Charlotte wrote:

> I have some sausages in the freezer (some that I made myself at the
> Fatted Calf, some that I bought at Boccalone at the Ferry Building last
> time I was in SF) that will probably be added to this before I'm finished
> eating it.
>
> (The rest are going in sausage, white bean, and greens soup. I got kale
> in my farm box.)

That reminds me: On Sunday, I made a kind of pseudo-Vietnamese sausage using
the meat from a bunch of boneless chicken thighs, Maggi sauce, red pepper
flakes, garlic, and salt. Yesterday I made a big (about 10-inch) patty out
of it, cooked it like a burger, then broke it up and cooked it with choy sum
(a kind of flowering Chinese cabbage) and a julienned red bell pepper.
Toward the end of cooking, I thickened the mixture with a cornstarch slurry.

I was *very* happy with the way the sausage turned out, and I've still got a
lot of it in the refrigerator. I think my next use for it will be on a
toasted baguette with pickled kale, cherry peppers, and sliced tomato. (Lin
bought some hothouse heirloom tomatoes which are ugly but tasty.)

Could you please amplify about the sausages you made at the Fatted Calf?

Bob