Diane wrote:

It was a rainy, cold Vermont morning, so, after sharing an almond croissant, a pecan sticky bun and a blueberry muffin, Al and I proceeded with the "cooking of the balls" experiment.  Per your suggestions, we tried “balls done two ways…” First, they are in the colander, fresh from under the vet’s knife (NO ONE would ever eat these things if they saw them in this state–take a look–pretty gross.)

Balls_002

They are removed from the "vaginal tunic"–vet poetry speak for that bloody, slimey looking sack they are sitting in. Then we took 2 of them and skinned them and cut them up into slices and dipped them in a crust made from croutons flavored with pepper and parmesean.

Balls_004
The other two got parboiled, skin removed, then they too got the crust. We then put them in a skillet of my butter, cooked until butter was brown and crust crunchy, sprinkled with lime, and down the hatch……There was no difference between those boiled and those not, maybe the boiled ones were a little firmer. They were quite tasty and the next time we are planning on sauteeing with mushrooms and maybe another batch wrapped in bacon. We cleaned the rest and froze them…NOT something you will find in your local safeway–the essence of food that was foraged for, a way to eat meat and the animal can keep on living….Thanks for the suggestions,

Happy eating—D

Thanks, Diane for the great email and pix!

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4 Wonderful responses to “diane’s balls”

  • Tags

    BTW, while we’re in the neighborhood, are there any recipes for the other member (in good standing) of the gentleman’s club? Have to admit, though, I’d have to struggle to take that first bite, let alone become addicted.

  • mizburd

    I refer you to Anthony Bourdain’s most recent (I think) book, “The Nasty Bits,” which must (I assume) have further recipes for these delicacies. Sorry for all the caveats, but I’ve never actually looked at this book because of the ick factor.

  • justin Severino

    Hello Michael
    My name is Justin Severino, a friend of Tana Butler. I hope you enjoyed the sausages I sent with her. I just wanted to express my gratitude to you for writing “Charcuterie”. Rarely do I get the chance to thank those who inspire me. Thank You

    Justin Severino