Another gorgeously-produced, compelling story from award-winning Austin director Christian Remde – Charcuterie – A Documentary..
“Charcuterie is defined as the cookery of meat but in the past 700 years, it’s become so much more. From the Pâtés and Terrines of France to the Salumi of Italy and Spain, the world of Charcuterie is rich with tradition. This short documentary highlights two of Charcuterie’s rising stars, Lawrence and Lee Ann Kocurek of Kocurek Family Charcuterie in Austin, Texas.”
With their deeply-traditional, yet contemporary interpretations, I can tell you from personal experience that Kocurek Family Charcuterie are artisans in the finest sense of that term. From Chorizo Verde to Currywurst to Cheek-to-Cheek Terrine (and well beyond), Lawrence and Lee Ann’s passion for their craft is evident in every morsel of their hand-crafted goods. Find @KFACharcuterie at Austin area Farmer’s Markets or online at http://www.kocurekfamilycharcuterie.com/. Pass the duck rillettes, please! –Ren
- Farm to Trailer (ediblearia.com)
One of the most loved street foods in urban Germany today is the multi-cultural currywurst, a grilled pork sausage in a rich, spicy tomato-based curry sauce. Typically served with French fries or bread rolls, this dish is so popular that it has its own museum. One bite and you’ll be addicted too..
For the Sauce (adapted from Saveur)
2 tablespoons ghee
2 cups fresh tomatoes, chopped
1 yellow onion, chopped
1 teaspoon whole cumin seeds
1 tablespoon whole coriander seeds
1/2 teaspoon whole mustard seeds
2 teaspoons turmeric
1 tablespoon Kashmiri chili powder
fresh curry leaves (optional)
2 pinches asafoetida
1-1/2 inches Ceylon cinnamon
1/4 cup good quality red wine vinegar
up to 2 tablespoons raw cane sugar (or other sweetener of choice)
Place the whole seeds in a heavy-bottomed pan and heat until they are fragrant and begin to pop, about 5 minutes. Add the cinnamon, ghee and onions and cook until the onions have softened, about 8 minutes.
Add the turmeric and chili powder and stir to form a paste. Stirring continuously, continue to cook the paste for 2 minutes.
Add the tomatoes, vinegar, asafoetida and sugar and bring to a boil. Reduce the heat to medium low, add the curry leaves and simmer stirring occasionally until thickened, about 30 minutes.
Discard the curry leaves and pour the sauce into a blender and process until nearly smooth, then pour back into the pan and keep warm until ready to serve.
So, which Austin food truck will be the first to offer currywurst?