OK, so maybe the latter show is more of a personal favorite, but The Hubs plays along and listens to whatever I pull up. Knowing this, I try to pick particular shows that I hope he will find interesting. On the way back from Iowa on Memorial Day this year, I pulled up a Splendid Table that I thought would be about charcuterie. It was an interview with Chris Ying, of Lucky Peach fame to highlight his recent book, The Wurst of Lucky Peach (A treasury of encased meat).
We both listened attentively to the interview. (You can listen to it here.)
I told The Hubs that I actually had this book at home and was just waiting until I had time to write a review of it. (I received a complimentary copy of it from Blogging for Books.)
“Does it have sausage recipes in it? Can we make our own? Have you read it yet?”
I haven’t heard him this excited about a blogging project in a long time.
As soon as we got home, we sat on the patio and perused through it together.
He immediately ordered a meat grinder. (I kid you not.) And, I now also have a “hank” of natural sausage casings in my refrigerator. (Read: Enough pig intestines to make 100+ sausages.)
We do things big ’round here.
As we begin our foray into sausage making, The Wurst will come in quite handy. Not only did it spark our involvement in a new hobby, but it is also a pretty complete compendium of all things encased.
If you have ever read the publication Lucky Peach, you know that Ying and the other editors have a sense of humor. No censorship is needed, but you will smile at the book sections entitled “Let Your Sausage Loose” and “Play With Your Wiener.”
The first part of the book is truly a “Sausage Quest” with discussion and descriptions of sausages of the world.
“Detective Sausage on the Case” includes recipes and techniques for making everything from Mortadella to Boudin Blanc. (The Hubs is most excited about the Red Hot or “Texas Hot Gut” sausages, pp 172-173.)
Other recipes include hot dog recipes like Green Bay Brats and the ever popular Hot Dog Chili. No Wurst book could be complete without techniques and tips for grilling, braising, smoking and stuffing.
I am sure we will be stuffing and grilling soon.
In fact, The Hubs wants to create another blog: From Grind to Grill. He is truly enamored with this entire sausage making endeavor. His enthusiasm is contagious. I can’t wait to make Käsekrainer, an emulsified sausage with beer and Emmentaler cheese! (pp 190-191).
I received a complimentary copy of this book from Blogging for Books for this review. All opinions, exclamations, gushing and rants are my own.