the kids menu, you get it, right?
I disagree with the expression “No one wants to see how the sausage is made.” I understand what it means, I just think they chose a poor example. The making of sausage is extraordinary, and I think the idea is worthy of a show on the Food Network.
When I was a wee lad, my dad and I used to make Italian sausage. We would use the same recipe that his dad and he used, and who knows how many generations before that. I am learning now, that he probably did all of the work, and I took all of the glory, but nevertheless, I remember making it, and loving it. Not to mention it was the best tasting sausage I had ever had.
We used to spend the day cutting up pork butts and feeding them into the hand crank meat grinder, then spice the meat, and finally stuff them into some freshly cleaned hog casings.
Today, with my son, we still do the exact same thing. Except I have help from my good friend Thomas Edison to grind the meat,luckily, since I think Declan is even less help than I was, but probably marginally. I am sure he will be much more helpful by the time he turns two.
He does help me with the casing’s though, as I manually stuff the seasoned meat.
Here are the magnificent fruits of our labor.
Few things are as satisfying as eating a piece of this sausage on the same day it is made.