![\"\"](\"https:\/\/marigoldonline.net\/wp-content\/uploads\/2012\/02\/220px-Bismarck44.jpg\" "\\"220px-Bismarck44\\"")
<\/a>Otto von Bismarck<\/p><\/div>\n
“Laws are like sausages in that you should never see them being made.” This quote has long been attributed to Otto Von Bismarck but was actually said by one John Godfrey Saxe in 1869. (What did we ever do before the Internet?)<\/p>\n
Regardless of who said what, sausages are one of my favorite foods. We recently went to Burdick\u2019s, a great restaurant in Walpole, NH (said, a tad snidely by some, to be the only <\/em>good restaurant in the entire state), where my husband had an entr\u00e9e of pancetta and rabbit sausage that was a ten.<\/p>\n L.A. Burdkci's Restaurant-- next door to its equally wonderful chocolate shop<\/p><\/div>\n <\/p>\n Vaguely French, it was both soothing and slightly spicy and entirely delicious. However you slice it, sausage involves taking bits and pieces, grinding them together, adding spices and stuffing the whole thing into some form of casing, originally the cleaned intestines of an animal. Homer mentions a kind of sausage so we know the dish has \u00a0been around for a long time. Sausage can be cooked, smoked, dried or fresh and there are types particular to almost every country in the world. Slim Jims, beef jerky and hot dogs all count in the sausage lineup.<\/p>\n Sausage can be made from game, poultry, beef, pork, lamb or just vegetables, usually by combining several ingredients. Haggis, a traditional Scottish dish, is\u00a0 basically a sausage and always served at a Robert Burns\u2019 supper in homage to Burns’ poem, \u2018Address to a Haggis.\u2019\u00a0 that he wrote in 1787.<\/p>\n Robert Burns<\/p><\/div>\n Haggis contains various sheep\u2019s organs chopped very fine and mixed with onion, oatmeal, suet, spices, and stock, classically encased in the animal\u2019s stomach and simmered for hours. It\u2019s traditionally served with \u2018neaps and tatties\u2019, i.e., mashed turnips and potatoes, as well as a \u2018dram\u2019 of Scotch whiskey. If anyone out there knows where I could taste it, please let me know.\u00a0 I bet the idea of haggis makes many people gag but I\u2019d like to sample it.<\/p>\n Making sausage is a task I leave to the professionals but cooking and serving it is quite a different thing. This recipe is courtesy of a Vermont neighbor who got it from Bon Appetit.<\/p>\n Bon Appetit featuring the smokey shrimp-and-sausage combo<\/p><\/div>\n Smokey Grilled Shrimp and Sausage Skewers<\/strong><\/p>\n Serves 6<\/strong><\/p>\n \u00be cup olive oil<\/p>\n 4 cloves garlic, peeled<\/p>\n 2 Tbls chopped fresh thyme<\/p>\n 5 tsp smoked paprika (don\u2019t substitute regular paprika-this makes a big difference)<\/p>\n 4 tsp Sherry wine vinegar<\/p>\n Salt<\/p>\n \u00bd tsp pepper<\/p>\n \u00bd tsp dried, crushed red pepper (use flakes)<\/p>\n 12 raw shrimp peeled and deveined<\/p>\n 12 \u00bd inch pieces andouille or other cooked, smoked sausage<\/p>\n 12 cherry tomatoes<\/p>\n 12\u00a0 2 inch sections of red onion wedges<\/p>\n Vegetable oil spray<\/p>\n <\/p>\n Whisk oil, garlic, thyme, paprika, vinegar, salt, black and red pepper in med. Bowl. Transfer half of this \u201cglaze\u201d to another small bowl.<\/p>\n Alternately thread skewers with shrimp, sausage, tomato, onion in that order. (You can do everything up to this point well ahead. Cover and chill in the fridge until you are ready to move forward.)<\/p>\n Coat the grill rack with non-stick spray. Use medum high heat. Brush skewers with glaze. Grill until shrimp are opaque in the center, about 6-8 minutes brushing often with glaze.<\/p>\n Cook\u2019s note: this can be made in the broiler as well. If cooking on an outdoor grill, it\u2019s a good idea to use a small mesh grid underneath as the onions tend to slip off the skewers and the grid will catch them.<\/p>\n Bon Appetit!<\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" “Laws are like sausages in that you should never see them being made.” This quote has long been attributed to Otto Von Bismarck but was actually said by one John Godfrey Saxe in 1869. (What did we ever do … Continue reading <\/a><\/a><\/a>