A stout defence of the humble sausage and its coat of ketchup
Country Living with Francis Farragher
Alas, I’m of an age to remember when such things as ‘shop ham’, tomato ketchup, Chef sauce and flagons of Bulmers (cidona, I hasten to add) were all considered great treats on the few occasions during the year when they arrived in the storage cupboards of the colder rooms in the house . . . kind of DIY fridges that didn’t require any electricity.
A few weeks back, as I was extolling my lifelong love for ketchup and my refusal to ever eat chips without a consistent lathering of the red stuff (vinegar is also another essential) when I was gently chided by a colleague about my rather crass dietary leanings.
She told me that she would never let a container of ketchup inside her sauces receptacle, whether it be a glass bottle (always preferable) or one of those more girthy plastic containers. The basis for her antipathy was, that ketchup when applied to food, tended to wipe out all other tastes – her point being that it really was a case of ‘what you were having with your ketchup’.
Admittedly, I was initially rocked back a bit at being chastised for my love of ketchup and from somewhere – and in keeping with the current mood of the nation – the words of the Garth Brooks anthem, kept filtering into my head of: “I’ve got friends in low places.” At that point, I felt that I dare not mention such things as sausage sandwiches on white bread, greasy streaky rashers, tins of spaghetti or canned fruit.
There’s scarcely a day that I pick up a paper or magazine where I don’t read about some food that we shouldn’t eat anymore or another product that was supposed to be very bad for us but has now been discovered to have enzymes and bacteria that will keep my heart ticking for longer; maintain my brain at its most perceptive; and keep such horrible things as ulcers and dodgy gall bladders out of the pain arena.
For more, read this week’s Connacht Tribune.
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