Just about every major cuisine has its own signature style – or styles – of sausages. I thought I knew most of them. But a ‘slideshow’ post I just ran across proved me wrong on that one. And introduced me to some ‘new’ classics…
Boudin Blanc: A mild French sausage perfect for folks who usually
balk at the strong, spicy flavour of ‘traditional’ sausages…
No one reading this post will be unfamiliar with the classic Hot Dog. It’s properly called a ‘weiner’. And most of us know it was created in 1916 by a German immigrant in New York City, Nathan Hand-werker. His creation became the legendary Coney Island Hot Dog, which spawned the international phenomenon we now enjoy.
But I didn’t know the Handwerker Dog was the logical evolution of an ancient and venerable German sausage, known as the Frankfurter. Yes… We sometimes here the modern Hot Dog referred to by that name. But the original Frank is very different! And it IS from Frankfurt, Germany…
The classic Frankfurter is, in fact, “a cold-smoked sausage [that] gets its soft texture from a blend of lean pork and bacon fat, seasoned with coriander, garlic and onion, while its pink colour comes from saltpetre (potassium nitrate).” The modern Dog may be a beef-pork blend or all-beef. And gets its colour from a heavy dose of sweet Paprika.
Hidden ‘treasures’
But there are many other classics – some national culinary treasures – which are all but unknown on this side of the Atlantic. I’ve plucked a few choice examples from that slideshow post to give you a push-off on your own voyage of sausage discovery…
Here we go!
Andouille
“Andouille is a large smoked sausage from France, made with pork chitterlings (intestines), tripe, onions and wine. Its origins can be traced back to the Middle Ages – and these days, it’s popular in Brittany and Normandy, where it’s usually steamed, then served cold and sliced.”
You might have heard the name ‘Andouille’ in reference to a signature New Orleans sausage. It is a direct descendant of the classic French version. But it has evolved into something quite different… “Unlike its French counterpart, this sausage features garlic, cayenne, black pepper, and often onion, smoked over pecan or hickory wood,” Google AI reports. “It is a staple in dishes like gumbo, jamba-laya, and red beans.”
Boudin Blanc
“This pale poached French sausage can be made with finely minced veal, chicken or pork. Other in-gredients include: egg yolks, milk, shallots, white pepper and nutmeg – and stiffly beaten egg whites.” it’s typically served hot, paired with apples.” This is a good one for folks who don’t really like ‘tradit-ional’ sausages because of their strong, spicy flavour.
Debreziner
“Named after the Hungarian city of Debrecen, this Austrian favourite is flavoured with sweet paprika. The pork sausage […] can be found at würstelstand (sausage stand) locations around Austria, and it’s typically eaten with bread and mustard or ketchup.” It’s also a key ingredient in Hungarian Goulash.
Merguez
“This spicy lamb or beef sausage is especially popular in Morocco and Tunisia, where it’s often served sizzling from the grill as a street food. The Merguez sausage gets its complex, deep flavours and char-acteristic red colour from a mix of harissa and cumin. […] Other flavourings might include garlic and fennel seeds.” Merguez has recently become a darling of the ‘food forward’ movement among mainly younger chefs.
Saveloy
“You’re most likely to find this bright red smoked sausage at a traditional British fish and chip shop. Saveloy sausages were traditionally made with pork brains, but modern versions feature […] ground and emulsified pork, flavoured with herbs and spices like mace, paprika, cayenne, white pepper and sage. Saveloys are boiled or battered, deep fried and typically served with chips.”
Yes, it looks like a Hot Dog – but one bite tells you the Saveloy is something completely different!
My take
If you’re like me… You’ll be thinking, “What else have I been missing from the Sausage Universe?”
There are many more out there to discover, some of which you would have to visit their home places to try. But all those mentioned above are available on this side of The Pond – if you’re intrepid enough to seek them out!
~ Maggie J.