KQED | Succulent Pork Sausage Every Time with Jacques Pépin's Recipe | KQED @kqed | Uploaded 1 year ago | Updated 1 day ago
This week's episode of Today's Gourmet with Jacques Pépin features a succulent pork sausage recipe. Jacques demonstrates how to make sure your sausage is juicy every time. He also shares how to shape sausage without using casing and adds wine to the mixture, which feels very French. Other recipes include lentil salad, chocolate mousse, and then Claudine Pepin joins her dad in the kitchen to help him make a vegetarian zucchini boat, stuffed with mushroom, garlic, onion, and tomato.
Along the way, Jacques shares kitchen tips and tricks, including how to avoid making dry sausage, the best tool for hollowing zucchini, and more.
In This Episode:
00:00: How to make pork sausage from scratch
3:18 How to shape sausage without casing
4:39 Lentil salad recipe
7:58 Chocolate mousse recipe
13:15 Claudine Pepin joins her dad in the kitchen
13:23 Stuffed zucchini boat recipe
Today's Gourmet with Jacques Pépin - Full episode
Season 3, Episode 316, 1994. Unconventional Cook
Subscribe to watch a new Jacques Pépin video every Wednesday:
https://www.youtube.com/kqed?sub_conf......
#jacquespepin #sausage #zucchini #recipes
About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education. https://jp.foundation/
Subscribe to @KQEDFood to watch more food videos.
This week's episode of Today's Gourmet with Jacques Pépin features a succulent pork sausage recipe. Jacques demonstrates how to make sure your sausage is juicy every time. He also shares how to shape sausage without using casing and adds wine to the mixture, which feels very French. Other recipes include lentil salad, chocolate mousse, and then Claudine Pepin joins her dad in the kitchen to help him make a vegetarian zucchini boat, stuffed with mushroom, garlic, onion, and tomato.
Along the way, Jacques shares kitchen tips and tricks, including how to avoid making dry sausage, the best tool for hollowing zucchini, and more.
In This Episode:
00:00: How to make pork sausage from scratch
3:18 How to shape sausage without casing
4:39 Lentil salad recipe
7:58 Chocolate mousse recipe
13:15 Claudine Pepin joins her dad in the kitchen
13:23 Stuffed zucchini boat recipe
Today's Gourmet with Jacques Pépin - Full episode
Season 3, Episode 316, 1994. Unconventional Cook
Subscribe to watch a new Jacques Pépin video every Wednesday:
https://www.youtube.com/kqed?sub_conf......
#jacquespepin #sausage #zucchini #recipes
About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education. https://jp.foundation/
Subscribe to @KQEDFood to watch more food videos.
