Make your own figure sausage
Figure sausage: who didn’t used to put it on their sandwiches? And, honestly, a little bear sausage would still go down rather well. Would you like to make this sausage yourself? In the Worstbijbel, Meneer Wateetons explains how to do it.
Meneer Wateetons: ‘Figure sausage is the noblest of the sausage arts. Every butcher or home sausage maker knows that. Figure sausage is the ultimate test of meat-making prowess. With a successful dorasausage under your arm, you will be accepted without question at Le Ritz Escoffier or Le Cordon Bleu.’
Making the meat paste
Make your farce (the meat paste) and divide it into two portions. Give one of the two portions a different colour, for example by mixing in some food colouring, syrup, ketchup, beetroot juice or fermented rice.
Filling the mould: part one of the figure
The trick to making a good figure sausage lies in building it up and cooking it step by step. Using a mould, you first shape one part of the figure. You cook this part, after which you pour the other farce around the already cooked part. You cook the whole thing once more until you have one elegant Bob the Builder. Although perhaps it would be better to start with something simple instead of The Night Watch of figure sausages. A square, triangle or jaunty little circle, for example.
Shape a mould in the form of an elongated triangle or square. Or perhaps you have a fairly fireproof tube you can spare, a cola can with the top removed or an empty tin of peas. Fill this mould with half of your farce and poach it. Leave to cool and carefully remove the tin.
Part two of the sausage
Place the cooled meat cone in the centre of the large mould (a large tin) and fill it with the remaining farce. You can help the bond between the two along by dusting the meat cone with a little flour first. Poach the whole thing once more. Leave to cool, cut into thin slices and behold your first figure sausage. The only thing now standing between you and the Sistine Sandwich Sausage Chapel is practice, practice, practice. And lots of different moulds.
Title: Worstbijbel
Author: Meneer Wateetons and Sjoerd Mulder
Publisher: Carrera Culinair
Price: €29,99
Image: Simone van den Berg
