Sausage making is one of the oldest forms of food processing and how meat was preserved. The whole animal was valued and remaining scraps and organs were ground up, salted, seasoned and stuffed into casings, often from a cleaned pigs intestines. The sausages were cured, air dried or smoked, and the method and ingredients were dependent on regional resources and climate.
People in drier climates such as Spain often specialize in air-dried sausages while humid climates might offer more fresh sausages, or add vinegar to the recipe to help with the preservation process.
Maximizing the use of the animal by using the leftovers is still how some sausages are made today, but often poor quality ones will contain other mysterious fillers and preservatives.
Sausage makers have refined the process and made it a respected art. Rather than only using the unwanted parts of the pig (which are desirable to some cultures) they are using pork shoulder and butt as a solid base for their sausages. Valuable parts such as the tenderloin would be wasted in a sausage as well as being too lean.
Besides ingredients and process, cooking is key. People often slit the casings to allow heat to escape while cooking, which is a sausage crime. The casing is there to hold everything together and keep the juices locked in. Sausages are meant to be cooked slowly at a low heat. Avoid blistering and splitting the skin; indirect heat on a grill is ideal.
In a culturally diverse city with artisan sausage makers and ethical pork farmers, we have a wide selection to try from.
On Saturday, October 5, join the BC Chefs Association at The Great Canadian Sausage Making Competition presented by BC Pork at The Fraser Valley Food Show at Tradex, Abbotsford (1190 Cornell).
Nearly 100 sausages were entered by professional competitors last year and they expect around the same this year. Professional judging is noon to 3pm and Peoples Choice Award Sausage Sampling by the public is 11am to 1:30pm for a nominal $2 fee per person.
Last years all-natural, local and sustainable pork sausage winners included:
Mike Lindsay won gold for his Andouille/Boudin and Italian sausage. Where to buy: At their store or home delivery. 18385 Old Dewdney Trunk Road, Pitt Meadows | HopcottMeats.ca
Diane and Dale Herbert won gold for their Kielbasa and breakfast links. Where to buy: At their store or online.
2844 Mt Lehman Rd, Abbotsford | DavisMeats.ca
Jerry Gelderman won gold for his Farmer Sausage and Specialty Sausage. Where to buy: Donalds Market, Petes Meats, Save on Meats, Windsor Quality Meats, online store.
35805 Vye Road,
Abbotsford | GeldermanFarms.ca
Overall Grand Champion winner Viktor Kozak won Gold for his Salami, Liver/Braunschweiger, and Chorizo. While he does use some local pork, his store specializes in international sausages as well. They carry 25 different chorizos from 15 different countries. Where to buy: At their store
1050 10th Ave. SW #3, Salmon Arm |
SedosButchershop.com
Save yourself the road trip and come to The Great Canadian Sausage Making Competition to try all the sausages from the defending champions and more!
Find Mijune judging The Second Annual Pie Baking Competition on Sept. 28 at 3811 Moncton St. in Richmond from 12 to 2pm (admission by donation). Shes judging sausages at The Great Canadian Sausage Making Competition on Oct. 5 (FraserValleyFoodShow.com). Find out more about Mijune at FollowMeFoodie.com or follow her on Twitter @followmefoodie.
