Monday, June 9, 2008

Lentille & Sausisse

Can't help myself, still on the Bistro kick! I lost my mind a few weeks ago and agreed to host a party for one of the departing faculty members. French food was requested. Thus far 25 folks have RSVP'd. Party is this Sunday. With that background, I have been actively looking for tasty but easy classic Bistro fare. Though Lentils & Sausage would be good, but where can you find classic tasting French sausage in Augusta, GA? You can't, but you can make some yourself and it's unbelievably easy! From Cooking at Home with Jacques and Julia, this is Jacque's recipe.
1 ½ pounds coarsely ground pork, about 20 percent fat (from the Boston butt or shoulder)
*I just bought some ground pork from Kroger*
2 ½ teaspoons salt
½ teaspoon sugar
¾ teaspoon black pepper
3 tablespoons coarsely chopped pecans
1 clove garlic, minced
3 tablespoons red wine (I used some Rosemont's Shiraz)
*You can also at 1/8 tsp of potassium-nitrate aka saltpeter to preserve the color, but where in the hell can you find saltpeter...heh, heh, heh, I said peter*
In a stainless steel bowl, mix ingredients well. To avoid poisoning everyone, I wore some latex gloves. Lay out about 1 1/2 feet of plastic wrap and plop the sausage down. Form into about a 2 inch diameter log about 1 foot long. Wrap tightly, twisting the ends to remove all the air. Next, wrap in aluminum foil in a similar fashion. Toss in the back of your fridge and leave alone for atleast 3 days but up to a week.
To cook the sausage, you'll need a cooking vessel big enough to allow the sausage to sit on the bottom of the pot. Drop the still wrapped sausage in the pot, cover with water by about an inch and bring to a simmer. Careful to keep the sausage submerged. I used a plate. Cook for 45 minutes to one hour. You could check the temperature before serving, should be about 160 degrees.



Here's my mise for the dish:


Lentils are easy, for about 4 servings, you need:
1 cup French green lentils
4 cups chicken broth
1 diced carrot
1/2 diced onion
some aromatics (I used some thyme sprigs, garlic, and 2 bay leaves)
Olive oil

Saute onion and carrot in olive oil until tender. Add lentils. Add broth and bring to boil. Toss in aromatics. Reduce heat and simmer about 25 minutes until tender. Salt and pepper to taste. Serve in bowls topped with sausage and a little drizzle of olive oil.




This is delicious! I will definately make it again, and again, and again. Will experiement with the seasonings. The plastic wrap/aluminum foil technique is genious! Someone try this and let me know what you think!

JW

PS> I am cooking like a mad man, but can never find the camera. These pics were taken with my cell phone. I will try to post more.

1 comment:

og said...

There's an Emeril episode that you need to see if you haven't: it's got Jaques Pepin on there making sausisse with shaved black truffles and pistachios, then poaching it wrapped in cellophane, then wrapped in foil just like you're doing. More importantly he makes Emeril look pretty amateur with his knife skills and prep work. It's awesome.