Traditional Quebec Sausages - Does this exist?

[mrmo8642]

Hi.

I've heard that there might be a traditional appetizer which is served during certain festive seasons.

I was curious if any one knows what I am referring to and if any one can provide me the name and details of this dish/appetizer I am looking for.

All I know is that it is served traditionally in Quebec, they are small sausages.

[Campofiorin]

I think what you're talking about arw wieners that are cut in pieces about 1 to 1 1/2 inch long and then wrapped with a strip of bacon (not the whole strip mind you). In the oven until the bacon is nice and crispy turning halfway. That is really traditionnal Québécois.

[pyropaul99]

Actually, that's traditionally British .... though a lot of so-called Québécois food is similar to many things that hail from Scotland in particular and the UK in general. Blood sausage (aka black pudding) is very popular in the North of England as well as northern regions of France too (there's competitions every year for the best boudin/black pudding). Hearty outdoorsie food is cross-cultural amongst cold nothern countries.

Paul

[porker]

Yeah, its a little known fact that poutine actually originated in Munlochy, a few miles north of Inverness ;-/)

[pyropaul99]

Many times I had cheese pie, chips and gravy in Scotland ... poutine is similar but without the pie-crust ;)

Now, where can I get a good curry and chips? ;)

Paul.

[porker]

Don't know if they're good, but Hurley's Pub on Crescent has Curry&Chips on their menu.

[C70]

Irish Embassy too and they're not half bad!

[SourberryLily]

It sounds like you're describing the small sausages soaked in maple syrup sauce that are usually served at sugar shacks, aka Cabane a Sucre. They are just regular cocktail weiners, bought cheap at the super market. They aren't an appetizer, but part of the main meal. Sometimes served at Reveillons for Christmas, or Christmas breakfast... so maybe that<s why you mentionned festivities.

I believe even Americans serve it at breakfast buffets, though it might not be with maple syrup, it's very similar.

It's overlooked by many locals because... well... kind of like toast, there isn't really anything special about it, but everybody loves it.

To see what i'm talking about, google "Cabane a sucre Saucisses" or click here:
http://eatwellmontreal.com/wp-content...

[mrmo8642]

Thank you.
I think that is what I am looking for :)

Merci!!

[Werzoth]

How would you prepare these? Just simmer them in a pot for a while, bathed in maple syrup and something else?

[SnackHappy]

Yes, just simmer them for a few minutes in maple syrup. I think I would soak them in the fridge the night before to ensure optimum mapleness.

I'm really not sure how common these things are outside sugar shacks. I've never seen them at anyone's house. When I've seen cocktail sausages in family functions, it's always been the VH sauce variety. Maybe it's a regional thing.

[SourberryLily]

I'd cut the maple syrup with water.. or cook and boil in water and finish off just maple syrup.

Simple reason: to cut costs.

[C70]

boudin (blood sausage) is the only thing that comes to mind.

[wattacetti]

For Quebec? Most people I know run screaming when i suggest this. There doesn't seem to be a big charcuterie tradition from what I can figure out (morue salé-sechée doesn't count).

[SnackHappy]

Quebecois have been eating boudin for a long time. I don't know if it goes back to the French regime, but it's definitely a long standing tradition. As far as charcuteries, we do have the ubiquitous breakfast sausage with pork and beef or sometimes veal. There's also cretons. And we eat ham like it's nobody's business.

In the not-so-classy department Quebecois have long been fond of bologna, baked ham, and poulet pressé a.k.a mock chicken loaf.

[Maximilien]

really ? I've never really eaten boudin until later in my life (and after traveling abroad).

in my experience, most "québécois" will run for their life as soon as they see it.

M.

[C70]

my stepmom is FrenchCan from St Anicet, and her family loved it, especially around the holidays.

[SourberryLily]

It's more french (from France) but some people do in fact love it. It depends on where you're from. There are differences in eating habit within Quebec itself.... being such a big territory, it's normal.

But i don't think boudin is what the OP was talking about, since he mentioned it was a small sausage and likely an appetizer. (see my guess below)

[SnackHappy]

Most Quebecois might run from it, but their grandparents probably all ate it. When I was a kid, boudin was not exotic. It was, like beef liver or kidneys, something gross our grandparents and parents liked to eat. And it's always been readily available in butcher shops and grocery stores.

I didn't like it either before I had some at an Irish pub in Bordeaux as part of what was probably the best breakfast fry-up I've ever had.

[porker]

I think you got it right about our grandparents and parents. My mother sometimes talks about being a child and the family would slaughter a pig. Part of the process was cleaning out the small intestines, filling with blood, and hanging them in the barn rafters to "cure"...

Could the OP be referring simply to breakfast sausages, like McGarry's? Maybe not necesarily an appetizer, but seemingly super common at Quebec breakfast tables.

[Haggisboy]

I beg to differ. I frequently thank myself lucky for living in Quebec where you can find Boudin (blood sausage) at most major supermarkets. My family's from Scotland and I grew up with the stuff and it is absolutely delectable - if not terribly healthy, diet-wise. Though I'm no expert, I think you'd find blood sausage hard to come by in a more "white-bread" region of North America.

[Maximilien]

Nothing comes to mind from the French tradition.

if there is a sausage tradition, it might come from either the US with breakfast sausages or from the UK (breakfast sausages, blood sausage, ...)

or maybe you're thinking of Pogo (corn-dogs) ?

[SnackHappy]

The only traditional Quebecois appetizer involving sausages I know of is cocktail wieners soaked in VH sparerib sauce.

Those things are like crack.

[celfie]

LOL i thought that was a suburban jewish dish