These are handmade sausages, flavored with fennel seeds, red wine, and chiles. (chilis? there’s no steadfast rule for how to spell those spicy little suckers.)
Danny poached these sausages until they reached an internal temperature of 155°. Then, he threw them on the grill, with a little oil to keep them slippery. Finally, while the onions grilled to caramely-burnt goodness, he threw them in the cast-iron skillet to finish cooking.
They tasted smoky and pungent with garlic, redolent of long afternoons in the backyard, like summer split open.
We love sausages in this house.
I think, originally, sausages must have been poor man’s eating. You take all the parts of the pig that aren’t popular, or attractive. Some fat. Some meat. Grind them all up. Throw in some herbs, the ones that are starting to wilt. Some spices to cover the stronger tastes. Mix them together. And then you take the lining of the intestines, which no one wants to use, and push the stuffing in. It’s like a little balloon. Cook them. Eat.
Even when I learned the origins of sausages, I still wanted to eat them.
Artichoke and garlic sausage. Jalapeno and cheddar sausage. Spinach and feta sausage. Sun-dried tomato and basil sausage.
The possibilities are nearly endless.
There are so many ways to cook sausages. Roast them. Poach them. Grill them. Bake them. Braise them. Sauté.
I’m sure we’ll be talking about sausages often here. But for now, we’d like to hear from you.
What is your favorite kind of sausages? (both flavors and brands) How do you like to eat them? Do you make your own?
We’d love to know.