Sausage again

Eastside Road, May 13, 2012—

RUMMAGING ABOUT in Fortunatus's freezer Lindsey came up with a couple more of Franco Dunn's sausages, bought a few weeks ago, I suppose, at the Santa Rosa farm market — our refuge in the months the Healdsburg market is closed for the winter. (Thankfully, it's open again.) These were the Toulouse variety, and while I was happy enough to eat them grilled, with chard and barley pilaf, it made me a little sad to think that once again a winter has gone by without our making a cassoulet. These Toulouse sausages are perfect cassoulet ingredients. I hereby promise myself to make a cassoulet this next winter. Maybe more than one.

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