Zenner's Sausage Co. since 1927

I've been a big fan of Zenner's since I moved to Portland in 2002. I first had one of their sausages at a short-lived little sausage/dog cafe on Southeast Belmont called Java Dogs. I was just starting to make my own sauerkraut at the time and after listening to Java Dogs owner Steve Yazzolino wax poetic about Zenner's sausage, and then trying a couple myself, I returned with a jar of red kraut with juniper berries for him. I was hoping he'd like it so much that he'd incorporate it into his dog topping line-up. The sad reality: several weeks later he closed shop due to a difficult family situation.

The next memorable Zenner's sausages I ate, when I knew they were in fact Zenner's, were at Helser's on Northeast Alberta. Their sausage breakfast is one of my favorite PDX breakfasts. I usually order one Louisiana red hot and one chicken apple sausage (they also have bratwurst) with their potato cakes, a ramekin of creme fraiche, two eggs any style and a small side of fruit.

Last Friday I stopped by Zenner's and talked with the good folks there all about their 80-plus years of crafting small batch (130-240 pounds at a time) sausage, and smoked/cured meats in Portland. It was an amazing slice of local restaurants past since the company has been a small, family-run friend of local restaurants and markets since the 1920s. George Zenner Sr. started the business and George Zenner Jr. runs it today. Restaurants that we spoke of that regularly serve Zenner's sausages and meats included Besaw's, Serratto, the Rheinlander, Sanborn's, Helser's, The Original Pancake House, Highland Still House and many more.

The Zenner's door is always open for walk-ins even though they don't operate a store-front. They'll sell you any of their wholesale products by the case and sometimes if you're nice they'll even break a case for you.

A slew of Zenner's sausages -- photo courtesy of Zenner's

Zenner's Sausage Company 2131 NW Kearney St. 503.241.4113 www.zennerssausage.com

Much Kneaded: Portland bread and pastries

I want to write something I really, really do but between the private tastings (private dancer but no exchange of money and no need for a change of clothes), tours and interviews there's some time for my freelance, some time for my taxes (taxes!) and a little more time to actually write this book that's supposedly due by early September. So instead of writing any more I give you this post of images. I'm including some bread and pastry folks and places that I've been to and met with in the past couple weeks...

NatureBake loaves (Dave's Killer Bread folks) right out of the oven...

And into the slicer

Ken Forkish about to hit me over the head with a boule

My dog about to hit me over the head with a hammer so he can get the Nuvrei pastries

Morgan Grundstein-Helvey of Dovetail Bakery loving all blueberries equally

Jocelyn Barda of Bakery Bar didn't cross off a few things on her to-do list because I asked her what her son's birthday cakes are like

NatureBake www.naturebake.com Dave's Killer Bread www.daveskillerbread.com Ken's Artisan Bakery www.kensartisan.com Nuvrei Pastries www.nuvrei.com Dovetail Bakery www.dovetailbakery.blogspot.com Bakery Bar www.bakerybar.com

Local Miso: Jorinji Miso

Did you know that local miso existed in Portland? I didn't although I did know that plenty of tofu is made in our fair city. In fact I wrote a story about local tofu a few years ago for The Portland Tribune.

I met up with husband and wife Earnest and Sumiko Migaki this afternoon of Jorinji Miso Products (Soy Beam Jozo Company) at the Seven Corners New Seasons. They've been producing local miso since 1996 in Southeast Portland and source all of their non genetically modified soybeans (they've refused GMO from day-one) from Ota Tofu in Southeast Portland.

What's in the cellophane package next to the miso? Tiny cherry blossom shaped miso butter cookies made with organic eggs, unbleached flour, butter, sesame seeds, sansho and, of course, Jorinji Miso. My friend just stopped by the house to say hello and tried them. After the first one he asked where he could buy them. I told him he was out of luck, that they're only giving them to would-be purveyors (and very lucky writers) with samples of their white, red, dark red, low sodium, and katsuo miso. After hearing that he said a local restaurant should serve them as an after-dinner treat with the bill. I hope that someone does. They're buttery, salty, roasty toasty and end with just a smidge of sweetness. Not much though. That's why they're so good.

Earnest and Sumiko's small batch miso is delicious. I tried some for the first time from Anzen Importers a few weeks ago and got in touch with the couple right after.

Jorinji Miso is stocked in several local New Seasons Markets, City Market, Limbo, Uwajimaya, People's Co-op, Alberta Co-op, Anzen Importers and several other markets. It's also served at Biwa and Saucebox.

Lucky local soup: Jorinji Red Miso soup with local kombu seaweed, burdock, daikon and Ota Tofu