Let’s Porking

22 Jul

After 15 years of abstinence, I’ve decided it’s time to once again fork with pork. I swore off of meat at 16, after what seemed like an unnecessary (and unnecessarily time-consuming) dissection in Biology 11, but will now take the plunge and am looking for a good porking.

Since my hardcore days in teenage-hood, I’ve gone back to forking with fish (living in Japan for 3 years without eating fish or meat would have been equivalent to a hunger strike every time I left my house) but have abstained from other meats for the rest of those 15 years. Now that I do enjoy a good feast of moules I have begun to re-examine why I’ve not eaten meat, when clearly my blood-lust is enough to overcome dunking a live crab into a giant cauldron of boiling water in order to crack it’s skeleton, tear out its flesh and dunk it into a bowl of melted garlic butter before shoving it into my maw. If not for the animals, then why? The environment? My health? The ethical rearing of the animals? Yes, yes, and yes – but then a modest to rare consumption of organic and ethically raised meat should therefore (pardon the pun) make the cut.

It’s true that most meat just doesn’t appeal to me any longer. The blood-red of a medium rare steak, the neon pink glow of lunch meat, it all just looks like so many other unappealing foods that only lead to high cholesterol and the gout. But there has always been one thing that has been calling out to me these past 15 years, one thing that I have missed – sausage. And not just any sausage, but a good German weisswurst, flecked with herbs, served with sauerkraut, hot mustard, and a crusty roll. I can almost feel that splash of hot meat juice that flicks up into your face when you take that first bite, and hear that satisfying snap that only happens when a good sausage with a real casing is barbequed over an open grill.

Clearly, I need to satisfy my need for a good porking. Just once… to see if I like it.

As you can imagine, a gal who hasn’t touched meat in 15 years hasn’t the slightest clue on where to get a good quality, ethically raised weisswurst sausage in the Vancouver area. Please, please, please – I’m begging you for your help. Leave your comments on this posting or send your suggestions to letsforking@gmail.com before the August long weekend, when I lose my sausage virginity all over again.

japadog

Help this gal get the porking she deserves - turn this into REAL meat

Let’s porking!

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5 Responses to “Let’s Porking”

  1. Erin July 23, 2010 at 6:10 am #

    Too funny, Hana! Aside from Oyama on Granville Island, Moccia’s on Hastings @ Templeton only does SPCA-approved pork products that they make themselves. They’re Italian, though, so I doubt they do the weisswurst…

    • letsforking July 23, 2010 at 1:32 pm #

      Thanks, Erin! I actually checked out Oyama and they do have a weisswurst, so I think I’m set! Thank you for your suggestion, though. If the weisswurst works out, I may be interested in other places on the east side of Vancouver for my regular shopping.

  2. Monika July 24, 2010 at 7:55 pm #

    Hana, whenever you are in Europe you can count on me to feed you with the best meat avaliable in the area!

    Good luck with your sausages 🙂
    M.

  3. Jp July 26, 2010 at 9:47 pm #

    How about Contintal Sausage on Main and 20th.
    I’ve never bought sausage there but it looks like a neat store and I’m curiious to hear a review…

    I have bought sausages at Winsor Meats on Main and 25th and the were great.. It’s an old school butcher that’s with a visit.

    Welcome back!

    • letsforking July 29, 2010 at 5:36 am #

      Thanks, JP! I went and bought the sausages at Oyama… but have to admit that I have always eyed Continental Sausage. Too bad they are always closed whenever I walk past!!

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