As I mentioned, this week’s Themed Potluck for bocce was Medieval Times.
I have to admit that researching Medieval foods was the most fun I’ve had by myself in some time.
The peasants, the kings and the nursemaids, all with their pocketfuls (used like a cup measurement) and their counting houses.
Most interestingly, I learned about Entrements and Subtleties.
Did you know that Entrements and Subtleties are foods served at the end of courses?
Subtleties were derived from an older meaning of the word “subtle,” meaning clever or surprising. Subtleties started out as porridge served between courses and grew into a sort of wacky presentation of food.
The apple in the mouth of the beast, Subtlety.
It was to mimic the look of the animal in the, er, wild.
Sing a song of sixpence?
Four and twenty black birds baked in a pie was a real thing, yo.
I wanted to come up with something that represented an animal, could be served at the end of a course, was fairly surprising and was suitable for bocce consumption.
They’re sausage wrapped with puff pastry in the shape of a pig snout. They’re thyme-scented deliciousness dipped in Dijon mustard.
1/2 pound pork sausage
1/2 package puff pastry (I used Pepperidge Farm)
3 sprigs thyme
1 egg white, beaten
Salt and Pepper
Let the puff pastry thaw on the counter.
While you’re doing that, remove the thyme leaves from the sprig and chop. Mix the thyme with your pork sausage. Roll the pork sausage into 1 inch balls. Brown the pork sausage on top of your stove.
After your puff pastry’s thawed, dust your surface with flour and roll the puff pastry to roughly a 1/4″ thickness or about 16 inches long and 10 inches wide.
Cut the puff pastry the long way down the middle.
Cut the puff pastry across, into 1 1/2 to 2 inch pieces.
Roll the sausage ball with the puff pastry one way, then take another piece and roll around the other way. You can see it in the image above, in the lower left corner.
Just wrap one piece north and south on the globe of thyme sausage and then wrap another piece east and west.
Cover all the sausage balls with the puff pastry.
Brush the puff pastry with the egg white and put in the refrigerator for 15 minutes.
Preheat the oven to 400