Zampone With Potatoes And Balsamic Mustard Vinaigrette

God is our all-sufficient Creator and Provider. In the first of the Ten Commandments He says, “You shall have no other gods before Me” (Ex. 20:3). Yet with addictions, we are revealing the fact that our hearts are bowing down to something we believe God cannot provide. The alcohol and drugs are not the essence of the issue. The problem is a heart that worships other gods. Maybe it’s the god of pleasure or the god of love or the god of acceptance or the god of peace or the god of control. You see, the problem is not outside of us. It’s not ultimately at the liquor store or on the Internet. The problem is within us and the booze and pornography are only satisfiers of deeper idols within our hearts. The problem is not the idolatrous substance. The problem is a passion in our heart that is wrongly satisfied with a false god (Concept adapted from Ed Welch, Addictions, p. 49).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy	Sami	Import, New, Text	1	Servings

INGREDIENTS

1		Zampone sausage, about 4 to
		5 pounds
2	lb	Russet potatoes, peeled cut
		in 3/4" cubes
4	T	Melted butter
1	c	Whole milk
		Salt and freshly ground
		pepper
1/4	c	Balsamic vinegar
1/4	c	Dijon mustard
3/4	c	Extra virgin olive oil
1/4	c	Freshly snipped chives

INSTRUCTIONS

Wash and dry the Zampone. Prick the Zampone about 20 times all over
with a needle. Place in a pot large enough to submerge the sausage in
water. Fill the pot with warm water and bring to just a boil. Lower
the heat slightly, so the water remains almost boiling. Cover and
continue cooking for 1-1/2 hours.  Uncover and check the internal
temperature of the sausage with a meat  thermometer. Cook until the
temperature reads 150 degrees. Turn off  the heat and let stand.  In a
12- to 14-inch non-stock saute pan, melt the butter over medium  heat.
Add the potatoes and saute slowly until lightly browned on all  sides.
Add the milk and simmer uncovered, until softened, about 10  minutes.
Season with salt and pepper. Allow to stand in a warm place.  In a
medium mixing bowl, stir together the mustard and vinegar.  Slowly add
the extra virgin olive oil in a thin stream, forming an  emulsion. Stir
constantly until all the oil is added. Add the snipped  chives and
check seasoning.  Remove the Zampone from the water. Carefully slice
half the sausage  into 1/2-inch rounds. On a large serving platter,
spread the potatoes  around the base. Place the Zampone pieces and
slices over the  potatoes. Pour the vinaigrette into a serving pitcher,
allowing each  person to dress his or her own portion. Serve
immediately.  Yield: 4 servings Posted to MC-Recipe Digest V1 #335
Recipe by: Molto Mario  From: "suechef@sover.net" <suechef@sover.net>
Date: Tue, 10 Dec 1996 16:19:04 -0500 (EST)

A Message from our Provider:

“Forgive your enemies – it messes with their heads!”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1516 Calories From Fat: 480 Total Fat: 54.8g Cholesterol: 141.6mg Sodium: 1305mg Potassium: 5540.4mg Carbohydrates: 222g Fiber: 23g Sugar: 31.9g Protein: 36g