Family secrets. . .
A dear friend delivered a freshly made and cooked sausage recently. Beautifully proportioned (thick and curved) and terrifically flavoured (fennel, paprika and chili I think), it was rapidly and noisily devoured.
More delicious than the sausage was the knowledge that this has been hand made, according to an Italian family recipe. I love the idea that a cross section of generations can come together to make food (tomato sauce, sausages, pancetta. . .), and in the process share tradition, knowledge and warmth.
Despite my affection and respect for family, there are very few formalised (and seasonal) traditions in my life. Things are more ad hoc, which makes me sometimes wish, that life was more Italian (and pork oriented. . .)
5 comments:
Edward...
Retire..and buy a pig farm!
I love this sort of sausage...good 'chorizo' is viewed by many as something uneatable...but done well..it is delicious.
Because of the many nations that live here in Germany..'Würst' can be obtained in many shapes, sizes and tastes..am I rambling on?...
OK..try a Spätburgunder/Pinot with it..the spices of the sausage causes the flavour to explode..makes you brain dead..then you can buy that pig farm we were talking about!
Chorizo ?
that's the Wurst!
Hugo
I think many people close to me would love for the world to be more pork oriented, especially my bloke who would have us eating sausages for every other meal. I kinda see what Barry is getting at with the Alsatian Pinot Noir but with all that fatty, porky fat I'd want somesuch a lttle more tannic. Fat and tannin are made for each other. I can't think of any one wine....
Barry,
I love the idea of making sausages and also having a farm, with maybe a family of pigs, but I'm not sure I'm ready for the reality of either!
Will have to try a pinot with chorizo in the next few days. . .
Sarah,
Agree that tannins and fat are a heavenly pairing, though I still like the idea of a nervy off dry riesling with my sausages.
Hugo,
You can't complain too much, the sausages were made by a classmate of ours.
We're not Italian, but we take the family every year to pick tomatoes (coming up soon) and my wife makes homemade sauce for the winter. That, and a cellar full of Tuscan treasures, is as close as I get to being Italian. I'm with you - nervy riesling + sausage = nirvana. Barry, stop it with the Spatburgunder already!
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