le repas du saucissier

C’est pas tout-le-temps mais des fois il m’arrive d’avoir un vrai repas du saucissier.  Au jourd’hui j’ai fait steamé 4 saucisses (fumées et avec l’ail) et une saucisse style campagne, sans boyau qui provient d’un compétiteur lointain, Winkler Meats, en Manitoba.

I thought that this competitor’s sausage, since they add preservative (sodium nitrate) and anti-oxidants (sodium erythorbate and ascorbic acid), would be sort of cured meat-like (hammy) and would go well with the sauerkraut and potatoes that I had available.  imageI cooked them all up in the same pan (see photo) and when the steaming had gone 5 or 8 minutes I laid the sauerkraut and already cooked potatoes on top to steam warm (et mijoter un peu avec les saucisses).

Whenever I cook up the sausage with sauerkraut and potatoes like this I feel very tête-carée Alemagnic.  It’s a meal my dad would enjoy, and well, I am my father’s son.

Je ne médisses pas mon compétiteur – I didn’t not like Winkler Meats sausage – mais je sais que ces petits défauts sont comptes à ces préservatifs – qui ajoute bien de couleur mais qui endurci la viande.  Je me demande si ils utilisent né que les épaules en formulant leurs saucisses, parce que l’endurcissement de la viande c’est remarquable mangé en comparison avec mes saucisses vierge (sans préservatifs).  It’s possible that the pork used in their formulation includes hocks and lesser cuts and also, Winkler is known as a source for older sow pork, which has more colour and is sought out by meat processors interested in having this colour enhance the look of their products.  The contrast in colour alone is quite great, as you can we’ll see by the image of my frying pan.

That’s about as far as I’ll go in today’s blog, as I really only wanted to share the joy of my lunch and to celebrate the mere fact that I enjoy a lunch like this.