Posts Tagged ‘smoked’

I adore sausage!  I know it’s bad for me as it’s very fattening, but I still love it.  I have a delicious recipe for Tuscan Stew made with mild or spicy Italian pork sausage that is perfect with a robust glass of Barbara or Dolcetto on Friday evening in the winter.   Although I have cooked it a few times over the past couple of years in the Netherlands, I cannot find good, flavorful pork sausage so I had shelved the recipe.  I was delighted to learn the Cordon Bleu in Amsterdam, also known as La Cuisine Francais, was holding a sausage making workshop where I could learn the basic technique from which I could then create my own perfect sausages for my beloved Tuscan Stew.

I invited a couple of friends, my Cordon Bleu classmate Ingrid and our good friend and neighbor MJ, for the all day class on February 5 at the school in the Herengracht.    Two experienced sausage makers delivered the workshop, Nanda Elzinga who has worked in many of the top kitchens in Amsterdam and Theo Kroonenburg a well respected 68 year old butcher.  After a review of the importance of cleanliness and the equipment needed, a scale, meat grinder and varieties of stuffers, we watched as Nanda made the basic recipe, meat, fat, onions seasonings and salt in the right proportions

stuffed into casing.  Theo took to the task of creating the filling for venison sausages, adding this and that without aid of a scale or recipe, to the angst of Nanda who had carefully explained its importance, but that is what 40 years of experience allows you to do!


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