The boys had a meat lab day at the white house. We made head cheese, mortadella, and merguez. Here are some of the results. Jeanette and I had for dinner some merguez sausage with puy lentils cooked in some of the leftover stock from simmering the pig heads. I threw in a slow-cooked egg (63.5C for 45 minutes, then dipped in simmering water for 20 seconds, then dropped into ice water and chilled), a bit of arugula, and some fried, finely julienned potato for some crunch. Delicious.

Posted by Barzelay on 2010/03/17 @ 20:45 | Comments (0) | Meat, Veggies, Fruit, Grain, Cheese