{"id":17449,"date":"2018-06-01T01:59:24","date_gmt":"2018-06-01T01:59:24","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=17449"},"modified":"2018-06-01T01:59:24","modified_gmt":"2018-06-01T01:59:24","slug":"grilled-andouille-cranberry-mustard-tomatoes-savory-kale","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=17449","title":{"rendered":"grilled andouille, cranberry-mustard; tomatoes, savory; kale"},"content":{"rendered":"

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Germans in Louisiana.<\/p>\n

I admit I don’t always get irony, and besides, why couldn’t there be Germans in Louisiana?<\/p>\n

\"\"<\/p>\n

Barry picked up 4 sausages at Schaller & Weber on Wednesday. It’s the very German butcher and grocery store<\/a> on the upper east side, which makes their own sausages. While he was still there, he texted me this image of a pre-packed version of the same Andouille<\/a>, because the packaging had a description of the product on the label.<\/p>\n

“A SPICY SAUSAGE FROM LOUISIANA’S GERMAN COAST”<\/p>\n

I took the words literally, which Barry found amusing when I mentioned it once he had returned home. It seems I hadn’t understood the conceit: The smart young German-American owner of his family’s traditional ethnic food shop, one that had opened in intensely German Yorkville<\/a> over 80 years ago, was playing with contemporary New York taste, and the superficial absurdity of a spicy Cajun sausage having anything to do with Germans.<\/p>\n

All of this might have been true, but after a little searching on line just now, I learned that an important German migration (mostly Rhinelanders, who seem to have been the most prosperous and mobile), settled in the areas now called Cajun in 1717-1722, preceding by 40 or 50 years the arrival of the Acadians from Canada, following\u00a0Le Grand D\u00e9rangement<\/i><\/a>. The German area was, and still is known as the\u00a0German Coast<\/a>. One account says these Germans were responsible for introducing sausages to the region<\/a>.<\/p>\n

We didn’t need this intelligence to enjoy the delicious sausages we had last night, but I’m delighted to learn that\u00a0Jeremy Schaller<\/a> knows his history – and his geography.<\/p>\n