Why is it that we save bacon fat but discard sausage drippings? When we were done cooking up tasting patties of pork belly sausage we were left with a pan full of drippings and fat. We decided to answer our question. We took a handful of small tomatoes and added them to the pan. We cooked the tomatoes, stirring them occasionally until they just started to burst there skins. Then we pulled them from the heat, added coarse salt and dug in. In spite of being surface of the sun meets molten lava hot they were delicious. We let them cool to a more comfortable eating temperature and dug in. These were great tomatoes. Richly coated with pork fat and seasoned with browned bits of meat. The next question is how to scale tomatoes in sausage drippings? Perhaps scaling is not the issue, and we can be satisified with our one pan of indulgence. Yeah right.
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