October. We knew it's coming but somehow it took us off guard. Again. Yesterday, it feels, it was still summer. And now it's getting dark too early and the car feels like an ice box in the morning.
October is the door wide open to winter we're all preparing for since August is over. Some of us travels to a sunny place to feel the kiss of the Sun for one last time, but every journey ends one day, and the big North awaits with it's almost otherworldly darkness and cold.
October. The euphoria of the rich harvest is fading, the summer birds are gone, too. The berries, apples are in the freezer and jars, the mushrooms too. We had all the good vegetables September could offer - many more times than we can count. We were all grateful for one more sunny day, happy for another decent Sunday afternoon. And here we are. October is finally here and we want something comforting, something rich. Something warm.
For us at Feri's sausages at this time of the year aren't for the grill. We put good meaty and well-spiced paprika sausages and chorizos in the oven or on the pan and use them sliced in thick soups of bean or lentils, we also cook pieces of fried bratwursts with cabbage or sauerkraut.
We use chunks of fried chicken sausages, salsiccia or merguez to make a quick pasta topping with or without tomato sauce, or use them with oven-baked potatoes and onions. On lazy mornings we use yesterday's leftover sausages to spice up an omelette. The possibilities are nearly endless.
Enjoy the cold days with good sausages and good beer!
Order OKTOBERFEST Trio pack (20% Discount) 24 Euros.
- Bratwurst (500 g)
- Hungarian Mild Paprika Sausage (500 g)
- Beer'n Bacon Sausage (the latest product of Feri's Sausages, 500 g)
See ingredients on the website: www.feris.fi
Keväällä 2014 kun Feri´s Sausages ei vielä ollut olemassa, Feri alkoi makkarakurssien pitämisen yhteistyössä Slow Food Helsingin kanssa.
Halu jakaa tietoa makkaroiden valmistamisesta jatkuu edelleen: Järjestämme Feri´s makkarapajassa Pursimiehenkadulla makkarantekokursseja, jotka ovat informatiivisia ja hauskoja! Feri pitää kursseja englanniksi.
3 tunnin ohjelma sisältää:
- Tietoa makkaran valmistamisesta ja välineistä
- Vinkkejä mistä ostaa lihaa, silavaa ja suolia
- Hyvän kotitekoisen makkaran salaisuudet
- Kahden erilaisen makkaran valmistuksen laadukkaasta lihasta ja mausteista
- Kurssin aikana valmistetun makkaran paistamisen ja syömisen
- Jokainen osallistuja saa paketin tuoretta makkaraa kotiin
- +1: Jos siltä tuntuu otetaan oluet tai maistellaan unkarilaista "grappaa"
Hinta: 45 Euroa
Maximi osallistujamäärä: 6 hlöä
Seuraavat kurssit (perjantaisin, 18–21):
Osoite: Pursimiehenkatu 2C, 00150 Helsinki
TARJOUKSEMME RYHMILLE / KAVERIPORUKOILLE / TYÖYHTEISÖILLE
Tarjoamme makkarantekokursseja pienille ja isommillekin ryhmille. Voimme esimerkiksi vierailla toimistossanne, jos sieltä löytyy tilaa makkaran tekemiselle. Kurssi voi olla sopiva pikkujoulujuhlan ohjelma, jossa valmistetaan tuoretta makkaraa ja lopuksi paistetaan / grillataan makkarat ja syödään. (ps. Feri tekee myös cateringia ja makkaroiden syömiseen voidaan keksiä sopiva lisuke ja vaikkapa valmistaa yhdessä)
Hinta: Räätälöidään osallistujien lukumäärän ja ohjelman sisällön perusteella. Jutellaan siitä!
We all like to know what's in our sausage, right?
Summertime! Julkaistu 27 Jun 08:46
Midsummer has gone and here we are, left with sore muscles and the lingering feeling "we nailed it!". Meaning: we are still alive and there are no rioting customers at the shop. :)
Frankly, we never had to make and deliver so much sausages in such a short time that we did last week. And it wasn't a 100% smooth sail as some of You had experienced delays, or received sausages in the pack you haven't asked for, encountered confusions between the content of the automated answer of our web shop and our "real" operations and so on.
We put aside EVERYTHING in order to deliver your sausages on time from Siuntio to Tampere, from Porvoo to Parola, from Hyvinkää to Vantaa, and it was excruciating to see that in some cases we didn't succeed. We apologize for the mistakes.
A "real" professional business would probably won't admit it, but I dare revealing that we are tired and longing for a summer holiday. Therefore, we'll take a few weeks off from the beginning of July (estd. between 4th-20th July).
If you'd like to get fresh sausages, you can place an order until Thursday so we can fulfill it by the end of Friday. During the holiday the shop will be open in limited hours (more info later), our sausages will be available from the freezer.
Enjoy summertime! :)
Feri et al.
Photo: Istvan Prause of Feri's merguez sausages. Big thanks to him for letting us using the photo!
"What you put on your grill is what you are" goes the ancient Dakota saying and whatever they meant, they were probably right!
Within ten days we've been grilling four times in various occasions. You could meet us at the BrewDog Pub, the Punavuoren Ahven, Restaurant Day and the KirjaClub. Everywhere we went we showcased the great flavours grilling adds to our raw sausages.
No wonder, why? After the silver medal in St. Petersburg and besides the mighty football league, there's one other national sport left for Finland before the short summer ends: GRILLING!
Here's how you can easily grill Feri's sausages:
- Take sausages out of their package.
- Separate sausages from each other (with knife, scissors)
- Put sausages on the grill
- In the beginning use medium to low heat on a gas or electric grill. On a charcoal grill, too. :D
- Turn up the heat once the skin hardened
- Turn sausages frequently and pick a few holes on them with a sharp object. Too many holes result in small and dry sausages!
- If in a hurry, better pre-cook the sausages in hot, not boiling water for 10 minutes.
Don't forget to use the discount code (JUNESALES) when you order from our web shop (www.feris.fi), you'll get 10% discount on all products! (exp. date 19th June)