Posted by Ursula on Sunday, 9 November 2008
All you dear innocents out there, it’s British Sausage Week.
What now? Get your fill for the rest of the year? I immediately crave anything but.
Still, looking at it from a historical point of view, you might say that, considering the large proportion of German blood pulsating through the Royal Family’s veins, the Brits’ love of the sausage is bred in the bone, genetically as it were. All these isles now need is to appreciate the delicious Sauerkraut – let’s sex it up by calling it ‘choucroute’ (cheap and nutrious into the bargain; in these crunchy times supplying an awful lot of Vitamin C to keep the dreaded scurvy at bay).
Trust me, there are more ways than one to make the doux chou palatable. Recipes on request.
U
Posted in Britain, Cooking, Food, Happiness, Health, Nutrition, Vicissitudes, history | Tagged: Alsace, bangers, blood, Bockwurst, Chorizo, Choucroute Garnie, Cumberland, Frankfurter, Germany, Kabanos, Kirsch, Nuremberg, Pork, recipes, Riesling, Royal Family, Saucissons secs, Sauerkraut, sausages, scurvy, Strasbourg, Toulouse, Vitamin C, Wurst | Leave a Comment »
