Saturday, June 11, 2011

Food Trends: Sausages

I've been waiting for the right moment to write about this growing trend and it has finally come through a review of WRST on blogTO.  But before we go there...

In the last couple of years, Toronto has seen quite a few food trends centring around taking a humble (read cheap) food and doing it up so that a few extra dollars can be charged.  This is probably in response to the economic downterm.  There was the burger trend (still going with Retro burger opening a fourth restaurant at Coxwell and Danforth), waffles (Waffle Bar opened a production space beside Knead Bakery and sells its waffles at the Leslieville Farmer's Market) and poutine.

Sausages are not exactly new.  The Rebel House has been doing daily sausage specials for years.  Lately, I have become more interested in sausages, especially since local butchers are bringing out their creative sides. 

Close to the Bone starting making their Bacon Bangers, Manic Hispanic and Ćevapčići, a slavic sausage last year.  Sometimes there is even an experimental sausage such as the elk sausage they made a few weeks ago.  This year, Royal Beef has a returning butcher, Paul, who trained under Paul Estrella and is coming from a stint at the Healthy Butcher.  With his youth comes new sausages and a reinvigoration of the meat counter.  Spotted so far, Chicken Orange, Turkey Lime patties, Lamb and Stout, Jalapeno and Cheese, and Berkshire breakfast links that are really good.

I thought that maybe this trend had already jumped the shark when I saw that the Insider's Report had fresh sausages (Leek and Pepper, Tomato and Mozzarella).  These are the only products that I have tried on this page that I recommend you don't try.  They are just too salty with very little meat flavour.

It seems to me that the idea of ground meat encased, pattied, wrapped around a stick or even raw is another way to elevate a humble ingredient.  Germans are renowned for their wurst and now Toronto has a beerhall like place.  I haven't been yet but I wanted to note the trend.  I am looking forward to a variety of these humble meats making a resurgence.  Whether it is a supreme kofta, a slavic spread of sausages or just a few more choices at the street meat cart on the corner it is time to give the lowly sausage its due.  In fact, I pledge to have a sausage party before the end of the who do I invite.

Update: You know you are onto something when the fans of Cthulhu start pumping its virtues. Cthulhu weenie roaster looks like a wonderful father's day gift for an Elder One.

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