Charlotte wrote:

>> 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.
<snip>
> 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.)
>
> Bahn mi! Bahn mi!!

Banh mi is what I was thinking, but I don't want to drive for two hours just
to pick up the right kind of bread. It'll be *close* to banh mi, though.


> Did you add any fat to it or just use what was in the thighs?

I had to use a couple teaspoons of grapeseed oil; the sausage didn't have
enough fat of its own to cook without sticking. (I knew this ahead of time
because as you mentioned below, I cooked a small patty to taste-test it and
adjust the levels of salt and pepper.)


>> Could you please amplify about the sausages you made at the Fatted Calf?
>
> Sure.
>
> It was a part of their Whole Hog butchery class. When we arrived there
> were two halves of a roasting-size pig on the counters. IIRC Taylor said
> that it had weighed about 100# and they usually bought bigger pigs for
> Fatted Calf use, but this was a good size pig for training purposes.
<snip fascinating account of the day>

Wow! Sounds like a great way to spend a day! (If Saturdays weren't part of
my work-week, I might try to get into one of their classes myself. I see
they're making blood sausage this weekend!)

Bob