As a little kid, I watched a friend of my grandfather's make old-school Portuguese sausage, using casings of real intestines. He was delighted, getting his hands around the slippery, fatty meat parts. I felt my stomach churn and made a quick exit. And I didn't eat sausage for a long time.
Now, not only do I relish Portuguese sausage with eggs or in stuffing, I'm willing to watch the process of sausage-making once again--when it's featured on the next episode of SIMPLY MING (Sat., Dec. 8, 2012, 5:30 pm). Fortunately, health regulations have done away with sausage casings made of intestines. But who knows what we'll see, since Ming's guest is Chris Cosentino, the unabashed fan of offal who lets no part of the animal go to waste.
The executive chef of Incanto in San Francisco joins Ming to create San Francisco sausage and peppers, and chicken mushroom sausage patties with orange-snow pea salad.