In article >,
Bob Terwilliger > wrote:
>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.

Whaaaaa? What is "the right kind of bread", and I thought you lived in
Sacratomato where there is a large Viet population, a number of whom
are running Viet or French bakeries.

Baguettes are fine as far as I can see.

>> 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!)

Yeah, saw that.

Charlotte

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