Despite Simon’s best efforts, Shawn parties hard on the subject of homemade fresh sausage! Lots of tube meat talk, gear suggestions, step-by-step instructions for home brat production and the podcast’s first ever guest!
Questions, comments or corrections? Hit us up at email@eatdrinkcheap.ca
eatdrinkcheap.ca
eadrinkbreathe.com/podcast
Music by John Palmer
Show notes and Shout Outs:
Jamie Oliver’s Dandelion Vinegar: https://www.instagram.com/p/CdYlJbNF4KY/?hl=en
Memory Gardens: https://artofmemory.com/blog/method-of-loci/
A Beginner’s Guide To Fresh Sausage Making: https://www.eatdrinkbreathe.com/a-beginners-guide-to-fresh-sausage-making/
Sausage Making Gear: https://www.eatdrinkbreathe.com/2018-holiday-guide-gifts-for-sausage-making-at-home/
Fresh Mexican Chorizo: https://www.eatdrinkbreathe.com/fresh-mexican-chorizo/
Fresh Polish Farmhousre Sausage: https://www.eatdrinkbreathe.com/fresh-polish-farmhouse-sausage-kielbasa-wiejska/
Toad In The Hole: https://www.bbcgoodfood.com/recipes/sams-toad-hole
Choucroute Garnie: https://www.epicurious.com/recipes/food/views/choucroute-garnie-102386
Meditations by Marcus Aurelius: https://www.goodreads.com/book/show/30659.Meditations
Sorted Food – Innuendo Bingo: https://www.youtube.com/watch?v=e3CoDo6AnyM
I’m a bad gardener. I know this about myself and have accepted it. But once a year, amidst mountains of bolted, fibrous rejects destined for the compost I get something really right; one vegetable or another fights through my tortuously under-watered and over-acidic wasteland of topsoil and emerges to prove that yes, I can successfully grow something. These precious few successes are what keep me coming back to break the soil every year. 
Using salt to draw out the moisture in fish is a technique of preservation that almost every civilisation in human history has employed. The Mesopotamians did it, and passed their techniques on to the ancient Greeks and Romans (who gave us our word cure, from the Latin curare, meaning “to take care of”). First Nations people along both coasts have used salting as their primary mode of preservation along with smoking and sun-drying. It’s the same story with the Portuguese, Irish, Scots and especially the Scandinavians throughout most of their respective histories. 
Back in early November, before the frosts had withered every living thing in my garden I had enough foresight to pick all the remaining tomatoes off the vine and store ‘em indoors. Red, green or somewhere in between, it didn’t matter, I brought them in en masse. Over the next two weeks some ripened up, but a stubborn handful remained tough and green. 
“Still alive I am.
At the end of a long dream.
On my journey,
fall of an Autumn day.”