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madbakerI was telling myself that I had to come up with a class for next year's Culinary Symposium, and nothing was feeling particularly inspiring. I was thinking about adapting a basic fresh sausage recipe to make caul fat-wrapped meatballs, so I glanced through the Charcuterie Doc.
And then I hit a variation on the Herb Omelette Sausage. I did a couple classes on this in previous years so I didn't want to repeat it - but the variant sounded... interesting. And suddenly there went the muse plotting out the recipe and class. I even came up with a decent working class title right away.
Guess I'm doing that one, then.
("He who wants to make a sausage, take bread crumbs and grated cheese and eggs and spices, and put it in a gut, and get a needle and pierce it, and make it boil and cook in water, and then roast it in among the bread, if you like that.")
And then I hit a variation on the Herb Omelette Sausage. I did a couple classes on this in previous years so I didn't want to repeat it - but the variant sounded... interesting. And suddenly there went the muse plotting out the recipe and class. I even came up with a decent working class title right away.
Guess I'm doing that one, then.
("He who wants to make a sausage, take bread crumbs and grated cheese and eggs and spices, and put it in a gut, and get a needle and pierce it, and make it boil and cook in water, and then roast it in among the bread, if you like that.")
