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Slow Food: sausages from butcher Laschke

make self: It's all about the sausage!

made yesterday by about 20 Slowfoodies Food Convivium a trip to the Münsterland Heek to look into the butcher Laschke the secrets of the sausage making.

The butcher and his ham: Christoph Laschke

butcher Laschke Christoph is a member of Slow Food Cathedral and the "producer group Entertainment Bentheimer grazing pig "and co-founder of the" Community Protection Westphalian ham and sausage specialties eV ", an acknowledged expert in hand-made meat products, where quality is paramount. Some time ago Chris had Laschke with a screw-together in the Slow Food convivium Middle Ruhr talks about how difficult it is to enforce mandatory quality criteria for the Westphalian ham. Its products especially from the colorful Bentheimer in the Ruhr in Essen enjoyment available.

Artisanal work

sausages need Fingespitzengefühl

Fleischer Laschke demons Triet to twist off

awareness of the craft production was the focus of yesterday's event. Three types of sausage were able to produce the Slowfoodies hand: fresh bratwurst, liverwurst and Kochmett. Especially mysterious are the recipes (click here ) for not everything can be prepared at home. The ingredients are easily available, only the pig intestine, The sausage is stuffed in, you have to buy at wholesale or at the butcher's order. Surprisingly, it may be that in a liver sausage liver is relatively little, but mostly pre-cooked meat. In a home-made sausage is about 10 percent, 30 percent in Delikatessleberwurst. "A pig has only one liver," said Christoph Laschke. "And if a pig was slaughtered, it was only a liver to be processed."

mixing the sausage meat

removal of head meat

What Slowfoodies particularly interested, was the handling of the meat as a direct confrontation with the emergence of food. As with the hands, the ingredients for the sausage materials are mixed in bulk or as pre-cooked meat is detached from the bones of pigs' heads, there was an important experience.

Christoph Laschke explains the meat parts

In the second part of the event, Christoph Laschke where the various meat cuts come in the pig. Professional Trainee Evis cut it in the sight of half a Slowfoodies Pig in the fillet, pork, chops, shoulder, etc., while his chief gave insightful Erläuetrungen.

trainee Elvis cut with a saw

Fleischer Laschke shows the pork

common feast at the end