Complex yet simple, sausages make for great comfort food

Sausages are universal across several diverse cultures as a method of preserving meat. While culturally, the consumption of sausages is strongest in Europe, especially in Germany, which is said to boast over a thousand varieties, countries as diverse as South Africa and Philippines have sausages that are typically simple, even street fare. Sausages are, as the Executive Chef of the Oberoi, Joy Bhattacharya, describes, “simply comfort food”.

The Oberoi is hosting a “Charcuterie and Cheese” festival at Frangipani until November 19; however it must be pointed out that you should discount the name for two reasons. Firstly, a traditional Charcuterie would sell cured meats and additionally cold terrines and pâtés in addition to the sausages that Frangipani offers; secondly the cheese part of the festival is simply a separate offering rather than a combination with the sausages. Which is just as well, though, given that Bhattacharya rightly points out that the simple combination of sausages and mashed potatoes can be a satisfying meal in itself. The offering, a supplement to the buffet, includes primarily fresh raw sausages (British Cumberland and Linconshire; German Bratwurst) as well as cured sausages (Spanish Chorizo) and cooked/smoked sausages (Frankfurter). “We import the meat and manufacture the sausages in our delicatessen in Delhi, especially for the promotion in order to ensure the sausages have been prepared in-house,” states Bhattacharya.

The process of preparing sausages is, roughly, the same for most kinds. “Typically, pork or beef is ground and mixed with spices; this is then enclosed in a tube-like casing, which, traditionally, is a natural material such as pig intestine which is blanched, washed or salted,” explains Bhattacharya. However, sausages can also be manufactured using artificial casings made of cellulose or a synthetic material. Additionally, fish, poultry or even vegetables can replace the red meats. Sausages are not limited to a tubular shape either, the best example being Scottish Haggis, which traditionally uses a sheep’s stomach.

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