Roast Sausage with Potatoes

From the Essential Pépin tv series, Episode 107: Economical Offal

This sausage is made without a casing, so its preparation is very easy. Its taste develops during the curing, which should take place in the refrigerator. I find black trumpet mushrooms, sometimes called “poor man’s truffles,” in the woods around my house. They can be used fresh or dried. You can substitute dried porcini mushrooms, if they are easier to find. —Jacques Pépin

Serves 4

SAUSAGE
1/3 cup dried black trumpet mushrooms (see headnote)
1 pound ground pork about 18 to 20% fat
1/3 cup shelled pistachios
2 teaspoons curing salt, preferably Morton Tender Quick
1 teaspoon freshly ground black pepper
1 teaspoon chopped garlic
2 tablespoons dry white wine
2 tablespoons unsalted butter
1 medium onion, split into halves
15 small Red Bliss potatoes, (about 1 1/2 pounds), peeled and halved
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

FOR THE SAUSAGE: Cover the black trumpet mushrooms with 1 cup of water in a saucepan and bring to a boil. Reduce the heat and boil gently for about 10 minutes, until most of the moisture has evaporated. Drain well and coarsely chop.

Mix the mushrooms and all the remaining sausage ingredients together. Wrap in plastic wrap to create a log about 10 inches long and 1 1/2 inches thick. Let cure for at least 48 hours, in the refrigerator or as long as 1 week.

TO COOK THE SAUSAGE: Melt the butter in a large saucepan. Unroll the sausage from the plastic wrap very carefully, so as not to break it, and place in the saucepan. Brown on all sides over low heat, turning if gently, for 6 to 8 minutes.

Add the onion and potatoes, cover, and cook for 30 minutes; turn the sausages and potatoes after 15 minutes so that they brown all around.

Remove the sausage to a platter and sprinkle the potatoes with the salt and pepper. Transfer the potatoes and onions to a warm serving platter. Slice the sausage, arrange next to the potatoes and onions, and serve.

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