|At this point the sausages are clearly just getting warmed up, showing a little color in their complexions.|
This sausage was first tasted at a tailgate for the Philadelphia Union - a new expansion team this year in the MLS - at their beautiful stadium.It was their last home game of the Season, and both the sausages, and the team, showed up to win.
|And in the background, the Union is no doubt getting warmed up in resplendent PPL Park.|
|The sausages receive a little support from a fan.|
After taste and smell, nothing assists the joys of eating like sight, or more specifically, the sight of heavenly grill marks on a sausage.
|With support like that, they were plumped and primed for eating in no time.|
Now, about that first sense: taste. Well, they say a picture is worth a thousand words (clearly they have never met a good writer) but in the spirit of complementing all the senses:
|A view of the Commodore Barry Bridge crossing the Delaware River at Sunset. |
Union 1 - Red Bulls 0.
|Twilight meets Sausage, and Soccer.|
Union 2 - Red Bulls 0.
The taste was undiminished. In fact, perhaps too undiminished.
While this sausage came very close to achieving all its stated goals, and certainly provided a fair approximation of Chinese-style BBQ pork ribs in sausage form, it overreached in one crucial gustatory area: Ginger. The sausage was a touch too heavy on the ginger. Perhaps a 2/3 reduction is in order.
Also, the shallots were delicious, but the quick-cooking method of a tailgate grill left them far from caramelized. A pre-sautee of the shallots and ginger prior to mixing/stuffing would go over quite well the next time around.
All in all, a good taste-waveform. Well-defined peaks in the sweet, salty and savory areas of the palate, though perhaps some of the peaks were too high.
|SAUSAGE SUCCEEDS ON WATERFRONT!|
Final Score: Union 2 - Red Bulls 1.
Which brings us to the 2nd method of cooking this sausage, one allegedly used on *gasp* actual Chinese sausages. For this method, the sausages were placed directly on an oven rack at 200F for a lethargic crisping over 4-5 hours.
|Lightly browned after a little under an hour.|
|Dried and Bronzed after what seemed like a lifetime of radiation |
(Note: We are talking about sausage, not John Boehner)
The slow-roast cooking served this sausage quite well. It flattened the peaks in the taste-waveform left by the ginger, caramelized and disintegrated the shallots, and, of course, matched the allure of the grill-marks with it's dark burgundy appearance.
|Hellooo slow-roasted, dark and handsome.|
|Smorgasbord-tastic Fried Rice|
Stay tuned for Salt-Peter's Thanksgiving Special: A turkey sausage of which the pilgrims would be proud.