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  1. June 23, 2010 at 4:37 PM

    A very informative on charcuterie. You’ve only just touched upon the topic and many countries have their own legacy of charcuterie.

    I look forward to future installments.

  2. June 23, 2010 at 5:59 PM

    Mortedella- I have not tried it, and I am not sure why? Hubby has plans for us to visit a part of Spain where they make this Jamon, and I am trying so hard to lose weight so I can eat my way through chorizo stands, lol, oh am I in so much trouble…I am walking to Spain, that is it!

  3. June 23, 2010 at 8:33 PM

    It has never occurred to me to think about sausages in terms of the regional influence. I’m impressed with the diversity of regional sausages within France and Germany.

  4. June 24, 2010 at 5:50 AM

    I love charcuteries and sausages (good ones)! A lovely post. Have you ever tasted Swiss sausages?



  5. June 24, 2010 at 8:35 AM

    A great post on sausages and charcuterie — there is so much information and history on this, it’s fascinating. I love those charcuterie plates — they are always such a tasty treat. Now, I am so much more informed, thanks to you and your wonderful research!

  6. June 24, 2010 at 2:12 PM

    I’d like to spend some time sampling pates and foie gras mousses. And then taste test some goose and duck rilletes. I just got lost in a happy daydream for a minute there!

  7. June 24, 2010 at 4:28 PM

    This is the problem with food bloggers the themes make you hungry! Ohh reading about salami, mortadella, proscuitto I need to bite something 🙂

    All the best,


  8. June 24, 2010 at 5:18 PM

    There’s that old joke that you never want to see sausage being made. Ahh, but what a treat it is to watch such a time-honored tradition, where you take so many pieces of meat that might have gotten shunted aside, and turn them into something so juicy wonderful.

  9. June 24, 2010 at 5:43 PM

    Having sampled from many cuisines, I remain astounded at how little I know – how much more there is and the creativity of people to find savory ways to preserve the precious meat. The post is fascinating.

  10. June 24, 2010 at 10:31 PM

    Bring on the saucissons. Those little babies are delectable!

  11. June 24, 2010 at 10:31 PM

    Well Done. Great post.

  12. June 25, 2010 at 2:30 PM

    outstanding post, I love to visit a blog and learn something new, I love that one can keep learning something new to add to their culinary adventures, I would love to feast on german sausage, what a fun trip…so many options


  13. June 26, 2010 at 3:00 AM

    I was squeemish about sausage most of my childhood…my mom made blood sausage at home…she and my grandmother would lay butcher paper on the floor of the kitchen and together have bowls of goop that they would stuff in casings. It was not something I wanted to participate in or eat. Then I grew up and realized that the stuff actually tastes amazing…

    Hands down my favorite is sopressata. I love the way it tastes and they way the word sounds. Whenever I go up to Napa I get some from Dean&Deluca as part of my afternoon picnic. For the uncured sort I really prefer them grilled, rather than boiled.

  14. June 26, 2010 at 3:05 AM

    I am being well informed over here, yet again!! What a lot of great info on charcuterie!!
    I thaught I knew alot of kinds of sausages but I didn’t!!!

    You give my so many new sausages to try,…oooh!

  15. June 26, 2010 at 9:58 AM

    Super interesting post! You just reminded me of my all-time favorite: pâté de canard au poivre vert!
    Your research is impeccable!

  16. admin
    June 26, 2010 at 6:26 PM

    Peter – You’re right, a fascinating subject of which I only scratched the surface. Can’t wait to delve into it some more.

    Chef E – Looking forward to hearing of your charcuterie adventures in Spain. What a grand trip that will be.

    Christine – After the post on chorizo, I knew there was diversity. The lists I provide are so limited in what they touch on. I could easily have focused solely by country.

    Rosa – Its a topic near and dear to my heart. I have indeed had Swiss sausages and they are tasty.

    Lisa – I love those plates too, and was always curious about the back story. I just feel I left out a lot of interesting info, so may need to delve some more in the future. You should have seen my initial list of sausages.

    Lisa – I’m with you. When we were last in France we had that opportunity, and I tell you its hard to beat.

    Gera – I’m with you, I feel that way frequently. Its the risks of our trade =)

    Carolyn – Its funny you mention that quote as I nearly added it. The other half applied to politics. Go figure.

    Claudia – Glad you liked.

    Duo – I’m so with you. When we left France the last time, I nearly teared up at leaving behind my beloved saucissons.

    Scott – Coming from you thats a heck of a compliment.

    Sweetlife – Glad you enjoyed.

    Gastro – I was a bit, my dad told me stories about the meat packing plants in Omaha and of course I read Upton Sinclair’s The Jungle, but I tell you the smell of a sausage cooking and I was like a moth to a flame.

    Sophie – Glad to oblige.

    Taste of Beirut – That indeed is an amazing combination.

  17. June 27, 2010 at 11:51 PM

    I never knew so much about sausage! To save myself from remembering so much info, maybe I should not eat sausage anymore. Hahahha!

  18. June 28, 2010 at 4:00 AM

    I am a MASSIVE sausage fan and we do exactly as you do upon entering a country – we try their sausage. I must admit that I think Germany beats any country hands down. I had oyster sausage in France last week and it was great, but Germany still takes the cake.

  19. June 28, 2010 at 6:13 AM

    I love chorizo and sausages!!!My favorite is Colombian chorizo!!!Love the cumin and other falvors in it 🙂 Great post as usual!

  20. June 29, 2010 at 7:36 AM

    Okay, so this is being bookmarked as a mini-travel food guide for me. What a fantastic post! As a sausage lover, I enjoyed learning so much more about the subject. Thanks to your posts on the topic and our travels I’ve learned how diverse sausage truly is. My favorite still remains German, but I still have a lot left to try!

  21. Dan
    July 1, 2010 at 6:28 AM

    this is a fantastic post. In Romania we are big on sausages too; ours are almost always made around Christmas and are smoked; they are similar with the Polish kielbasa, but different in the fact that we don’t add herbs to them. The best ones are made just with meat, salt, pepper, garlic, smoke, that’s it.

  22. July 2, 2010 at 1:25 PM

    i love charcuterie but watch out cholestorol !!Pierre

  23. July 2, 2010 at 5:42 PM

    This is such an awesome resource you have put together, once again! I am kind of picky about my sausage – most of the Italian ones I love(!). I never met a German sausage I liked. Sad, I know.

  24. admin
    July 3, 2010 at 4:49 PM

    Tigerfish – or maybe you need to eat more =)

    Crystal – I should have done a survey- Germany seems to be winning in terms of popularity.

    Erica – Chroizo is near and dear to my heart. I hear you!!

    Lori- We’re planning another trip to Europe this fall, and this was to get me thinking in that direction.

    Dan – Thanks! I’ll have to see if I can find any Romanian sausages, I have access to plenty of Polish sausages around here. Thanks for explaining the differences. Your version sounds amazing!

    Pieffe – I’m with you, but I try not think about it as I nibble.

    Reeni – Thanks! I love all sorts of sausage, but have to say I’m partial to the not so homogenized fillings of the other varieties. Wonderful stuff.

  25. July 20, 2010 at 9:07 AM

    I’d love to one day tackle my own sausage making project. I have an excellent sausage making book by Richard Gehman which is filled with post it notes of somedays:)

    How wonderful to travel the world nibbling an array of sausage. How else could you share such a delectable post. I’ll take one of each please. Perhaps two helping on the Mortadella. I haven’t had “creamy” Mortadella since grandma’s day:)

    Thanks for sharing…I too am looking forward to future installments:)

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