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.

1. Using your palm of your hand, smooth out the slice of meat.
2. Place the sausage at one end. Roll tightly.
3. 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.