How often do we really sit down and think about how some of our most-loved foods are made? As far as I’m concerned, not often enough. If you shudder to think what goes into your food (as I do when I picture the quality of meat in a Big Mac), it’s probably food best avoided.
But such is not always the case. Some foods, like ice cream and sausage, are difficult to make, but can still be divinely fresh. I recently wrote spoke to Robert Esposito, the owner of Hell’s Kitchen butcher shop, Giovanni Esposito’s & Sons. He walked me through the process of making my own sausage, and you know what?
It’s not so scary. So for those that would like to give sausage-stuffing a try, check out Esposito’s fine, and surprisingly simple, recipe for mozzarella and broccoli rabe sausage.
Hopefully you’ll be more successful than Paris Hilton and Nicole Ritchie in the Simple Life.