Sausages: An Anthology
The anthology showcases excerpts from British authors like Dorothy L. Sayers and H.G. Wells, highlighting the cultural significance of sausages in breakfast, evoking humor and nostalgia in literature.
Read original article
The article presents a collection of excerpts from various British literary works that feature sausages, particularly in the context of breakfast. Notable authors such as Dorothy L. Sayers, H.G. Wells, and George Orwell are included, showcasing how sausages are depicted in different narratives. The excerpts highlight the cultural significance of sausages in British cuisine, often associated with hearty meals and social gatherings. The selections range from humorous to nostalgic, reflecting on the characters' relationships with food and their surroundings. The anthology serves as a light-hearted exploration of how a simple food item like sausages can evoke memories and emotions, illustrating its place in British literature and society.
- The anthology features excerpts from various British authors focusing on sausages.
- Sausages are primarily depicted in the context of breakfast.
- The selected works range from the 19th to the 20th century.
- The portrayal of sausages reflects cultural significance in British cuisine.
- The excerpts evoke humor and nostalgia related to food and social interactions.
Related
A Hundred Years of Mocking Vegetarians
The article delves into historical mockery of vegetarianism, highlighting Anthony Bourdain's criticism. Despite growing acceptance, a 2015 study shows lingering negative views. The piece traces vegetarianism's long history and evolving perceptions.
The Gallery of Regrettable Food
Mid-20th century cookbooks, filled with unappetizing recipes and poor photography, evoke nostalgia and reflect a postwar homemaking ideal, despite lacking culinary merit. Limited updates are expected in 2024.
The Katsuification of Britain
The katsuification of Britain highlights the growing popularity of katsu curry, raising questions about authenticity and cultural appropriation, while showcasing its unique evolution within British food culture.
Eating the Birds of America: Audubon's Culinary Reviews of America's Birds
John James Audubon documented the culinary qualities of 435 bird species, noting significant taste variations. His observations reflect changing attitudes toward bird consumption and highlight the diversity of avian life.
What researchers learned from the oldest cookbook
Researchers have accessed the world's oldest cookbook, dating back 4,000 years, revealing Babylonian recipes and insights into their culture, trade, and agriculture, now displayed at the Yale Peabody Museum.
4 commentsI'm a big fan, the problem is a lot of them are highly processed, very fatty and massively salty.
During the last few years I was in the UK there was more choice of 'good' sausages though, 97-100% pork sausages (Heck and some other brands I now can't find), some lower salt/less processed ("Naked") and lower fat ("Porky Lights") options. But in the end none of them is really very good for you.
Which is a shame, because they are delicious.
I still haven't got used to the default sausage here in Australia being beef.
Of course, a lot of modern sausages are exactly like this. If you can, you want to get your sausages from a proper pork butcher. I can recommend Curtis in Lincoln UK, particularly (not surprisingly) their Lincolnshire sausages - pork flavoured with sage and pepper. Redhill Farm Shop just down the street is also good for sausages. I guess we (Lincoln residents) are lucky to have such high quality high quality food shops so close together!
Would've been a good place for me to live as a young man as I grew up on sausage. The most common variety I ate was made by my Texan-Czech grandparents and other relatives. It often had venison and pork if someone had gone deer hunting recently enough. The venison was a nice touch but the pork helped it to be less dry. So delicious, and the archetype by which I measure all other sausage. The closest recipe I can find is from Prasek's Family Smokehouse in Hill (original Czech spelling is Prášek). They have multiple varieties, with and without jalapeño, but the all-beef and pork & beef have a flavor extremely close to the kind made by my relatives. I'm extra fortunate since you can now find them in HEB in Houston.
Related
A Hundred Years of Mocking Vegetarians
The article delves into historical mockery of vegetarianism, highlighting Anthony Bourdain's criticism. Despite growing acceptance, a 2015 study shows lingering negative views. The piece traces vegetarianism's long history and evolving perceptions.
The Gallery of Regrettable Food
Mid-20th century cookbooks, filled with unappetizing recipes and poor photography, evoke nostalgia and reflect a postwar homemaking ideal, despite lacking culinary merit. Limited updates are expected in 2024.
The Katsuification of Britain
The katsuification of Britain highlights the growing popularity of katsu curry, raising questions about authenticity and cultural appropriation, while showcasing its unique evolution within British food culture.
Eating the Birds of America: Audubon's Culinary Reviews of America's Birds
John James Audubon documented the culinary qualities of 435 bird species, noting significant taste variations. His observations reflect changing attitudes toward bird consumption and highlight the diversity of avian life.
What researchers learned from the oldest cookbook
Researchers have accessed the world's oldest cookbook, dating back 4,000 years, revealing Babylonian recipes and insights into their culture, trade, and agriculture, now displayed at the Yale Peabody Museum.