If you can't tell, these pierogi are Ukrainian, ordered in a German brew house in Warsaw. They are very straight-forward. Meat with some seasoning (not much) folded into rather hearty dough. These are boiled, so it's essential to douse them in sour cream. The texture is terrific, actually, warming and filling. This food tastes fundamentally nourishing.
I'm not _quite_ sure if I'd call it sausage, but I think the principle is the same. Package up the less-than-awesome meat in a new way, tastes like new!
When I first came to America I was a little confused by sausage patties and the like - where I come from you can usually tell by the shape whether it's a sausage or not. But soon I found that there's a simple American test for whether it's sausage: if it contains sage it becomes sausage.
ReplyDeleteI see some potential in this, maybe for a series of youtube clips a la "Does it blend?" -- "Is it sausage?" (In case anyone is taking up this idea I'll take 40% of the profits.)
-- Alex.