Sausage

Eastside Road, June 26, 2011—

AT THE MARKET YESTERDAY we were glad to see Franco Dunn, salumificio straordinario, one of Healdsburg's culinary stars, at his usual booth. We weren't all that late to the market, but he was down to only three four-packs of sausage and one slab of headcheese.

We took one of the Toscana packs, four nice plump sausages, and today I built a little fire of grapevine prunings — I always save them for this purpose — and grilled them until almost done, finishing them inside on the stove in a dry black iron skillet over a high flame. The same market had provided some beautiful green beans, and we have potatoes on hand, so L. made a nice German-style hot potato-and-bean salad, and then there was the green salad afterward, and a piece of nougat brought back from Venice…

Trebbiano d'Abruzzo, Armento, 2009