Trendy sausage

Denise Kortlever, maandag 18 maart 2013

Sausages used to be a somewhat inferior food product, only suitable as a fast and greasy snack. But things have definitely changed. In line with the trend of consumers becoming more ethically aware of meat, everyone seems to be making their own sausages nowadays, from culinary enthusiasts who get creative at home to chefs from a wide variety of restaurants.

In Amsterdam, you can spend your evening at the popular Worst Wijncafe where chef Kees Elfring (who has worked at Chez Panisse in California) presents over 200 wines with a delicious sausage on the side. ‘Worst’ offers artisan charcutiers a stage for their best sausages. They believe charcutiers stand at the base of our food chain and are just as important as winemakers, bread bakers or beer brewers. Knowing that most of the animal is used for making sausages, ‘Worst’ sees this culinary craft as a way of respecting the animal. In addition to a wide variety of sausages, you can enjoy the best terrines, rillettes and salamis in a casual yet elegant atmosphere. On Sundays, the cafe is open for a wonderful brunch with organic eggs, scones, cider and – of course – great bacon.

The three young Dutchmen behind sausage company Brandt&Levie learnt the art of making sausage during a yearlong trip to Italy and gained national fame with their high-quality, original and sustainable sausages. Their standards are high: everything they produce is 100% natural and at least 95% local (mostly meat from ‘Baambrugge’ pigs). The pork shoulders and pork bellies they use have the required fat content to produce the best pancetta and sausages. Highly recommended are their rosemary & rose sausage and piment d’espelette: a spicy dry sausage with espelette pepper and fennel seeds.