“An acquaintance of ours who was at the time deputy director of food services in Washington for the House of Representatives was asked to prepare a huge meal in honor of Julia Child’s seventieth birthday. Not wanting to disappoint America’s most important culinary icon, he created a menu designed to woo any Francophile: oeufs à la Chimay, pantin aux épinards, pissaladière, and other classic dishes. After reviewing his menu, Julia responded: “I really like sausages.” John quickly revised the menu to include Cajun andouille, boudin blanc, Toulouse saucisson, and truffle-laced pork and veal sausage in brioche. The menu was met with approval. Julia knew. Sausage is great to eat. Period.”
~ from the chapter on Sausages in Charcuterie: The Craft of Salting, Smoking, and Curing, by Michael Ruhlman and Brian Polcyn, W. W. Norton & Co., New York, 2005
