This last week I heard a juicy rumor. A butcher had left Cafe Rouge a few years back and had started his own charcuterie. Saturday at 11am found me at the Berkeley Farmer’s Market searching for Fatted Calf.

I found Fatted Calf’s stall easy enough. My hands and eyes were shaking as I read the available goodies. Just as I was getting ready to spend a few minutes talking pork, my little boys made it clear who they were and what the wanted. Popcorn and it was at the far OTHER end of the market. I didn’t get a chance to introduce myself or what I was up to, but I did come away with a few Italian and a few Andouille sausages. I know, I could have gone for some Pate (Jan says it’s to die for) or something a little more exotic. But my “Anchors to Reality” were all hyped up and ready to not be wherever I wanted to be. I hid my pork goodies in my pockets and headed out searching for popped corns.
A quick look at the little packages of love told me these weren’t pre-cooked (thank goodness), which means they have lovely fat and would splatter a bit. So I pulled out my old cast iron dutch oven and tossed it onto a medium fire. I stood there watching, watching … watching. The little guys really cooked smoothly and quickly. I was really impressed.
A few minutes before they were done I whipped up a few scrambled eggs. Both the eggs and sausage hit the plate hot and at the same time.
Sit at the table? No time. I tore into the sausages right there at the stove. There was no way I was going to wait until I got into the dining area. No way. Cutting went well and forking them was even better. The grind of the meat was clearly looked after. Not too damned smooth. And oddly enough I really didn’t find too much fat inside. Sure they spattered a bit while cooking, but I really didn’t see a whole lot inside. Look at the plate, it’s pretty clean. Fat wise anyway. The spices were well balanced and no one took over the other. I was able to roll them about and get different little flavors every few moments, very nice.
Since I’ve never been to New Orleans or Lousianna for that matter, I don’t really know what Andouille is supposed to be like. I’ve seen pictures and heard stories, but nothing that would give me a first hand idea. So, with that in mind Fatted Calf’s Andouille was quite tasty and worth spending your hard earned money on.
The Italians were equally as well taken care of. Many times I find way too much fennel. Not with these. They were plump and happy beasts that would make any breakfast or supper.
There was one last thing that struck me about these sausages, 10, 20 & 60 minutes after eating I wasn’t ill from all the salt & fat. You know what I’m talking about. Most sausages are quite rich and/or salty and they leave you with the urge to ‘repeat’ and drink gallons of water. I FELT GREAT AFTER EATING !!! Not bad for two sausages and two scrambled eggs, eh?
If you are local to the San Francisco Bay Area please look into this new Charcuterie. They are well worth the time and effort, plus they’re new and could use some support.