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 :-)