Tag Archives: Sausage

Sausage-Making Class

22 Jul

Last weekend I took a sausage-making class (hands-on practice, recipes, and helpful Q&A from the owners of Jablow’s Meats). I don’t have time to write much up, but it was fun, informative, and I especially like the sweet italian sausage we made (with plenty of garlic and toasted fennel seed):

(yes, everyone photographs sausage being extruded out of the piston into pig intestine:)

Hat tip to relatively new organizations Curiosity Atlas for organizing and Good Eggs for hosting.

Tasting the prototype sausages:

Boudins Blanc

22 Nov

Freshly-made Boudin Blanc, the white pork sausage made with cream, twice in one week? Once by Christopher Lee at an outdoor wine event, and once by Russell Moore at Camino:

The former was served with Acme bread and sauerkraut, and was a bit more meaty in flavor, while the latter was a chicken-pork Boudin Blanc (as praised by Bakesale Betty’s Alison Barakat) with an especially fine-grained texture, and an almost nutty flavor (caramelized onions? the taste of the fire pit?),  served with duck fat potatoes, beets, red sauerkraut , and a kabocha-radish salad. Both were delicious.

The dessert at Camino was also a style I like and see too rarely– just a collection of small not-too-sweet bites (candied grapefruit peel, honeycomb candy, etc). It reminded me (in a less over-the-top way) of the “boxes and trays of tiny bites for dessert” they have at Del Posto.