Sausage lover’s menu, from break­fast to din­ner to salami crisp snack

The Palm Beach Post - - THE SPREAD - By JeanMarie Brown­son

I’ve de­vised a food day that will surely please my fa­ther on his 89th birth­day. A long-re­tired butcher, my dad has marked many spe­cial oc­ca­sions mak­ing and cook­ing sausage. From the fam­ily’s pa­prika and gar­licky Hun­gar­ian pork sausage, to grilled veal bratwurst and thuringer buried in sauer­kraut, the man en­joys it all.

It’s not dif­fi­cult to en­joy the rich, fla­vor­ful in­dul­gence of sausage all day long — morn­ing to night.

Start the day with a skil­let break­fast with sliced sausages or whole browned sausages served along­side. For lunch, an­other one-skil­let meal. The recipe here features farm­ers mar­ket cab­bages, tangy sauer­kraut and full-bod­ied kiel­basa. Af­ter a stroll in the park, we’ll sip a glass of wine while munch­ing on pep­pered salami (re­mem­ber, it’s a sausage too) that’s been crisped in a mod­er­ate oven.

Sausage, highly sea­soned minced meat mixed with a bit of fat, typ­i­cally gets stuffed into cas­ings made from cleaned an­i­mal in­testines. Oc­ca­sion­ally, I make my own blend and un­earth the sausage stuffer from the cab­i­net. Mostly, I sim­ply cook the sea­soned meat, sans added fat and cas­ings, over mod­er­ately high heat to ren­der it moist and de­li­cious.

For din­ner, a free-form, cas­ing-free sausage made from freshly ground lamb, Kala­mata olives and plenty of fresh herbs comes to­gether quickly. Serve the lamb sausage with a ro­bust tomato dip­ping sauce and a side of bas­mati rice. Or, re­move the sausage from skew­ers and serve it wrapped in warm pitas topped with the tomato sauce and pa­per thin slices of cu­cum­ber.

It’s a menu a dad could love.


This sausage sup­per has cab­bages, tangy sauer­kraut and full-bod­ied kiel­basa.


The lamb and Kala­mata olive sausages are formed by hand, then skew­ered for cook­ing. Serve them with a minted tomato sauce.

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