When we put up the Seed to Sausage video on YouTube, I began to get Twitter comments, emails and even phone calls about Christian Chapolard’s Paupiettes. Although there is a more traditional recipe for Paupiettes de Veau in my book, I want to share my current favorite version with you here. This is a simple classic Gascon recipe- straight from the butcher, herself!
Christiane is a soft spoken smiling Frenchwoman. Although she leaves the beret and mustaches to her husband and his brothers, she and her belle-soeur, Cecile, do just as much work in the butcher shop turning great pigs into great pork. Christiane transforms the lean slices of leg meat into a tasty piggy parcel which she and Dominique sell at the markets every week.
Per Paupiette per person:
- 1 slice fresh pork leg meat cut along the grain lengthwise like for scallopini.
- 50 gr or a large tablespoon of seasoned sausage meat (use some onion, parsley, salt and pepper)
- 1 slice fresh or cured bacon (we use the uncured demi-sel pork belly)
Then make the paupiettes like this. It’s as easy as 1,2 & 3.
- Using your palm of your hand, smooth out the slice of meat.
- Place the sausage at one end. Roll tightly.
- Wrap with bacon slice. Tie.
Then what you ask? I simply sear the bacon-wrapped parcels on all sides in a hot casserole pan. Add a handful of chopped onions, garlic, carrots, leeks… whatever vegetables are handy to flavor the short stock (or court bouillon) you will make with a glass of white wine and a glass of water. Add a bay leaf, some fresh thyme and black peppercorns. Cover, reduce heat to lowest temperature and let braise, turning the paupiettes occasionally. Cook approximately 30-45 minutes. The meat will be cooked thoroughly; the stock will be reduced slightly to form a tight sauce. Serve one Paupiette de Pork per person with a side of fresh vegetables and some whole grains like polenta, couscous or bulgar.
Fancy learning how from the Chapolards themselves? We are delighted to offer a 5-day crash course in French artisanal butchery & charcuterie at Camont and with the Chapolards at their farm Baradieu.