Just a moment ago he was up in his office talking on the phone: Lawrence Furrer, just shy of 47, co-owner of Furrer.Hugi & Partner, a political lobbying agency.
Now he steps into the Clé de Berne, a private club two floors down in the same building. He takes off his tie and dons some loose-fitting kitchen attire. At the private club, which Furrer founded in 2012 as a place to network and relax, he will now be playing the role of sausage maker in the kitchen. It is almost evening and a number of politicians will be coming by to cook and eat together. Celebrity chef Robert Speth, resident of the Bernese Highlands and recipient of 18 Gault Millau points, will be assisting behind the stove. The encounter will be recorded in a parliamentary cookbook that will add some spice to the national elections in 2015.
The meat mixture is ready. Lorenz Furrer feeds it into the red sausage machine, a one-hundred-year-old Husqvarna. He slips a sheep casing over the tube and begins turning the crank. Furrer is making a “Bernese lobby sausage” based on his own recipe, which calls for organic beef and pork from regional farmers and a stock of white wine, onions, garlic and black chanterelles. The spice mix used to season the meat was created by Robert Speth. Soon a sausage comes coiling out onto the table. While stuffing the machine, the sausage maker takes pains to avoid air bubbles, since they diminish the quality of the final product. A good sausage is like good communication, says Furrer: “It’s the content that counts, not the wrapping.”