We have a dear friend who hails from Westerly, Rhode Island.
He came into our lives bearing gifts- friendship, laughs, his wonderful wife and daughter, carpentry skills, and the ability to gently be on the receiving end of jokes.
He also introduced us to a very hard, spicy salami (that his parents would send and he and Ben would slice paper thin and grill) and my family went crazy!
Crazy Sausage Love.
They should write a song.
Soprasatta, which he/we call ‘Soupy’, is a Portuguese delicacy.
It’s a staple food in the great state of Rhode Island (did you know that this small state has the largest Portuguese ancestry in the nation? Who knew?).
Since we’ve moved to New Orleans, and Johnny to Utah (long story), “Soupy’ was but a distant memory- until the other day.
Out for my daily walk, I found myself in front of Stein’s Market and Deli, thirsty and hanker’n for a sandwich.
Passing beat-up picnic tables standing guard on the sidewalk, entering through old doors that haven’t seen light through their windows in decades, traversing wobbly aluminium tables rocking on, at least, three layers of mismatched linoleum tile, I made my way to the deli counter, winding through meat-laden steam and free-standing ancient coolers that where omitting the only cool air between no longer working door seals.
And this was just for starters.
Turns out there are two counters (it’s Kosher after all) and if you stand at the one at the rear, you risk being whacked by the big freestanding cooler door, as a painfully pierced, indescribably tattooed, goth-guy comes charging out, cursing his inability to swing a hook of corned beef with the finer motor skills needed to remove cold bottled beer.
I was pushed into sausage heaven and ‘Soupy’ caught me.
Soprasatta in all it’s finest forms- mild-heavy-call the doctor.
I’ll take a pound!
Ben was so happy.
I even brought home some local cousins in the form of Boudin blanc sausage (pork without blood and thickened with dirty rice), and Andouille (pork heavily smoked and my favorite in Gumbo).
|Cheese Case number One|
|Behind the prep counter-
where all the deli magic happens.
|Meat case number One|
|Men Serving Meat
poster showing two employees
|Stein’s Market & Deli
Italian and Kosher
2207 Magazine Street
Lower Garden District