Kermesse, or kermis, or kirmess,
is a Dutch
language term derived from 'kerk' (church) and 'mis' (mass) that became
incorporated in French and English. Its origins are originally
associated with the mass said on the
anniversary of the founding of a church (or the parish) and in honor of
the Patron Saint. Such religious celebrations were regularly held in
the Low Countries, in Central
Europe and also in Northern France, and were accompanied by feasting,
dancing, drinking
and sports.
The
Dutch-American Village of Little Chute, Wisconsin, has celebrated Kermis
annually since 1981 with a street festival. The Wallonian settlements in
Door and Kewaunee Counties have celebrated Kermis with traditional
Belgian dishes and events for as long as anyone can remember.
Traditionally, Kermis around here stretched over several calendar weeks as each small settlement - Namur, Brussels, Rosiere, Little Sturgeon, Forestville, Lincoln, Duvall and Casco celebrated the harvest and the life-giving bounty of food.
I'm not of Dutch or Belgian descent - but we're celebrating our own Kermis here with With the last of our garden harvest and attending the annual Kermis festival at the local Belgian American Heritage Center in Namur. Nothing better on a late summer afternoon than friends, neighbors, a couple of Trappist-influenced craft beers and some Belgian Church Lady food.
Beginning in the mid-1800s and over three decades more than 5000 Belgian immigrants settled in several communities in the area. To this day it constitutes the largest concentration of Walloon Belgians anywhere in the world outside of Belgium. It's a national treasure. But I digress.
Getting back to the subject of culinary traditions I happened-upon this short video published only a few years ago. I'm sharing it as it is about the tradition of hog butchering in both English and Walloon. Walloon is a national treasure around these parts as it's actually an endangered 'Romance Language' of the Langues d'oïl family - spoken primarily in the Wallonia region of Belgium.
One of the elements of the past that is alive and well is a local favorite called Belgian Trippe.
Trippe (pronounced like: trip) is a sausage similar to a bratwurst but with a not-so-secret ingredient. The thrifty Belgian settlers extended their pork sausage with the inclusion of cabbage. Further seasoned with onion, salt, pepper, thyme, nutmeg and ginger it is made locally by Marchant's.
It's pretty good stuff for breakfast, lunch or dinner and you won't find it anywhere outside of northeast Wisconsin.
Here's a newspaper clipping from 1963 with a recipe for 60+ pounds of the sausage for serving at a Kermis - or Belgian harvest festival....
 |
| click on image for a closer look |
Posts
