This is my "preserved pork" post, as requested by Kate Hill and Ms. Divina Cucina.
The minute I saw the challenge to honor the slow pig (apologies, Babe), I knew I was there. I may have dawdled a bit longer than I should have to get started (I'm a slow pig), but having just eaten the fruits of my labors, I think I did just fine.
I'm reluctant to get into sausage-making, the kind with the nitrates and the intestine casings and the chemistry.
But. OK. Let me tell you a story.
I was a guest at a big-deal PR dinner at Chez Panisse some few years ago, starring Jacques Pepin and two other high-octane chefs. I was seated at a table with a local food show-off, and we were all served dishes specially made by the three chefs. My favorite was Pepin's sausage over a peasanty potato salad, and it apparently caught the fancy of Mr. Show-Off.
When Jacques (can I say we're on a first-name basis? No?) came by our table to see how we were enjoying the meal, Mr. Show-Off gushed, and asked how he could get the recipe for his radio show.
Pepin gave him an icy glare, and no verbal answer.
Turns out the sausage recipe is in the cookbook collaboration by Monsieur Pepin and Madame Julia Child, the chronicle of their PBS show. And Jacques was apparently perturbed that Mr. Show-Off didn't know that.
Well, I had the book. And I raced home to find that the recipe for this superb homemade sausage is (here comes the caps) DOABLE!
Apparently Pepin hates having people not know all his personal history and every single recipe in all his books. I will skip over my other meeting with him, when he snubbed me pointedly for not knowing *where he lives*! (Connecticut.) Sheesh.
Super sausage. Easy for the home cook. Made with pork shoulder (Boston butt), seasoned with whatever you like... And the best part is, no casing. You actually simmer this sausage in water, wrapped in Saran and aluminum foil.
I will give you the recipe tomorrow.
You can't believe how good this is, and how easy.