The Wurst Post

We listen to lots of podcasts when we travel to pass the miles.   Our favorites are This American Life, Fresh Air, and The Splendid Table.

I love NPR

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).  

Wurst of Lucky Peach

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.)

Eliot's Eats

I saved you and did not take a photo of the “natural” casings. 🙂 You’re welcome.


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.



For my other Blogging for Books reviews, click here.


I am also linking to Louise’s Cookbook Wednesday at Months of Edible Celebrations.


10 comments to The Wurst Post

  • Lol, you had me laughing over morning coffee as I read your post. I am excited that you and /or your hubby may start From Grind to Grill. It’s cool when a book sparks such enthusiasm.
    And yes, thank you, for sparing us the natural casing photo!

  • mae

    Making sausage sounds too ambitious for me, but I wish you lots of fun and good eating!
    best… mae at

  • kitchenriffs

    Bet you loved coming up with the title for this post! We often make country-style sausage (unstuffed), but it’s been quite some time since we’ve done it. Didn’t even know about this book — sounds really good. Need to check it out — thanks.

  • Hi Debra:)

    I’m so thrilled to hear that this book has inspired so many thoughts and ambitions!!! Very cool…

    I have a few sausage making books that sit on the shelf just beckoning me to be used. May I suggest one of the best if you and the hubby are seriously considering a sausage making endeavor? The Sausage Book by Richard Gehman is very informative although it was published around 1971. It’s all about the basics or as the book cover states, “…Mr. Gehman divulges many of the age-old secrets of sausagery, enabling hungry readers to prepare thier own plump, redolent sausage.” Another excellent book is Great Sausage Recipes and Meat Curing by Rytek Kutas. I know someone that used the Venison Salami recipe to rave reviews!!! (sorry I got a bit carried away and shared two:)

    Good Luck Debra, I can feel you excitement and I am sooooooooooooooo excited for you both!!! Thank you so much for sharing, Debra and thank you for linking up to Cookbook Wednesday:)

    P.S. If you are able to join us for the Picnic Game, we start choosing letters on International Picnic Day; June 18th, and your post can go up any time before July 1st which kicks off National Picnic Month and the round-up of Picnic Day recipes. I hope this helps Debra and I hope you will be able to “play.”

    • Thank you so much for the note, Louise. I will definitely see if I can get that book. You are a wealth of cookbook knowledge!!!!!! I will let you know about the picnic event soon!