News from the Sausage front
Well, I don’t want to give too much away, but there has been some movement on the banger front. Some of these ‘ere sizzlers found their way down to deepest darkest southern Italy, and went down well. Interesting. My thanks go to my sausage partner, Gaetano Salvo for his efforts on this. He has been spreading the word and has not done at all badly. Indeed, thanks in the main to Gaetano, I may have a little meeting this week in this neck of the boschi (boschi = ‘woods’ in Italian) to talk about sausagey stuff.
This thing keeps banging on. Ho ho ho (no offence intended to American women intended - this ‘ho ho ho’ is the age old traditional Father Christmas version, not the more modern American slang version with an offensive meaning, and which, it has to be said, is not oft repeated three times. At least I don’t imagine it is…).
Sausage Progress
With a little bit of luck a few bags of super sausage mix should arrive in Milan today. This means that I can ask the butcher to order the pork and sausage production can commence. The prospect is mouthwatering.
Once a few bangers have been made, they will be delivered to the 442 and an official sausage tasting will be held. If all goes according to plan, this event will take place at some time next week. I will admit to being on tenderhooks, after all, what happens if nobody likes the results of the sausage struggle? Yes, this is a slight worry, which is why a few different blends will be produced so that we can find out what everyone’s preferred sausage blend is.
I’ve been spreading the word on the sausage front and quite a few people have said that they would like to come along to the sausage tasting. I’m almost thinking about running off a few invitations to this event. We’ll see.
This sausage story is completely new territory for me, but may make for an interesting, if rather difficult to explain, addition to my CV.
More news on the sausage tasting will follow, as will information about the launch of the 442’s full English breakfast - which will probably be launched at a special price of €10. For Milan, this is an exceptionally good price, as any of you who have been to the various brunches held around Milan will know.
More on the super sausage search
My sausage seeking endeavours starting to bear fruit. After having estabilshed that importing bangers from Spain would cost a arm and a leg (c. £3000=00!! eek!), as I had suspected, I headed off down an alternative route.
Today, I popped into a local butchers here in Milan which is a whole five minutes on foot from my house and had a chat with the friendly owner Silvia about the possibility of making the sausages here in Italy. She was quite interested in the idea, although she wanted me to supervise the sausage production process. I’ll do it, but I don’t really know that much about making the things. I am good at eating them though. Anyway, next stop: find a sausage recipe.
The sausage recipe and ingredients have been located. Now I shall have another word with the butchers and see what they say. With a little luck Cumberland sausages may soon be available in Italy…..
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The 442
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