Polcyn

The brats Ive come to love in the United States are dominated by sweet spices such as nutmeg. Im also adding some marjoram, which is common in the Silesia region of Germany, to this recipe, because marjoram is an underused herb and its a favorite of my partner in charcuterie, Brian Polcyn, who taught me the finesse elements of making sausage.

Ratio Michael Ruhlman 2009

If you would like some homemade rilettes, this is what you do, adapted from Messers Polcyn and Ruhlman in Charcuterie: 1. Render some pork fat

Larder Lindy 2009

This is a variation of a sausage Brian Polcyn created for Charcuterie, but theres no reason you couldnt vary it in any direction you wantedwith the olive-citrus seasoning, as in the lamb sausage recipe above, or with garlic and pepper, or fines herbes.

Ratio Michael Ruhlman 2009

Ruhlman and Polcyn strongly admonish the pate maker to keep everything as cold as possible.

The Flame Terrine: Pate Grandmere Lindy 2006

I am glad I did, as it is, of course, the very thing for pate, my most recent timid venture in Charcuterie, brought on by the Ruhlman/Polcyn book of the same name.

The Flame Terrine: Pate Grandmere Lindy 2006

Earth Shine will also provide meat to Brian Polcyn, the chef at the nearby Five Lakes Grill and a co-author of the recent Charcuterie, for a line of pâtés and sausages made with, for instance, pistachios and Michigan dark cherries.

Spring Chickens 2006

Earth Shine will also provide meat to Brian Polcyn, the chef at the nearby Five Lakes Grill and a co-author of the recent Charcuterie, for a line of pâtés and sausages made with, for instance, pistachios and Michigan dark cherries.

Spring Chickens 2006

Ruhlman and Polcyn strongly admonish the pate maker to keep everything as cold as possible.

Toast: Lindy 2006

I am glad I did, as it is, of course, the very thing for pate, my most recent timid venture in Charcuterie, brought on by the Ruhlman/Polcyn book of the same name.

Toast: Lindy 2006

If you would like some homemade rilettes, this is what you do, adapted from Messers Polcyn and Ruhlman in Charcuterie:

Toast: Lindy 2006