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image from aufschnitt.net

 

Boston being Boston, the Boston Globe’s food pages last month turned to Irish food traditions, in honor of St. Patrick’s Day. In this article, Jane Dornbusch wrote about a butcher shop in the Irish-American neighborhood of Dorchester in Boston. What struck me most profoundly about the piece was how in many ways it could just as easily have been written about German-Jewish food traditions. It included aspects of Irish food that were unfamiliar to me, and the one that struck me first was the topic of sausage.

Dornbusch writes: “…the shop carries as many as 18 house-made varieties. Even on a dreary winter day, there are several types in the case: lamb, curried chicken, chicken with spinach and feta, Buffalo chicken, Italian sweet and hot, Guinness and leek.”

This same description could have been written about the German-Jewish butchers of Washington Heights when I was growing up in terms of the large variety of sausages available.

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image from aufschnitt.net

The butcher, Alan Gibson, is a native of Ireland who opened the Butcher Shop Market in 2009. He acknowledged that the Irish-American tradition of corned beef was unknown to him in Ireland, but that he, being a food purveyor in Boston, learned about corned beef in order to meet the demand of his customers. He prepares it the natural way, without preservatives, with a simple brine. The color of his corned beef is not the commonly seen red (which is chemically induced), but rather greyish.

The prevailing tradition here is not only the food itself, but also its preparation and adherence to historic standards of purity. This story felt familiar. I could relate – not only to the sausage part, but to the principle of simple food preparation without a whole lot of food industry commercializations. I thank Jane Dornbusch for this story which illuminated an aspect of our own story for me.

The pictures of sausages you see above and below are not Irish. In fact, they are not real sausages at all, but rather sewn and stuffed fabric! We recently discovered this shop owned by Silvia Wald, called Aufschnitt, that makes these “cuddly wursts” in Germany – in the Friedrichshain neighborhood of Berlin. She makes a variety of meaty stuffed items – from small sausage links to large beanbag chairs in the shape of a ham bone. And since they’re made from fabric and thread, they’re all vegetarian (and kosher)!

-Gaby

image from aufschnitt.net

 

As Bostonians (Sonya grew up here, though now lives in NYC; Gaby grew up in NYC and has lived in Boston most of her adult life), we – and our family and friends – are all safe, and hopefully you and yours are, too. We have been saddened, shocked, and awed by the violent events of the past week, which took place so close to home.

 

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If you would like to make a donation, The One Fund Boston was formed by Massachusetts Governor Deval Patrick and Boston Mayor Tom Menino to assist those most affected by the events of April 15, 2013.

We have been a bit quiet around here recently, but we have several posts coming up very soon on sausages and other things!

[Foto above is of the Boston skyline taken from the T (subway) by Sonya a few months ago.]

-Sonya and Gaby

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