The Meat Club
For the past couple of years I’ve been periodically getting together with a group of friends known as “The Meat Club” to make charcuterie: pates, terrines, and various types of sausage. We haven’t gotten together for about a year, since the great boudin blanc making episode, but re-assembled at my house on Sunday to make Laotian sausage. During a previous get-together we made Thai sausage, which was a big hit, and we were exited to try a recipe which contained many of the same seasonings.
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