You can’t see it, but there is a faded Mauviel swoosh scar just to the left of this fresh Mauviel swoosh. Unbelievably, I’ve sizzled in the handle of my favorite Mauviel pot on my forearm for a second time. Brown Note Sausage is to blame. I’m supposed to detail Brown Note Sausage in a later post, but perhaps with all the danger involved, I’ve procrastinated. It’s really simple. Brown the sausage, pull it out, make a sauce with buttah, thyme and onions, stick the sausage back in and put in the oven. After it gets all browny and bubbly, pull it out … this is the tough part … beware! the handle is hot. I know the handle is hot, but for whatever reason ( I’ll blame the children ) I sizzled my forearm. Don’t sizzle your forearm. Someday I’ll write up Brown Note Sausage, but for now, I’ll give you a little inspiration for its name.
The Brown Noise
The dish is actually yummy and doesn’t elicit a similar response to that of the South Park Brown Noise.
I’ve seen recipes call for Toulousaine sausage that featured a picture of short sausages that were not exactly Toulousaine. I’m sure the spices were right, but for me it’s the extremely long-ness of it all that captures sausage inspired by Toulouse.
When you buy this type of sausage from the butcher you don’t tell them, “how many” but rather, “when.”. When do you want them to stop winding sausage around their forearm.
A bit of a boil, then a brown. Pull out for some sauce. Stick it all back together like BFFs and pop in an average oven to make up again. We call this “Brown Note Sausage .” I suspect I’ll detail this later.
He said to boil it with friends. Then, serve it as a broth with sausage cut up on the side.
As a huge fan of broth-n-meat, I acquiesced. I suppose we’ll soon see its power.
This is a fantastic thing to serve as a pre-grill munchy. Opening a bag of chips or pretzels or nuts is easy, but you can do better. Dried sausage has flavor. It has texture. It has fat to warm your bouche up for some food.
But please, peel the outer wrapper thing for your guests. Don’t make them peel it. In my hood, the ladies, they cut a long piece of sausage, peel the outer thing and then slice it. Your guests thank you for not making them work so hard to enjoy your sausage. You save on napkins from sausage fingers. Your sausage gets eaten. A peel left on sliced sausage is a barrier to entry. You look lazy. And you’re not. Deep breath. You can do this.
This sausage is strangely suspicious. And behold, the blood sausage. Also known as Black Pudding or Blood Pudding by the Brits. It’s referred to as Blutwurst by the Germans. And in France, a lovely Boudin Noir which sounds less like a sausage and more like a hot night in the red-light district of Paris. Just about every country has their take on blood sausage. Except, of course, America where we Americans find sausage made with blood a thing of the past. Something Grandma used to eat. But let me tell you right here right now, this sausage is GOOD! When done on the grill, I’d say it’s even better. Seriously, it’s only a matter of time before these babies pop up in the wanky yup-restaurants around town (with hip names of children they never had) and make their way down to a quick morning Blood McMuffin grab. For now, finding one of these sausages will be tricky if you’re in America. I know Seattle has a wonderful German shop in Pike Street Market and that’s all I got.
This particular sausage was homemade with pig blood and bits (by a man Scott with pretty hands). It’s often served with apples of some description, but we had it with warmed avocado and a salad which worked well.
- A blood sausage, good luck finding one for the Americans in the house!
- Stick it on the grill and take it off when you’re ready. I’d say after a couple of glasses of champagne ought to do it. Often times blood sausage is served cold with other cold meat friends so really you need to warm it to your liking as it’s already cooked.