One of the things that’s the most fun to do in foreign countries is experiment with food. Most of us will try things we’d likely only raise an eyebrow to at home. In most of America we have a limited amount of different kinds of sausage. You’ve got hot and mild, breakfast and brats and not a lot of variation except in certain ethnic neighborhoods.
But in France, a sausage is an art form and (like the saucissons pictured above) they are varied in not only their complex spicing but also the animal they come from. We are used to pig and chicken and turkey sausage but oh my how many other kinds there are. In this one display we have duck and deer added to our pork and flavorings of mushrooms, figs, goat cheese and chestnuts.
These are not sausages to be quickly sautéed and put on the plate with some eggs. These are little morsels of heavenly taste, cured and dried and ready to be sliced paper thin and paired with a baguette and some cheese and surely a nice glass of wine.
In life, as in the market, when someone offers you the chance to try something new and wonderful just take it in and say thank you. You never know what you will discover about life or about yourself.
Photo Sue Harrison, location Sarlat, France, market day. Guest Blogger Sue Harrison