An Ode to Smoked Sausage
With an expensive product or complicated preparation method, you can quickly win everyone over, but sometimes it’s a simple, humble product that you’re actually craving the most. Right? So today, an ode to the sausage that gets us through the winter: smoked sausage.
As soon as the mercury starts to drop, my craving for smoked sausage increases. That deliciously fatty, finely minced meat in a shiny casing. When you cut it open, the fat drips out—and it’s wonderfully salty too. For appearances’ sake, you cut it in half or thirds, but make no mistake: I could easily eat an entire sausage by myself. Mmmm.
Mashed-potato dish
A mashed-potato dish is never complete without smoked sausage. I’ve never understood people who eat a bratwurst with their kale. Don’t get me wrong, I love bratwurst, but for me, a thick, fatty smoked sausage belongs with a mashed-potato dish. And bacon bits, of course.
HEMA or Unox?
If you’re already craving a fatty sausage at lunchtime, simply eat it on a crusty roll. With a good smear of mustard, mayo or Unox sauce. When it comes to the sausage, I’m not sure whether I’m Team HEMA or Team Unox, but as far as the roll is concerned, Unox wins hands down. At HEMA, you get a soft roll, and that chemical Unox sauce really can’t be beaten.
Perfect party snack
And why do you actually have to eat the sausage with anything else? The ultimate tip for your next drinks gathering: cut a smoked sausage into bite-sized pieces, stick a cocktail pick in each one and serve with a generous amount of mustard. Can you think of a better party snack?
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