Finaly Perfected, Third Time is the Charm

[Bill Schultz]

So as you fellows know I have done two versions of Jac Pepin's French Sausage. First change I made was making the French Smoke Roasted Sausage.
Then I made up two, one which was cooked after two days of curing and the second was after five days. The five day was much better.
Then I decided to take some creative license with the recipe and did the following.
Two teaspoons of Mortons Tender Quick salt per pound of ground pork
Dried Porcini Mushrooms, re-constituted in water and then slow simmered until water was just about all gone. ( Instead of Chantrells)
About four cloves of garlic crushed and diced small
Dried Sage and Thyme added
About a 1/4 cup of shelled pistachios
All hand mashed together with the pork
Rolled into a 1.5lb log, then rolled tightly into plastic wrap, then wrapped again tightly into aluminum foil.
Into the fridge to cure for five full days.

All the suspect lined up for the evenings cook

What it looks like after five days

Custom hand made smokenator ready with cherry chips

All on the Genesis getting jiggy in the CI, first I browned the meat then the rest was added, made a separate CI for the potatoes this time.

The CEO says this guy and me have a lot in common

According to my new best friend time to pull. She will rise a few more degrees while resting

Plated with the herbs de provence potatoes mushrooms shallots and onions

Your Plate, with a slice of the CEO's corn bread, enjoy

 

[Bill Schultz]

I split a case of this with my BIL, if you want one of the best wines you will ever drink try some of this

So, if I may make a suggestion to you fellows try this recipe, it is one of the best things I have ever eaten.

 

[Ed M.]

Your French Smoke Roasted Sausage and sides looks fantastic, Bill. Great job!

 

[Tony R]

Another good looking cook Bill.

 

[Paul Kastner]

Live and learn on TVWB.

 

[Bob Mann]

That is a great looking cook and pics Bill!

 

[Bill - Bigbill]

Great looking sausage, and the sides are also outstanding.

 

[Dave Atwater]

I'll be checking out that recipe... looks fabulous!

 

[Mike Cosgrove]

All I have to say is WOW!!

 

[Rolf Jacobsen]

Bill as usual, you have set the standard. Very creative and very well done. Excellent..... but you know that.

PS - Watch that Curmudgeon.... it sneaks up on you.

 

[Gary H. NJ]

That's a feast for a king. Outstanding!

 

[Mike Coffman]

What more can is say other than PERFECT COOKING Bill! Absolutely a work of art!

 

[Chris Lynch]

Wow bill just wow. I'd really like to give this a try.

 

[Morgan C.]

Bill that is outstanding!! I love this cook...just bookmarked it!!

Nice work!!

 

[Jerome D.]

Bill, if I were wearing a hat right now, I would tip it to you. I've seen the episode where J.P. makes that same sausage on his TV show, so I find your successful cook to be that much more impressive.

 

[Bill Schultz]

Thanks Jerome, Mr. Pepin has forgotten more than I will ever know. I love him. But as he always say's recipes are always to play with. i did just that here and found a good one for all to enjoy. I hope guys and gals here do just that. this is a recipe that was handed down to him from his Mother. I have taken in it in one direction and it turned out great. Others will do the same. I have never had sausage like this, it is truly a treasure.
I love to learn, Jac Pepin has been a phenomenal teacher if you want to listen.

 

[S.Six]

Your French Smoke Roasted Sausage and sides looks fantastic, Bill. Great job!

I'm with Mr. Ed on this one! But shouldn't it be called FREEDOM roasted sausage? Yah, I had to pull that back out...Okay I'll put it away now.
Great cook!!

 

[John Solak]

Very nice and way to make it your own!!!

 

[Scott Waller]

I love the way the potatoes came out. Sausage looks fantastic also Bill.

 

[Bill Schultz]

Thanks Guys, try it you will enjoy it I guarantee. I am curious what variations others come up with.