Putting the ‘Art’ in ‘Artisan’ with Quality Sausage

• February 6, 2024
• Soul Brothers Meats
• 0 comments

The term “artisan,” at least in the context of sausage-making, refers to the skilled hands and traditional approaches used in crafting these delicacies. As long ago as the Middle Ages, the rise of artisan sausage makers began to transform the quality and variety of sausages available, contrasting starkly with the mass-produced varieties of today.

Europe’s adoption of the artisan sausage craft is central to its culinary tradition. The guilds and associations formed during the Middle Ages paved the way for the spirit of regional pride and craftsmanship that defines artisan sausage-making. This move towards small-scale production allowed for greater attention to detail, a commitment to quality, and the use of local ingredients, ensuring each sausage was a reflection of its place of origin.

The industrial revolution began the shift toward mass production of all things. The art of sausage-making began to lose its individuality as efficiency and standardization took precedence. But not all was lost; a resurgence of artisanal methods emerged amidst growing concerns over the quality and provenance of food.

Today, artisan sausage makers are driven by the desire to preserve traditional methods, while also embracing innovation. They adhere to old-world techniques such as hand-cutting meat, using natural casings, and allowing for natural fermentation and curing. These practices yield products that stand out for their texture, complexity of flavor, and overall quality.

Soul Brothers Meats is returning to the roots of sausage-making, much to the delight of culinary enthusiasts who value authenticity over convenience, quality over cost, and local over national.

One taste is worth a thousand words – it truly is Sausage for the Soul.