Well of course sausage and potatoes cooked in sausage fat is going to be good. You don’t need me to tell you that. So I’ll shut up about how good this was (and it was really good).
I happened to have some homemade sausage in my freezer and before you get all “you made your own sausage? How do you do it all and and still maintain an immaculate home and raise a perfect child?” let me tell you that it is much, much easier than you think. Not that you have to stop admiring me. Do that some more. There is a comment section here you know.
Making bulk sausage is no more difficult than grinding your own hamburger meat, a subject about which I am passionate. Evangelical even. Just cut some nicely marbled pork into 1-inch chunks and shove it through your KitchenAid grinder attachment. Add whatever spices you like (mine had some lovely fennel pollen) and form it into meatballs, patties, crumble it for pizza or pasta, whatever.
The only problem I had with this recipe was that after cooking my lovely homemade pork balls as directed I had no drippings left from which to make the roux that forms the basis for the sauce. This could actually have been because I used homemade sausage which might not have had enough fat. I rectified by adding some chicken broth and everything ended up fine. Except I never really had a “creamy sauce” at the end. But I did still have sausage and potatoes.
Try it yourself and tell me how it goes. It’s on page 369 of Essential Pepin.
It’s also here, courtesy of a nice man named Monte who makes yummy-looking hams. He seemed to have plenty of drippings and much better pictures. Please don’t leave me for Monte.