Regular readers know how much we like sausage. We're big fans of G & W Sausagein South St. Louis, and never visit Hermann without a cooler so we can take the short drive down to Swiss. Wherever we go, the mention of sausage always makes our ears perk up. This week we found a new one, of a style we've never heard of, and had it for breakfast.
Jack's Gourmet (and, no, Mizzou alums, this is not from Jack's Gourmet Rendezvous) is a new company offering all-beef sausages. What caught our eye at Schnucks was the Boerwors sausage. Boerwors, as some may have guessed, is of South African heritage, “boers” being Afrikaans for “farmer” and “wors” meaning “sausage.” A medium-coarse grind holds notes of coriander, black pepper and vinegar, just enough to taste a little acidic, much as though a bit of mustard had been daubed on. These are pre-cooked, four to a 12-ounce package; browning them brings out almost no extra fat. They are kosher, from a company in Joe's old neighborhood in Brooklyn.
The producers also make Mexican-style chorizo, both hot and sweet Italian sausages and bratwurst, all at the Ladue Crossing store; $8.49 a package, but kosher, like organic, always seems a little more expensive.