"Piemontese" sausages

"Piemontese" sausages, chard, garlic toast; green salad

THERE'S A GUY AT THE Healdsburg Saturday market makes sausages; he's connected to that excellent Geyserville restaurant Santi. Some little while ago he had some sausages he called "Piemontese," sausages made in the style of that Italian province in the Northwest from which Lindsey's father's family came. Naturally we bought some, but since we had no immediate need for them they went into the freezer.

What does he mean by Piemontese? They taste of pork; nutmeg; organ meat (I suspect lungs, perhaps other meats as well), are nicely bound somehow, haven't suffered from their time in the freezer which if anything has probably air-dried them a bit. There's also a bit of greenery: sage for sure, but what else? Whatever, I want more.

They came out today for dinner, grilled under the broiler in the oven. With them, ciabatta toasts rubbed with garlic and spread with butter, and delicious chard from the garden. And, of course, a green salad.

You can't do much better than this.

Nero d'Avila