I’ll elaborate, but first a little on this episode of CTK. We prepare a simple dish that for want of a better name I call “sausagey pasta”. We hadn’t cooked it for a while, so our memories were a little fuzzy on the exact list of ingredients. A bit of Googling and some head-scratching, though, and we came up with a recipe.
But back to the sausage evil empire. This company called Devro has broken our habits down to pie charts and line graphs. Apparently 31% of us want our sausages straight, but 66% don’t care whether they’re straight or curved. Of more concern, 55% don’t know what’s on the outside of a sausage – natural casing made of gut, or that synthetic stuff we mentioned in the last post.
Anyway: according to Devro, next to no one thinks that a sausage being “traditional” or “premium” has anything to do with the casing. The conclusion of the Devro people? People don’t care, so BUY OUR SAUSAGE CASING! Are they kidding themselves? What silly sausages!
Fighting the good fight, though, is the International Natural Sausage Casing Association. Now the good people at the INSCA admit that the natural sausage scene hasn’t been the best at putting itself forward, or offering research to argue the superiority of its product.
But they hit the nail right on the head for me with this point: “Natural Casing Sausage has that special ‘snap’ and tender bite that’s like no other man-made product, and is so highly demanded by today’s knowledgeable consumers.”
That’s good enough for me, although other superior qualities of gut over synthetic are offered on the site. It’s actually quite interesting reading, and it’s clear from the graphics on the home page where they stand on the straight-vs-curved debate.
Anyway, enough sausage evangelism. Enjoy the episode.