Monday, October 8, 2007

What's for dinner?


The answer is saucisse l 'ail , penne with roasted tomatoes and salad. The sausage is a variation of the basic sausage recipe in "Charcuterie" by Ruhlman and Polcyn. It's made with 4 lbs of pork butt, 1lb of fat back, 4 TBS garlic, black pepper, salt, pine nuts, rosemary and white wine.

I like this book of Ruhlman's. Charcuterie used to be my specialty way back when. But it's been a long time since I've made many of the things in this book, and I've never made any type of salami. So Ruhlman's book is a great refresher course and I'm actually learning a lot about how to make cured and fermented sausages. Frankly, I'm so pleased by this book that I am even willing to overlook the slightly discomforting fact that Michael Ruhlman is younger than me and really it should be me who is teaching him. Not the other way around :-)



4 comments:

Tags said...

Now that you're well into your dotage, Robert, he should be feeding you, not teaching you.

My heart bleeds for you, old man. Now when do we eat?

The Foodist said...

Looks good!

Where did you get your casings? natural i assume?

Scotty said...
This comment has been removed by the author.
Scotty said...

I agree about Charcuterie, and I am sincerely planning to experiment with dry cured sausages.

Foodist I get standard hog casings at the supermarket, and anything more from The Sausage Maker (It is listed in the sources section of Charcuterie) http://www.sausagemaker.com/. But, I am lucky, it's located at the Clinton /Bailey market, along with US Foodservice and other purveyors. The Sausage Maker are good people!